Tag Archives: celeriac

Pigeon au Vin

Posted on March 4, 2013 by

March 4th, 2013 All pigeons and doves are related and all are edible. In theory pigeons eat fruit, seeds, insects and worms, though I’ve seen city pigeons eating leftover KFC and all manner of unpleasant things. However, even in London, … Continue reading →

Posted in Drink, Food, Game, Meat, Recipes, Spanish | Tagged , , , , , , , , , | 36 Comments

Galtas de Ternera

Posted on April 28, 2012 by

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 →

Posted in Barcelona, Food, Meat, Recipes, Shopping | Tagged , , , , , , , , | 15 Comments

Roast Pork Belly

Posted on March 29, 2012 by

March 29th, 2012 I had dinner at Amaia’s house last week – she roasted an amazing Pork Belly and I cooked some Sprats (which I’d bought from Angel Fisheries that morning) as a  starter. Sprats are an oily fish (so … Continue reading →

Posted in Eating Out, Fish, Food, Meat, Recipes, Shopping, Spanish | Tagged , , , , , , , , , | 26 Comments

Red-legged Partridge

Posted on January 22, 2012 by

January 22nd 2012 I bought a couple of partridges last week, semi direct from a shoot in the south of England. This red-legged variety (Alectoris rufa) is native to Southern France and Iberia, has been introduced here as a game … Continue reading →

Posted in Food, Game, Meat, Recipes | Tagged , , , , , , , , , | 27 Comments

Grouse

Posted on November 22, 2011 by

November 22nd, 2011 Grouse are a popular game bird, about the same size as Partridge. They are completely wild and have resisted all attempts to breed them, therefore their natural, moorland habitats, mainly heather (which they like to eat) have … Continue reading →

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Calf Cheeks

Posted on October 17, 2011 by

October 14th, 2011. I returned from Poble Nou on Friday evening and Oli was cooking calf cheeks with celeriac mash. This is something I’d cook myself – celeriac is in season and cheeks are an old fashioned cut of meat … Continue reading →

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Celeriac and Potato Gratin

Posted on November 12, 2010 by

November 12th, 2010 Here’s an interesting variation on a traditional gratin. This is the same as my Pommes à la Dauphinoise recipe but you omit the cheese and use 1 lb of potatoes and 1 lb of celeriac in place of … Continue reading →

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