Higgledy Piggledy Kitchen Sink

Last Friday, a rack of baby pork ribs. Salt and pepper then lightly browned in a grill pan. Dusted with a dry rub of garlic, parsley and lemongrass then into the oven for 90 minutes at 120 degrees C.

Moist but slightly underdone and not quite crisp on the outside.

Served with roasted lady’s fingers (first sauteed with chilli, garlic and onions) and a confit of garlic mushrooms (shiitake and oyster). 

Heston Blumental famously said that you would get a more intense experience if you bit into a tea leaf then sipped some hot water than if you steeped the tea leaf in the water. Sure, but sometimes I want a cup of tea and sometimes, I would even like a little milk in it.

Weekend before last, I poached the beef brisket in beef stock, spooned the roasted red peppers (only lightly pulsed in the blitzer) over and drizzled basil oil around before dusting with parmesan shavings. Not sure if it would have been better if I had stewed the whole lot together.

Old food blogs – here and here.

But I want one in my kitchen – welcome to Porco’s kitchen. Here you will find many things to eat – some you will have to cook, some are simply directions to where you can find them. Mangiare Bene!