Little cheesy slices with a spicy kick, from Latin America. These are great to dunk in salsa or guacamole. Quick and simple to make, and definitely something a bit different.
(I usually cook these in a George Foreman grill. If you use a normal grill, watch it carefully because it can burn very easily.
I know meatloaf is an all-American signature dish but this version is a little more English! I promise not to mention "chuck" or "half-and-half". This is hopefully a little less fatty too. I usually serve this with my special gravy, and mash potatoes.
Nothing to do with Mcdonalds or Taco Bell, this is my take on what I was served regularly in Nicaragua. If you can stomach it, it was usually served with Gallo Pinto as well. (thats Rice 'n' beans to you and I)
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like - bung everything in the pan and see what happens! Don't be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible.
Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed
supermarkets. The longer you leave it cooking, the better it gets.
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