English Beef Curry
Beef (stewing steak) with onions, apple and sultanas and madras curry powder. Back in the sixties and early seventies this … Continue reading English Beef Curry
Tag: Meat
Chorizo al Vino Tinto
Our first visit to Northern Spain in August 2000. We arrived too early to check in at our hotel in … Continue reading Chorizo al Vino Tinto
Scragg End
The meat counter at Waitrose sells cheap cuts alongside dry -aged cote de boeuf. I have spotted Pig cheeks, ox … Continue reading Scragg End
Chuletas de Cerdo Ibérico
Once you have tried pork from Iberian pigs it is hard to buy anything else. The meat has a higher … Continue reading Chuletas de Cerdo Ibérico
Filetitos de Cerdo Ibérico
Marinated in garlic and olive oil for a few hours these thin slices of aguja de Cerdo stay juicy when … Continue reading Filetitos de Cerdo Ibérico
Jambon Persillé
A traditional recipe from the the Côte d’Or also known as jambon de Pâques. We bought this from a small … Continue reading Jambon Persillé
Carne en Salsa
Meat slowly braised in wine with vegetables and spices is as much a part of gaditano cuisine as fried fish. … Continue reading Carne en Salsa
Boeuf Bourguignon
One of those dishes with many recipe variations. I mostly followed Felicity Cloake’s distilled recipe. The dish is most likely … Continue reading Boeuf Bourguignon
Lagarto de Cerdo Ibérico
Lagarto literally translates as lizard. The “Loin Drawstring” is a long skinny piece of meat between the loin and the … Continue reading Lagarto de Cerdo Ibérico
More Lamb from Harlesford
Grilled lamb cutlets with mojo verde Continue reading More Lamb from Harlesford
Lamb from Harlesford Farm
The Farm was established in 1942 by Colin Stoakes’ grandfather Joseph Alexander who was originally from Cork in Ireland. Colin, … Continue reading Lamb from Harlesford Farm
Manteca Colorado y Zurrapa
A lost tradition in the UK is the use of pork or beef dripping from roasted meat as something to … Continue reading Manteca Colorado y Zurrapa
What is the Secret?
In addition to hams, shoulders, cured loins and sausages, for which Iberian pork is well known, there are many other … Continue reading What is the Secret?