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…
Category: Meat
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…
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…
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:…
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,…
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…
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…
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…
JO’s Roast Pork Loin
This recipe is courtesy of Jamie Oliver, transcribed from his Jamie’s Kitchen , quantities adjusted for four people. (Any more hungry Horaces, and I don’t know where to find a roasting pan large enough!) Planning serves: 4 preparation time: 30…