Category Archives: Meat

Paella de Marisco

Paella is a Valencian rice dish, which originated in the 18th Century. The Moors began cultivating rice in Spain, perhaps as far back as the 8th and 9th Centuries and the marshes and lagoon of L’Albufera, (in the south of … Continue reading

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Goat with Lentils and Harissa

Goat meat is often overlooked in Northern Europe, whereas around the Mediterranean, it’s a common staple. Goat tends to be gamey, the flavour being quite similar to mutton. One would think the popularity of goat’s milk and cheese in Britain … Continue reading

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Albóndigas con Sepia

Cuttelfish with Meatballs (mandonguilles amb sipia) is a typical Catalan dish, where meat and seafood, Mar i Muntanya, are cooked together. This Sea and Mountain style of cooking is said to have originated in Empordà, in the north of Cataluña, … Continue reading

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Carne de Cerdo en Adobo

The preservation of meat and fish in Adobo went to South America with the Spanish after 1492. The original recipe containing red wine vinegar and olive oil, preserved food in barrels during long sea voyages. Columbus brought pimentón (smoked ground … 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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Osso Buco Bianco

I came across another bargain this week – 2 organic rose veal shins for £2, something that’s considerably more expensive normally. I decided to cook the classic calf’s shank dish, osso buco, which is typical of Lombard cuisine. Osso buco … Continue reading

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Carrillada de Ternera (Ox Cheek)

I noticed a rather forlorn and lonely organic ox cheek in the butcher’s shop window towards closing time, on special offer. “Cook it or freeze it today – you can have it for £1.80”, he said. It was quite substantial, … Continue reading

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Pork with Aubergine and Peppers

I had some leftover roast pork in the fridge, along with aubergines (eggplant) and peppers that needed using up. To make something new (nextovers, as Karen eloquently put it), I threw a slice of ‘nduja and fresh coriander (cilantro) into … Continue reading

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Rabbit and Mushrooms in Velouté Sauce

Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading

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Estofado de Congrio

The European Conger Eel is a grey black, snake like fish that lives for about 15 years and can grow as long as 6 meters, though on average they are about 1.5 meters. The conger is common to the Eastern … Continue reading

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