The botanical name for the apricot is prunus armeniaca. All botanical names are Latin which makes no sense in this case because it was the Greeks that named it, erroneously thinking it came from Armenia. Which it didn’t. Everyone knows they comes from Leeds. The Romans called apricots praecocium, meaning precocious which I normally associate […]
About Mark Watkins
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Entries by Mark Watkins
Professionalism, passion, creativity and respect for requests are key factors honoured by Ibiza private chef Mark E Watkins of La Grande Bouffe. Come hell or high water, he’ll make your Ibiza wedding menu happen – literally. Read his latest blog to find out how… and where!
I have nothing against yeast. Quite the opposite, I think it is a truly remarkable fungus. It is almost alien in its ability to make things grow out of all proportion, seemingly out of nothing. So when I have been messing around with bread making, not using yeast has not been a priority. But even […]
A good clam is hard to beat. And as in all things seafoody, there are many different types to choose from. And many different prices to pay. In the market you can pay up to 20€ a kilo for the same clams that sell in the next door stall for 12€, which in turn are […]
Potatoes, onion, eggs, extra virgin olive oil and salt. That’s it. You can make a tortilla with all sorts of things – peppers, spinach, courgette, aubergine, tomato and chorizo and it may taste fine, but I have never made nor tasted one that really comes close to this Spanish classic.
The pincho moruño is, or can be, a delicious thing. Moist, tender flesh, oiled and rubbed with spices – my favourite. Its origin is set in Andalusia and judging by the name it is a Moorish invention dating back to before the reconquest in 1492. I have done some googling and found very little background […]