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Poultry & Game

Cooking Sous-vide on the Cheap

Sous-vide is a method of slow cooking food (in sealed plastic bags) in a water bath. It’s a French invention wouldn’t you know?To buy a half decent Sous-vide gadget will set you back over 200€ but my method is much cheaper and you don’t have to buy anything except food grade cling film (one […]

By |April 25th, 2014|France|1 Comment|

Risotto: It is all in the stock

Risotto is simple yet comforting, you just need a good home made stock and not a stock cube or powder.Make your own and freeze what you don’t need for another day.

Chicken carcass, bones and wings
Carrot x2
Celery stick x2
Onion x1
Bay leaf x3
Black pepper corns 6
Tomato x1
Leek x1
Fresh parsley and thyme (big handfuls)
3 ltr water

Roughly chop […]

By |April 14th, 2014|Italy|1 Comment|

There are more chickens than people in the world

Apparently there are around 19 billion chickens in the world and I have no idea who counts them. It goes without saying that China leads the way with 371 million, even Bermuda boasts 30,000 chicks.So I am thinking… if there are 19 billion chickens knocking around why are there people starving in some parts […]

Willie’s Wonky Chocolate Factory

Once, whilst channel hopping in a hotel in deepest Hertfordshire, I stumbled upon a re-run of Willie’s Wonky Chocolate Factory. For those that don’t know, Londoner William “Willie” George Harcourt-Cooze grew, imported and produced his own chocolate and Channel 4 made a fly-on-the-wall documentary about it.I found the programme fascinating and I soon learned to […]

What to do with a chicken leg

Lurking at the back of my fridge was a chicken leg. Not quite what I fancied but it needed using or freezing so I opted to jazz it up a bit by boning the leg, then stuffing it. If you cannot get your butcher to do it then it is not so difficult to […]

There’s more than one type of squash

One of my sons is a squash professional but this is a different kind of squash.
Even though Francisco at Frutas Mati chopped a very large butternut squash in half for me it was still too much so after making soup and roasting some I decided to use the reminder to make a great […]

Poached chicken supreme with capery spinach and celery leaves – for one

200ml chicken stockSmall glass dry white wine½  small onion, peeled & slicedA few  fennel seedsOne lemonBunch flat-leaf parsleyExtra virgin olive oil One skinless chicken supreme  (breasts with the little wing bone attached)Frozen spinach, enough for oneSeveral capers3 cloves garlicLemon for zesting Few grates nutmegSeasoning Place chicken stock, wine, onions and fennel seeds into a pan […]

Go Green

And please buy fresh carrots with the tops on, they are perfectly edible and can be used to make:Carrot Green PestoPlace a large bunch of washed greens in a whizzer together with a smaller bunch of flat leaf parsley. Combine extra virgin olive oil or extra virgin rapeseed works well, clove or two of […]

A Quickie: Using sun-dried tomatoes

When you haven’t the time (most unusual in Andalucía, I would say) then here’s something that can be rustled up in no time and using your own sun-dried tomatoes.  This will serve one hungry person or shared between two as a starter or snack.

1 chicken breast, cut into thin-ish strips
As many sun-dried tomatoes as […]

Run rabbit, run …

Rabbit SalmorejoThis dish originates from Córdoba or more to the point the sauce does and this is a really tasty, easy and typical dish to prepare. This feeds 4 people.Ingredients: 1 jointed rabbit (supermarket will be farmed but maybe your neighbour will supply you with a wild one)300ml dry white wine 15ml sherry vinegar Oregano springs (I had to […]