Displaying items by tag: pork


Serve with hot sauce and pebre (recipe below), along with a lettuce, tomato and cucumber salad with a peppery vinaigrette. Traditionally you would serve it with mmilcao, a potato pancake. This can also be cooked on the stove. After cooking, drain the juice and serve separately like a soup.


Servings: 8

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ready In: one hour


2 tablespoons olive oil

1 ½ pounds (750 grams) boneless skinless chicken thighs

1 ½ pounds (750 grams) mini Yukon Gold potatoes

1 red pepper, sliced

1 medium Spanish onion, sliced (about 3 cups)

1 banana pepper or several small jalapenos, thickly sliced

2 tablespoons garlic, chopped

1 large Savoy cabbage, leaves torn off

4 Spanish chorizo sausages, cut in thirds (about 14 ounces/400 grams)

2 pounds (1 kilogram) smoked pork spare ribs or pork chops

3 pounds (1.5 kilograms) clams

2 pounds (1 kilogram) mussels

1 cup white wine


Heat oil in a large grill-proof wide pot over high heat on the barbecue. Add chicken and cook for 2 minutes or until lightly brown. Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for 4 minutes or until softened. Cover tightly with cabbage leaves. Add sausage and spare ribs and cover with more cabbage leaves. Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves. Cover pot tightly with a lid.

Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.

Remove pot from barbecue and separate clams, mussels, sausage, chicken and pork on a platter. Serve cabbage as well. Everyone helps themselves.



Pebre is a fresh-tasting Chilean herbal hot sauce. Heat it up with more chilies, if desired. It is excellent with simple meats, chicken or fish. Combined with some sour cream, it is a great dip for vegetable chips.

Servings: 1 cup

Prep Time: 10 minutes

Ready In: 12 minutes


¼ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon lime juice

1 teaspoon chopped garlic

1 cup chopped green onions

1 cup loosely packed coriander

1 cup loosely packed Italian parsley leaves

2 tablespoons seeded and chopped jalapeno pepper

Salt to taste


Place all ingredients in a food processor or mini chop and process until combined but still has a bit of texture. Season with salt to taste.

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This dish has a Spanish flavour, so use smoked chorizo sausage.



Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ready In: 50 minutes


2 tablespoons olive oil

1 cup onions, chopped

1 ½ cups chorizo sausage, diced

1 teaspoon cracked fennel seeds

1 teaspoon smoked mild Spanish paprika

4 cups cornbread, crumbled

½ cup chicken stock

Salt and freshly ground pepper

4 chicken breasts, boneless with skin on


Preheat oven to 400 F.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and sauté for 1 minute. Add chorizo and sauté another minute or until sausage exudes some oil. Add fennel and paprika, then add cornbread and cook until combined. Remove from heat and stir in chicken stock to moisten. Season with salt and pepper to taste and pile stuffing in an oiled roasting pan. Set aside.

Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Season chicken breasts with salt and pepper and add to skillet, skin side down. Sear chicken for 2 minutes or until skin is browned. Flip over and fry another 2 minutes or until browned.

Place chicken on top of cornbread and bake for 25 to 30 minutes or until chicken juices run clear. Slice chicken and serve over stuffing.

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Fear not, if you are intimidated by soufflés, these are extremely easy to make. The secret? Make them ahead of time and re-heat to billowing heights.


Servings: 6

Prep Time: 15 minutes

Cooking Time: 40 minutes

Ready In: 55 minutes


3 tablespoons butter

¼ cup finely grated Parmesan cheese

3 leeks, white and light green part only, thinly sliced (about 2 ½ cups)

4 cups packed baby spinach

Salt and freshly ground pepper

5 tablespoons butter

5 tablespoons flour

2 cups milk

1 tablespoon chopped fresh thyme or 1/2 teaspoon dried

1 teaspoon dried mustard powder

1 ½ cups English cheddar, grated

6 eggs, separated

About 1 cup whipping cream

½ cup grated Parmesan cheese


Preheat oven to 375 F. Use 1 tablespoon butter to grease six 1-1/4-cup soufflé dishes and dust with Parmesan to coat.


Heat remaining 2 tablespoons butter in a skillet over medium heat. Add leeks and sauté for 3 minutes or until limp. Add spinach and cook for 1 minute or until wilted. Season with salt and pepper, scrape into a large bowl and reserve.

Heat the other 5 tablespoons butter in a pot over medium heat. Slowly stir in flour and cook, stirring, for 2 minutes. Slowly whisk in milk. Add thyme and mustard powder and bring to boil, whisking for 1 minute or until smooth and thick. Remove from heat, add cheddar and stir until melted and combined. Add soufflé base to leek mixture and stir to combine. Cool slightly and stir in beaten yolks. Season with salt and pepper.

Whisk egg whites until they hold soft peaks. Stir one quarter egg whites through cheese base to lighten it. Then fold in remaining whites.

Divide soufflé mixture between prepared dishes. Place soufflé dishes into a roasting pan and fill pan with hot water halfway up the sides of soufflé dishes. Place in oven and bake for 18 to 20 minutes or until well risen and golden on top.

Remove roasting pan from oven and carefully lift soufflés onto a rack to cool for 10 minutes. Loosen sides of soufflé with a sharp knife, then turn out on to a shallow gratin dish or parchment-lined baking tray. Cover loosely and refrigerate for up to one day. Return soufflés to room temperature before baking.

To reheat, preheat oven to 400 F.

Pour about 2 tablespoons of the whipping cream on top and around sides of each soufflé. Sprinkle tops with the 1/2 cup of grated Parmesan and bake for 15 to 18 minutes or until puffed and golden. Serve immediately with Sticky Toffee Bacon (recipe below).



My royal wedding menu tries to conform to the couple's likes and dislikes: Kate Middleton loves sticky toffee pudding, the inspiration for this sticky toffee bacon.


Prep Time: 2 minutes

Cooking Time: 20 minutes

Ready In: 22 minutes


1 pound (500 grams) thickly sliced bacon, separated into strips

¼ cup maple syrup

1 tablespoon ground black pepper


Preheat oven to 425 F.

Lay bacon on a rack over a parchment-lined baking sheet with sides and brush with 2 tablespoons of maple syrup. Dust with pepper. Bake for 10 minutes or until fat has rendered. Turn bacon over and brush with remaining 2 tablespoons maple syrup and bake another 10 to 12 minutes, or until bacon is crisp and slightly caramelized. Serve on top of soufflés.

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Scrambles are fun to experiment with. You can substitute ground beef, turkey or chicken. When my daughter Emma made it, she added a drained can of black beans – a healthy improvement. You could add a handful of baby spinach. or toss in mushrooms or zucchini if you have a few in the vegetable drawer. Change the spicing to Indian with curry paste or Thai with Thai red curry paste. I like a sweet potato topping, but you could easily use mashed potatoes, pastry or nothing and serve it over rice. Its versatility makes it a slam dunk for quick meals.


Servings: 4



2 tablespoons vegetable oil

1 cup chopped onions

1 teaspoon chopped garlic

1 pound (500 grams) ground pork

2 hot Italian sausages, removed from casings, crumbled

1 teaspoon chopped fresh thyme

Salt and freshly ground pepper

1½ cups beef or chicken stock

1 tablespoon tomato paste


2 baked sweet potatoes, peeled and mashed

2 tablespoons butter

1 egg

½ cup grated gouda or other melting cheese


Preheat oven to 350F.

Heat oil in skillet over medium heat. Add onions and sauté for 2 minutes or until onions are softened. Add garlic and toss with onions. Add pork and sausage meat and break up with a fork. Stir in thyme and season with salt and pepper

Add stock and tomato paste and bring to boil. Reduce heat to medium-low and simmer uncovered for 20 minutes or until meat is cooked. Taste for seasoning. Pile into an ovenproof gratin dish.

Beat the mashed sweet potatoes with butter and egg. Season well with salt and pepper. Spread on top of meat. Cover with grated gouda.

Bake 25 minutes or until mixture bubbles and sweet potatoes are slightly set.

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Made with pancetta, eggs, cheese and cream, carbonara is soaked in tradition. Young chefs, such as Francesco Apreda at the stunning Imago restaurant in the Hassler hotel (the best meal we had in Rome), are putting their own spin on this quintessential Roman dish. I adapted this recipe from the dish he made for us with quail and quail eggs. If you can find boned quail, use 12 ounces finely chopped (instead of the chicken) and the yolks of 12 quail eggs. Pecorino Romano is a sheep's milk cheese with a satisfyingly salty edge that is traditionally Roman.


2 tablespoons olive oil

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup finely chopped red onion

12 ounces (375 grams) ground dark-meat chicken

1 bay leaf

1 branch Italian parsley

Pinch dry thyme

2 tablespoons white wine

¾ cup chicken stock

Salt and freshly ground pepper

To Finish:

2 tablespoons olive oil

2/3 cup diced bacon or pancetta

4 egg yolks

2 ounces (60 grams) grated Pecorino Romano cheese

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

1 pound (500 grams) fusilli pasta

Heat oil in a frying pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken, bay leaf, parsley and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.

Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add half a cup chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.

Heat oil in a separate frying pan over medium heat. Add bacon and sauté for 8 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.

Combine egg yolks, pecorino, bacon, parsley and pepper in a large bowl and set aside.

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about half a cup of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It's a good addition to most pasta dishes.)

Combine a quarter cup of the cooking water with egg yolk mixture and quickly toss the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Serves 4.

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I like to use spareribs because they are meatier than side ribs. The honey garlic sauce is quite sticky and adds a real spark of flavour to the ribs. (You can add more hot sauce if you like.) If you are serving this alone, accompany it with rice and stir-fried greens. This is an old-school recipe, originally made for the less sophisticated Canadian palate, but it's still a favourite today.

2 pounds spareribs

Salt and freshly ground pepper

1/4 cup honey

2 tablespoons sherry

1/4 cup rice wine vinegar

2 tablespoons chopped garlic

1 tablespoon grated ginger

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons light soy sauce

1 teaspoon Asian chili sauce

1/2 cup low-sodium or homemade chicken stock or water

Trim and cut spareribs into racks of three ribs. Place in a roasting pan and season with salt and pepper. Combine honey, sherry, rice wine vinegar, garlic, ginger, sugar, hoisin, soy and chili sauces and pour over ribs. Marinate for 1 hour at room temperature or up to 8 hours in the refrigerator, turning occasionally.

Preheat oven to 375F.

Stir stock into marinade. Cover roasting pan tightly with foil and bake ribs for 45 minutes. Uncover, turn ribs and bake 30 minutes more, or until ribs are tender and glazed with sauce. If marinade in pan becomes too dry, add more stock or water. The sauce should be thick but spoonable. Place ribs on a platter and pour sauce over them. Serves 4.

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Years ago on my first visit to Spain, I tasted a paella made on a wood-burning grill that became my standard for paellas ever since. I’ve experimented over the years but it was always missing something – it must have been the wood they used, the warm night and my new relationship. Last week, I tossed caution to the winds; instead of sourcing hard-to-find Spanish ingredients, I used what I had. Somehow this time it worked magically. A finished paella should still have some liquid on the top and ideally, a bit of a brown crust on the bottom of the pan. I used a large skillet.

1 pound (500 grams) jumbo scampi or large shrimps

1 teaspoon saffron threads

1 teaspoon hot smoked Spanish paprika or chili flakes

4 cups homemade or low-sodium chicken stock

⅓ cup olive oil

1 cup thickly sliced Spanish dried chorizo sausage

1 cup diced onions

1 tablespoon chopped garlic

4 medium squid, sliced

1 cup fresh or canned tomatoes chopped

2 cups short-grain rice, either sushi rice, Spanish Valencia or Arborio

1 pound (500 grams) fresh clams

1 pound (500 grams) fresh mussels

1 cup lima beans or green peas, defrosted

¼ cup chopped parsley

3 green onions, cut into long pieces

Use kitchen shears to cut through scampi shell on the leg side (the shell stays on). If using shrimp, shell and reserve shells.

Combine shrimp shells (if using), saffron, stock and paprika and simmer gently for 10 minutes. Discard any shell and reserve.

Heat oil in paella pan or large skillet. Add chorizo and sauté for one minute. Add onion and sauté for two minutes or until softened. Add garlic and cook another minute. Add scampi or shrimp and sauté for two minutes or until partly cooked. Remove scampi or shrimp from skillet.

Add squid and sauté in oil for two minutes or until white. Add tomatoes and sauté one minute or until just limp.

Stirin rice, then pour in flavoured stock and bring to boil. Turn heat down to a simmer and cook for 15 minutes or until rice is nearly cooked through. Stir occasionally. Add in clams and mussels, cover pan and cook five minutes or until shells begin to open. Add scampi or shrimp and peas and cook another five minutes or until seafood is cooked through. Taste for seasoning. Sprinkle with parsley and green onions. Serves 6 to 8.  

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A Spanish-style salad made with crisp fennel and slightly piquant sheep’s milk Manchego cheese. If Serrano, a dry-cured Spanish ham, is not available, use prosciutto.

¼ cup olive oil

2 tablespoons lemon juice

¼ cup chopped chives

Salt and freshly ground pepper

1 head fennel, cut in half

1 bunch radishes, thinly sliced

6 slices Serrano ham, cut in thick julienne strips

Radish sprouts (if available)

1 cup shaved Manchego cheese

Whisk together oil and lemon juice in a small bowl. Stir in chives and season to taste with salt and pepper. Set aside.

Remove tough core of fennel bulb and discard. Thinly slice fennel and immerse in a bowl of ice water for 10 minutes. Drain and pat dry.

Combine fennel, radishes, ham and radish sprouts in a large bowl and place in the refrigerator until ready to serve.

Drizzle salad with dressing and toss well to combine. Top with shaved Manchego. Serve immediately. Serves 6 to 8.  

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The best pork roast, in my opinion, is a rack and it looks splendid for the holiday table. If you buy 2 racks you can stand them up together for an impressive crown roast.


1 rack of pork (6 chops)

1 tablespoon chopped fresh rosemary

1 tablespoon cracked peppercorns

1 teaspoon grated orange rind

2 tablespoons olive oil


½ cup pomegranate juice

½ cup red wine

1 tablespoon balsamic vinegar

1½ cups chicken stock

2 tablespoons cold butter, diced

Preheat oven to 450 F.

Place pork on a rack in a roasting pan. Combine rosemary, peppercorns, orange rind and olive oil and rub all over meat.

Roast for 15 minutes, then reduce heat to 325 F and roast 1 hour, or until a thermometer reads 150 F for a pink roast or 165 F for medium (the time will vary depending on the thickness of the rack). Transfer pork to a carving board and let rest for 15 minutes.

Combine pomegranate juice, red wine and balsamic vinegar in a skillet over medium heat. Bring to a boil and let it continue to boil until syrupy. Add stock, stir and boil until reduced by half. Whisk in butter piece by piece. Drizzle a bit of the sauce over the pork and serve the rest alongside. Serves 6. 

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A kind of a Cobb salad on bread. The green herb mayonnaise is superb on the sandwich but also as a dip or a condiment with salmon or chicken (fresh herbs are available everywhere right now).

Grilled chicken has the most flavour, but you can also use leftover or poached chicken. Chicken thighs are juicier, but breasts are fine.

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 pound skinless, boneless chicken thighs

Salt and freshly ground pepper

4 slices pancetta or bacon

Green Herb Mayonnaise:

2 tablespoons chopped basil

2 tablespoons chopped mint

2 tablespoons chopped Italian parsley

¼ cup chopped green onions

1 cup chopped arugula leaves

1 tablespoons lemon juice

2 avocados

½ cup mayonnaise

1 baguette or 4 rolls

2 cups shredded iceberg lettuce

Preheat grill to high. Combine olive oil and mustard and rub onto chicken thighs. Season chicken with salt and pepper and grill for three to five minutes a side, or until cooked through.

Set aside to cool. Fry pancetta slices in a skillet over medium-low heat until crisp, about five minutes. Drain on paper towels.

Combine basil, mint, parsley, green onions, arugula, lemon juice, ½ an avocado and mayonnaise in a food processor. Season well with salt and pepper. To store, press plastic wrap into the surface to keep it from discolouring.

Thickly slice chicken. Peel and slice remaining avocados. Cut baguette into four lengths, and slice each section in half, lengthwise.

Toast bread if desired. Spread herb mayonnaise on both sides of each baguette. Cover bottom side with iceberg lettuce, chicken, avocado and one slice of pancetta. Press the top half down firmly on top. Serves 4.

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