Tag Archives: cumin

Pheasant Chilli

Posted on February 1, 2020 by

It is said that chilli con carne (chilli with meat) comes from Texas and is most definitely not Mexican, however, if you check the history books, you’ll see that Texas was settled by the Spanish and later became part of … Continue reading →

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Moorish Liver

Posted on January 4, 2020 by

The term Moorish Food can be quite difficult to accurately define. The Moors (from the Latin maurus, meaning person from the Roman province of Mauretania – North Africa) invaded Spain in 711 AD. Two thirds of Iberia was controlled by … Continue reading →

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Partridge with Harissa

Posted on September 30, 2018 by

The Red-legged Partridge is a small game bird introduced to Britain from mainland Europe (particularly common in France and Spain) in the 18th Century . It’s estimated that there are between 72,000 and 200,000 breeding pairs in the UK. The shooting season … Continue reading →

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Pheasant Meatballs

Posted on January 29, 2018 by

As the pheasant season is coming to a close and a brace of large birds is down to £6 in the market, I decided to experiment. Pheasant and other game can take a lot of spice without their own flavour … Continue reading →

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Black Bean Stew

Posted on September 11, 2016 by

Black Turtle Beans (Phaseolus vulgaris) are thought to have originated in Southern Mexico and Central America, where they have been used in cooking for about 7,000 years. The beans have an almost meaty texture and contain a lot of flavour … Continue reading →

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Lamb and Broad Bean Stew

Posted on August 19, 2016 by

Lamb and Broad Bean Stew with Harissa I had some leftover British Lamb from the weekend and lots of seasonal vegetables from Perry Court Farm, so I thought I’d combine them with harissa and preserved lemons to make a Moorish stew. … Continue reading →

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Pheasant Curry

Posted on December 9, 2013 by

December 8th, 2013 As pheasant is cheap and easily available in Britain at this time of year, I though it was about time that I made a pheasant curry. First of all, the pheasant needs to be poached with vegetables … Continue reading →

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Mexican Sausages

Posted on September 27, 2013 by

September 27th, 2013 This week Marek the Butcher created some Mexican style sausages. These are made of course ground pork, cayenne pepper, cinnamon, cloves, cumin, mild paprika and vinegar. I wouldn’t call these a chorizo personally but I did find an online  Mexican chorizo recipe which does contain … Continue reading →

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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 →

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Moorish Lamb and Chickpeas

Posted on February 29, 2012 by

February 29th, 2012 I had some leftover roast lamb from Sunday and fancied something a bit more exotic than the usual shepherd’s pie. I wanted something hot and spicy with a distinct Moorish, Spanish flavour. What I’m getting at by … Continue reading →

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