Traditionally in Mauritius we make this with corned mutton which has a much stronger flavour and Iove it but I love corned beef as well and in the UK this is readily available and easier to get hold of. To be honest with you I love most tinned things, sardines, mackerel, anchovies and I suppose it's mostly out of nostalgia
This cake idea was inspired by looking at my twitter feed and seeing how many people were preparing for Ramadan this year and the anticipation of Iftar. 'Iftar' which is the meal that is eaten to break fast. Usually starts with a date and some water followed by an array of protein, vegetables, carbohydrates...
These eggs, aptly named son-in-law eggs are a Thai staple and according to research into the name, this dish is apparently a warning from a Mother in law to her 'soon to be' son-in-law, that if he doesn't treat her daughter well then it may not be eggs that will be used the next time she cooks them!
Before I was involved with filming I always assumed that it would be a simple one shot wonder and voila! When you see food prepared on the screen it's really easy to forget the logistics behind filming food - I've since learnt that there's a lot of planning and thought before the shoot and a lot of preparation before each shot.
Well if you ask me the whole December/January transition is ridiculous. Being a glutton one minute and then abstaining the next seems like a sure fire recipe for a bipolar episode. Surely we would all be much better off changing our habits in a less drastic fashion? Perhaps we could start a detox in February... or March... maybe July?
I'm at a party and have ended up talking to gastro-bores. Foodies. I can be a bit foody when the mood takes me, but this conversation, lubricated by alcohol and MasterChef, is getting out of control. Predictably, the group are trying to impress each other with wildly implausible meals - stuff they just "whip up" at home. Yeah right.