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Tag Archives: Al-Andalusa Cookbook
Faisán en Pepitoria
Faisán en Pepitoria, is based on a traditional Spanish cazuela of Pollo en Pepitoria (chicken cooked in an almond sauce, thickened with liver and hard boiled egg yolks) – here I’ve upgraded the chicken to pheasant. This is a very … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged Al-Andalusa Cookbook, almendras, almonds, azafrán, boiled eggs, cazuela, chicken korma, el Libre del Coch, Faisà 21, Faisán en Pepitoria, fried bread, hígado, lard, liver, manteca de cerdo, Moors, pheasant, picada, saffron
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Mad Dog TV Dinners 