This weekend I've been working nights, but that doesn't mean that I haven't been active in the kitchen. For breakfast which slightly doubles as dinner as it's at the end of my day) I made hallumi, avocado and sweet chilli baps. Tangy, creamy, salty and delicious. Dinner was a little more adventurous. Pork belly curry with rhubarb, star anise and coconut milk with coriander coconut rice. The rhubarb gave a tanginess that would normally come from galangal, but added a fruitiness that worked really well with the pork. Nothing beats tiredness like a full tummy.
Supper club menus to follow!
Supper club menus to follow!
