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Crispy braised Iberico pork collar Recipe

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It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
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Chef Pillai's Coconut Milk Prawns Fry (Venad Paal Konch) Recipe

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L ast week I was  going through my instagram feeds and I stumbled upon Chef Pillai's Prawns fry recipe. This is also called as "Venad Paal Knoch". I love all his recipes and the way he explains his recipes are so amazing and crisp and clear. As we all love prawns in our house, I thought of trying this dish as soon as he posted it. The next day I tried and it was a huge hit in my house. I know that it’s been a month since I posted a recipe, am so sorry. I am becoming very lazy or it might be because of my busy schedule but I will make sure that I will try to post once in a week. But Please try this dish as it is a guaranteed delicious which any seafood lover will love.  This is a perfect dish/ appetizer for gatherings. The prawns that is fried in coconut milk is an absolutely dish to try for. I never fried prawns in coconut milk, but I know that when coconut milk is reduced it tastes yumm..  Today I am here with the recipe which will be a super hit among friends an...
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Jacket potato tonnato sauce

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Scrub and boil 2 big potatoes for 15 minutes. Preheat the oven at 220C. Dry the potatoes, lightly oil them with olive oil en sprinkle some sea salt over them before putting them in the oven for 25 minutes. In the meantime mix the contents of a 145 gr can of tuna, with 160 ml unsweetened mayo , 1 clove of garlic,  20 cl milk , 10 gr capers, 20 gr of parsley, 2 tbsp lemon juice and 2 anchovies in your blender. 5 mins before the potatoes are ready it's time to boil 2 eggs for 5 mins. Cut the hot potatoes almost in two, sprinkle some salt flakes inside and stuff them: first with some more tuna, then the tuna sauce and finish with the runny eggs, more capers and parsley. My interpretation of an Ottolenghi recipe
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