Baba Ganoush by Franck Dangereux (The Foodbarn, Noordhoek, South Africa)

When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.

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Burger Week: #7: Wagyu Burger with Truffle and Egg

Burger Week at Arcisfoodblog comes to an end. This is the last of 7 posts on some of the more remarkable burgers I “encountered” in the past couple of months. It was really my pleasure. 😇 Continue reading “Burger Week: #7: Wagyu Burger with Truffle and Egg”

Char Siu with Pickled Carrot and Mooli

The second dish that we did was based on Jeremy Pang’s recipes I found on BBC Good Food: oven roasted char siu (BBQ-ed pork belly) with pickled carrots and mooli. Continue reading “Char Siu with Pickled Carrot and Mooli”

Burger Week: #3: ‘Boerie’ Burger

Burger Week at Arcisfoodblog: 6 posts on some of the more remarkable burgers I “encountered” in the past couple of months; either homemade or in restaurants. Continue reading “Burger Week: #3: ‘Boerie’ Burger”

Hamburger Vitello Tonnato style

This one is from the cookbook from “De Burgerij“, a Belgian chain of burger bars with some outlets in the Netherlands nowadays.

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Non-Vegetarian Burger with Halloumi with Green Goddess Dressing…

We already did a veggie version of the Bacon & halloumi burger with green goddess dressing from the now-defunct White Pepper Project.

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Vegetarian Burger with Halloumi with Green Goddess Dressing

Burger night today, so at least 1 veggie burger was made. This one is based on the Bacon & Halloumi Burger with Green Goddess Dressing from the White Pepper Project (now-defunct so unfortunately no link to the original recipe).  Continue reading “Vegetarian Burger with Halloumi with Green Goddess Dressing”

Pastrami Burger with Gruyere and Coleslaw

Burgers are by far the most significant section of my food-related bookmarks, so I have plenty to choose from when lacking inspiration. This one is based on the “The Pastrami Burger Bomb” from Serious Eats.  Continue reading “Pastrami Burger with Gruyere and Coleslaw”

Sous Vide Pork Neck Buns with “Porkonaise”

Having seen many Asian recipes with slow roasted pork belly, I wanted to give it a go in the sous vide water oven and then finish it under a hot grill.

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