Morcilla, if you’re not familiar with it, is Spain’s answer to black pudding. I prefer it to most British types, as it’s (usually) mildly spicy with paprika and cinnamon and it is generally less fatty. By all means use your favourite black pudding or the French boudin noir if you prefer. Continue reading
When I decided to make a rabbit and ham terrine for Easter it made perfect sense, I thought, to use the old bunny-shaped earthenware mould I had in the cupboard. It wasn’t one of my better ideas. Continue reading
I’ve found myself making a lot of slow-cooked Sunday roasts recently. Apart from the bit where you have to get up early to get them in the oven in time, they’re such a fuss-free way of providing a generous lunch, giving you more time to enjoy the company of friends and family. This porky version has the added advantage of quite stupendous crackling. Continue reading
This is my version of the classic Portuguese dish, Porco Alentejana, a succulent mix of pork with clams cooked in a red pepper sauce. It’s a totally different take on surf ‘n’ turf and much more harmonious and subtle than most. It’s a fabulous weekend supper dish. Continue reading
Personally, I’m very partial to cold cuts in the aftermath of the Big Christmas Day Blow-out and it’s rather nice to have a breather from all the cooking. But if you still have ham and turkey sitting in the fridge after that, these little pies are a real treat and the cranberry sauce gives them a lovely flavour lift. Continue reading
Croquetas are a tapas bar staple and one of my favourite Spanish nibbles. Crispy on the outside, soft and luscious on the inside, you can make them with cheese, ham, tinned tuna, boiled egg, prawns … they’re all delicious. Continue reading
No, the diet’s not going as well as I’d like, apparently the Sauvignon Blanc Plan is over-rated in weight-loss terms. But if you think I’m being hard on myself, I’m not.
I read somewhere recently that the phrase “a quick supper” was a cliché. What? Why? Surely it’s a descriptor. Most of us eat supper or dinner or tea, call it what you will. And there are times in a busy working week when we want to produce something tasty in a short amount of time.
So cliché or not, this is a quick supper dish. Continue reading
Q. When is a peppercorn not a peppercorn? A. When it’s pink.
Pink peppercorns are actually the dried fruits of a shrub, Schinus molle, also known as the Peruvian peppertree and sometimes from the related species Schinus terebinthifolius, or Brazilian pepper. They are not related to our usual black, white or red peppercorns and – a word of warning – come from the cashew family so can potentially provoke anaphylaxis in anyone with a nut allergy. (Thank you, Wikipedia.)
For the rest of us though, they are an interesting addition to the kitchen cupboard. Continue reading
If you haven’t come across gochujang before, I urge you to get your sticky mitts on a tub of this fabulous Korean chilli paste. Traditionally gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste and ageing the mixture under the sun. ‘Ooh yum’ I hear you mutter sarcastically, but trust me, it tastes amazing. Continue reading