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Tag Archives: extra virgin olive oil
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
Garbanzos con Espinacas
Garbanzos con Espinacas (chickpeas with spinach) is a very popular Spanish tapa, thought to have originated in Andalucia, which is the home of tapas. Spinach was first cultivated in ancient Persia (Iran) and probably arrived in Spain with the Moors. … Continue reading
Fennel Sausage with ‘Nduja
I saw a recipe for whole Italian sausages with white beans and an ‘nduja sauce recently, which inspired me to create a dish of fennel sausage meatballs with ‘nduja and tomatoes. I often have ‘nduja in the fridge and I’m … Continue reading
Pollo Al Horno
I was looking for Spanish roast chicken recipes, when I came across a fabulous Mexican Pollo al Horno (chicken from the oven). Jauja Cocina Mexicana (Juaja the Mexican cook) grinds up a fabulous marinade and rubs it on and under … Continue reading
Posted in Drink, Food, Meat, Recipes
Tagged adobo, allspice, ancho chillies, chicken, chipotle chillies, cider vinegar, coriander seeds, cumin seeds, extra virgin olive oil, garlic, gravy, Jauja Cocina Mexicana, Mexican, Petit Forlong, Pimentón de la Vera, pollo al horno, pollo dorado, roast chicken
12 Comments
Solomillo Adobado
Solomillo Adobado (marinated tenderloin) is a classic Spanish pork dish. In Spain you will find pork and ham in almost everything – this dates back to the Inquisition, where eating the meat of a pig proved that you were a … Continue reading
Sardinas en Escabeche
Food can be preserved en Escabeche using vinegar and olive oil for a considerable amount of time. This technique originated in Persia or Arabia several millennia ago. The word escabeche is derived from the Persian word sikbaj, meaning cooked in … Continue reading
Posted in Drink, Fish, Food, Recipes, Spanish
Tagged al-sikbaj, bay leaves, Blanc Pescador, carrot, Catalan Cuisine, chilli pepper, Colman Andrews, coriander seeds, dry white wine, escabeche, escabetxo, extra virgin olive oil, fennel seeds, garlic, lemon, Libre de Sant Sovi, Libre del Coch, onion, pimentón d la Vera, sardinas, sardinas en escabeche, sardines, sherry vinegar, thyme, white wine vinegar
13 Comments
Riñones al Jerez
I bought some lamb’s kidneys this week for a different dish, but they were so cheap that I bought extra to make Riñones al Jerez – kidneys with sherry. Kidneys are nowhere near as popular in the UK as they … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged chicken stock, extra virgin olive oil, Fino Sherry, garlic, kidneys, lamb, onions, parsley, Riñones al Jerez, sherry vinegar
8 Comments