Category Archives: Fish

Midi Pheasant

I found a recipe for Midi Pheasant, by Julia Drisdell (courtesy of Clarissa Dickson Wright) several years ago. Midi Pheasant is somewhat like a pheasant pot roasted with ratatouille vegetables, which sounded most appealing to me. I tried the recipe … Continue reading

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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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Pork Osso Buco

A couple of weeks ago I mentioned Pork Osso Buco  and was about to link to a previous recipe before realising that it had never been written! I cook this quite often and was quite surprised that I’d never put … Continue reading

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Braised Breast of Lamb

Lamb breasts are one of the lesser known cuts of meat, most of them are used to make doner kebabs in the UK (know as Gyros in Greece and America). While this meat is a little bit tough, a long … Continue reading

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Pork with Black Beans

I had some Cajun roasted pork shoulder leftover from Sunday and some dried black beans (with a looming best by date) and decided to cook a Spanish style cocido with a Mexican chilli pepper influence. Just about all the beans … Continue reading

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Músclos a la Marinera

I went out to buy sardines but got sidetracked by pork osso bucco and a kilo of mussels with a very silly price tag (£1.75) – they were practically giving them away! I conversed with the fish lady – she … Continue reading

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Prawn and Venison Gumbo

I had some venison and andouille sausage in the freezer and after making Prawn Étouffé a few weeks ago, I was itching to make a gumbo with prawns. Gumbo is a type of stew which originated in Louisiana around the early part … Continue reading

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Paloma Andaluza al Horno

Wood pigeon is vastly underrated in the UK. In town, the birds eat only the the best food – they particularly likes elder leaves and doze in the tree’s branches after stuffing themselves stupid, unlike their impoverished feral cousins who … Continue reading

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Fideuà Negra

Fideuà is a seafood pasta dish which originally comes from Gandia in Valencia. According to legend, Fideuà was created by Gabriel Rodriguez Pastor, a cook on a fishing boat and his assistant Joan Batiste Pascual (known as Zabalo), in 1915. … Continue reading

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