Tag Archives: red wine vinegar

Pork Osso Buco

A couple of weeks ago I mentioned Pork Osso Buco  and was about to link to a previous recipe before realising that it had never been written! I cook this quite often and was quite surprised that I’d never put … Continue reading

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Pork with Black Beans

I had some Cajun roasted pork shoulder leftover from Sunday and some dried black beans (with a looming best by date) and decided to cook a Spanish style cocido with a Mexican chilli pepper influence. Just about all the beans … Continue reading

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Músclos a la Marinera

I went out to buy sardines but got sidetracked by pork osso bucco and a kilo of mussels with a very silly price tag (£1.75) – they were practically giving them away! I conversed with the fish lady – she … Continue reading

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Beef Stew and Suet Dumplings

Most cultures that raise cattle for meat and dairy eat some kind of beef stew, however suet dumplings (and puddings) are particularly British. Suet is a protective hard fat that forms around the kidneys of most large animals. When rendered … Continue reading

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Pheasant with Sloes

Sloes are the fruit of the blackthorn bush (fairly common in northern Europe) and are little mini plums with an astringent taste. However, when used to infuse gin, the sloes impart a flavour like almonds and colour the drink ruby … Continue reading

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Rabbit Filé Gumbo

Just over a year ago, I set out to make a rabbit gumbo, but got distracted and made a pheasant gumbo instead! Having come across some andouille and a rabbit, at the bottom of the freezer this week, it seemed … Continue reading

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Pollo en Adobo

This week I came across a cheap chicken and no, not factory farmed – it was free range and corn fed! I thought it might need some preservation in order to keep it “fresh” for Sunday, so my choice was … Continue reading

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Mejillones en Escabeche

Mejillones en Escabeche is a very popular Spanish tapa of mussels pickled in vinegar, olive oil and pimentón. You will find these delicious molluscs in most bars, usually served straight from a tin, with lots of bread to dip into … Continue reading

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Faisán en Adobo

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

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Partridge with Caramelised Onion

It’s a bit late for partridge, since the season ended on February 1st, but I’m sure some people (like me) will have a few birds in the freezer …and this will also work perfectly with quail, pigeon and poussin! The … Continue reading

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