I recently learned the best way of cooking duck breasts with the fat on is from cold. My suspicion is that it lets the fat run better. This recipe uses that method and adds a little extra flavour with an…
Category: Main
Lamb Shoulder with Ras el Hanout
I’m not at all sure this is a genuine Moroccan approach but the intention is clearly Moroccan. Very slow cooking is definitely my preferred method with lamb shoulder ‘cos it makes for a meltingly tender result. The Moroccan flavourings used…
Crab Linguine
I’ve been after a decent crab pasta recipe for a while after failing to make notes on a more complicated spider crab recipe by Gary Rhodes. This is certainly much simpler and looks worth a try, not that there appears…
Seafood Laksa
One stemming from the New Forest, where we found a kit for a Singaporean Laksa and enjoyed it. At home, I wanted a more genuine recipe without short cuts and this is the one that appealed to me. It must…
Carne en Salsa de Almendras
Many years ago, I always used to cook recipes for the first time in vengeance, i.e. for guests. My theory was, and still is to a large extent, that one concentrates more the first time through a recipe and tends…
Rabo de Toro con Rioja
The Spanish have got a bit of a bull fixation so perhaps it’s not surprising that Rabo de Toro [oxtail] is very popular there. Technically, I believe, “anything de Toro” should be from a fighting bull – clearly one that…
Pulled Pork
Some friends of ours made this for us and it was great. I haven’t tried cooking it yet but when I see a suitable joint of pork and a few friends are coming round, I must remember it. The recipe…
Pollo al Ajillo
Said to be the most popular way to cook chicken in Spain, as the name implies this is something of a garlic fest. As usual, variations abound. This is my most successful execution which, typically, was my first attempt. It…
Beef Rendang
Researching this recipe was a very educational process in that it added weight to three features that I generally hold to be true. Firstly, for any given recipe there are as many variations as there are cooks/chefs. Secondly, many commentators…
Suquet de Peix
This is like a Spanish Bouillabaise, a fish stew, from the Catalan region. (Fish stew doesn’t sound nearly as appealing, does it?) Driven by my having an octopus in the freezer that needed using, I got this idea from Culinaria…
Posted in Fish