Figs grow in plentiful fashion down my way in Andalucia. They are probably the nicest tasting thing I take straight from the tree and eat as they are.
But there are many other ways to enjoy figs (higos) including in this recipe that sees them served with spices and red wine.
This is a compote. A dessert that originated in France where the word means 'mixture.' It can be served immediately once ready or served later as a chilled dessert.
I've written about Lamprey in our articles section. The creature that thinks it is a fish but which, strictly speaking, is not.
It's not the prettiest creature of the seas so it is best to disguise its appearance in a variety of recipes.
One of the simplest being in a guisada - this is when one food is roasted or cooked. A guisado, meanwhile, is a stew of different foods.
Red wine never spoiled a meal i have eaten. And that's the case when using it in a casserole. It adds flavour and only helps in recipes such as this one where beef is combined with prunes and pinenuts.
Many Spanish meals benefit from being cooked in a nice red wine sauce. As i write there are two half used bottles of red wine alongside my oven. It is rare that adding red wine to a recipe can actually spoil the taste. Good red wine is still cheap in Spain and is plentiful in supermarkets and dedicated wine shops up and down the country. When you use such Spanish red wine in cooking you do not feel as though you are wasting it.
