Tag Archives: garlic

Mejillones en Escabeche

Posted on April 4, 2020 by

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 →

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Rabbit en Confit

Posted on March 21, 2020 by

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 →

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Rabbit with Anchovies and Capers

Posted on February 22, 2020 by

I found an interesting rabbit, anchovy and caper recipe attributed to Jennifer Paterson which seems to contain elements of contrasting origins. The first part, is somewhat like an uncooked jugged hare marinade and the final part with the anchovies and … Continue reading →

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Goose Parmentier

Posted on February 15, 2020 by

Antoine-Augustin Parmentier (1737 – 1813) was a French pharmacist who championed the potato as food. It’s hard to imagine not eating potatoes, but when the Spanish first introduced them to Europe, the French government prohibited their ingestion, for fear that … Continue reading →

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Tourin à l’Ail

Posted on February 8, 2020 by

Tourin à l’ail is a simple garlic soup from the Dordogne in France. The soup is made throughout Aquitaine with some variations known as Tourain Blanchi à l’Ail. There are also people who like to mix onion with the garlic. … Continue reading →

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Tielle à la Sétoise – Octopus Pie

Posted on January 25, 2020 by

In the early 1980s I lived in the Performance house (my kitchen was in the conservatory over the front porch – now removed, much to my disappointment) on Powis Square, Notting Hill. My first taste of octopus (around that time), … Continue reading →

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Woodcock – Prince of Game

Posted on January 18, 2020 by

“The wood cock is the first on the list of gastronomical indulgences of the feathered tribe denominated ‘game’ not only from its aroma, but also from the succulence of its flesh, so prized by all who are judges of gastronomical … Continue reading →

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