Cocktail Hour

Passionfruit Lime Mojitos
13th June 2020
Gin and Tonic Jelly with Lemon Granita
27th March 2020
Homemade Irish Cream
17th March 2019

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Welcome to Days of Jay!

Hi, I’m Jay. I’m a cook, photographer, traveller and writer. I am passionate about simple, tasty food and spend most of my time in the kitchen experimenting. I’m the proud author of two cookbooks and love sharing my recipes and thoughts on food and travel here with you.

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Sweets & Treats

Rosé Vanilla Poached Apricots
Viennese Coffee Panna Cotta
Raspberry and Almond Friands
Walnut and Orange Blossom Baklava

You May Have Missed

Lemon Sage Ricotta Gnocchi
Vietnamese Prawn Spring Rolls
Lemon and Caper Chicken
Summer Roast Vegetable Salad

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$We’ve all been confronted with a chewy, over-cooked, disappointing pork chop. Pork has become increasingly lean over the last decades, which is great for the waistline, but terrible for the cook, as there is no fat left to keep the meat tender and juicy. This is where a small amount of preparation can make the world of difference, banishing tough old chops forever.The secret? Brining the meat. Those clever Americans have been doing this for years, but it is only recently that it has become more popular worldwide. There’s loads of interesting science as to how it all works but put simply, giving your meat a little saltwater bath will both tenderise it, and stop it drying out in the pan. It also bumps up the flavour beautifully, as you’ll see in today’s recipe ‘Maple Glazed Pork Chops’. Get the recipe now on my website: https://daysofjay.com/2020/06/07/maple-glazed-pork-chops/or click the link in my bio.I hope you’ve all had a relaxing and enjoyable weekend, we\'ve had rain and drizzle the whole time in Munich, if it\'s sunny where you are, send some my way! As always, take care out there and happy cooking. x J#daysofjay #inmykitchen #porkchops #easydinners$

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