A classic Italian ragù recipe using delicious wild boar, essentially from Michel Roux Jr. except I’m using dried marjoram instead of his fresh oregano. This is good served over a fresh ribbon pasta such as papardelle and topped with fried,…
Category: Main
Pollo en Pepitoria
Here is one of those delightful Spanish recipes using an Almond sauce. This one, though, is given a lift by being lightly spiced – fragrantly spiced rather than hotly spiced. As usual, the recipes vary markedly on the Internet but…
Duck Vindaloo
In an anglicized Indian Restaurant (mostly Bangladeshi), Vindaloo seems simply to be up near the top, if not at the top, of the heat scale. The name, however is a corruption of vinha d’alhos, meaning wine and garlic, and is…
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…
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…
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…
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…
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…
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…