Hot soups for cold evenings
Hearty Bean Soup Soak between 250g and 400g of dried beans overnight in water. Drain and put in a large cooking pot. Add an onion or two, quartered, a roughly
DOWN TO EARTH DRINKING
Claret is the liquor for boys, port is for men, but heroes aspire to drink cognac HAPPY NEW Year everybody! Now that liquors have been banished to the sideboard for
Recipe – Food & Drink – Lamb
Ingredients: 1.6-1.8kg/3.5-4lb. leg of lamb 2 garlic cloves 1 tsp. rosemary leaves, crushed juice of half a lemon 50g/2oz softened butter salt and freshly ground black pepper Serves 6 –
Flying prawns land in Lagos
‘How would you like your locusts, madam? Roasted with chestnuts on an open fire in the traditional Christmas way, or perhaps cooked al dente and served with a little garlic
Eating out in Ulgueira
A friend recommended a restaurant in the village of Ulgueira recently, not far from Cabo do Roca, the most westerly point of Europe, so, as I was in the vicinity,
For the love of food and wine
Red cooked pork with chestnuts Ingredients: 500g/1lb belly of pork with skin 350g/12oz shelled and skinned fresh chestnuts 125ml/3tbsp soy sauce 10ml/2tsp sugar Two drops of cochineal or red food
A spicy sensation
The Clay Oven is a stylish new Indian restaurant situated in a central location between Montechoro and Albufeira. Owners, Jay and Meena Ruperelia, set out to create a modern ambience
Wine and your health
By Maurice Lee, The Cellar Master After my last article, I have received many emails regarding the issue of wine and health. An email from one particular reader, Nick, said
Future Lisbon restaurant set on gaining stars
The much-awaited restaurant, Eleven, whose owners have announced that they aim to achieve two Michelin stars within the first two years of operation, will open in November, and not October
Bubbly business
By MAURICE P LEE (Cellar Master) Let’s start with the facts: Champagne can only be made in the Champagne region of northern France. Although all champagne – except the still