En español: Paella española clásica Most non-Spaniards think that paella is Spain’s national dish. Whereas Spaniards themselves think of paella as a regional dish from Valencia on Spain’s east coast. Valencia is Spain’s most important rice-growing region and has been since the Moorish invasion 1200 years ago. Valencia alone has over 200 variations of arroces […]
The Irish Connection Bacon mash and cabbage has always been the meal of choice for “a taste of home” for people of Irish descent. This is the most popular meal on St Patrick’s day in Ireland. Both of my wife parents are Irish so I have a lot of experience with bacon and cabbage. This […]
Bacon and onion roly-poly pudding is a classic British family favourite from the 1960s. I have very fond memories of my grandmothers cooking. She was a very traditional cook and my childhood dinners were good old British standards like shepherds or cottage pies and suet puddings like this one or steak and kidney. I think […]
A modern classic and affordable Sunday dinner, a perfect roast chicken with sage and onion stuffing. Add all the roasties, potatoes, parsnips, carrots, beetroot and green vegetables like tender stem broccoli or spring greens. Top with a Yorkshire pudding and lashings of tasty homemade gravy and you have my idea of heaven on a plate. […]
Homemade scampi is so much better than those from supermarkets. Shop bought scampi often contain over 50% breadcrumbs and only 7% actual scampi. The rest is water and minced cod plus additives. Origins of Scampi Scampi is an Italian word which migrated all over Europe. In most countries, especially Italy, scampi means the peeled tail […]
Caldillo de Congrio comes from Chile and roughly translates as “broth of conger” or “conger chowder.” It is a hearty fish soup, sometimes like this recipe, with cream stirred in. The soup is so popular with Chileans it is a cultural icon and even has a poem written about it. Conger eel is such a […]
Catch It The largest species of eel found in European waters, growing up to three meters in length the Conger is relatively common around British shores living amongst rocks and hiding inside shipwrecks. It is rarely eaten and usually chucked back when caught by fishermen. Eels caught by UK boats for sport that are not […]
Caldeirada de Enguias is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes. Described as “a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.” Wikipedia Our version of Caldeirada de Enguias or Portuguese monster fish stew uses conger eel […]
Our Conger eel steaks with cider recipe is a tweaked version of one we found at thefishsociety.co.uk. Conger eel seems suited to apple based cooking with its firm meaty texture and pork like taste. Cider makes a great base for cooking conger eel with that combination of sweetness and acidity. Any dry cider will do […]
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. This is a fantastic dish for sharing, wonderful aromas, gorgeous colours, remember as the French say “you eat with your eyes”. adanmedrano.com