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, 20232 min read
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, 20232 min read
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...
20 views0 comments
granada87
Jul 30, 20232 min read
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...
23 views0 comments
granada87
Jun 2, 20221 min read
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, 20222 min read
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, 20221 min read
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...
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granada87
Apr 26, 20221 min read
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, 20221 min read
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, 20222 min read
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, 20212 min read
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, 20212 min read
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, 20211 min read
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, 20212 min read
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...
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granada87
Apr 6, 20211 min read
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,...
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granada87
Apr 1, 20214 min read
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, 20211 min read
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....
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granada87
Mar 21, 20213 min read
OSAKA 2
H negotiated more stations, arriving at Simiyoshi-taisha a Shinto shrine dating from the third century. Much of it was destroyed and...
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granada87
Mar 16, 20212 min read
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...
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granada87
Mar 9, 20212 min read
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, 20213 min read
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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