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
Month: August 2017
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….
La Triada Conileña
This is a classic example of “cocina de cuchara” (spoon food) from Conil using artichokes, (alcauciles) broad beans (Habas)and peas … Continue reading La Triada Conileña