Restaurant Reviews

Restaurant Reviews


Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and views on food, with you.

Monday, August 14, 2006



Continuing the temporary Spanish theme of this site, here is a simple fabada recipe that I have made a few times since we returned from holiday in Spain. It serves 4.


2 large tins (400g each) of cannellini beans, drained

4 medium sized chorizo, sliced thickly

2 Spanish blood puddings, sliced thickly

1 head of fresh garlic, peeled and chopped coarsely

Olive oil

4 thick slices of belly of pork, cut into thick cubes


4 bayleaves

Salt and black pepper to taste


Lightly saute the garlic, add the pork and chorizo.

Gently saute for a few minutes, then add the blood pudding and the beans.

Cover with water, adding the remaining ingredients

Simmer gently with the lid on for around 45 minutes. Stir occasionally.

Transfer into earthenware dishes, place these in a preheated oven (180 degrees) and bake for around 15-20 minutes.

Serve immediately with bread.

Ideal for a late supper or as a hearty starter.

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