Tag Archives: sourdough bread

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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La Esquina

Today we went to La Esquina for lunch, where Oli’s friend Alan Stewart is head chef. The restaurant is just above the Raval and almost alongside Plaça Cataluña. La Esquina does an unusual set lunchtime menu, called a Menú Combi … Continue reading

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Pimiento and Halloumi Bake

21st September, 2013 I had lunch yesterday with Catie and Julia. Miraculously the rain took a day off and for a few hours we had a brief reminder of summer – we ate al fresco. Catie cooked a delicious roasted … Continue reading

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Pheasant in Mushroom and Cream Sauce

January 11, 2013 A friend of mine sent me the above recipes a couple of days ago. I had a brace of pheasant in the fridge and thought both dishes sounded worth trying. However, I couldn’t help thinking that mushrooms should … Continue reading

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Duck and Egg Mayonnaise

August 17th, 2012 I made mayonaise for a lunchtime egg salad sandwich today (see here for my home made mayonnaise recipe) and had some inspiration from something that I’d seen on television recently. BBC2 have been showing Exploring China: A Culinary … Continue reading

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Tapenade

March 10th, 2012 Strictly speaking, this isn’t tapenade because the very word comes from the Provençal for capers and I didn’t have any! However, tapenade is a dish with varying ingredients depending on the village or region and in researching … Continue reading

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Bone Marrow

February 17th, 2012 There seemed to be quite some enthusiasm for bone marrow after I mentioned Marek’s sausages last week and the next time I went in to the butchers the discussion continued in that vein – more sausages, Fergus … Continue reading

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Magret Seché

January 30th, 2012 Magret Seché is the smoked breast of a duck that has been raised for foie gras. Smoked duck can be cut length ways and fried like bacon or it can be thinly sliced and eaten like prosciutto … Continue reading

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Chestnut Stuffing

September 27th, 2011 Using my foraged chestnuts, I made a chestnut stuffing for roast chicken. This is much the same as I would do for a regular stuffing, but with the addition of chopped chestnuts. Chestnut Stuffing recipe: 1/2 lb … Continue reading

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Sopa de Ajo

September 22nd 2011 Spain is one of the largest garlic producing nations in the world, so it’s not surprising that the Spanish make a simple, yet hot and very tasty, garlic soup (sopa de ajo). Sopa de Ajo recipe: 1 … Continue reading

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