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Chicken Satay

I’ve decided that I’m not a big fan of so-called texture in some of my food; I don’t want crunchy seeds on my salad leaves, for example. Neither do I want crunchy bits of peanut in Satay Sauce. So, since

Posted in Poultry

Nasi Goreng

I became very fond of this dish during a trip to Sri Lanka, where they often seem to serve it with a Chicken Satay skewer. Nasi Goreng is apparently Indonesian for Fried Rice and to get an authentic flavour said

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Quail in Escabeche

Or Codorniz en Escabeche, to give it its proper Spanish name. I’m very fond of fish in escabeche and, on our journeys back through Spain to the ferry, we’ve seen bottled Quail in Escabeche, so I could hardly resist documenting

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Pigs’ Cheeks

Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is

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Spanish Cassoulet

Arrocina beans were the original base for this. They are tiny white beans grown in the Gredos mountains of Spain. I’d never heard of them until I found the original of this recipe in Barrafina but I imagine any of

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Arroz Campero

This is similar to a paella but I think, technically, is what would be classed in Spain as one of the arroces. Since this one features a couple of my favourite ingredients, rabbit and morcilla de Burgos, I could hardly

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Lamb Braised in Manzanilla

This is something I’m trying in Spain, where the lamb shoulders are much smaller than in the UK and just about big enough for three. If this proves successful, I may then try it back at home with a full

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Caneton aux Navets

A French country classic. I had a swift panic recently because I thought I might have lost this recipe. Fortunately, I hadn’t; I found the old Time-Life book, The Cooking of Provincial France , from which it comes. However, for

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Beef Goulash

I am not a great beef eater but I recently discovered Beef Skirt (for a Steak and Kidney pie) and loved it – it actually has beef flavour [shock, horror]. Anxious to use it again, I went in search of

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Maiale al Latte

There are several things to say about this dish. Firstly, this recipe is essentially the Pork in Milk from Rick Stein’s Venice to Istanbul. Secondly, neither the English title of Pork in Milk nor its description, which would be something

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