I am aware that there is a growing band of people out there who have the impression that I must include alcohol in my cooking. Not true, I say!
Sure, booze helps with many a Spanish meal. Don't take my word for it.
Pork is the favoured meat among Andalucians. I am going to spend a little time focussing on pork and the very many ways it can be cooked.
Recipes that vary considerably but all of which are designed to get the very best from pork.
I was walking past corn fields today. Plants the size of skyscrapers and soon, they will be bringing in the maize. I shall be writing about the use of corn in Spain very soon.
Spain is the 16th largest grower of corn, 20% of which is harvested in the north of the country.
Down my way in the south of Spain it is not something you see on many menus. And yet it is growing tall and proud all around me.
Here's a smashing recipe from the wonderful part of Spain that is Galicia. My favourite region in which to eat and drink Spanish food.
Frankly it doesn't matter to me that it rains so often there. I just take refuge in a bar or restaurant and sample some more splendid local dishes.
Cabbage comes in different colours throughout Spain but, be it red, white or green; the largest are grown in Galicia. They are enormous. Cabbage can be used in a wide range of soups and in stews, as is the case with this recipe. It is for a traditional Galician stew.
I have been known to sit and eat a vast quantity of broad beans (habas) just as they come. Natural. When they are fresh in Spain they are a delight. Of course there are many other ways of eating them. Habas con Jamon (Broad beans with Ham) is a classic Spanish dish. But what about using them as part of a sauce to accompany lamb or, as is the case here, pork chops. I believe the sweetness of young broad beans is particularly noticeable when served with pork.
Making your own meatballs is sure to provide you with more filling tapas for your friends and visitors. This way, you can control the ingredients and how spicy they are. It's not difficult. Pork and Spinach make for fine meatballs.
YThe best soups I have tasted in Spain have been served to me in Galicia. Be they fish soups or, as is the case here, a traditional soup that mixes veggies with pork and hails from this glorious corner of Spain. Filling, warming and one to savour.
Where i live pork is the meat of choice. Locals love it and my nearest butchers sells more pork than any other meat. They are obsessed with pork in Andalucia. As they are with broad beans. So here is a recipe combining the two ingredients.
