Tag Archives: sherry vinegar

Merluza a la Gallega

Merluza a la Gallega is a typical hake dish from Galicia. Merluza a la Gallega is a fairly simple dish of potatoes, onion and hake made special with a garlic and pimentón Ajada sauce. Galicia is a large autonomous region … Continue reading

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Albóndigas en Salsa

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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Judías con Cabrito

Quite literally, Judías con Cabrito means Jews with kid goat! The word for Jews (Judías) in Spanish has long been associated with beans – this is not a pejorative term, it’s actually down to the fact that the Jews cultivated … Continue reading

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Patatas a la Riojana

Patatas a la Riojana is a simple yet incredibly delicious dish from La Rioja and Álava in Spain. Álava (part of Pais Vasco) and La Rioja are neighbours and at one time both were inhabited by a pre Roman tribe … Continue reading

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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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