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Chicken, Salsa Verde and Farfalle

1 tablespoon olive oil
250g skinless chicken breast,thinly sliced
200g dried farfalle or pasta of choice
For the salsa verde:
Bunch rocket, chopped
Bunch fresh flat-leaf parsley, chopped
Bunch fresh coriander, chopped
1 tablespoon drained baby capers, roughly chopped
1 garlic clove, peeled, crushed and finely chopped
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 bird’s eye chilli, deseeded, thinly sliced
Extra-virgin olive oil
Black […]

By |April 1st, 2016|Andalucia|0 Comments|

Spicy Roasted Tomato Chutney

Caramelised onions and aromatic spices turn this into a heavenly chutney.

750g medium-ripe plum tomatoes, halved
1 large onion, sliced lengthways
½ teaspoon coriander seeds
½” piece cassia bark
¼ teaspoon ground nutmeg
¼ teaspoon allspice berries
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon ghee
½ teaspoon dried oregano
2 large garlic cloves, peeled, crushed and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon […]

By |March 31st, 2016|Andalucia|2 Comments|

How to Make Home-Made Thai Lemongrass Curry Paste

Lemongrass is hard to come by in rural Andalucía so I grow my own and with my first harvest I am making a typical Thai curry paste.

This is best done in a pestle and mortar which allows the ingredients to slowly release their oils and that doesn’t quite happen when a blender is used […]

By |March 31st, 2016|Andalucia|3 Comments|

Keema Peas, Carrots and Potatoes

Keema, kheema or qeema is a north Indian/Pakistani spicy mince curry usually made with lamb or goat meat but in this case I have used lean beef mince.

Serves 4

500g mincemeat of your choice
3 tablespoons ghee
100ml Greek yoghurt
2 plum tomatoes, chopped
3 medium onions, peeled thinly sliced (half-moons)
2 tablespoons garlic and ginger paste
1 tablespoon tomato purée
1 […]

By |March 29th, 2016|Andalucia|0 Comments|

How to Make Home-Made Harissa Paste

This is a fiery North African paste used in soups, stews and when you need to liven up… chicken, for example.

75gr dried red chillies, rehydrated in boiling water, when soft drain but retain the soaking liquid
½ teaspoon coriander seeds, toasted
½ teaspoon caraway seeds, toasted
½ teapsoon cumin seeds, toasted
2 garlic cloves, peeled and smashed
Pinch sea salt
Extra […]

By |March 28th, 2016|Andalucia|0 Comments|

Kashmiri Kabargah – Fried Lamb Ribs

Kabargah is usually made with mutton or goat ribs and often forms part of a celebratory meal in Kashmir but for me it was a mid-week supper made with pork ribs but living in rural Andalucía it’s not so easy to pop out and buy lamb ribs or sometimes lamb itself unless you want a […]

By |March 18th, 2016|Andalucia|0 Comments|

Sweet and Spicy Shepherd’s Pie

Using up the remainder of my leg of lamb I finely chopped the meat instead of mincing it. Adding spices really perks up this most comforting dish.

If you want to stop the mash sinking into the meat and juices then allow to cool in the fridge before adding the potato. However, since the alcohol […]

By |March 16th, 2016|Andalucia|0 Comments|

How to Make Home-Made Naam Prik Pao (Thai Chilli Sauce)

This is like a sweet and not too spicy chilli jam. Add it to soups, stir fries or even spread it on toast.

250ml vegetable oil
75g dried red chillies
½” piece tamarind broken off a block
20 garlic cloves, peeled and sliced
5 shallots, thinly sliced
2 tablespoons shrimp paste
2 tablespoons fish sauce
100g brown sugar

Mix the tamarind with 100ml […]

By |March 15th, 2016|Andalucia|0 Comments|

How to Make Home-Made Thai Massaman Curry Paste

The word Massaman does not exist in the Thai language as this dish was named after Muslim spice traders from Persia who left this legacy behind some centuries ago.

It is easy to make and can be stored for a couple of months in a sterilised and airtight jar.

20 dried red chillies, soaked in water […]

By |March 14th, 2016|Andalucia|0 Comments|

Korean Style Pork Ribs

1kg sheet ribs, cut into two pieces
100ml soy sauce
100g brown sugar
2 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoons cayenne pepper
6 garlic cloves, crushed and finely chopped
1 tablespoon fresh grated ginger
2 onions, peeled and pulped in a blender
50ml runny honey
1 tablespoon tomato purée
1 tablespoon freshly ground black peppercorns
½ teaspoon turmeric
Sesame seeds
Fresh coriander

Make a marinade of […]

By |March 4th, 2016|Andalucia|0 Comments|