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Tag Archives: Kalamata olives
Bacalhoada
Bacalhoada is a very popular Portuguese bacalhau (salt cod) dish served on Fridays, Easter and Christmas Eve. There are some similar Spanish dishes, but they tend to be more stew like, wheras bacalhoada looks far more attractive with it’s layered … Continue reading
Posted in Drink, Fish, Food, Recipes
Tagged bacalao, bacalhau, bacalhoada, boiled eggs, cheiro verde, cod, desirée potatoes, El Pero Verde, extra virgin olive oil, garlic, green peppers, Kalamata olives, onion, red peppers, salt cod, tomatoes, Verdejo
8 Comments
Paletilla de Cabrito con Alubias Blancas
Paletilla de Cabrito con Alubias Blancas (goat shoulder with white beans) is a very common Southern European dish, interchangeable with lamb and cooked with the leg or shoulder. In France L’Agneau aux Haricots Blancs is often served for Sunday lunch … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged anchovy paste, cartouche, chicken stock, coriander, cumin seeds, Emendis Cabró! Negre, garlic, goat, goat shoulder, goat shoulder with white beans, goat with white beans, Kalamata olives, L'Agneau aux Haricots Blancs, lamb, navy beans, Paletilla de Cabrito con Alubias Blancas, Pimentón de la Vera, Santa tomatoes
7 Comments
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
13 Comments
Calamares Rellenos
The squid is a cephalopod, from the Greek word κεφαλόποδες, kephalópodes, meaning head-feet. Cephalopods are closely related to the snail (gastropods). Like octopuses, the squid has an elongated head like body with tentacles. They produce a black ink which can … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged anchovies, basil, breadcrumbs, calamar, Calamar vino blanco Rueda Verdejo, Calamares Rellenos, capers, cumin, Kalamata olives, marinara sauce, pork, salsa de tomate, squid, squid sauce, stuffed squid, stuffing, tomato sauce
10 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
10 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
Faisán en Adobo
In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged adobado, adobo, anchovy paste, Anciano Gran Reserva, celery, escabeche, extra virgin olive oil, garlic, Kalamata olives, oregano, pheasant, Pimentón de la Vera, red pepper, red wine vinegar, thyme, vinegar
11 Comments
Spatchcock Partridge
It’s game season once more – last Sunday I bought a brace of partridge, from the Pheasant Girl on the Layer Marney Lamb stall at the Farmers’ Market. The Red-legged Partridge is a small game bird introduced to Britain from mainland … Continue reading
Posted in Drink, Food, Game, Meat, Recipes, Spanish
Tagged Anciano Gran Reserva, aubergine, butter, courgette, garlic, Kalamata olives, partridge, Pimentón de la Vera, preserved lemon, red pepper, spatchcock, streaky bacon, tomatoes
6 Comments
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