Search Results for: escabeche

Pollo Marinado en Escabeche

Having made Sardinas en Escabeche last week …and eaten them, I was left with some pickling liquid. Brief recap: escabeche is a food preservation technique which originated in Persia or Arabia several millennia ago. The word escabeche is derived from … Continue reading

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Sardinas en Escabeche

Food can be preserved en Escabeche using vinegar and olive oil for a considerable amount of time. This technique originated in Persia or Arabia several millennia ago. The word escabeche is derived from the Persian word sikbaj, meaning cooked in … Continue reading

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Mejillones en Escabeche

Mejillones en Escabeche is a very popular Spanish tapa of mussels pickled in vinegar, olive oil and pimentón. You will find these delicious molluscs in most bars, usually served straight from a tin, with lots of bread to dip into … Continue reading

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Paloma en Escabeche

Escabeche is a method of food preservation, using vinegar (and sometimes citrus juice), invented by the Persians  many centuries ago. Both the Greeks and Romans used vinegar as a preservative, so escabeche might have reached Spain before the the Moorish … Continue reading

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Sardinas con Verduras

Sardines and pilchards are part of the herring fish family Clupeidae (the UK classifies sardines as being young pilchards). These are an inexpensive and sustainable oily fish often served fresh and fried, or preserved in salt, olive oil, escabeche, etc. … Continue reading

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Pollo en Adobo

This week I came across a cheap chicken and no, not factory farmed – it was free range and corn fed! I thought it might need some preservation in order to keep it “fresh” for Sunday, so my choice was … Continue reading

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Faisán en Adobo

In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading

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Pickled Chillies

I went to see a friend on Monday who was picking the last of her summer vegetables – chilli peppers, capsicum peppers and green tomatoes. I came home with a handful of small green and red chillies, which look to … Continue reading

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Restaurant Diagonal

I was back in Pineda on Wednesday and went straight to Diagonal – an interesting restaurant that I’d noticed previously. As I mentioned before, Pineda de Mar, is about a 30 minute walk from Calella. Initially the two towns meet, … Continue reading

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Rabbit Vindaloo

Most people in Britain probably think of vindaloo as a spicy lamb dish, sold in Indian restaurants and as a ready meal from supermarkets. However, vindaloo actually started off as a Portuguese pork or rabbit dish – Carne de vinha … Continue reading

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