Oh yes, this is my kind of dinner my friends, sticky, beefy, tasty and all in one pan….
These sexy little balls of gorgeousness will rock your boat and quickly become a household favourite. Moist, juicy and a with secret ingredient of rich, dark chocolate which makes them smooth and somehow creamy, an absolute explosion of incredible flavours.
This is a fantastic way to serve silverside, it pimps up that old ingredient to 5 star. Chuck it in your stockpot during the day and then slice it up, pan fry with in a little butter, oil and onions, finish and serve with these crispy rostis (if you don’t like fennel, use dried sage instead) and silky mustard sauce.
This is the absolute perfect dish for those cold days when you want to fill the house with oven-love. The cheeks are meaty and require a gentle, slow cook and in this sauce, where the smoky chipotle peppers and adobo sauce elevate the stickiness of the meat, make the perfect combination. When cooked, the meat is moist, tender and falls apart at the hint of a fork, pile on top of fluffy mash or a kumara puree and the winter season is complete and worth celebrating.
Simple, easy and full on flavour, is the only way to describe this dish. The traditional name is Bulgogi, meaning ‘fire-meat’ which derives from cooking in a searingly hot wok, pan or on the BBQ. Use beef, pork or tofu and also if you’re cooking for a crowd, chuck in some veggies.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
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