The grandma of Pastrami, the grand daddy of Beef jerky, Pastourma (or basturma in Turkey) is salt and air cured beef covered in delicious spices that serve to protect the meat from spoilage and which add such immense flavour it will make your toes curl.Unless you have access to a walk-in fridge Pastourma should […]
With vaccinations behind us and Covid partially under control we decided that after a long year of stagnation it was time to spread our wings again and so we chose to travel to Montenegro over the Orthodox Easter weekend (which this year fell on the 2nd of May as supposed to Catholic Easter which was […]
Not so long ago offal, the entrails and internal organs of an animal, was used as food for the poor. Nowadays, many 3 star Michelin chefs serve up heart, spleen, liver, kidneys and tripe prepared in an untraditional special manner. Offal can now be considered a delicacy reserved for the rich.Patsas or tripe soup, […]
Filo Pastry is an unleavened very thin dough which features in the cuisine of many Mediterranean, Balkan and middle eastern countries. Filo pastry, literally meaning 'leaf' pastry because it is as thin as, well, a leaf. This type of pastry has been used in Greece from the time before Christ and can be used […]