Japanese grilling isn’t only about kung fu and grilled meat. No, no. There’s so much more to it than that: there are also balls. Apparently, grilled rice balls (also known as onigiri) should have exactly 258 grains of rice in ‘em. Since we don’t want to stress you out, and because we are generally quite lazy, we’re going to suggest you are a little more liberal with your balls.
Apparently 'Bulgogi' translates as 'fire-meat' in Korean (which incidentally was my nickname in College - strange world). The Hot Line test kitchen loved the flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had this - lots of salt, garlic and soy combine for mega-umami. Ingredients
'Chimichurri' is the sauce, 'choripan' is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun, hence 'Chimichurri Choripan Recipe'. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too.
Planked Pears with a Blue Cheese and Maple Rum Sauce.
This month we’re cooking up some pork tenderloin using a simple spice rub and we’re adding some cherry wood smoke to the mix. The rub has lots of flavour but is low on heat. It’s interesting enough for the adults but basic enough for the kids. We’re using cherry wood because pork works so well with the flavour from fruit woods. Also, cherry smells fantastic as it’s burning.