Category Archives: Recipes

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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Solomillo Adobado

Solomillo Adobado (marinated tenderloin) is a classic Spanish pork dish. In Spain you will find pork and ham in almost everything – this dates back to the Inquisition, where eating the meat of a pig proved that you were a … Continue reading

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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

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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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Pollo con Ajo y Limón

Chicken with garlic and lemon is a popular dish in many countries and definitely Spain, which produces the largest amount of garlic in Europe and the 6th largest amount in the world. Spain doesn’t produce quite as many lemons globally, … Continue reading

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Huevos a la Flamenca

Huevos a la Flamenca is a popular egg dish from Andalucia. Huevos a la Flamenca means flamenco style eggs, Flamenco being the music and culture of the Gitanos (gypsies) from the south of Spain. There is no proven etymology for … 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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