Tag Archives: Pimentón de la Vera

Faisán en Adobo

Posted on December 7, 2019 by

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 , , , , , , , , , , , , , , , | 8 Comments

Faisán con Lenteja Pardina

Posted on November 23, 2019 by

The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike … Continue reading →

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Pork and Chickpea Stew

Posted on October 26, 2019 by

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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Pheasant with Celery and Pimentón

Posted on October 19, 2019 by

I was inspired by a Jane Grigson recipe for Braised Pheasant with Celery, from her book English Food. This book contains traditional English recipes and in most cases details where they came from – sadly not this one. Nevertheless, I … Continue reading →

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Cazuela de Pollo y Chorizo

Posted on October 5, 2019 by

I had some leftover roast chicken and combined it with other ingredients languishing in the fridge to produce a warming chicken and chorizo casserole – something to ward off the autumn cold. I cooked this in a Spanish terracotta cazuela … Continue reading →

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Spatchcock Partridge

Posted on September 28, 2019 by

It’s game season once more – last Sunday I bought a brace of 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 … Continue reading →

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Barbecue Pork Knuckle

Posted on August 4, 2019 by

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 →

Posted in Food, Meat, Recipes, Spanish | Tagged , , , , , , , , , | 8 Comments