Tag Archives: mushrooms

Steak and Oyster Pie

In Victorian times, Britain produced about 500 million oysters a year! These molluscs were abundant and one could buy 3 for a penny on the streets of London. Sadly, popularity led to overfishing in both England and France – the … Continue reading

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Rabbit and Mushrooms in Velouté Sauce

Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading

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Pork and Mushroom Pie

I cooked a joint of pork shoulder last Sunday (like this recipe) and had about 1lb left in the fridge, along with some mushrooms. This week the weather forecast went from rain to sleet and snow, so my thoughts turned … Continue reading

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Goose Parmentier

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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Pheasant Chilli

It is said that chilli con carne (chilli with meat) comes from Texas and is most definitely not Mexican, however, if you check the history books, you’ll see that Texas was settled by the Spanish and later became part of … Continue reading

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Pork and Chickpea Stew

I had some leftover roast pork and started to cook a stew with chickpeas. I’ve cooked this kind of dish lots of times and went to check my recipe post …but there was nothing! I thought I’d better write one, … Continue reading

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Hígado con Chorizo (liver with chorizo)

I had some pig’s liver, chorizo and mushrooms in the fridge and looked for a Spanish recipe which utilised all three in a sauce. Finding nothing satisfactory, I made up my own receta, with surprisingly good results. Hígado con Chorizo … Continue reading

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Lapin a la Moutarde

I had a lonely rabbit in the fridge, in need of some TLC. I looked at some traditional French Lapin a la Moutarde recipes and wondered if a sprinkle of Coleman’s Mustard Powder might cheer up the bunny, without him … Continue reading

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Pig’s Liver Rice

Back in the early 80s I used to make a pig’s liver rice to stuff red or green peppers, which were baked in the oven. When a friend gave me 10 kilos of brown rice, the cooking time became so … Continue reading

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Cazuela de Conejo

This is a typical Spanish Rabbit Casserole recipe, of which there are many – probably one for each autonomous region, if not each pueblo. Rabbit itself is very much considered meat in Spain, unlike the UK where most people (these … Continue reading

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