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Tag Archives: Boqueria
I was wandering around the Boqueria looking for something exciting and came across some Cabeza de Jabali (wild boar head) on the the Cansaladeria Puri (pork charcuterie) stall. The wild boar head in question was actually wild boar brawn – … Continue reading
November 17th, 2013 When I went to stay in Barcelona last October, I had a long list of things that I wanted to cook or eat. One of those items was the the Prickly Pear, which Chica Andaluza had mentioned recently. … Continue reading
April 19th, 2012 After a day of printing and picture hanging, Oli cooked Galtas de Ternera (beef cheeks). The recipe here differs considerably to mine – these were cooked with onions, cardamom pods, coriander seeds, cumin and a pungent curry powder … Continue reading
January 30th, 2012 Magret Seché is the smoked breast of a duck that has been raised for foie gras. Smoked duck can be cut length ways and fried like bacon or it can be thinly sliced and eaten like prosciutto … Continue reading