Extremadura

Extremedura is in the west of Spain and borders Portugal. It is a vast, largely empty land. Extremo del Duero means the no man's land on the south bank of the Duero river, and you can journey for many miles without seeing another soul. You'll likely to see more trees than fellow human beings. In a land as large as the country of Switzerland, only a million people live here. But, fear not, there's plenty of great food on offer in Extremedura. 

The Iberian pig, lamb and goat dominate menus. Chorizo is also plentiful here. The Iberian pig (cerdo iberico) is a semi domesticated breed. They are slaughtered in winter at around 18 months of age. Salamanca and Badajoz are the centres of ham production in Extremedura. Spanish Paprika (pimentón) grows on a massive scale across this land and this delightful spice makes a vast difference to many Spanish meals.  

But locals do like their fish, trout in particular. Trout might be served with truffles (Truchas con Criadillas). Quail is also readily available as locals like to eat birds. Caldereta Extremeña is a meat stew made from goat or lamb.

Tapas is served free in many locations within Extremedura - one of only three areas in Spain where you can receive a free snack with your drink. So, when it comes to sampling Spanish food, there is every reason to visit Extremedura. But if you like big crowds of people, you'd better go elsewhere!

Duck Farming and Foie Gras

Eduardo Sousa on his farm
Out for a Duck

Duck farming is big business in the Navarra region of Spain. But the farming of duck, geese and even free range chicken has taken flight and can now be found cross much of northern and western Spain.

For many years wild duck has enjoyed a good reputation and been sought after.
In flight their last sight has been of the Pyrenees before ending up in a pot or oven in Navarra. The domestic duck, however, has been a rare sight.

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Shepherd's Migas

Memories of Migas

I was served a very different version of Migas today. An Argentine chef, who used to live in Aragon, made it based on what he himself had learned working in the kitchens of an area of Spain that lays claim to being the home of Migas.

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Baked Leg of Kid

No Kidding!

In areas such as Extremadura and the La Alpujarra mountain range of Andalucia, meals of goat are always on the restaurant menu. Eating meat such as goat is just something you have to get used to here. I know it can test the sensitivities of man, especially the young who have not been brought up in Spain.

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Scrambled Eggs with Asparagus

A perfect scramble

Of all the scrambled egg dishes that the Spanish love, I think the most original is when they serve it with fresh asparagus. This is a joy. I'm writing elsewhere on this site about asparagus itself. Some people can find it dull, but it doesn't have to be that way. And most certainly not when served with this very traditional Revuelto. I'm told that, in Spain at least, making perfect scrambled egg is an art form in itself. It can't be that difficult. Can it?

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Extremadura -

Extremadura

It can be amusing when travelling around Spain how different regions lay claim to having originated this and that.

I have lost count of how often I have been told by a chef or gastronomy expert: "THEY didn't create that dish or discover that ingredient. WE did."

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Monastery Style Stockfish

Food for Fasting

We're going back to the roots of Bacalao (Stockfish) with this recipe. This is a meal that has always been permitted for consumption during lent, as it contains no meat. It became a regular Spanish dish in the days when the ruling Catholic monarchs imposed a fast for the 40 days of Lent. So, at a time when many people survived on water alone; to be allowed to eat a few stockfish dishes provided much needed sustenance. This recipe is a favourite in Extremadura.

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Cherries in Spain

Cherry Fiesta
Cherry Ripe

All around me right now Spain is celebrating the cherry. The markets and supermarkets are already selling them and there is even a fiesta or two to commemorate the Cherry.

Now I confess I have never been a fan. They don't do it for me, at least not on their own. With ice cream, certainly , and accompanying other dishes, possibly. But, believe me, I am in a minority in Spain.

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Lentils with Chorizo and Black Pudding

Potty about Potaje

I have eaten so very many perfect servings of potaje on my travels around Spain. One of the best comes from the spectacular Extremadura. This recipe serves between six and eight people. It is a warming potaje that mixes lentils, chorizo, morcilla (blood sausage) and the often overlooked celery. A meal to remember.

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Chestnut and Chicken Hotpot

Hotpot Heaven

Here is an excellent hotpot from the hot spot of Extremadura. It's filling, tasty and guaranteed to please at least six people. Chestnuts and chickpeas take the same amount of time to cook, so thrown them in the pot and relax in the knowledge that they will both be ready at the same time.

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Migas Extremedura style

Migas
Mighty Migas

You cannot be expected to like every Spanish meal. At least not at first. Too often when i am served Migas in bars, it has all the appeal of eating sawdust. Breadcrumbs mixed with anything from bacon, ham, eggs or sausages does not sound like a plate of anything you would cross the road for. But only when you enjoy a well prepared dish of migas do you realise that this ancient meal can be tasty. Here's a recipe for magnificent migas from the region of Extremedura.

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