Tag Archives: Pimentón de la Vera

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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Pork with Black-Eyed Peas

I had some leftover roast pork and summer vegetables (courgettes and peppers) in the fridge and thought the pork would go well with black-eyed peas. In America smoked ham hock and black-eyed peas are often cooked together – they are … Continue reading

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Rabbit Vindaloo

Most people in Britain probably think of vindaloo as a spicy lamb dish, sold in Indian restaurants and as a ready meal from supermarkets. However, vindaloo actually started off as a Portuguese pork or rabbit dish – Carne de vinha … Continue reading

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Rabbit with Chorizo and Chickpeas

Rabbit is not an indigenous British species, it’s thought that they were brought here from mainland Europe by the Romans or Normans, to farm for meat and fur. Wild rabbit meat is low in fat and cholesterol and it will have … Continue reading

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Gammon with Navy Beans

Gammon is the name for pork which has been cured by salting or brining – it can also be smoked. Meat was traditionally salted and smoked  to make it last longer, but with the advent of refrigeration, this is no … Continue reading

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