Tag Archives: pork

Pig’s Liver Rice

Posted on October 13, 2018 by Mad Dog

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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Pork with Black-Eyed Peas

Posted on September 15, 2018 by Mad Dog

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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Pheasant Meatballs

Posted on January 29, 2018 by Mad Dog

As the pheasant season is coming to a close and a brace of large birds is down to £6 in the market, I decided to experiment. Pheasant and other game can take a lot of spice without their own flavour … Continue reading →

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Pig’s Head (slow cooked)

Posted on January 9, 2018 by Mad Dog

It’s quite common to see pig heads hanging in London butcher’s shops in early January. Traditionally pigs are fattened up through the warmer months (where crops are plentiful) and then slaughtered in late autumn or early winter. There are very … Continue reading →

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Cabeza de Jabalí

Posted on January 10, 2017 by Mad Dog

I was wandering around the Boqueria looking for something exciting and came across some Cabeza de Jabalí (wild boar head) on the the Cansaladeria Puri (pork charcuterie) stall. The wild boar head in question was actually wild boar brawn – … Continue reading →

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A Catalan Wedding

Posted on November 27, 2016 by Mad Dog

After several days of eating, drinking and celebrating, Jonas and Silvia’s wedding day finally arrived. It was a civil wedding, but they’d booked a spectacular venue – The Consell de Cent (Consejo de Ciento), the Council of the Hundred. Not … Continue reading →

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Trotter Confit

Posted on February 9, 2016 by Mad Dog

February 9th, 2016 When I’m in Barcelona, I look out for peus de ministre – ministers feet. They were for sale in the Auiram Carnisseria (the butcher above) at €4.70 a kilo and they are available in the Boqueria for … Continue reading →

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Mexican Sausages

Posted on September 27, 2013 by Mad Dog

September 27th, 2013 This week Marek the Butcher created some Mexican style sausages. These are made of course ground pork, cayenne pepper, cinnamon, cloves, cumin, mild paprika and vinegar. I wouldn’t call these a chorizo personally but I did find an online  Mexican chorizo recipe which does contain … Continue reading →

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Pig Cheeks

Posted on October 25, 2012 by Mad Dog

October 25th, 2012 It’s definitely the time of year when you start to crave thick, unctuous casseroles and mashed potato. Pig cheeks fit the bill perfectly – when braised in stock for several hours they literally melt in your mouth. I’d … Continue reading →

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Smoked Sausages

Posted on June 18, 2012 by Mad Dog

June 18th, 2012 Marek the Butcher made a fresh batch of Klobásy Sausages this weekend and we experimented with smoking them. Traditionally food was smoked to make it last longer before refrigerators were invented. Our aim here wasn’t to produce … Continue reading →

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