The word Maremma instantly brings to mind endless green spaces, vast pastures, vineyards and olive groves constellating the landscape.Those who have never been there imagine a place where time has stopped, the typical habitat of the buttero, that is to say a shepherd on horseback, the Italian version of cowboys. Many people wonder which are the Maremman specific boundaries...

I’ve loved bamboo shoots for a long as I can remember, probably from childhood when we’d eat Chinese takeaway in the 70’s. Their crunchiness and ability to blend beautifully into most Chinese dishes makes them very popular, especially in this house. When we’re cooking Chinese food at home there is always a tin at the ready. Today, the tin...

Pigeons and doves constitute the bird clade Columbidae, that includes about 310 species. Pigeons are stout-bodied birds with short necks, and have short, slender bills. This family occurs worldwide, but the greatest variety is in the Indomalaya and Australasia ecozones. In general, the terms “dove” and “pigeon” are used somewhat interchangeably,...

Meat Free Monday has spun around again and we’re feeling the cold. In our vegetable box last week we had some delicious sweet potatoes. We love them baked, mashed, dehydrated and made into crisps but most of all I adore them in soups. I love the creamy, slightly sweetened taste and the smooth and robust texture. They are a great addition to any soup. however,...

Pastırma, bastırma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin, which is now a dish in the former Ottoman countries. Like the Cossacks in Russia, Turkish horsemen in Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This ‘pressed...

It’s true, British Sausage Week is coming up. From 3rd – 9th November British Sausage Week will be celebrating the quality, flavour and diversity of the Great British sausage, banger, snaggler or whatever you choose to call these meaty delights. The humble sausage is a firm favourite in homes up and down the country, forming an integral part of many of our...

The mirasol chilli is a variety of chilli pepper of the species Capsicum annuum. The name Mirasol means “looking at the sun” in Spanish, which describes the erect way the pods grow on the compact plant (these peppers do not hang from the pepper plants but instead the pods grow upwards into the air at the top of the plant). The peppers are also called “Chile...

I absolutely loved this dish when I tried it in Cairo during a holiday to Egypt. The Egyptians cook a lot with oil and lemon and cumin and ful medames is no exception. Ful medames or ful mudammas, or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and often with chopped parsley, onion, garlic, and lemon juice. A staple...

Today we are looking at one of my all time favourite dry sausages, Kabanos. I can never work out which I love best, the smoky undercurrents or the hit of caraway seeds. All absolutely scrumptious. 45Kabanos (plural: kabanosy) is a Polish long, thin, dry sausage are made of pork or kosher turkey. They are smoky in flavour, and can be soft or very dry in texture depending...

Posted on Oct 15 2014 - 2:03pm by Anita-Clare Field
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Birria is a spicy Mexican meat stew often served during festive periods, such as Christmas, New Year’s Eve, Mother’s Day, weddings and birthday parties. Originally from Jalisco, it is a common dish in Mexican food outlets. It is served with corn tortillas, onion, coriander, and lime wedges. It can be made from goat, lamb or mutton as well as beef, but...