RecipeMuncher

Well, not totally - it almost worked. I’ve enjoyed rhubarb sauce with pork and mackerel before and I wanted to see if I could branch out a bit into other meats. The quail seemed a bit of a stretch but I figured if I could spice it up right then it might just be magic - the idea being I would use ground ginger to tie the meat and rhubarb together. Sadly, the results were disappointing. The whole time I was eating all I could think was, ‘this would be great with pork’, which sa (...)