tastebuds

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  • 2024/04/19 15:39
• flavorful roasted pork
  
  I’m a huge food movie junkie. Some of my all-time favorites are “Ratatouille”, “Jiro Dreams of Sushi”, “Chocolat”, “Julie & Julia”, “No Reservations” and most recently, “Chef”. A common takeaway I have with all these movies is – by the end of the show, I SO want to eat whatever they cooked in the movies.
  
  If you have watched “Chef”, then you must know this Cuban Mojo Marinated Roast Pork is from that movie. The consultant chef in that movie is super generous to share his recipe! If you haven’t, I strongly urge you to buy the Blue-Ray/ DVD or download it (legally). I wouldn’t spoil the plot for you but a piece of warning – don’t watch with an empty stomach.
  
  Whenever someone mentioned Cuban food, the first thought that came to my mind is Mojito. Okay, that’s more like a cocktail. Truth be told, the only time I was exposed to Cuban cuisine was at this Cuban restaurant at Clarke Quay (Singapore). Cuban cuisine could be labelled as a melting pot fusion between Spanish, African, Mexican and Caribbean.
  
  The Mojo marinade used in this recipe is a popular sauce for roasted pork, made with garlic, oil, spices and bitter orange. When I made it the first time, the crust on the pork was beautifully charred to the right perfection and the meat was moist and juicy. The only improvement I thought needed was, it could do with a little sweetness as the overall taste was hovering on the sour/tangy side. But that is just my own personal preference. The recipe also did not really specify the amount of salt required to coat the pork so after 2 rounds of testing, I came up with my own measurement. It might seem like a lot of salt but if you want a piece of flavorful roasted pork, that is the way to go.
  
  This roasted pork is the star for that signature Cuban sandwich in the movie, which I will be sharing soon! On its own, it is perfect to serve over dinner, at dinner parties or even as a Christmas roast, which is just what I’ll do this year.
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  • tastebuds
  • 2016/02/15 18:52
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• Panzanella Caprese salad
  
  This salad is guaranteed to get your tastebuds tingling.
  
  I know there are lots of variations of the classic Panzanella, but the for the most part, the basic recipe consists of beautifully ripe tomatoes, bread (usually stale) soaked in tomato juices, a simple dressing and plenty of seasoning.
  
  Panzanella Caprese salad . The dressing-soaked garlic croutons are what makes this salad so amazing!
  
  I’m not really keen on the soggy bread thing, so I use slices of garlic bread that have been chopped and then crisped up in a pan.
  Now this type of bread drizzled with tomato juices and dressing is a whole other story!Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!The tomatoes need to be really ripe genuine ecig, and at room temperature – to ensure maximum flavour.  They’re then seasoned with salt and pepper and left to rest for 10-15 minutes.  This gives enough time for the salt to draw some of the juice out of the tomatoes.Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing ecig wholesale!That juice, with a bit of oil, vinegar and garlic? BEST DRESSING EVER!Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!The flavours in this salad always taste amazing.  However, I made this particular salad after I attended the ‘Introduction to mindful eating’ online workshop – with The Mindfulness Project.
  
  Sitting down and actually giving the meal my full attention honestly made a huge difference to how much I enjoyed it.
  
  and by ‘giving the meal my full attention‘ I don’t mean just turning off the TV, or the laptop, but actually paying attention to the whole experience:
  
  The taste of the food, and the complexity of the flavours
  How satisfying the first and then subsequent mouthfuls were
  How I was actually feeling more satiated and full with each mouthful
  It really did make me enjoy the salad more, and feel satisfied with less than I usually do.
  
  Now, I’m not saying that my life has been changed, and I’ll no longer be as greedy as I usually am, but I do think that with practice, mindful eating is something that could help me to reduce my food intake.
  
  I’ve started to become more aware of when I’ve just picked up a biscuit and scoffed it, and it’s stopped me from doing the same with 3 further biscuits.
  I’ve also started to appreciate the flavours of what I’m eating more, and to listen to my body when I want to eat something.
  
  I still find it hard to differentiate between hunger and a craving.
  Also, I still find that when I’m busy, or when I’m eating with the family at the table, I revert back to my normal habits of eating till it’s gone.
  
  Mindful eating seems to take a lot of time at first – which is probably why i’m reverting back to those habits during busier times.
  I’m hoping that as I get more used to doing the exercises we were taught on the workshop, that amount of time it takes will reduce, so I can more easily incorporate mindful eating into every meal and snack – rather than just the ones where I have time.
  
  There is a full-day Mindful Eating course in London on the 4th October, but I can’t make it as I’ll be at my nieces birthday party.  I’m hoping there will be more courses (especially online courses) to help me delve further into this way of eating.
  
  Do you practice Mindful Eating? do you have any experience of helping to form the practice into a habit? I’d love to know!
  • tastebuds
  • 2015/07/29 12:04
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