Recently I found myself at the London location of the first Spanish restaurant that won awards back in the 1970's and early 1980's. 'Dulcinea' was run by Luis Benavides Barajas and if you lived or worked in London in the days of the maxi dress and flared jeans, this was the restaurant to go to if you wanted a taste of Spain.
One of the annual ceremonies celebrated in the city of Granada is that called the Moors and Christians. It marks the time when the city was invaded and the Moors were driven from Granada.
The restaurants locally all serve a meal of the same name. Very popular in Andalucia and the first of a trio of recipes I will publish that owe much to the culinary influence of the Moors.
So many ingredients of Spanish cooking can be traced back to the time when the Moors ruled Spain.
Duck is often overlooked as a meat alternative for the dining table in Spain. There is no reason why that should be so. It is readily available and not overpriced.
I can recall the 1970's when so called 'Duck a la Orange' was on the menu of so many London restaurants.
Often that dish was boiled in a bag. Just like airline food!
