-
Top Posts & Pages
Categories
Links
Interesting Blogs
- Back Road Journal
- Blue Jelly Beans
- British Food History
- Chica Andaluza
- Cooking in Sens
- COUNTRYWOODSMOKE
- Expat Chef in Barcelona
- fati's recipes
- Food, Photography & France
- FoodBarcelona
- Gourmandistan
- Hot, Cheap & Easy
- jazzcookery
- The Bartolini Kitchens
- The Unemployable Chef
- thekitchensgarden
- What's Cooking
Related items
- allioli
- anchovies
- anchovy paste
- bacon
- barbecue
- Barcelona
- beef
- broad beans
- butcher
- butter
- carajillo
- Catalan
- celery
- cheese
- chicken
- chicken stock
- chickpeas
- chilli
- chorizo
- Christmas
- coriander
- Crema Catalana
- cumin
- duck
- eggs
- extra virgin olive oil
- fish
- game
- garlic
- goose fat
- gravy
- hake
- La Boqueria
- lamb
- lemon
- meat
- menu del dia
- mirepoix
- morcilla
- mushrooms
- olive oil
- olives
- onion
- onions
- parsley
- pastry
- pheasant
- pimenton
- Pimentón de la Vera
- pimentón d la Vera
- pork
- pork belly
- potatoes
- prawns
- rabbit
- recipe
- red wine
- red wine vinegar
- restaurant
- roast potatoes
- rosado
- roux
- sherry vinegar
- sourdough bread
- Spanish
- St. John
- stock
- streaky bacon
- stuffing
- tapas
- thyme
- tomato
- tomatoes
- vermut
- vi rosat
Subscribe to my RSS Feed
Meta
Copyright info:
© Mad Dog TV Dinners 2023. Copyright for all photographs, recipes and texts on this blog belongs to Mad Dog TV Dinners - do not reproduce them unless you have been given written permission!
Category Archives: Game
Roast Potatoes with ‘Nduja
I came across a recipe last week for Fried Potatoes with Sobrasada and I thought, “I’ve got ‘nduja in the fridge, I can go one better!” ‘Nuduja (pronounced ‘nduya) is an Italian pork salumi (cured sausage), made with roasted red chilli … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged andouille, bacon, Calabria, desirée potatoes, Faisà '18 Merlot, goose fat, gravy, nduja, Perry Court Farm, pheasant, roast potatoes, rosemary, seasonal vegetables, Sobrassada
12 Comments
Sopa de Fideos (Pheasant with Noodles)
Sopa de Fideos, or often just Fideos, is a Spanish pasta soup, originally cooked with a beef broth and later with chicken, as Sopa de ave con fideos. Fideos were so popular, that it’s the Spanish who took pasta to … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, Angel Hair pasta, Empordà, Faisà Merlot Ecològic, fidawus, fideos, Fideuà, Manchego, noodle soup, pasta, pheasant, pheasant and noodle soup, pheasant stock, Pimentón de la Vera, sherry vinegar, sopa de fideos, vermicelli
13 Comments
Arròs Brut
Arròs Brut (dirty rice) is a soupy rice dish which comes from Mallorca. It gets it’s name by nature of the dirty looking broth, made dark by mixing in a small amount of ground up liver. This is fairly common … Continue reading
Posted in Drink, Fish, Game, Meat, Recipes, Spanish
Tagged arròs brut, arròs casero, arroz mallorquin, azafrán, ñora peppers, Bomba rice, chicken liver, chicken thighs, cinnamon, cloves, costillas de cerdo, Es Mussol, guisantes, haricots verts, hígado de pollo, judías verdes, Malvasia, mushrooms, nutmeg, onion, peas, picada, pollo, pork ribs, red pepper, saffron, salsa romesco, tomatoes
4 Comments
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
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged aubergine, Clarissa Dickson Wright, courgette, egg plant, faisan, Faisan d'Or Cabernet Sauvignon, garlic, Midi Pheasant, onions, pheasant, ratatouille, the Midi, tomatoes
4 Comments
Pichón Relleno
This is a stuffed pigeon recipe from Castilla y León in Spain. Pigeon, like rabbit is a common farmed animal in Europe – it’s not unusual to see them kept for meat in dovecotes (palomares) en el campo (rural areas), … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged aceite de oliva, bacon, beicon, bread, Don Quixote, gravy, milk, paloma, Paloma de Plata, pichón, Pichón Relleno, pigeon, pimentón d la Vera, relleno, roast potatoes, salsa, stuffed pigeon, stuffing
14 Comments
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
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged Cajun, Creole, filé, filé gumbo, gumbo, holy trinity, Marqués de Aldeanueva, okra, prawn and venison gumbo, prawns, roux, sassafras, venison
11 Comments
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
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovies, Andalucia, baked stuffed pigeon, breadcrumbs, capers, chicken stock, Jamón Serrano, Paloma Andaluza, Paloma Rellena al Horno, Palomo Cojo, parsley, pigeon, sherry vinegar, Wood Pigeon
5 Comments
Corzo al Chilindrón
Chilindrón is a typical stew from Aragón, a mountainous Spanish region with the Pyrenees to the north and Cataluña to the East. Back in 1137, Ramon Berenguer IV (Count of Barcelona) married Petronilla of Aragon, and created a major medieval … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged Aragón, chilindrón, choricero peppers, corzo, corzo al chilindrón, Jamón Serrano, onion, pimentón d la Vera, red peppers, red wine, roe deer, Teta de Vaca, tomato, venison
8 Comments
Venison and Kidney Pudding
I bought some venison at the farmer’s market on Sunday and mentioned to the game man, that I was thinking of making a venison and kidney pudding. Quick as a flash, he handed me a pair of venison kidneys and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, Calum Franklin, chicken stock, deer, English mustard powder, Fino Sherry, Holborn Dining Room, kidney, Los Arráez Arcos, mushrooms, pastry, sherry vinegar, smoked streaky bacon, suet pudding, venison, venison and kidney pudding
17 Comments
Mad Dog TV Dinners 