Tag Archives: Pimentón de la Vera

Barbecue Pork Knuckle

I came across cheap pork knuckles in the butchers this week. These are the lower part of a pig’s leg joint and can be quite meaty, becoming beautifully tender after a long slow cook. Note here that this is uncured … Continue reading

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Lentejas con Chorizo

Lentils with chorizo could be Spain’s national dish – often found cooked at home, on the menú del día in restaurants and out in the fields with farm workers and drovers. It’s thought the dish originated in the province of … Continue reading

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Pheasant with Gammon

Last week, as you recall, I cooked a Basque dish called Alubias de Tolosa con Sacramentos – when I’d eaten the beans (alubias) I was left with about 1 1/2 pints stock and most of the meat from a gammon … Continue reading

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Pheasant with Navy Beans

Pheasant were probably introduced to Britain by the Romans and were definitely well established by the time of the Normans. It should be relatively easy to buy pheasant from a decent butcher during the shooting season, October 1st to February 1st and … Continue reading

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Sopa Seca (Dry Soup)

This is a Portuguese bread and garlic soup, Sopa Seca de Alho, which reminds me somewhat of the Spanish Sopa de Ajo (while being quite different at the same time). Bread soups were, apparently, brought to Iberia by the Moors … Continue reading

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Pheasant and Sausage Casserole

I caught a glimpse of what I thought was a recipe for pheasant and sausages (on the web) a few weeks ago, but having gone back to find it (and I did search extensively) all I can see now are … Continue reading

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Goose and Rabbit Pie

A couple of months ago, I read that goose and rabbit go well together in a pie – goose being fatty and rabbit being lean. I had some leftover goose in the freezer, so I’ve been awaiting the return of … Continue reading

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