Tag Archives: thyme

Pissaladière

The Pissaladière is an anchovy, olive and onion topped flat bread, which is synonymous with the city of Nice. It’s thought that the origin of the pissaladière is likely to be Genoa (Italy), where they have been eating a Pizza … Continue reading

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Carne de Cerdo en Adobo

The preservation of meat and fish in Adobo went to South America with the Spanish after 1492. The original recipe containing red wine vinegar and olive oil, preserved food in barrels during long sea voyages. Columbus brought pimentón (smoked ground … Continue reading

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Faisán en Adobo

In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading

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Snipe – “Butcher’s Treat”

The Common Snipe is a wading bird native to the British Isles and it’s numbers are augmented in winter by other snipe that migrate here from Northern Europe. There are 26 species of snipe in total, distributed throughout the Old … 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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Conejo al Vino (Rabbit with Wine)

This is a simple Spanish rabbit recipe, with the ingredients kept to a minimum – probably what’s local and to hand. The flavour goes a long way to proving the old adage, that less is more! Rabbit is not an … Continue reading

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Wood Pigeon (roasted)

From my living room window, I can see 5 common wood pigeon doing their best to eat all the new shoots on a large elderflower tree. I find it quite ridiculous that 10 town pigeons sit watching them from a … Continue reading

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