“Un-Propa” Eats: Macaroni and Beef
My father used to frequently cook macaroni and liver while I was growing up. Yuck. Liver. I now make it with beef.
My father used to frequently cook macaroni and liver while I was growing up. Yuck. Liver. I now make it with beef.
This method infuses the meat with so much flavour while keeping it tender. Best part is it also cuts down your oil intake tremendously, so you won’t feel as guilty eating tons of it.
I’m always looking for new ways to jazz up my fried rice, and as a lamb lover as well, this is one of the most flavourful. I added minced lamb, eggs and vegetables that I like to create this wonderful side dish.
One bite was enough to seal my love for Pappy’s. The meat was fall-off-the-bone tender and so incredibly moist.
Chicharrónes are puffy, crunchy, fatty pieces of pork skin that are seasoned to perfection. It’s perfect as a snack with drinks or as a fun swap for popcorn on a movie night.
This baked Christmas ham has all the right things: sorrel, alcohol and meat. Fight for your life when it's served — it’s a definite crowd-pleaser.
Garlic pork is a Christmas tradition for many Portuguese families in Trinidad — the Da Silva garlic pork recipe has been in their family for over a hundred years.
It’s slightly spicy, smokey and addictive. Often served as a cutter with beer or a scotch and coconut water, it’s the best dish for any Christmas lime.
Save yourself the stress of making pastelles this year. Try this easy-to-bake pie that doesn’t skimp on the flavour that you love so dearly.
This pomegranate marinade adds flavour to the surface and the inside of the meat. Molasses and honey help in providing quicker carmelisation for an intense charred flavour.