Halibut with purple sprouting broccoli, salted anchovy and cream
Halibut is an expensive fish but it is the real deal and worth it. It has a firm texture, big flakes and a subtle flavour. However, if...
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WELCOME TO UNREPENTANTCHEF
COOKING WITH ATTITUDE
- Jul 30
- 2 min
Sardines escabeche - soused sardines with tomato toast
Obviously, recipes such as this, originated in preserving food and some might wonder what could be better than a fresh sardine grilled on...
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granada87
- Sep 16
- 2 min
Halibut with purple sprouting broccoli, salted anchovy and cream
Halibut is an expensive fish but it is the real deal and worth it. It has a firm texture, big flakes and a subtle flavour. However, if...
4 views0 comments
granada87
- Jul 30
- 2 min
Sardines escabeche - soused sardines with tomato toast
Obviously, recipes such as this, originated in preserving food and some might wonder what could be better than a fresh sardine grilled on...
10 views0 comments
granada87
- Jun 2, 2022
- 1 min
Artichoke, broad beans, spring onion and wilted leaf salad
First get your salad. Rocket, mizuna, baby chard, mustard leaves, baby spinach are all good. Pod your broad beans and blanch in unsalted...
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granada87
- May 16, 2022
- 2 min
VIETNAMESE SPRING ROLLS - A STUDY IN FRESH FLAVOURS AND TEXTURES
Forget those nasty greasy fried spring rolls that I am sure can be good, but I haven’t eaten a good one yet. These are the antithesis of...
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granada87
- May 1, 2022
- 1 min
Caldo verde - chorizo, potato and spring green soup
Probably Portugal’s most famous soup. In early spring when the weather is still questionable; this soup brings comfort, warms and...
14 views0 comments
granada87
- Apr 26, 2022
- 1 min
Mussels with onions, celery and cider
The cider combines well with mussels being quite a subtle and slightly tart flavour. Make sure it is a dry cider though. I use Aspal...
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granada87
- Apr 26, 2022
- 1 min
FANTASY RESTAURANT
Not having my own restaurant for over two years is making me slightly stir crazy so I am opening a fantasy restaurant or maybe four. A...
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granada87
- Apr 14, 2022
- 2 min
MORCILLA DE BURGOS, QUESO FRESCO AND MOJO VERDE
Queso fresco is fresh cheese and a bit of a must in Spain. It can be grilled. Like haloumi it does not melt. It comes salted or unsalted...
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granada87
- Jul 22, 2021
- 2 min
THE MOJO SIBLINGS - CANARY ISLAND SAUCE
Mojo verde and its sister mojo rojo come from the Canary Islands and they are both commonly served with Papas Arrugadas, potatoes cooked...
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granada87
- Jul 20, 2021
- 2 min
MUSSEL EMPANADA
As with much the words mean little. The empanadas of Galicia and those of Valencia have only in common the fact that they are pies,...
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granada87
- Jul 11, 2021
- 1 min
GARUM - A RICH, SALTY TAPENADE
Garum is a roman sauce made of fermented anchovies or other fish and used as a condiment and flavour enhancer. You can still find Garum...
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granada87
- Apr 7, 2021
- 2 min
ARROZ CALDOSO PRIMAVERA
I happened today to find at The Nag’s Head garlic shoots, not wild garlic as found here. These look very much like spring onions, but...
27 views0 comments
granada87
- Apr 6, 2021
- 1 min
REVUELTOS DE AJOS TIERNOS
Revueltos, I understand, means unruly or a mess, but more importantly here scrambled as in eggs. They love them in Spain, with mushrooms,...
31 views0 comments
granada87
- Apr 1, 2021
- 4 min
KOMONO KODO
We awoke later than planned. Found our way to the station and boarded the train to Tanabe. It headed south along the coast for a couple...
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granada87
- Apr 1, 2021
- 1 min
CANJA
I was introduced to this wonderful soup by David Eyre at the Eagle and used to have it on the menu at Cigala from time to time....
13 views0 comments
granada87
- Mar 21, 2021
- 3 min
OSAKA 2
H negotiated more stations, arriving at Simiyoshi-taisha a Shinto shrine dating from the third century. Much of it was destroyed and...
51 views0 comments
granada87
- Mar 16, 2021
- 2 min
ENCEBOLLADA - LITERALLY COOKED WITH ONIONS
ONIONS What could you possibly write about onions? Well more than you might think.. They are so important and so simple, but they need to...
29 views0 comments
granada87
- Mar 9, 2021
- 2 min
PORK LOIN COOKED IN MILK WITH ROSEMARY, LEMON AND WALNUTS
I first came across this when working at the River Café and it made an impression. Much later I found this Spanish version, in principle...
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granada87
- Mar 1, 2021
- 3 min
OSAKA
Twenty-four hours of recycled air, force feeding and little and fleeting sleep, we finally arrive in Japan. Osaka to be precise. E-un...
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