Cuba Recipe – Moros and Cristianos.
Sweat in 1 tbls of olive oil until onion browns slightly.
Read moreSweat in 1 tbls of olive oil until onion browns slightly.
Read morePut the fish head in a pot with 7 cups water and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, about 30 minutes. At this time you may discard the fish head if you wish.
Read moreWash the beef bones, place in a large soup pot and add water to cover. Bring to a boil over low heat and immediately pour off this “first boiling” water and discard. Re-boil and skim off any foam to get a clear both.
Read moreMix the sugar and vinegar into a mixing bowl. Melt it over low heat. Add in a little bit of nuoc cham (fish sauce). Add in the burnt caramel sauce into the sauce and set aside.
Read moreThis is a hearty lamb Provencal country dish that includes all the flavours typical for the region. It’s a recipe that has been handed down for generations and is known as Rogout de mouton.
Read more