Category: Starters

Smoked Mackerel Paté

I’d wanted to do something along these lines for some time and finally did. This is pared down to the minimum to let the mackerel speak for itself. Planning serves: 4 preparation time: 10 mins cooking time: n/a Ingredients 200g

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Paella con Cerdo y Acelga Arcoiris

… or Paella with Pork and Rainbow Chard, to you. This is developed from a pork, chorizo and spinach recipe in Moro. What, chorizo in a Paella? Yes, just don’t claim it to be a Paella Valenciana or you’ll get

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Croquetas de Morcilla

Based on a concept from a good friend and gourmet in Spain, this is a little development using my favourite Spanish morcilla, morcilla de Burgos. Croquetas [Croquettes] feature strongly on Spanish tapas menus so, if I can get over fretting

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Smoked Haddock and Leek Risotto

This is one of our favourite risottos. Teamed up with some undyed smoked haddock, the leeks replace the onions in a more normal risotto. Traditionally, the Italians do not add parmesan to fish/seafood risottos but if you feel the need,

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Chicken Livers de Mike

This is work-in-progress. There was a restaurant in Jalón, Spain, whose chef, Mike, was sadly lost to cancer. He made stunning hamburgers, mincing his own steak, and also a very popular dish of chicken livers which he served either on

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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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Prawns with Cardamom, Vanilla & Coconut

This sounded like an interesting starter, perhaps to begin an evening of spicey food. I got this from the Wine Society blog. Planning serves: 4 preparation time: 15 mins cooking time: 30 mins Ingredients 16 tiger prawns, defrosted if frozen

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Pork Chops, Sage and Mushrooms

I’ve always found pork chops to be rather dull and uninteresting. This is a very old standard (for us), however, which I have finally got round firstly, to figuring out how to cook properly and secondly, to documenting. It makes

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Roasted Asparagus and Serrano Tapa

Several European countries think their own take on ham is best: Italian Parma or prosciutto, French Bayonne ham. In my view, however, the Spanish have got everyone else licked with their stunning serrano (mountain) ham and no spread of Spanish

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Goat’s Cheese and Onion Tapa

Another splendid tapa : cheese and onion Spanish-style. Planning serves: 4 preparation time: 10 mins cooking time: 15 mins Ingredients 1 tbsp olive oil 1 white onion, chopped 1 clove garlic, finely chopped 4 thin slices of baguette, cut on

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