This is the time of the year for comfort food; warm and satisfying, something to curl up on the sofa with. Few desserts are more comforting that rice pudding, with its creamy, giving texture and fragrant, lightly toasted rice. That it is so easy to make is, of course, a welcome bonus.
Fish is one of the best ingredients to cook with. Its flavour is subtle and requires little effort or preparation to bring out. Ceviche, a dish of raw/marinated fish and seafood from the Americas, is a perfect example of this approach. Fresh fish, marinated in citrus juice and other seasonings, served simple and unadorned. Because it can be prepared in advance and its flavours are vibrant and fresh, it makes the perfect appetiser for a dinner party.
Not that I want to jinx this, but it seems that summer (or at least, spring) has finally made an appearance in Groningen. What better way to enjoy the sunshine (and the last few weeks before the exams), than to take to your balconies and terraces and enjoy a refreshing cocktail or two. Last year, we worked with gin and whisky and this time, we’ll be focussing on cocktails based on rum and tequila.
In this third part of my US-style barbecue, after focussing on side dishes in the first two articles, we finally get to cook the centre of our feast: smoky, tender pulled pork with a Kansas-city style barbecue sauce.
This is the second in a series of articles about American-style barbecue and we continue today with two more side dishes, cornbread and shredded Brussels sprouts with bacon. They both work very well with all types of barbecue and are also happy accompanying any kind of roast meat, for that matter. In the next column, I will share with you my recipe for tender, juicy pulled pork and my very own Kansas City-style barbecue sauce!