stuffed | Sybaritica

I was planning to use some of the lamb leftover from our Easter feast to make Shawarma but, unfortunately, the roast in question was not suitable for carving into appropriate slices and so I decided to try something a little different. I had bread dough leftover from making pizza and I thought that I could use some of this to make something along the lines of the stuffed Chinese buns known as Baozi. As a twist, however, I went with a filling that was more middle-eastern, and thus Shawarma-like, in spirit… Read more

The other day while blog-surfing I came across a recipe for chicken breasts that were wrapped with bacon and grilled with Cajun seasoning. I’m afraid I forgot to bookmark the link, which is a shame as it was worth sharing, but it inspired me to try something with some Prosciutto I had leftover from some previous culinary experiments. I went more Italian than Cajun and I thought that the Prosciutto would give something of the flavor of bacon but be a little lighter and less cloyingly rich… Read more