Pork with a serious, devilishly good (chocolaty!!) twist

If you’re anything like me you will think chocolate and wine are thee very  bestest inventions in the whole entire wide universe. Fact.

They are delicious together. Or separately. For breakfast (well maybe not the wine), brunch, lunch or tea. When you’re happy, sad, bored, stressed or just feel like you deserve a treat. I honestly don’t know what I would ever do if, in a desert island type situation, I had to choose between The Fella and a chocolate-red-wine combo. I’d certainly need a glass of wine to help me mull it over, I may need several in fact.

But… what if you mix these two yummie ingredients with something totally left of field, something completely unusual, something like pork? Am I blowing your mind?! I hope so because this dish is very very special indeed.

This is a recipe from Rachel Allen’s Rachel’s Favourite Food for Friends, and it has been a major hit since the first time I made it a few years ago. Initially people are very reluctant to try it, but after a little coaxing and a taste, it gets gobbled up quicker than you can say: but chocolate isn’t supposed to be for dinner! Of course, you don’t actually taste the chocolate; it just adds a beautiful richness and sweetness to the sauce. Midweek dinner this ain’t, this is RICH and filling and unusual, but totally delicious. So I urge to mix it up a bit this weekend and try it, I guarantee you’ll love it, or your money back.

Sweet and sour pork with raisins, pine nuts and chocolate

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Unorthodox souvlaki

One disappointment I’ve had since coming to Australia has been my experience of the great Australian Barbecue. Now, don’t get me wrong, these Ozzys do love their outdoor cooking, but it’s just not quite as I’d expected.

I really should use this information to challenge my stereotypes; as I’m sure the Ozzys appreciate hearing ‘throw a shrimp on the barbie’ about as much as I welcome idiots saying ‘top o’the morning to ye’.

Most self-respecting Ozzy barbecuers have a large gas-powered or electric grill on their patio, instead of the tray of smoking, glowing coals that we’re so fond of on the annual three days of Irish summertime. And I can see why they do; it’s simply easier to control a grill. You’re less liable give your friends salmonella with pieces of charred chicken that are still raw on the inside, or turn a sausage into a weapon, or transform a nice juicy steak into something you could wear on your feet.

But really, isn’t that really half the fun?!

So, anyway, the point of all this is, I found this recipe for souvlaki, which are meant to be cooked on a barbecue. Not actually owning a barbecue, I opted to cook these on an electric grill (albeit an indoor one). And although, I know this was unauthentic, they still tasted soooo good.

I know many many Greek people are probably cursing my existence night now, but in my defence, I was excited to try these and simply couldn’t wait until summer. But once it does come around, I’ll cook them again, on a proper, smoking, coal barbecue and I’m sure they will taste even better again!

Souvlaki with salad and tzatziki in pita bread

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