Tag Archives: sherry vinegar

Goat with Lentils and Harissa

Goat meat is often overlooked in Northern Europe, whereas around the Mediterranean, it’s a common staple. Goat tends to be gamey, the flavour being quite similar to mutton. One would think the popularity of goat’s milk and cheese in Britain … Continue reading

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Osso Buco Bianco

I came across another bargain this week – 2 organic rose veal shins for £2, something that’s considerably more expensive normally. I decided to cook the classic calf’s shank dish, osso buco, which is typical of Lombard cuisine. Osso buco … 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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Estofado de Congrio

The European Conger Eel is a grey black, snake like fish that lives for about 15 years and can grow as long as 6 meters, though on average they are about 1.5 meters. The conger is common to the Eastern … Continue reading

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Alubias Blancas con Carne de Ternera

This is a fairly typical Spanish stew/casserole of beef with white beans. Most people have a family recipe for the dish, with variations on vegetables (according to season), along with a preference for the type of beans, herbs, spices, etc. … Continue reading

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Pheasant and Leek Pie

I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading

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Moorish Liver

The term Moorish Food can be quite difficult to accurately define. The Moors (from the Latin maurus, meaning person from the Roman province of Mauretania – North Africa) invaded Spain in 711 AD. Two thirds of Iberia was controlled by … Continue reading

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Faisán con Lenteja Pardina

The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike … Continue reading

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Seared Duck Leg with Baked White Beans

This is a fairly simple way of turning ordinary white beans into something very special. I normally use navy (haricot) beans, which are the type used with tomatoes to produced baked beans. Here I cooked the beans with a duck … Continue reading

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Pork and Chickpea Stew

I had some leftover roast pork and started to cook a stew with chickpeas. I’ve cooked this kind of dish lots of times and went to check my recipe post …but there was nothing! I thought I’d better write one, … Continue reading

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