Today's Recipe

Milk Monitor
Pork cooked in Milk

I am aware that there is a growing band of people out there who have the impression that I must include alcohol in my cooking. Not true, I say!
Sure, booze helps with many a Spanish meal. Don't take my word for it.

Esteban is a...

Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark.

Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if required. Cook slowly with the lid half off for between 60 and 90 minutes, turning the meat every so often, or until the meat is cooked through but is still...

Spanish Ingredients and Products

Olives
Picking Olives, Tasting Oil
Harvesting Olives

I was surprised this morning to find local landowners already bringing in their olives. Shaking the trees so that the olives fall into netting laid out on...
Lecrín Valley Oranges
Squeeze and please
Orange alert

When people speak of Spanish oranges they inevitably, and understandably, think of Valencia. But that is not the only area in which oranges grow in great...
Sobrasada Sausage
Soft, spicy and superb
Sobrasada Sausage

Were I to ask you to name a Spanish sausage, the chances are you would mention Morcilla or cheer about Chorizo. But it is less likely that you would have...
Sardines
Fat, fresh and fishy
Sardines and Anchovies

What’s the difference between a sardine and anchovy?

No, it’s not a joke. There is no punch line.

Sardines take their name from the Italian...
Quince Tree
Pick it. Eat it. Throw it.
Quince - As I was out walking - day 3

As autumn approaches in Spain, certain fruits are ripening and are about to be at their best. One such fruit often goes unnoticed in Spain. People walk past...

Cooking Tips and Techniques

Alcachofas - at the ready
How to prepare artichokes

Artichokes are a delight in any country. Especially in Spain where the humble artichoke, or alcachofa as it is called, is most prized. Not just for its taste but also because it is good for you. The artichoke is full of cynarine which is good for your liver and known to sooth an upset stomach.

But one query I hear often is about the preparation of both globe artichokes. It is a mystery to many a cook. Here's a simple guide for preparing globe artichokes.

For artichoke bases:- You will require larger globes to prepare bases from.
Break off the stems close to the base of each globe and throw away. Cut off the leafy top half of...

Spanish food - chilling out
Preserving Food in Spain

For centuries people have been coming up with clever ways of preserving food. Today we take refrigeration and freezing food for granted. But, in the unmodern part of Andalucia in which i live, there are still many people keeping and storing food in far less high tech ways.

Drying is the oldest method of food preservation in the world. The idea is a simple one. You input heat and remove water. That way both mould and bacteria are unable to form.

In hot dry regions, such as Andalucia, this can happen when the food is exposed to the sun, as is the case with the small red paprika pods that are dried and used as a ground spice. Raisins...

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Milk Monitor
Pork cooked in Milk

I am aware that there is a growing band of people out there who have the impression that I must include alcohol in my cooking. Not true, I say!
Sure,...
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