As far as I am concerned ‘sides’ should carry as much weight as the ‘main’ they are served with. In fact I don’t even like that type of ‘segmentation’ or ‘class structure’ when it comes to food – I don’t subscribe to the meat-and-two-veg school of thought where sometimes the star of the show… Read More What I serve with Ribs – my remoulade
A very dear and a very old friend of mine used to subsist solely on chips, beans and sausages…..a terrible diet (he’s actually still alive which is a medical wonder) I think the beans were deep-fried along with the friggin’ sausages and chips. My bud who will remain nameless is a lazy eater, food doesn’t… Read More Toulouse sausage….the right way!
If I have learned anything from cooking in Italy and cooking with Italians it is this……do not smother pasta with sauce…it needs to ‘sing with’ whatever you serve it with not be upsatged by it. Now, as a youngster my heart would sink ever time a big bowl of spaghetti landed in front of me… Read More Spaghetti with Salsiccia, Sun blushed tomatoes, mushrooms and aubergine
I dunno about you but when the sun shines my attitude in the kitchen changes dramatically – maybe it’s because I ‘think’ I have an ethereal link with my fridge (!?!) whatever the case might be I am now confident I have S.A.D.K.E. (Seasonal Adjustment Disorder Kitchen Edition) – right, so I might have invented… Read More Spiced Pork Chops with Peas
Are sausages the greatest thing ever invented? Probably. That’s a pretty sweeping statement but one anyone reading this can relate to and maybe agree with to a certain degree. Sausages (the standard ones) have always been associated with Breakfast – this part of the world anyway – and I’m guilty in my own way of… Read More Toulouse Sausage, garlic herbed mash and a Cassoulet side