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Tag Archives: thyme
Cazuela de Garbanzos con Chorizo y Panceta
Cazuela de Garbanzos con Chorizo y Panceta is a typical and delicious Spanish stew, using fairly basic ingredients. The recipe may vary from town to town and when times were hard, one solo chorizo (no panceta or stock) would suffice … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged Castillo San Lorenzo, chicken stock, chickpeas, chorizo, garbanzos, Garbanzos con Chorizo y Panceta, garlic, onion, panceta, pimentón d la Vera, pork belly, red wine vinegar, Rioja, thyme, tomatoes
12 Comments
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
Posted in Drink, Fish, Food, Recipes, Spanish
Tagged al-sikbaj, bay leaves, Blanc Pescador, carrot, Catalan Cuisine, chilli pepper, Colman Andrews, coriander seeds, dry white wine, escabeche, escabetxo, extra virgin olive oil, fennel seeds, garlic, lemon, Libre de Sant Sovi, Libre del Coch, onion, pimentón d la Vera, sardinas, sardinas en escabeche, sardines, sherry vinegar, thyme, white wine vinegar
13 Comments
Pollo con Ajo y Limón
Chicken with garlic and lemon is a popular dish in many countries and definitely Spain, which produces the largest amount of garlic in Europe and the 6th largest amount in the world. Spain doesn’t produce quite as many lemons globally, … Continue reading
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged ajo, chicken, chicken stock, chicken with garlic and lemon, El Pollo Alegre, garlic, gravy, lemon, limón, onion, pollo, Pollo con Ajo y Limón, roast potatoes, spatchcock, thyme
11 Comments
Pork Osso Buco
A couple of weeks ago I mentioned Pork Osso Buco and was about to link to a previous recipe before realising that it had never been written! I cook this quite often and was quite surprised that I’d never put … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes
Tagged anchovy paste, bone marrow, Cerdo Rojo, chicken stock, courgette, English mustard powder, mirepoix, pimentón d la Vera, pork, pork osso buco, red wine vinegar, romano pepper, smoked streaky bacon, thyme, tomatoes
5 Comments
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
Sopa de Cebolla
Most people associate onion soup with France, but in reality it has been around since the time of the Romans. Because of it’s cheap ingredients, onion soup has always been the food of the poor. The modern French version is … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, carrot, celery, croutons, extra virgin olive oil, Fino Cebolla, Fino Sherry, garlic, Manchego, onion soup, onions, parsley, pheasant stock, Pimentón de la Vera, pimiento rojo, red wine, sherry vinegar, sopa de cebolla, thyme
12 Comments
Sardinas con Verduras
Sardines and pilchards are part of the herring fish family Clupeidae (the UK classifies sardines as being young pilchards). These are an inexpensive and sustainable oily fish often served fresh and fried, or preserved in salt, olive oil, escabeche, etc. … Continue reading
Posted in Drink, Fish, Food, Recipes, Spanish
Tagged allioli, basil, Blanc Mariner, Catalan National Dance, courgette, Empúries, extra virgin olive oil, garlic, Horon, Kalamata olives, La Sardana, lemon, onion, orange pepper, potatoes, sardinas, sardines, thyme, tomatoes
13 Comments
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
Posted in Drink, Fish, Food, Recipes
Tagged anchovies, black pepper, Côte de Provence, dough, Elizabeth David, extra virgin olive oil, garlic, Julia Child, Kalamata olives, olives, onions, oregano, Pissaladière, Pissalandrea, pizza, Salade Niçoise, savory, thyme, yeast
15 Comments
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
Posted in Drink, Food, Meat, Recipes, Spanish
Tagged adobo, ancho chillies, bay leaves, Carne de Cerdo en Adobo, chipotle chillies, cider vinegar, crackling, cumin seeds, Diana Kennedy, garlic, lime juice, Mexican pork adobo, onion, oregano, pork shoulder, Tequila, thyme
12 Comments
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