Category: Meat

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

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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

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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

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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

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Discovery Bay Rum Pork

I may not be a fan of the irascible Mr. G. Ramsay as a person but I know he’s one of the most accomplished, classically trained chefs on TV. This is my take on a recipe we had, apparently from

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Roast Pork Loin stuffed with Prunes

One to try from the childhood archives of the excellent monsieur Raymond Blanc courtesy of his mother, Maman Blanc. I might even try this in my good ol’ trusty Weber grill. Planning serves: 6 preparation time: 6 hrs cooking time:

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Stufatino alla Romana

This is quite strongly flavoured Italian beef stew that I cooked, originally, more years ago than I care to remember. I remember its being quite interesting largely. I think, due to the combination of celery with beef. Other than that,

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Tartiflette (Reblochonade)

This is instant cardiac arrest stuff, if ever there were any, and should come with a government health warning. Belly-building lunch from the French ski resorts. Planning serves: 4 preparation time: 20 mins cooking time: 1 hr Ingredients 3 lbs

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Shepherd’s Pie

The old English classic; this version being just a minor modification to one from The Cookery Year published by the Reader’s Digest Association. Some interesting (healthier?) variations can be made by using alternative toppings such as sweet potato or a

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Roast Pork with Quinces

What do you do with quinces if you don’t have a sweet tooth? Since they resemble apples in flavour, are as hard as bullets and take long, slow cooking to become tender, they do make a great accompaniment to roast

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