Monday, 28 March 2016

The Ox Cheeks The holy trinity of food.

Food like fashion goes through phases, in or out?  At the moment the in thing is the extensive explosion of turning food into a serious art not produced in a kitchen but a laboratory. At the same time foods such as tripe, trotters are coming back into fashion because to be honest who wants to leave a restaurant having paid through the nose for your molecular meal and then trying to find a place selling a kebab on your way home. I certainly wouldn't  want to.

Our cuisine here at Casa Joya changes with  seasons, it is a well known fact that winter dishes need to hearty and warming.  For that we introduce Oxtail, Ox Cheek to give that comforting,  tasty and filling meal.

Ox cheek or tail both need to cook nice and slow .  To start you need to heat oil in a pan, once hot seal the meat before transferring to a solid base sauce pan.

In here you add some water enough to  cover the meat, onions, garlic,  red wine, salt and any of your favourite spices to taste. Bring to boil then reduce the heat and simmer gently for 3 hours or more or until soft and almost falling apart. The water should have reduced by now into a nice brown sauce.
Might not photograph well but it sure tastes divine.

Accompanied by a full bodied red. Perfect! !



Monday, 31 August 2015

The Casa Joya Food Picture Show

The end of week picture parade.

Casa Joya Red & Our Own Almonds

Fillet of Pork with black pudding & Apple sauce



Ribeye Steak with Bearnaise  Sauce 


Fresh Fig with Sweet Sherry Tart


Sirloin Steak with Mushroom & Tarragon Sauce


Leg of lamb with rosemary & garlic


Ox Cheek slow cooked in Red wine

Breast of Chicken with bacon & pesto


Gravadlax of Salmon 


Fillets of Salmon & seabass


Selection of starters 

Sunday, 2 August 2015

Casa Joya James Rice Food Blog: Country food served in tranquil surroundings

Casa Joya James Rice Food Blog: Country food served in tranquil surroundings: Vichysoisse garnished with chives and pine nuts. Cabbage, carrots, runner beans and broccoli lightly fried in olive oil.  V...

Country food served in tranquil surroundings


Vichysoisse garnished with chives and pine nuts.


Cabbage, carrots, runner beans and broccoli lightly fried in olive oil.

 Venison saddle with port sauce on a bed of vegetables 


Carniceria Ruiz of Huercal Overa black pudding with lambs' kidneys with sherry sauce.



Plum mousse with cantaloupe  melon

Gluten free Keylime Pie



Monday, 20 July 2015

Seafood Dishes

Summer of Seafood From James Rice's Kitchen


All Grilled.

Part of the Mediterranean  healthy diet.

Fillet of Cod With Prawn & Saffron Sauce


Griled Prawns &Mussels  with Garlic Butter



Seared Octopus & Prawns with Sweet Chilli Sauce


Fillet of Seabass 


Fillet of Salmon on a bed of Spinach.