Tag Archives: sherry vinegar

Caldereta de Cabrito extremeña

Caldereta is a typical goat or lamb stew from Extremadura, a large landlocked region in the South West of Spain which borders Portugal. Extremadura is famous for it’s Pimentón de la Vera (smoked paprika) and Jamón ibérico. The region contains … Continue reading

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Devilled Kidneys

Devilled meats became very popular in Victorian England – possibly to disguise poor quality food. The process involves marinating the meat with hot spices before cooking and typically includes cayenne pepper, English mustard and Worcestershire sauce. Devilled kidneys were a … Continue reading

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Calderillo Bejarano

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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Solomillo Adobado

Solomillo Adobado (marinated tenderloin) is a classic Spanish pork dish. In Spain you will find pork and ham in almost everything – this dates back to the Inquisition, where eating the meat of a pig proved that you were a … Continue reading

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Sardinas en Escabeche

Food can be preserved en Escabeche using vinegar and olive oil for a considerable amount of time. This technique originated in Persia or Arabia several millennia ago. The word escabeche is derived from the Persian word sikbaj, meaning cooked in … Continue reading

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Braised Breast of Lamb

Lamb breasts are one of the lesser known cuts of meat, most of them are used to make doner kebabs in the UK (know as Gyros in Greece and America). While this meat is a little bit tough, a long … Continue reading

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Paloma Andaluza al Horno

Wood pigeon is vastly underrated in the UK. In town, the birds eat only the the best food – they particularly likes elder leaves and doze in the tree’s branches after stuffing themselves stupid, unlike their impoverished feral cousins who … Continue reading

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Venison and Kidney Pudding

I bought some venison at the farmer’s market on Sunday and mentioned to the game man, that I was thinking of making a venison and kidney pudding. Quick as a flash, he handed me a pair of venison kidneys and … Continue reading

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Corazones de Pollo

I bought a kilo of chicken hearts this week for a silly price. Half the hearts were marinated and scorched on the grill, while the other half became a delicious Spanish stew. I appreciate that many people are turned off … Continue reading

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Potaje de Vigilia

Potaje de Vigilia is a very popular Spanish dish, containing chickpeas and bacalao (salt cod), served on the Fridays during Lent. The word potaje translates directly from the old French pottage, meaning cooked in a pot – the English translation … Continue reading

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