Tag Archives: pork belly

Manteca de Cerdo

Posted on February 24, 2024 by Mad Dog

Spanish Manteca de Cerdo, when translated, is pig butter, but you are more likely to know this product by it’s English name, lard. The word lard comes from the Latin lardum (fat) – in Catalan the translation is llard and … Continue reading →

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Patatas Revolconas

Posted on February 10, 2024 by Mad Dog

Patatas Revolcanos (tumbled or rolled potatoes – perhaps like lava flowing downhill) is a simple pork and potato dish from Central Spain, typically Ávila, Salamanca, Cáceres and Toledo. The potatoes are roughly mashed with pimentón de la Vera and Torreznos de … Continue reading →

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Arroz al Horno

Posted on August 20, 2022 by Mad Dog

Arroz al Horno (arròs al forn – in Valencia and Catalan) is a very simple rice dish from Valencia – there’s an annual festival for it in Xàtiva. This Baked Rice was traditionally cooked on Mondays, using the leftover broth … Continue reading →

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Hígados de Pollo al Jerez

Posted on August 13, 2022 by Mad Dog

Hígados de Pollo al Jerez is a simple chicken liver dish with sherry that packs an incredible punch! This is probably my favourite chicken liver recipe, which can be served as a tapa, with triangles of fried bread, or as … Continue reading →

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Faves a la Catalana

Posted on July 23, 2022 by Mad Dog

Faves a la Catalana (habas a la catalana – Spanish – Catalan Broad Beans) is a classic dish from Catalunya, “One of the gastronomic pillars of the nation. The hegemony of this supreme triad is indisputable” – Manuel Vázquez Montalbán, … Continue reading →

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Albóndigas en Salsa

Posted on July 9, 2022 by Mad Dog

I had a craving for Albóndigas en Salsa (meatballs in sauce) which can only be fixed if one can find them on a Menú del Día – I wanted albóndigas de la abuela hoy (grandma’s meatballs today), so I needed … Continue reading →

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Cazuela de Garbanzos con Chorizo y Panceta

Posted on April 30, 2022 by Mad Dog

Cazuela de Garbanzos con Chorizo y Panceta is a typical and delicious Spanish stew, using fairly basic ingredients. The recipe may vary from town to town and when times were hard, one solo chorizo (no panceta or stock) would suffice … Continue reading →

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Calderillo Bejarano

Posted on January 22, 2022 by Mad Dog

I set out to make a typical veal/beef stew from Béjar in Salamanca, but the butcher didn’t have any chuck (the specific type of cut required), however, he did have diced pork belly, so I thought I’d make lemonade with … Continue reading →

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Alubias de Tolosa con Sacramentos

Posted on February 2, 2019 by Mad Dog

Alubias de Tolosa are a small dark purple (almost back) bean, with a single white dot on the side, from Tolosa in Pais Vasco. Tolosa has become famous for it’s beans, which are produced locally in small quantities. These beans … Continue reading →

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Rabbit Vindaloo

Posted on July 7, 2018 by Mad Dog

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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