Always thinking of the next meal...
There are no two ways about it. I love pork fillet/tenderloin. Especially when it is cooked to perfection and still slightly rosy pink inside. Drizzle a delicious sauce on top and I’m in my element. I’ve given you recipes where the meat is paired with fruit, marinated in a charming Chinese sauce and soaked up in a tangy, boozy citrus sauce. It was only a matter of time that a decadent cheese sauce will make an appearance…
After trying out countless of Coq au Vin recipes, I chucked them all away and cooked the dish from scratch….my way. I never did get hold of a rooster as is the traditional way of preparing this classic dish. Nor did I drown the bird in a whole bottle of red wine. None the less, just one bite is to die for…
If you told me ten years ago that I’ll have fish delivered on my doorstep today, I would have looked at you sideways, shaken my head pityingly thinking you had one drink too many and walked as quickly away from you as socially-acceptable possible. With that said, at the time I was studying at the University of Pretoria in South Africa – a far cry away from the forward thinking first world country I live in now.