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Tag Archives: celery
Mutton Casserole
Mutton is the name given to meat from grown up sheep, tasting similar to lamb, but with a slightly more prounced flavour and firmer texture, so ideal for stews and casseroles. A sheep’s meat is called lamb up until it’s … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes
Tagged anchovy paste, Bodegas Fontana, capsicum peppers, celery, chipotle chilli, coriander, cumin seeds, extra virgin olive oil, garlic, green chilli peppers, hogget, lamb, lamb stock, mutton, mutton casserole, Oveja Tinta Graciano, red wine vinegar, sheep, sherry vinegar, thyme
12 Comments
Prawn Étouffée
Étouffée made with crawfish or shrimp (prawns are the closest thing in the UK) is a very popular dish from Louisiana. The word étouffée comes from the French étouffer, which means to smother or suffocate – the crawfish (or prawns … Continue reading
Posted in Drink, Fish, Food, Recipes
Tagged Cajun, Cajun seasoning, celery, Creole, garlic, green pepper, Lobster & Shrimp Muscadet, onion, Prawn Étouffée, prawn stock, prawns, rice, roux, Shrimp Étouffée, shrimp stock, tomatoes
12 Comments
Estofado de Corzo
I bought a kilo of wild venison at the farmer’s market on Sunday, to make an Estofado de Corzo – venison stew. While researching recipes beforehand, I was delighted to discover that the indigenous deer in Spain are the same … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged Bambi, carrot, celery, corzo, estofado de corzo, garlic, juniper, marinate, mirepoix, Monte Corzo Tempranillo, mushrooms, onion, pheasant stock, pimentón d la Vera, red pepper, roe deer, sherry brandy, sherry vinegar, Tempranillo, venison, venison stew
21 Comments
Keeper’s Pie
I came across a recipe for Keeper’s Pie recently – the pie is made with pheasant and venison, in the manner of Cottage or Shepherd’s Pie, with mashed potatoes and cheese on top – something that’s right up my street! … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged bay leaves, carrot, celery, cheese, garlic, Heredad Mestral, keeper's pie, mirepoix, onion, pheasant, pheasant stock, potato, red wine, riced potato, roux, Shepherd's Pie, umami, venison
5 Comments
Sopa de Cebolla
Most people associate onion soup with France, but in reality it has been around since the time of the Romans. Because of it’s cheap ingredients, onion soup has always been the food of the poor. The modern French version is … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, carrot, celery, croutons, extra virgin olive oil, Fino Cebolla, Fino Sherry, garlic, Manchego, onion soup, onions, parsley, pheasant stock, Pimentón de la Vera, pimiento rojo, red wine, sherry vinegar, sopa de cebolla, thyme
12 Comments
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
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged anchovy paste, beef, beef stock, Carrillera de Ternera, celery, cheek, cilantro, coriander, galta, onion, ox cheek, Paso de Buey, Pimentón de la Vera, sofregit, tomatoes, yellow pepper
5 Comments
Pheasant and Leek Pie
I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged carrot, celery, Cock-a-leekie soup, Els Nanos Collita, French mustard, garlic, hare's eye, leeks, pastry, pheasant, pheasant and leek pie, sherry vinegar, stock, streaky bacon, Tempranillo
22 Comments
Faisán en Adobo
In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged adobado, adobo, anchovy paste, Anciano Gran Reserva, celery, escabeche, extra virgin olive oil, garlic, Kalamata olives, oregano, pheasant, Pimentón de la Vera, red pepper, red wine vinegar, thyme, vinegar
11 Comments
Faisán con Lenteja Pardina
The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged Albet i Noya Curios Tempranillo, almonds, anchovy paste, celery, Faisán con Lenteja Pardina, garlic, juniper berries, leek, Pardina Lentils, parsley, pheasant, pheasant stock, pheasant with lentils, picada, Pimentón de la Vera, red pepper, sherry vinegar, sofregit, streaky bacon, tomatoes
9 Comments
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