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© Mad Dog TV Dinners 2021. Copyright for all photographs, recipes and texts on this blog belongs to Mad Dog TV Dinners - do not reproduce them unless you have been given written permission!
Tag Archives: stock
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
Posted in Drink, Fish, Game, Meat, Recipes
Tagged anchovy paste, andouille sausage, Cajun seasoning, cayenne pepper, filé, fresh coriander, gumbo, holy trinity, Los Conejos Malditos, rabbit, rabbit filé gumbo, red wine vinegar, sassafras, stock, sweet peppers, Tabasco Sauce, Worcestershire sauce
8 Comments
Rabbit and Mushrooms in Velouté Sauce
Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, crème fraiche, dry cider, garlic, mushrooms, onion, parsley, rabbit, Rabbit in a Velouté Sauce, Secret Orchard, smoked streaky bacon, stock, velouté, wild rabbit
8 Comments
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
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged 1492, alubias blancas, Alubias Blancas con Carne de Ternera, beef casserole, beef shin, beef with white beans, broad beans, Cholent, Fabada Asturiana, Hamin, haricot beans, judias blancas, navy beans, Pimentón de la Vera, Sabbath, Sephardic, sherry vinegar, smoked streaky bacon, stock, tomato
13 Comments
Goose Parmentier
Antoine-Augustin Parmentier (1737 – 1813) was a French pharmacist who championed the potato as food. It’s hard to imagine not eating potatoes, but when the Spanish first introduced them to Europe, the French government prohibited their ingestion, for fear that … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, Ô d’Yeuses, Comté cheese, garlic, goose, goose fat, goose parmentier, mushrooms, oleic acid, onion, potatoes, stock
6 Comments
Tourin à l’Ail
Tourin à l’ail is a simple garlic soup from the Dordogne in France. The soup is made throughout Aquitaine with some variations known as Tourain Blanchi à l’Ail. There are also people who like to mix onion with the garlic. … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged Cantal, Château les Martins Cotes de Blaye, chives, croutons, egg, flour, garlic, garlic soup, goose fat, pheasant stock, roux, stock, Tourin à l'ail, white wine vinegar
15 Comments
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
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged carrot, celery, Cock-a-leekie soup, Els Nanos Collita, French mustard, garlic, hare's eye, leeks, pastry, pheasant, pheasant and leek pie, sherry vinegar, stock, streaky bacon, Tempranillo
22 Comments
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
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged chickpeas, chilli, cumin seeds, Els Vinyerons Saltamartí Negre, estofado de cerdo y garbanzos, garbanzos, mirepoix, mushrooms, Pimentón de la Vera, pork, sherry vinegar, stew, stock, streaky bacon
9 Comments
Pheasant with Gammon
Last week, as you recall, I cooked a Basque dish called Alubias de Tolosa con Sacramentos – when I’d eaten the beans (alubias) I was left with about 1 1/2 pints stock and most of the meat from a gammon … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged gammon, gammon jelly, gammon knuckle, gelatine, juniper berries, mirepoix, pheasant, Pimentón de la Vera, sherry vinegar, stock
13 Comments
