Pulled pork has taken the nation by storm. A few short years ago the slow-cooked method of cooking pork wasn’t commonplace in commercial kitchens, but now the dish is thriving and given a prominent place on many menu boards of fine-dining restaurants, fast food outlets and gastro-pubs. Whether you want it as a main, as an accompaniment or part of your sandwich filling, we’ve gone crazy for tender pulled pork.
But despite its rise to prominence in commercial establishments and being a favourite amongst diners, it seems that pork isn’t as popular as you might think…
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Once again Super Bowl Sunday is on the horizon and a number of restaurants and caterers will be taking advantage of this increasingly prevalent slice of Americana on these shores.
With an ever-expanding fan-base in Britain, growing television revenues and a forward-thinking marketing strategy, more and more people are becoming NFL converts.
And, of course, this means many establishments are cashing in on this by offering tailored menus during the showpiece event.
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You may have seen our rather punny joke on social media today, and that contemporary witticism has set our taste buds tingling once again. So to rectify that we sent our resident vampiric entity to go in search of a traditional ghoulash (sorry, goulash) recipe that will keep your warm and full as the nights draw in.
It will also keep you off the brains too!
The first recorded reference of goulash can be dated all the way back to the 9th century and the Hungarian dish takes its name from the farmers that prepared the dish? In the Hungarian language “gulya” refers to a ‘herd of cattle’ and, subsequently, “gulyas” means ‘herdsman’.
Goulash is such a versatile dish, something which we hold in high esteem when it comes to culinary concoctions.
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There are many numerous and well documented benefits to eating your greens and gobbling up your vegetables.
However a new study, conducted by researchers based at the University of Warwick, has revealed that eating your fruit and vegetables can boost mental health.
The people based at the Medical School, located in Coventry, collected data from the national Health Survey of England.
After crunching the numbers it was revealed that there was a correlation between a person’s mental wellbeing and the amount of fruit and vegetables that they consumed.
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There are certain foods that will always be linked to certain events or place. It might remind you of your parents, or indeed your grandparents cooking, a specific restaurant or venue, or even, perhaps, a monumental life-altering moment. Or the connotation may be a little bit more mundane, not that it matters.
When it comes to roulades however I find them extremely difficult to place. On one hand they’ve been on the kitchen table forever thanks to my parents, but I also remember eating one once as a child as part of a Sunday pub lunch somewhere. It is a “chicken or the egg” scenario that I’ve never solved, nor really had the temerity to enquire about.
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There must be some cruel folk at the BBC.
On one of the hottest days of the summer, the people behind the cultural behemoth that is the Great British Bake Off decided to focus upon desserts and set the contestants the most monumental of tasks: to make and cook a Baked Alaska.
Alternatively known as a lace au four, the Baked Alaska consists of ice cream and sponge cake that’s topped with meringue before being cooked in a hot oven before being served.
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For one reason or another United Kingdom is a region that is besotted about certain periods of our history, our heritage and identity, and the interplay between different eras and different social classes. Take the immense popularity of Downton Abbey and other period dramas that are set at the turn of the century when the British Isles were thrust into a state of flux through generational, political and technological change. In literary circles this ear was known as the Fin de Siecle, or as Dorian Gray mused to his good friend Lord Henry: “Fin du Globe.” It was a time of upheaval that we have been fascinated with ever since.
Consequently it should be of no surprise that one current beverage trend that is adorned on menus up and down the country can be traced back to the reign of Queen Victoria.
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A quick post-work nip out to the shops last night left me with a particularly peculiar choice to make. Whilst browsing through the whiskeys, beer and birthday cards I came upon a conundrum: what to have for tea?
It was there that some devilish thoughts appeared; kidneys would be on the menu.
Devilling foodstuffs was especially popular during the nineteenth and twentieth centuries and the practice may have gone out of fashion in recent years, but there is good reason why it is considered – in some circles at least – as a bona fide classic, with Devilled Kidneys being the crème de la crème.
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“Bringing people together on the neutral ground of [the] potato salad is a beautiful thing,” one commenter wrote about Zack Brown’s endeavour. For somebody with the middle name ‘Danger’ (or so he claims, we haven’t seen his birth certificate to prove or disprove this rather moot point) Brown’s Kickstarter campaign is rather benign: all he wants to do is create a potato salad.
Over 3,000 people have backed his dream, donating anything between $1 and $50 in order to help Brown fulfil his life-long dream of making his first ever batch of potato salad. [ Read More ]
The recipe book has been pulled off the shelf today as we’d thought that it was about time we shared another one of our favourite dishes that’s a doddle to make.
This Italian style pork dish is sure to go down a treat whatever the setting be it served at home on a weekend or in a restaurant on a daily basis.
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Author
Damien Wilde