Pork

Article: Smoked Chicken & Pork Dumplings

Chinese New Year may have come and gone, but remember Chinese food is not just for Chinese New Year; it's for life!  I've loved Chinese food since I was old enough to make my own decisions about what I want to eat. I never really been 'into' cooking Chinese, being more of a Chinese restaurant enthusiast.  But recently I find that I'm doing more cooking of it at home. I would probably put it all down to Momofuku. That's right Momofuku made me do it. That's my story and I'm sticking to it! I'm a huge fan of smoked flavours in food and drink.  After playing around with recipes from Momofuku, I've become slightly obsessed in using smoked flavours in food where it wo...

Article: Chile Verde

Green Chile was one of the first recipes that I ever committed to memory. Thanks to the mother of my childhood friend Jennifer Arriaga, I leaned how to cook this dish in my early teens and have been making it ever since. Green Chile or Chili Verde is the lesser know (in the UK) sister to the popular American Southwest staple of Chile Con Carne. Chile Verde is a Mexican stew that really lets the flavours of chili's sing. There are many variations of the chili, some to include tomatillos or white beans, but never tomatoes.  In this version I've used Padron peppers, their flavour works wonderfully in this stew. Feel free to replace with any mild-medium chilies that you have...