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Meat

Braised Lamb with White Beans

I was talking to a friend in my village last Sunday and over a beer or two he brought up one of his fond childhood memories of ribs and beans. Now, his mother made hers with pork ribs and he uses pork ribs too. And there’s nothing wrong with that but as I had […]

By |October 23rd, 2015|Andalucia|2 Comments|

Leftover Lamb Shepherd’s Pie

This is real comfort food using up leftover leg of lamb. And using up all other left overs is comforting too.

Firstly, remove the meat from the bone of the leftover meat; it was cooked to the point where it was falling off anyway. With a sharp knife dice it as finely as you wish.

Meanwhile, […]

By |October 19th, 2015|Andalucia|1 Comment|

Aromatic Oxtail Ragù

This is like making Rabo de Toro except it is spiced up using herbs, lots of garlic and a red chilli. When cooked you flake off the meat in order to create a ragù (save the bones for a stock or even soup).

1 kg oxtails, rinsed and patted dry with kitchen paper
Olive oil, glug
250 […]

By |October 6th, 2015|Andalucia|0 Comments|

Rabo de Toro

This is my version but every Spanish cook and family will have their own… leeks, shallots or pearl onions can be used, ginger is sometimes added and saffron too although I used turmeric. And if you are wondering where the turnip comes into it that’s because I stumbled upon it at the market this […]

By |October 5th, 2015|Andalucia|2 Comments|

Mount Olympus Pork: Pork in Spicy Tomato Sauce

I don’t know whether the Greek peasants living in the foothills of this mountain make this dish but I suspect they do or at least something quite similar. This recipe uses copious amounts of freshly ground black pepper which gives it a bite and a little red chilli for some background heat. I think this […]

By |October 2nd, 2015|Andalucia|0 Comments|

Cypriot Tavas with Andaluz Pork

Having an abundance of onions to hand I scoured a few cookery books looking for inspiration. Onion soup wasn’t doing it for me but Rena Salaman’s* Beef Tavas, which contains a lot of onions, gave me an idea to use up some pork. Tavas is a type of earthenware pot that is used in […]

By |September 30th, 2015|Andalucia|1 Comment|

Crusted Rack of Lamb

This is an expensive cut and is great but it doesn’t surpass neck fillet or shank, leg or shoulder or even stuffed and rolled breast.  In my opinion.

I love lamb as you know so when a butcher new to me showed me ‘carret de cordero’ I bought it. 22€ for 1.5kg of deliciousness.

And as […]

By |August 4th, 2015|Andalucia|4 Comments|

Chuletillas de Cordero de la Sierra de Málaga

Lamb is my favourite meat even though lamb in Spain is somewhat scrawny compared to what you can purchase in the UK. Anyway, I had a fancy for it when I discovered that a girlfriend had a jar of mint sauce in her fridge door, home made at that.

So as the sun was shining […]

By |July 28th, 2015|Andalucia|2 Comments|

Pork Tenderloin in Pedro Ximénez Sauce with Raisins & Pine Nuts

Pedro Ximénez grapes are grown in Andalucía, actually south of Córdoba in Montilla-Moriles region which produces a wonderful sweet wine that somebody recently told me tasted of burnt molasses.

Anyway, it makes a wonderful sauce and you will find this dish on the menus of the more interesting restaurants in Spain, it is impressive and […]

By |July 24th, 2015|Andalucia|0 Comments|

Sweet and Sour Spare Ribs

When it is hot in Andalucía the kitchen should be closed (outside kitchen still under construction) as you often don’t feel like cooking and all that you can manage is to throw a salad together but there’s only so many salads you can eat over a long and hot summer.

And when your stomach is […]

By |July 17th, 2015|Andalucia|0 Comments|
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