Recetas de estofado de cordero y de carne cocida al estilo vasco

Perfecto para el periodo invernal que estamos pasando (los del Hemisferio norte), las recetas que nos ofrece Hannah Pemberton en la web británica de cocina The Kitchen Alchemist, tienen todos los ingredientes como para que acabemos “chupandonos los dedos”. Por cierto, si es verdad (que lo es) que la comida entra por los ojos, las fotos de este blog hacer que todo sepa más rico. Son fantásticas.

The Kitchen Alchemist – 17/11/2013 – Gran Bretaña

Basque lamb stew

One of the best things about winter is the chance to chow down on melt-in-the-mouth meats cooked long and slow. I am of course talking about the stew.  I pay homage to many a stew over the chilly months and you’ll find a few here on the blog, including beef bourguignon, osso buco and carne cocida. And keeping with the European theme, this dish is inspired by a visit to my folks earlier in the year and a rather boozy lunch we shared with one of their French friends.  My family live near the Spanish border in the French Pyrenees. The region lays claim to many a wonderful dish and ingredient, including the sweet and nutty brebis sheep’s cheese, smoked duck breast, cassoulet, duck confit and air dried Bayonne ham. And being at the point where two countries meet, there’s a heavy Basque influence on many dishes in the region — this stew being a perfect example.

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The Kitchen Alchemist – 28/8/2013 – Gran Bretaña

Carne cocida — shredded Basque beef cheek

Earlier this year Team Food assembled in the beautiful Basque capital of San Sebastián. Those of you that read regularly will know this is one of my favourite cities, and I love nothing more than a long weekend away sampling its delights (see picture reels below as evidence).  We were visiting with our good friends Graeme and Laura, our Team Food compatriots and fellow greedies. They’re a pair like us that love their food, and it’s this that sits at the centre of our get-togethers. This visit to San Sebastian took us through the criss-crossing back streets of the old town, eating pintxos of all kinds; large manchego and jambon croquetas, iberico with octopus, morcilla with quince, gazpacho shots, rich and salty air dried Iberico, the list goes on. And when we weren’t scoffing and guzzling little tumblers of vino, we were peering into the windows of the cute bakeries at the traditional delights on offer. Dark chocolate coated orange rinds, anyone?

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Last Updated on Dic 19, 2013 by About Basque Country