Iberian black pigs (Cerdo Ibérico in Spanish; Porco Preto in Portuguese) are native to the Iberian Peninsula. The best quality black pigs roam free in oak forests and the meat is intensely flavourful, marbled with fat and has a slightly nutty flavour due to a diet of acorns. Of the many small goods and cuts of…… Continue reading Iberian black pig
cheese in Portugal
Portugal boasts a wide variety of cheeses which are produced all over the country. As in other countries, products from certain regions made with particular methods and quality standards have a protected designation of origin, Denominação de Origem Protegida (DOP). Cheese is not usually used for cooking in Portugal. It’s commonly a breakfast food, sliced…… Continue reading cheese in Portugal
seafood on the Iberian Peninsula
Surrounded on all sides by sea, the Iberian Peninsula abounds in seafood of every kind. On my recent travels I did my best to try as many different dishes as possible. The seafood was treated simply and with respect, not overcooked and often seasoned with just salt and perhaps a little olive oil. It was…… Continue reading seafood on the Iberian Peninsula
pintxos
Pintxos, the northern Spanish equivalent of tapas, are little snacks to eat with drinks. There are a huge variety of pintxos, often skewered (pintxo means skewer) and often, but not always, served on a piece of bread. Having just visited the Basque region, I can attest to their deliciousness. I enjoyed them with coffee for…… Continue reading pintxos
txuleton + tomato salad
Txuleton or chuletón is a speciality of the Basque region in northern Spain, where we travelled recently. While most commercially reared cattle are slaughtered in their first three years, these massive rib (T-bone) steaks come from cows that are between 8 and 18 years old! The cows, ideally Galician Blond (Rubia Gallega), are former dairy…… Continue reading txuleton + tomato salad
red wine poached pears
Simple, elegant and totally delicious. Thomas used this recipe. Before you start, make sure to find a saucepan that’s just the right size to fit 6 Beurré Bosc pears in an upright position. In the saucepan combine ½ a cup of sugar, a large piece of orange rind, 8 – 10 whole cloves, 1 stick of cinnamon, 2 cups of red…… Continue reading red wine poached pears
zucchini fritters + fresh mint chutney
David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
mushroom ceviche
Ceviche (cebiche, seviche) is a popular South American dish which hails from Peru. It is generally made by curing fresh raw fish in citrus juice and spices, but here is a delightful vegetarian version from The South American Table by Maria Baez Kijac. Serve it with tostadas (tortilla chips). Bring a large saucepan of water to…… Continue reading mushroom ceviche
fish pie
A delicious fish pie cooked by Thomas. Perfectly cooked fish and seafood topped with an excellent creamy mash. What’s not to like? Make the mash first. Peel 1kg (2.2 lbs) of starchy potatoes and cut them into 5cm (2″) dice. Place them in a pan, cover with cold water and bring to boil. Cook for…… Continue reading fish pie
peanut coconut ice cream
Another stellar (slightly adapted) ice cream recipe from Jeni Britton Bauer’s jeni’s SPLENDID ICE CREAMS AT HOME. This one has an exceptional balance of peanut and coconut with the perfect hint of spice. Measure 1¼ cups of milk, removing 2 tablespoons to make a slurry with 5 teaspoons of cornflour (cornstarch). In a saucepan bring…… Continue reading peanut coconut ice cream
michelle picker cooks 