Chorizo Y Jerez (Chorizo in Sherry)


This is one of my favourite things ever. I guarantee you will love this. This is a recipe for one (or two if serving other stuff).

1 tablespoon olive oil
1 chorizo sausage (sliced)
1/2 red onion (finely diced)
2 garlic cloves (very finely chopped)
1/2 teaspoon paprika (hot or sweet depending on your mood)
1/4 teaspoon cumin powder
1/4 cup Spanish sherry
1 tablespoon parsley (chopped)

Fry the onion in the olive oil until golden brown and aromatic.
Add the chorizo and fry till it browns slightly.
Add garlic, paprika, cumin and sherry. Cook until the alcohol burns off then add 1/2 cup of warm water and pepper. Simmer for about 5-10 minutes until sauce has thickened slightly. Stir in the parsley and serve hot.

Plenty of fresh bread to dip into the fabulous juices.

Photo with thanks from 🙂

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It’s Friday night, the telly’s good, what more could you ask for? A bit of humus is what! Together with an entire loaf of bread, it’s the perfect night in.

1 can of chickpeas
3 lemons (juice only)
1/2 cup tahini paste
1/2 cup olive oil
4 garlic cloves (minced with 1 teaspoon salt)

Put all ingredients (except the olive oil) into food processor or blender and whizz up to a smooth paste. Then gradually stir in the olive oil.

With fresh cut bread – toasted.

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A Delicious Salad – who knew!?


To get me to eat, let alone enjoy a salad is some feat. This salad is the exception – a thoroughly enjoyable feast. Great with a steak or some roast meat.

30-40 cubes of bread 2cm x 2cm x 2cm
1 medium tomato
1 garlic clove (minced with a pinch of salt)
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar

400g small vine roma tomatoes (quartered)
1/2 medium onion (thinly sliced)
20 black olives (pitted and sliced)
125g Feta cheese
2 tablespoons fresh oregano
salt & pepper

Pop the cubed bread in an oven on 150ºC for 30 minutes until hard and crunchy.
Make the dressing by whizzing the tomato in a blender then transfer toa bowl and whisk in the garlic, red wine vinegar, olive oil, salt and pepper.
For the salad, combine the tomatoes, olives, onions, feta, oregano
Pour half of the dressing over the baked bread and leave for 10 minutes. Then combine with the salad and pour over the remaining dressing and serve immediately.

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Moroccan Lamb in spiced salt.


A tasty way to marinade lamb, and especially good barbequed. If you don’t have the luxury of a BBQ, then put them under a HOT grill or or on a griddle pan if you’re feeling fancy.

12 Lamb chops
1 tablespoon salt
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
1/2 teaspoon hot paprika

Mix all ingredients together. Lightly coat Lamb in olive oil or butter. Sprinkle half the salt mixture over lamb chops and grill on the BBQ/grill/pan etc. When the meat is ready sprinkle over the remaining salt and serve.

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Baked Rice (Spanish Style)


This is good as an accompaniment to any saucy meal so it can soak up all the flavour.

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Marinade for meat

I love a bit of meat (pun intended). Here’s a nice recipe for a marinade. Good with lamb or pork or even chicken.

2 garlic cloves (mashed)
2 teaspoons ground cumin
1 lemon (juice only)
1 teaspoon tomato puree
1 tablespoon parsley (chopped)
1 tablespoon olive oil
1/2 onion (grated)
fresh ground black pepper

Combine all the ingredients and rub all over your meat. Leave for an hour or so then stick on the BBQ or in the oven if you live in England and it isn’t one of the 5 allocated sunny days.

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