Vinegar-Free Pickled Onions and Shallots
I love the allium family: onions, shallots, garlic, chives, scallions – all of them. I also love pickles, and pickled onions and shallots are, perhaps, amongst the very best of all.
Month: August 2013
Pulled Pork
In my previous post, I mentioned that my first attempt at barbecuing a shoulder of pork was tasty enough, but not as tender as I would have liked. So, yesterday I tried again, this time cooking for longer. The results were much better.
A Summer of Barbecues
If you mention the word barbecue to anyone in the UK, they’ll immediately think of burgers and sausages being incinerated to within an inch of their life over a bed of hot charcoal. Barbecues aren’t something we tend to take awfully seriously over here. They’re often just an excuse to celebrate the arrival of a rare bit of sunshine by sitting outside, batting away the wasps, whilst you eat badly charred food along with a beer or a glass of wine.