Vietnamese dressing

-
3tbsp Lime Juice
3 tbsp Fish sauce
1 tbsb caster sugar

This is good for asian salads, or as a dipping sauce for spring rolls.

Comments

Post a Comment

Popular posts from this blog

Ox Runners, Ox Middle & Ox Bung - What are they?

-
Image
They are natural casings used for all traditional sausages, salamis etc.  They come from the intestines of cattle. Pig & sheep casings can also used. There are now meat-free alternatives on the market for veggie sausages, I don't know how they compare. Ox Runners are the smallest, for making peperoni style salamis. Ox Middles are the next size up, 5-10cm when filled, they dry down to about 3-4cm diameter. Ox Bung are the big boys, they are for large salamis and haggis. The mail order company, "The Natural Casing Company" has stopped trading. Instead, I discovered mail order can be got from Weschenfelder .  They despatch within 48hours for all your urgent butcher needs! They have stuffing machines too. Another UK mail order company is http://www.sausage-casings.co.uk For USA I found http://www.sausagemaker.com I live not far from Smithfields so I'll try there first. The main recommended casing for salamis are Ox casings.  These are the ones I...
Read more

Pot-roasted Duck with Port & Prunes, with Red Cabbage and Smoked Pancetta

-
This is a great winter dish and seems to be a crowd pleaser. You get a great sauce from the port and prunes, which would be delicious over mash potato or just about any veg.  Here it's done with smokey Red Cabbage.  It works a treat. Like most of the recipes here, it's extremely easy and stress free cooking. Jointing the duck is straightforward after a few goes, but you if don't know how to do it, a butcher will joint it for you in minutes. It comes from a Nigel Slater recipe, published in the Observer Food Monthly magazine.  I'm adding it here as a reminder to myself to cook this again soon & so I can recycle the mag, it's looking pretty tatty & food splattered. 2 whole ducks, jointed 2-4tbs duck fat 500g prunes 500ml port 500ml chicken stock 400g smoked Pancetta 1 large red cabbage 4tbs sherry vinegar Serves 8 Cooking time: 40-60mins First up, put the prunes in a bowl with all the port and leave to soak for 30mins. In a casserole dis...
Read more

Arista Roast Pork - Fennel & Parsley

-
Image
This is so easy & totally delicious! 5 garlic gloves 2 tbsp fennel seeds 3 tbsp chopped parsley 2 teaspoons sea salt olive oil Pork loin 2-3kg on the bone (preferably rib end) 1. (5mins) Finely cut & bash up the PARSLEY, FENNEL SEEDS, GARLIC and SEA SALT. Add just enough nice olive oil to make a paste & rub on any joint of pork. Leave uncovered overnight in the fridge.... Next day cook pork as normal. Serve with roasted spuds etc. It's so damn good.... BIG FLAVOURS & ROUGH EDGES was the Eagle Pub's first book. It's was reprinted in 2009 as The Eagle Cookbook: Recipes from the Original Gastropub.
Read more