The best dry cured beef – ever!
I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it. The principle was simple – good beef should be cured for at least a...
I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it. The principle was simple – good beef should be cured for at least a...
The taste and texture of Trinchado takes us back. All the way back to dating, when we would go to Hillside Tavern and have a romantic sepia-coloured dinner. Funny how these memories are candle-lit,...
Ingredients: 15 ml (1 tbsp) Ground cumin 15 ml (1 tbsp) Paprika 15 ml (1 tbsp) Dried parsley 10 ml (2 teasp) Dried coriander 10 ml (2 teasp) Turmeric 5 ml (1 teasp) Onion...
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