Tag Archives: marinade

Conejo en Salmorejo

Conejo en Salmorejo is a rabbit dish that comes from las Islas Canarias (the Canary Islands), a Spanish archipelago, about 62 miles off the coast of Morocco, in the Atlantic Ocean. Norman explorers began the Castilian conquest of the Canaries … Continue reading

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Pollo en Adobo

This week I came across a cheap chicken and no, not factory farmed – it was free range and corn fed! I thought it might need some preservation in order to keep it “fresh” for Sunday, so my choice was … Continue reading

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Cajun Roast Pork

17th September, 2014 I’ve been meaning to post this recipe for over a year, as I cook it on a fairly regular basis. It’s not an authentic Cajun recipe, I made it up, having been inspired by the method my … Continue reading

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Jugged Hare

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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Brill and Barbecue Preparation

October 5th, 2013 It was Saturday and I wanted lots of quail for a barbecue tomorrow (we’d invited as many as 20 people potentially), so I needed to be at the Boqueria early. I was disappointed when trying to buy … Continue reading

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Cockerels – marinated and roasted

July 20th, 2012 While pot roasting my cockerel, I mixed up a marinade for the other two birds. I used about 200ml olive oil, 8 pieces of garlic chopped, a big pinch of crushed chilli and the juice of half … Continue reading

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Spatchcock Chicken – Marinated

May 27th, 2012 I bought a chicken from the butcher to roast, but the weather’s been so warm that I wanted to do something summery with it. I fancied something hot and garlicky, so I mixed up a marinade. See … Continue reading

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Teriyaki Beef

July 5th, 2011 I had some top rump beef, left over from a barbecue. It was cooked, but slightly pink in the middle, with a lovely smokey aroma. A good way of using up leftover meat is to marinade it … Continue reading

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Ox Heart

April 10th 2011 I had some amazing Ox Heart with watercress and pickled walnuts from the St. John barbecue, at the Art Car Boot Fair, two years ago. The ox heart in a bun, tasted like a delicious steak sandwich … Continue reading

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Quail

March 2nd, 2011 Quail are common throughout Europe, though they originate from North Africa and Asia. They are popular game birds and it’s likely that they were introduced to Europe by the Romans. Cooking Quail: When cooking quail, you will … Continue reading

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