Life is an incredible adventure
Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be …
Sage and cider (apple) just seem to go hand in hand with pork. This dish is full of flavour and very easy!
Creamy Mustard Sauce and Brown Butter Sage leaves compliment the mild flavoured pork. Sauce and sear in the same cast iron skillet to gently infuse the pork with sage.
We have cooked with wine before, but never with gin. This very soft and buttery sauce is drizzled around crispy chicken rather than on top of it. Meyer lemons are sweeter; if that can be said of a lemon.