Pickled Red Cabbage
I have very strong memories of my mother and grandmother making this pickle at the end of the summer. It … Continue reading Pickled Red Cabbage
Author: svezza
Oxfordshire Cheese Revival – Rollright Cheese
Some things get better and some things get worse. I first encountered David Jowett of King Stone Dairy at theThame Food … Continue reading Oxfordshire Cheese Revival – Rollright Cheese
Gambas Blancas Arroceras
These small prawns are found in Atlantic waters and vary in color from pale creamy white to translucent rosy pink. … Continue reading Gambas Blancas Arroceras
Merluza en Salsa Verde
I cook this regularly; rotating the hake cuts in the warm garlicky oil until they release enough gelatine to form … Continue reading Merluza en Salsa Verde
Salmonetes en Escabeche
Red Mullet are my favourite fish to eat. They have a “gamey” flavour unlike any other fish. We usually grill … Continue reading Salmonetes en Escabeche
The Best Tortilla de Patatas?
What makes the best Tortilla? Firm or runny, pale or dark, deep or shallow, with onion or without, cooked potatoes … Continue reading The Best Tortilla de Patatas?
Arroz Caldoso con Carabineritos
At El Roqueo for Sunday lunch. What a view! El Roqueo was founded in 1977 by Francisco Javier Pérez Reyes … Continue reading Arroz Caldoso con Carabineritos
Cocina de Cuchara
The Galindo Bar has recently been refurbished. A great improvement! In Conil such refurbishments are usually driven by a change … Continue reading Cocina de Cuchara
Pot Roasted Pheasant
Pheasant is inexpensive and readily available in season (October until Feb). We used to get a brace or two from … Continue reading Pot Roasted Pheasant
Sardinas en Escabeche
This is usually the first thing that I make when I get to Conil. The sardines are dusted with flour … Continue reading Sardinas en Escabeche
Boquerones
There is something rather relaxing about preparing anchovies (boquerones). Removing the bones, guts and head with a single movement of … Continue reading Boquerones
Cazon en Adobo
Cazon en Adobo is made from dogfish marinated for several hours in wine vinegar and oregano and/or cumin. It is … Continue reading Cazon en Adobo
Photographing Cheese
I have been experimenting to try and find a way of photographing cheese to showcase its character without the expense … Continue reading Photographing Cheese
Hay Caracoles!
Every year in April, our local bar, the Venta Pericon announces that “the snails have arrived”. This bar is acknowledged … Continue reading Hay Caracoles!
Not as good as my mother makes….
Tortillitas de Camarones are fried, shrimp fritters that you can find in most bars and restaurants in the province. They … Continue reading Not as good as my mother makes….