Tag Archives: deglaze

Albóndigas con Alubias Blancas

Posted on February 18, 2023 by Mad Dog

I came across an Italian style recipe for meatballs with cannellini beans and Cavolo Nero last week, which had me looking at similar Spanish recipes …and of course there were lots of them for Albóndigas con Alubias Blancas! So, having … Continue reading →

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Jugged Hare

Posted on December 1, 2013 by Mad Dog

December 1st, 2013 “Here hare here.” A note from Jake the Poacher – Withnail and I (1987) I bought a 5 lb hare for £7.50 from the Pheasant Girl on the Layer Marney Lamb stall at Islington Farmers’ Market last … Continue reading →

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Partridges – Pot Roasted

Posted on January 23, 2013 by Mad Dog

January 23rd, 2013 The Red-legged Partridge is a small game bird introduced to Britain from mainland Europe  – it’s particularly common in France and Spain. The shooting season for partridge is a month longer than for pheasant and runs from Sept 1 … Continue reading →

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Cockerel – pot roasted

Posted on July 19, 2012 by Mad Dog

July 19th, 2012 I thought about cooking the first happy chicken as coq au vin, but I had 2 pints of chicken and smoked turkey stock in the freezer, which got the better of me. I browned the chicken all … Continue reading →

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Roast Beef and Kedgeree

Posted on December 6, 2011 by Mad Dog

November 25, 2011 For the Homage to Cataluña shoot, we’d decided to make British tapas, as an amuse bouche, for all the people taking part. Before lunch, at the Kiosk Universal, we’d gone to a carnisseria (see above) in the … Continue reading →

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Chicken Livers

Posted on December 6, 2011 by Mad Dog

November 25th, 2011 … and for supper I chopped up a pound of chicken livers and flash fried them in the griddle pan. For good measure I added a little salt, pepper and a few basil leaves (Oli’s suggestion). Once cooked … Continue reading →

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Veal Roast

Posted on July 30, 2011 by Mad Dog

July 30th, 2011 The butcher was doing a special deal on veal roasts this week. I’d never cooked one before, so it appealed to my sense of adventure. Graham (the butcher), suggested, that a good way to cook it, would … Continue reading →

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Beef Cheeks

Posted on July 1, 2011 by Mad Dog

July 1st 2011 I was delighted when I walked into the butchers and they had about a dozen beef cheeks (also known as ox cheeks) on special offer. They weighed about half a pound each, so I bought two. Beef Cheeks … Continue reading →

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Roast Beef

Posted on September 21, 2010 by Mad Dog

September 19th, 2010 Roast Beef is my favourite Sunday roast, but choosing which joint to buy isn’t obvious for a beginner. My first choice would always be to buy a rib of beef – the meat is tender and the … Continue reading →

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Veal Cheeks

Posted on August 30, 2010 by Mad Dog

August 30th, 2010 I went to see the butcher looking for Pig Cheeks, which I’ve had several times at the Little Bay in Farringdon. They serve the cheek meat on a mound of garlic mash with a piece of crisp bacon. I’ve … Continue reading →

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