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Tag Archives: extra virgin olive oil
Sardinas con Verduras
Sardines and pilchards are part of the herring fish family Clupeidae (the UK classifies sardines as being young pilchards). These are an inexpensive and sustainable oily fish often served fresh and fried, or preserved in salt, olive oil, escabeche, etc. … Continue reading
Posted in Drink, Fish, Food, Recipes, Spanish
Tagged allioli, basil, Blanc Mariner, Catalan National Dance, courgette, Empúries, extra virgin olive oil, garlic, Horon, Kalamata olives, La Sardana, lemon, onion, orange pepper, potatoes, sardinas, sardines, thyme, tomatoes
12 Comments
Salmorejo Cordobés
Salmorejo is a cold tomato soup from Córdoba in Spain. The soup is thought to date back to the time of the Romans. Roman soldiers drank a mixture of water and wine vinegar flavoured with herbs (and sometimes salt or … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged ajoblanco, basil, bread, croutons, extra virgin olive oil, Fino Sherry, garlic, gazpacho, hard boiled eggs, Ibèrik's, Jamón Ibérico, posca, pulp, Salmorejo, Salmorejo Cordobés, salt, sherry vinegar, tomatoes
9 Comments
Chicken Sofrito
The cooking method for sofrito or sofregit (in Catalan), was first recorded in the Libre de Sent Soví, a Catalan recipe book from about 1324. Sofregit comes from the verb sofregir, which means to under fry. Most people think of … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged 1492, broad beans, cardamom, chicken, chicken sofrito, Claudia Roden, extra virgin olive oil, garlic, Grand Marquis Carignan / Cabernet Sauvignon, Jewish, judias, Libre de Sent Sovi, onion, poached, potato, sofrito, Spanish, turmeric
12 Comments
Pita Bread
I noticed taramasalata and hummus on special offer at a Greek stall in the farmer’s market last week and had my arm twisted. I normally make my own hummus from chickpeas, but taramasalata requires fish roe, which is harder to … Continue reading
Posted in Fish, Food, Recipes
Tagged baking, dough, extra virgin olive oil, feta, fresh yeast, hummus, Kalamata olives, pita bread, strong white bread flour, taramasalata, wholemeal flour
9 Comments
Pissaladière
The Pissaladière is an anchovy, olive and onion topped flat bread, which is synonymous with the city of Nice. It’s thought that the origin of the pissaladière is likely to be Genoa (Italy), where they have been eating a Pizza … Continue reading
Posted in Drink, Fish, Food, Recipes
Tagged anchovies, black pepper, Côte de Provence, dough, Elizabeth David, extra virgin olive oil, garlic, Julia Child, Kalamata olives, olives, onions, oregano, Pissaladière, Pissalandrea, pizza, Salade Niçoise, savory, thyme, yeast
15 Comments
Farinata
I’ve been looking for some rye flour to go with the strong wholemeal flour in my cupboard for several weeks, in order to make a sourdough starter. However, as you know, there is an acute shortage of flour on the … Continue reading
Posted in Food, Recipes, Shopping
Tagged Besan, black pepper, cheese, chickpea flour, chickpeas, extra virgin olive oil, farinata, garlic, Genoa, gram flour, rosemary, sea salt, socca, tomtatoes
8 Comments
Mejillones en Escabeche
Mejillones en Escabeche is a very popular Spanish tapa of mussels pickled in vinegar, olive oil and pimentón. You will find these delicious molluscs in most bars, usually served straight from a tin, with lots of bread to dip into … Continue reading
Posted in Drink, Fish, Food, Recipes, Spanish
Tagged bay leaves, carrot, escabeche, extra virgin olive oil, Fino Sherry, garlic, mejillones, mejillones en escabeche, mussels, onion, pickled, Pimentón de la Vera, red wine vinegar, sherry vinegar
8 Comments
Rabbit en Confit
The word confit comes from the French verb confire, to preserve, which in turn is from the Latin conficere, to complete, do, finish, make or prepare. Most foods can be preserved as a confit by cooking at a low temperature … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged black pepper, confit, dry white wine, extra virgin olive oil, garlic, Jané Ventura Roses, lemon juice, parsley, plain flour, rabbit, rabbit confit, rosemary, sea salt
8 Comments
