After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial
And so it is Fat Tuesday or Mardi Gras, and today I am cooking a Cajun classic, Gumbo. Gumbo is a type of stew from southern Louisiana combining the ingredients and techniques of a melting pot of cultures, including French, Spanish, German, West African, and Choctaw. In general, a Creole gumbo generally contains shellfish, tomatoes, okra and filé * powder. … Continue reading My Mardis Gras Cajun Gumbo
There is something about the combination of the pungent braised chorizo and aromatic, slightly bitter, beer with the cooking liquor of the mussels which creates a wonderful broth
Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ' hacher ' meaning to chop.
Imagine a full assault on your taste buds, a big, bad, bruising combination of squid, Chorizo, garlic, chilli, salt and spice. The big secret is cooking your squid perfectly and in this recipe it is almost the last ingredient tossed in a very hot wok and sautéed for just a couple of minutes.
I had some potatoes, onions and Chorizo in my fridge, so in my mind I was thinking something simple with perhaps a Spanish taste, the potatoes soaking up the flavour of the Chorizo. I looked up a recipe and came across Patatas Riojanas, a very simple rustic soup or stew from La Rioja.