IAN & SPAIN

It's Torrija time! Torrijas are a typical recipe at Easter, so there is clearly no better time than the present to give this heavenly treat a go! And if you like them you don't need to wait until next Easter to make them again, just crack on! They are really easy to make.

It basically consists of a few slices of Torrija bread, soaked in plenty of milk or sweet white wine, previously infused with citrus peel and other spices. It is a very easy recipe to make and it is absolutely delicious. Here I am going to give you both recipes for making Torrijas; either with wine or milk.

INGREDIENTS FOR ABOUT 15 TORRIJAS:

300g of special bread for Torrijas - available in your local bakery or Mercadona - (you can use a loaf of brioche if you can find Torrija bread)
Orange and lemon peel.
1 cinnamon stick
1/2 branch of vanilla
800ml of sweet white wine or 800ml of milk
2 eggs
Vegetable Oil, to fry them
200g of sugar (only if they are milk or if you are making the syrup option)
3 tablespoons of sugar and one of ground cinnamon

Steps to follow:

1.- If we are going to make them with wine, heat 800 ml of sweet white wine together with the citrus peels, the vanilla and the cinnamon stick and, just before it starts to boil, remove it from the heat and let it cool down. The wine will be impregnated with the flavour of cinnamon, vanilla and citrus but it may be very rich for some of you, but this is the traditional way.

If necessary, to weaken the intensity of the wine, something that is often done is to only use only 400 ml of wine and prepare a syrup with 400 ml of hot water and 200 g of sugar (maintaining 800 ml of liquid). Then you mix and heat it with the same ingredients as before.

2.- If we make them with milk, we put the milk in a bowl, together with the same ingredients as with the wine, but also adding 200g of sugar. We heat the milk with all these ingredients and, just before it starts to boil (we don't want the milk to boil as it takes on an unpleasant taste), cover the bowl, and let it infuse for at least 2 hours.

3.- Cut the bread into slices, if it is not already cut. They should be 2 or 3cm thick. Lie them flat in a large container, such as the baking tray, leaving a small gap between one slice and another.

4.- Pour the liquid of choice over them: wine or milk, previously strained to eliminate the citrus peels, cinnamon and vanilla. Let everything rest for about 5 minutes so that the bread soaks up and absorbs the wine or milk.

5.- After 5 minutes turn the slices over one by one so that they can start soaking up on the other side. Leave them for another 5 minutes.

6.- Now, we are going to dip the Torrijas in beaten egg and fry them. Do this very carefully because the bread will be very soggy and can easily fall apart. So one by one, pick them up carefully with your hands or a spatula, and dunk them in the egg and then fry them in abundant and very hot vegetable oil (180ºC). Fry for about 1 minute on both sides. Then let them rest on some kitchen towel.

7.- Finally, when you have fried all the Torrijas and they have cooled down a little, we need to mix three tablespoons of sugar on a plate and a tablespoon of ground cinnamon. Sprinkle the mixture over both sides of the Torrijas.

Now they are ready to eat! However, it is better to eat them once they have cooled down completely. It is not necessary to refrigerate them and they will last for several days but, the truth is, they will probably be eaten before they go bad!

Enjoy!

A gastronomic celebration recently unfolded that would make any food enthusiast's mouth water. The Palacio del Virrey in El Burgo de Osma, a picturesque town in the province of Soria, played host to an event that has become a cornerstone of Spanish culinary tradition: the final of the World's Best Torrezno 2025 competition. This annual contest not only showcases the pinnacle of torrezno preparation but also cements the status of this crispy pork delicacy as a true icon of Spanish cuisine.

For the uninitiated, torrezno is a Spanish dish that holds a special place in the hearts (and stomachs) of many. Originating from the Soria region, it consists of thick slices of pork belly that are slowly fried until they achieve a perfect balance of crispy exterior and succulent interior. The result is a mouthwatering treat that combines the satisfying crunch of the golden-brown crust with the tender, flavourful meat beneath.

The World's Best Torrezno competition, organised by the 'Marca de Garantía Torrezno de Soria' in collaboration with the Restaurante Virrey Palafox and the Soria Chamber of Commerce, has become a pivotal event in the Spanish culinary calendar. This year's edition saw 19 participants, divided into two categories: 12 professional chefs and 7 enthusiastic amateurs. Contestants hailed from various regions where torrezno consumption is deeply rooted, including Castilla y León, the Valencian Community, Navarre, Madrid, and Aragon.

The competition's format allowed spectators to witness the art of torrezno preparation firsthand. Throughout the morning, participants showcased their skills in live demonstrations, meticulously crafting their entries while the eager audience looked on. Meanwhile, a panel of discerning judges evaluated each torrezno based on a range of criteria, including presentation, the crispiness of the crust, the tenderness of the lean meat, and, crucially, the intensity of flavour.

In a thrilling turn of events, the professional category saw the Café Chicago from Zaragoza clinch the title for the second consecutive year. Led by the talented duo of brothers José María and Juan Carlos Calvo, the establishment's triumph reaffirmed its mastery in the art of torrezno preparation.

What set Café Chicago's entry apart from the fierce competition? According to Carmelo Aunión, spokesperson for the professional jury, it was a combination of factors that made their torrezno truly exceptional. The golden, crispy exterior boasted the perfect proportion of bubbles – a hallmark of expertly fried pork belly. Beneath this crunchy shell lay tender, pink meat that melted in the mouth. But it was the harmonious blend of flavours that ultimately won over the judges' palates.

Aunión emphasised the difficulty of the decision, given the high calibre of entries from all 12 finalists. However, he proudly announced that, once again, the world's best torrezno would be found sizzling in the pans of a Zaragoza establishment.

The amateur category brought its own share of excitement to the Palacio del Virrey. In a heartwarming twist, local participant María Rosa Muñoz Delgado from El Burgo de Osma emerged victorious, captivating the judges with her homemade torreznos. Yolanda de Gregorio, speaking on behalf of the jury, highlighted the unanimous decision in favour of Muñoz Delgado's creation.

The amateur podium was completed by María Victoria Carrasco from Ólvega, who secured second place, and Fernando Santamaría from Paiporta, who claimed the third spot. This diverse representation highlights the widespread appeal and deep-rooted tradition of torrezno preparation across various Spanish regions.

While the contest itself is undoubtedly the centrepiece of the event, the World's Best Torrezno competition serves a greater purpose. It acts as a powerful vehicle for promoting Sorian gastronomy and elevating the profile of this regional delicacy on a global stage.

The winners in both categories received more than just bragging rights. They were presented with a trophy, a diploma, and a distinctive accolade that certifies them as creators of the World's Best Torrezno for 2025. This recognition not only fills the participants with pride but also translates into a significant draw for gastronomic tourism in the region.

Creating the perfect torrezno is a delicate balance of art and science. It requires a deep understanding of the pork belly, precise temperature control, and impeccable timing. The ideal torrezno should have a golden-brown exterior that crackles satisfyingly with each bite, revealing juicy, flavourful meat within.

The process typically begins with selecting high-quality pork belly, often from specific pig breeds known for their superior flavour and fat distribution. The meat is then cut into thick slices and sometimes marinated or seasoned before frying. The frying process itself is crucial – it must be done slowly and at the right temperature to ensure even cooking and the development of that characteristic crispy exterior.

Expert torrezno makers often have their own closely guarded secrets, whether it's a particular frying technique, a special marinade, or a specific way of cutting the meat. These nuances can make all the difference in competitions like the World's Best Torrezno, where the margin between excellence and perfection is razor-thin.

As food lovers around the world increasingly turn their attention to authentic, regional specialities, the torrezno stands ready to take its place on the global gastronomic stage – crispy, golden, and utterly irresistible.

Crema Catalana or 'Catalan cream' was originally consumed in Catalonia and it is without a doubt this region's most typical dessert. With time it spread throughout Spain and is now a standard on most restaurant menus. However, it is not exactly a Crème Brûlée for those who are unfamiliar with it. 

It Catalunya it is a tradition to prepare this dessert on March 19, when Saint Joseph is commemorated, which also happens to be the last day of Lent. Over this period, orthodox Christians would have been following a strict diet so this tasty creamy dessert would have been a well-earned reward for such sacrifice. Saint Joseph's day is also the Spanish equivalent of Father's day. So if your Dad has a sweet tooth you might want to make him some for next Father's Day.

However, if we go back in time to its beginning, it can be traced back to Jewish food. The Hebrews were very appreciative of the many and great combinations of milk and eggs. We have some references for Crema Catalana in medieval archives, as "illet cuita" (cooked milk). Apparently, it didn't always have the caramel coating.

Today, Crema Catalana is without doubt one of the most famous examples of Catalan desserts and is recognised both nationally and internationally thanks to its simple preparation, originality and taste. Within Spain, the town of Sant Bartomeu del Grau celebrates a Crema Catalana cooking competition on the 4th of March, which forms part of the town's Craft and Commercial fair.

It's a simple recipe with common ingredients, however, its difficulty lies in the sugar that coats it, which is heated on a steel plate or with a cooking blowtorch until it melts leaving a crunchy layer. Originally this was done with a heated rod or a branding iron, however, it is now much more common for this process to be done using a gas burner.

The most similar dessert is Crème Brûlée, and they are often confused. The main difference is that crema catalana is made from milk and is then thickened with corn starch and egg, and the French dessert made with thick cream and eggs and cooked in the oven in a water bath, and it has a texture more similar to flan. If you want to watch your calorie intake, you can use skimmed cream, however, it does not produce quite the same results as it does with whole milk.

The taste of crema catalana is so distinctive that it has been used as the basis of many other products in Spain. You can find crema catalana ice cream as well as a nougat-like sweet which is called 'torró'. The flavour has also been copied in several liquors and liqueurs across the country.

If you ever happen to go to Barcelona be sure to try crema catalana, it will be served in most restaurants. But if you can't wait to get to Spain, you could always have a go at making this Spanish dessert at home by following this simple recipe:

1. Bring the milk to the boil with the cinnamon stick and lemon peel.
2. Beat the egg yolk with the sugar in a bowl.
3. Dissolve the cornflour in the milk and add the egg mixture.
4. Cook slowly over low heat, stirring constantly with a whisk until the mixture comes to the boil. Remove from the heat immediately.
5. Pour into bowls or individual earthenware dishes and refrigerate.
6. Before serving, sprinkle with sugar and place under a hot grill as close as possible until caramelised, unless you happen to have a blow torch or a branding iron lying around!

Variations:
You can use wheat flour or any other kind of starch, and add it to the egg yolk mixture.
The crema catalana can be eaten without the sugar crust. If this is the case, place a piece of brown paper over the top to prevent a skin forming.
The crema can be eaten with biscuits or carquinyolis (a type of Catalan biscotti).

Eggs - 8 yolks

Milk - 1 l.

Cinnamon - 1 stick

Lemon - 1 piece of lemon peel

Sugar - 200 g.

Cornflour - 40 g.

Enjoy!

If there's one thing my wife has a weakness for, it's a perfect slice of homemade yoghurt cake. She finds it absolutely irresistible. In fact, I’ve lost count of the number of times I've had to dash to the kitchen cupboard to check if we've got all the ingredients whenever she gets a sudden craving. As they say, a happy wife means a happy life, so keeping the essentials for this delightful cake in the house has become my golden rule!

The beauty of this cake lies in its simplicity and the fact that it never disappoints. Every time I bake it, my wife gets transported back to warm afternoons in her childhood filled with the comforting aroma of freshly baked foods. A memory many of us share.

One of the things that makes this recipe so great is its straightforwardness. You don't need an array of fancy kitchen gadgets or even a scale. The ingredients are measured using the humble yoghurt pot itself, which takes all the guesswork out of the process. It's quite a nifty trick, and once you've got it down, you'll remember it forever.

The formula is as simple as 1-2-3:

• 1 pot of yoghurt 

• 1 pot of oil

• 1 sachet of baking powder 

• 2 pots of sugar

• 3 pots of flour

• 3 medium eggs

Trust me, it works like a charm.

We usually stick to natural yoghurt for a neutral flavour, but don't let that limit you. There are endless possibilities to explore different types of yoghurt. My wife loves it when I use Greek yoghurt for extra creaminess, or you could use lemon yoghurt for that zesty kick. And if you’re a fan of coconut, try using coconut yoghurt for a tropical twist.

Another great tip is to play around with flavours by adding grated lemon or orange zest, or even a sprinkle of cinnamon for a warm, comforting touch. 

The process:

Let’s walk through the process together. After all, it’s not just about the end product; the journey of making the cake is equally enjoyable.

Ingredients:

• 1 pot (125g) of natural yogurt

• 1 pot of light oil (like sunflower oil or canola oil)

• 1 packet of baking powder (16g)

• 2 pots of white sugar

• 3 medium eggs

• 3 pots of plain flour

Method:

1. Mixing the Essentials:
   Begin by pouring the yoghurt into a mixing bowl, then use the empty yoghurt pot to measure out the oil and sugar. Combine the oil and sugar with the yoghurt and mix until the ingredients are well integrated.

2. Adding the Magic:
   Next, add the eggs, one at a time. It's crucial not to rush this part; make sure each egg is fully incorporated before adding the next. This helps the cake achieve its fluffy texture.

3. Bringing it All Together:
   Now for the dry ingredients. Sift the flour and baking powder together to avoid any lumps. Gradually fold this mixture into the wet ingredients until you have a smooth, homogeneous batter.

4. Preparation for Baking:
   Preheat your oven to 180°C (350°F). While waiting, grease your chosen cake tin with a bit of oil or butter and line it with baking paper. We typically use a rectangular tin, but a round one works just as well.

5. Into the Oven:
   Pour the batter into the tin and smooth the top. Place it in the preheated oven to bake for about 50 minutes. Here’s a little tip: halfway through baking, if you notice the top getting too dark, cover it loosely with a piece of aluminium foil to prevent burning.

6. The Final Touch:
   Once the cake is done – you'll know because a skewer inserted into the centre comes out clean – remove it from the oven and let it cool in the tin for 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

The yoghurt cake has become a tradition in our household. Whether you’re a seasoned baker or just starting out, this recipe is a fantastic addition to your repertoire. So next time you find yourself with a moment to spare, reach for this recipe and bake a slice of happiness. Who knows, it might just become a tradition in your home, just like it did in ours.

Happy baking!

The Calçot season has arrived (pronounced calsot) and those who don’t know what I’m talking about are in for a mouth-watering and extremely fun surprise! Calçots are a typical dish from the Catalonia region of Tarragona, specifically from the town of Valls however their popularity is spreading all over Spain and is also common in the Valencia rural region. If you have never experienced a “Calçotada”, the name given to the entire lunch ceremony you will now have a new excuse for inviting your friends over, as this is a dish that should be enjoyed in numbers as it can get very messy and first-timers beware, Calçots leave their ‘mark’ in every sense of the word! There is a saying in Catalan that clearly defines the best time to eat Calçots:

“ In January for the peasant farmers, In February for the Master and in March for the servants” so we are clearly entering the right month for trying this fantastic dish.

So what exactly am I talking about? Calçots are a type of onion, something between a spring onion and a leeK, with no bulb. The origin of the variety is disputed, but the most commonly accepted version of its history is that they were developed by Xat de Benaiges, a peasant farmer from Valls at the turn of the 20th century. He is said to have been the first to plant the sprouts of garden onions, covering them with earth so a longer portion of the stems remained white and edible. This technique is known Catalan as calçar, a Catalan agricultural term which means to cover the trunk of a plant or vegetable with soil. As the plant grows, soil is continuously added and replanted until it reaches a certain length, hence the name calçot. 

The Calçots are chargrilled on an open wood fire or a barbecue with a high flame. You can also cook them in the oven but the result is not the same. So I highly recommend this dish as a starter for a barbecue. It may not be ideal weather back home for a barbecue but in Spain, the weather right now isn’t too bad! ( At least in Valencia...today!) In Catalunya, this is a massive family event and many villages celebrate the season’s harvest by organising street barbecues for the inhabitants.

It symbolises the renewal of friendships as the entire event is carried out around a bonfire making for a long day of eating and talking. However, the most important part of this dish is the thick sauce that you dip the Calçots in called Salvitxada ó more commonly known as Romesco

Traditionally Calçots are served on a clay roof tile to keep them warm and are eaten standing up, once the Calçots are ready their outer skin will have hardened and turned black, totally charred. You hold the Calçot by the green leaves and remove with the other hand the charred outer skin, and the tender sweet white onion is revealed. This is dipped in the sauce and then raised up, leaning your head back, you lower the Calçot into your mouth.

It can get very messy as the sauce drips and your hands will go black, so be very careful not to scratch your nose! The first time I ended up pushing my hair out of my eyes, rubbing my eyes due to the smoke and I can assure you I wasn’t a pretty sight. I looked as if I had been down a mine all day! It is customary to wear a bib when eating Calçots, yes a bib, even the adults. If you ever go to a restaurant to eat Calçots you will automatically be given a bib and the day you try it you will almost certainly appreciate it!

The star of this recipe is the sauce - Romesco - so I am going to share with you the traditional recipe. As with many Spanish recipes, there are slight changes depending on the region and then every family adds their special touch. The same thing happens with the Paella and Gazpacho and a number of other well-known dishes. However, this is the standard recipe the majority work with. Once again it is greatly dependant on olive oil and local Mediterranean ingredients, so it is very healthy and finger-licking delicious.

If you are a knife and fork person and a prisoner to creature comforts, this dish is not for you!

 For the Claçot sauce this is what you will need:

·         150ml Aceite de Olive Extra virgin – Arbequina variety if possible

·         1 whole head of garlic unpeeled

·         100g of peeled almonds

·         100g of peeled hazelnuts

·         4 slices of one-day-old baguette bread

·         1 Ñora pepper or Choricero pepper

·         3 ripe tomatoes

·         Wine vinegar

·         Salt

·         Pepper

·         Paprika

If you made the Ali Oli the other day you can go and get out your pestle and mortar again! However, if you are in a rush you can use your blender with this recipe.

The first step is to soak the Ñora pepper in lukewarm water for at least 12 hours. So do this the night before, as they are sold sun-dried. The Ñora pepper is like a cherry red pepper in size and it is not hot but has a very distinct flavour.

They are not easy to find in the UK as they are typically from the Murcia region in Spain. If you can’t find one use a normal red pepper or a choricero pepper.  Once the Ñora had swollen with the water remove it and scrape away the pulp from the skin and keep to one side. We only want to use the pulp, at first sight, you might think that there is hardly anything there and that it hasn't really rehydrated but it has, you'll be surprised how much pulp you manage to scrape off the tough skin. Make sure you discard the seeds.

If you are using a barbecue place the 4 tomatoes and the head of garlic on the barbecue covered in tin foil until they are cooked, the last 10 minutes leave them open so they can char slightly. The garlic will take slightly longer. The cloves will be soft inside when they are ready. You should slice the bottom of the head of garlic so the heat can penetrate more quickly and so you can also control when the cloves are ready. When ready remove them from the grill and peel the tomatoes and the garlic cloves and place to one side. If you are not using a barbecue you can grill them or use a hot plate grill to char them. The next step is to brown the almonds and the hazelnuts in a pan with a dash of olive oil, you can buy them already toasted. If you do, you can skip this stage. We don’t want them dark brown, just slightly golden. Remove the nuts from the pan and add a little more olive oil, place the stale bread slices in the pan and toast them slightly until they are golden brown too and then put them to one side. Now we have all our ingredients ready, we can start blending.

 Initially, we will grind the nuts in the pestle and mortar, you can use a blender but we don’t want a powder so be careful not to blend them too finely. They need to be small but not so small as we can’t see them in the sauce. This will help give consistency to the sauce and help it stick to the Calçot. Then we add the peeled tomatoes and at least 3 cloves of grilled garlic along with a healthy dash of extra virgin olive oil. Blend slowly or manually using the pestle and mortar. The next step is to add the Ñora pulp and the fried bread. Break the bread up into little pieces and put it into the blender/mortar. Season the mixture with salt and black pepper, a dash of wine vinegar (white or red) and a small teaspoon of paprika. At this point you can add more cloves of garlic if you feel you would like it to be stronger in flavour, this is a personal question of taste, some like it very strong and even chuck in a raw clove of garlic to spice it up a little, I don’t think it is necessary. Finally, blend it all together in the blender or the mortar and slowly add extra virgin olive oil and extra vinegar if necessary to the mixture until you reach a thick consistency, taste and adjust, as you feel necessary. You may find you want a little more vinegar or little more salt, practice will make perfect. It should have a tangy, nutty flavour to it.

If you don’t have a barbecue you can char the Calçots over a gas flame until they turn black using a grill rack, then quickly wrap them totally in tinfoil and place them in the oven at 200ºC for about 10-15 minutes in an earthenware dish. If you weren’t able to barbecue the tomatoes or the garlic, grill them slightly until they have charred slightly and then place them in the oven until they soften along with Calçots.

Now you are ready to eat your Calçots, just slide off the outer skin, it comes away without any problems then dip the Calçot in the sauce and eat! No knives and forks here! It’s time to get messy! Don’t forget your bib!

If you don't manage to find any Calcots and still want to try this dish it also works well with grilled Bimba broccoli - on a griddle with a little salt and olive oil -  you might want to steam them a little first to soften them up slightly.

If you have decided to use a barbecue then the ceremony doesn’t end here, traditionally the meal would continue with chargrilled sausages and meats all washed down with Cava!

Enjoy your next Calçotada!

One of my favourite foods from the Spanish culinary world is cured ham, in particular, Iberian Acorn Ham (Jamon de Bellota Iberica). Which is very different from Serrano Ham or the Italian Prosciutto and is unique to Spain. It is an absolute delicacy and one of the most moreish foods you will encounter! 

Fresh meat has been preserved throughout history and the pig has always played a particularly important role in this practice. This is partly because of its high reproductive capacity, and also due to the varying uses that can be made of its meat and the ease of storing and processing it. The great Mediterranean tradition for cured hams and cold meat products is believed to have originated with the Romans and Greeks as reflected in names such as "longaniza" (cured pork sausage) and "salchicha" (sausage) that come from the Roman lucanica and salsicius. The Mediterranean Diet is more than simply a sum of particular ingredients or recipes and makes better sense when associated with the climate, geography, customs and lifestyles in Mediterranean areas. Iberian Bellota Ham plays a key role in this kind of diet. Not only is it tasty and succulent, but it also has specific properties that make it a unique food product and thus stands out from the other cured hams available throughout the Mediterranean Basin.

Iberian Bellota Ham is a low-calorie food, which is rich in vitamins and contains 50% more protein than fresh meat. A particularly surprising fact! Due to the natural and traditional curing process, Iberian acorn ham is a pure and aseptic food and the meat is free from any kind of manipulation. Iberian acorn ham is not just a food product, but also a delicacy with numerous other qualities. As well as being a pleasure for the palate, it also offers great health benefits.  Iberian ham is full of antioxidants and is high in vitamin E. It is especially beneficial when eaten with tomatoes. Iberian bellota ham contains excellent quality fat, with increased levels of oleic acid (over 50%), as found in olive oil. This facilitates the production of HDL ("good cholesterol") in the body, while reducing LDL ("bad cholesterol"). So when you start to combine extra virgin olive oil, Bellota Ham and other ingredients you can see suddenly how the Spanish diet is in particular so healthy, take a look at my post on “Pan Catalana”, so simple yet so healthy! For these reasons moderate consumption of the product helps to maintain cholesterol levels and prevent cardiovascular diseases as with extra virgin olive oil.

It provides a generous dosage of B group vitamins, especially B1 and B2. Just 100 grams of Iberian acorn ham provides 24% of the recommended daily allowance of this vitamin. It is also rich in iron, magnesium, zinc and calcium and above all phosphorus, providing 30% of the recommended daily allowance. 

It is a recommended food for hypo-calorific diets as 50 grams of our Iberian Bellota Ham has only 150 calories. So is Iberian Bellota ham the same as Jamon de Pata Negra( black hoof ham)? And how does it differ to Serrano Ham? This term “Pata Negra” refers exclusively to races of pigs with black hoofs and does not necessarily refer to Iberian pigs or those of a specific quality as commonly thought. In fact, there are Iberian pigs with different colourings. Serrano ham comes from a white pig which is fed mainly on fodder and is cured for a period of between 7 and 16 months. Gastronomically, serrano jamón is considered inferior to Iberian ham and is dried in a cold dry climate in the hills or mountains.

And Jabugo Ham? Where does this come in? Well, it is a high-quality Iberian Ham which comes from the mountainous region of Huelva. Jabugo is the best known of the mountainous villages. The name comes from the town not the type of ham. Many think cured ham should be salty, and normally find it dry but really if it is fresh and well made it should be juicy and not salty. With regard to the firmness, the ham should be cured to an optimum point, though never too much (this point will vary depending on the part of the ham being cured). One of the differences between a serrano ham and an Iberian ham is the fluidity of the fat. An Iberian ham should always be moister than a serrano and a lot shinier.  It is common to see white dots in Iberian hams that may look like imperfections in the product. However, these dots are produced by the crystallisation of the thyroxine, an amino acid derivative of the proteins that experts consider a sure mark of quality and indicative of a long and unhurried maturing process and a sign of the pig having exercised well while in the pasture, as all pigs raised for Iberian acorn ham are free range and feed on acorns.

The main parts of a cured ham are the maza, the contramaza and the babilla. The maza is the part with the most meat and is the richest and most succulent. The babilla has less jamón as it is confined by the femur and coxal bone. This part is less succulent than the maza so it is recommendable to start cutting here if the cured ham is going to be consumed over a period of time. The part known as the jarrete and the caña are usually diced into cubes of cured ham as the meat has a firmer texture and a different taste. Ham must always be eaten at room temperature in order to enjoy all of its sensual nuances. If the ham has been cut and stored in the refrigerator or comes sliced in a packet, take it out of the refrigerator an hour before eating, to allow it to reach the correct temperature. 

I highly recommend it, as it is a delicacy you will find hard to live without once tasted!

Roasting meat to perfection can often seem like a daunting task. However, simplicity can truly be the key to a delectable dish. Today we will explore a wonderful recipe for Salt-Crusted Pork Loin (Lomo a la Sal), which is both straightforward and effective, promising succulent and flavourful results every time.

Here are the Ingredients you will need for 8 servings:

• 1 kg Pork Loin
• 2 kg Coarse Salt (suitable for roasting)
• Spices to taste
• Provençal Herbs to taste

Method:

Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Difficulty: Easy

1. Begin by ensuring the pork loin is clean. Rub it generously with your preferred mixture of spices and aromatic herbs. This can include anything from cumin and paprika to oregano, along with a blend of Provençal herbs. Once the meat is fully coated with the spices and herbs, set it aside while you prepare the salt crust.

2. In a roasting tin or baking dish, spread a layer of coarse salt about one centimetre thick to form a base. Place the seasoned pork loin on top of this bed of salt. Then, cover the pork loin entirely with more coarse salt, ensuring it is well enveloped to form a thick cocoon.

3. Preheat your oven to 180°C (350°F). Roast the pork loin for approximately 45 minutes. This duration will yield a juicy and tender result. If you prefer your meat more well-done, you may extend the roasting time to 50 or even 55 minutes for a kilogram of meat.

4. While the pork loin is roasting, you can begin preparing a sauce to accompany it. A simple and flavourful sauce can be made by gently sautéing some onions cut in julienne. Add a splash of white wine and a pinch of flour to the onions, reducing and lightly blending the mixture. Enrich the sauce further with the juices released by the pork loin when it is sliced.

5. Once the pork loin is done roasting, let it rest briefly before breaking away the salt crust. Slice the meat into fine, thin slices.

6. Serve the beautifully moist and tender salt-crusted pork loin with your chosen sauce and your preferred side dishes.

Accompaniments:

To elevate your Salt-Crusted Pork Loin dish, consider serving it with sautéed mushrooms or grilled vegetables as a side. These options complement the rich flavour of the meat wonderfully.

The Technique

Why Salt-Crusting Works:
Salt-crusting is a traditional cooking method where meat (or even fish) is encased in a thick crust of salt before roasting. The key to this method's success lies in the salt's ability to create a seal that prevents moisture from escaping. This means that the pork loin remains incredibly juicy and tender, while also absorbing the flavours of the herbs and spices used in the rub.

Versatility:
Despite its simplicity, the salt-crust method allows for a great deal of flexibility with seasoning. You can experiment with a variety of spice blends, herbs, and even incorporate some citrus zest to infuse the meat with diverse flavours.

Presentation:
Cracking open the salt crust at the table adds an element of theatre to your meal. It’s a great way to impress your guests and highlight the effort you've put into preparing a memorable dinner.

Making the Most of Your Pork Loin

Beyond its use as a centrepiece roast, the leftovers from your Salt-Crusted Pork Loin can be versatile. Thin slices of the pork loin can be used in sandwiches and salads, providing a light yet flavourful protein. Additionally, you can use the pork in cold cuts, making it an excellent addition to a charcuterie board.

Complementary Sauces

As the original article suggests, this dish does not inherently produce a sauce. Hence, preparing a complementary sauce is essential to round out the meal. Some classic options include:

1. Spanish Sauce:
A rich brown sauce made with onions, carrots, celery, flour, and beef stock simmered and strained. This traditional sauce melds perfectly with the savoury pork loin.

2. Mushroom Gravy:
A creamy mushroom sauce made by sautéing mushrooms in butter, adding flour, and deglazing with white wine and cream. The umami flavour of the mushrooms pairs beautifully with the pork.

3. Mustard Sauce:
A quick and tangy mustard sauce made with Dijon mustard, honey, and a splash of cream. This sauce adds a delightful sharpness to counterbalance the richness of the meat.

Suggested Side Dishes

1. Sautéed Mushrooms:
Quickly cooked in butter and garlic, these add a depth of flavour and a slight chewiness that complements the tender pork.

2. Roast Vegetables:
Carrots, parsnips, and Brussels sprouts roasted until caramelized provide a sweet and earthy counterpoint to the savoury pork.

3. Mashed Potatoes:
Creamy and rich mashed potatoes serve as a perfect bed to soak up any delicious sauces you have prepared.

Roasting a Salt-Crusted Pork Loin is an exquisite way to achieve perfectly cooked, juicy, and flavourful meat with minimal fuss. This method, while simple, guarantees impressive results that will delight your guests. Paired with a well-chosen sauce and complementary side dishes, it makes for an unforgettable meal.

Feel free to experiment with the recipe and make it your own. By adjusting the spice rub and trying out different side dishes, you can tailor this classic roast to suit any occasion. Serve it up at your next dinner party, and watch as your guests marvel at your culinary prowess.

Enjoy!

‘L’arròs amb fesols i naps’ is a well-known Valencian dish also known as “Caldera”, ‘Olla de San Antón’ ò “Olla Pobre” (poor man’s pot). Whichever way you call it, it is a fantastic dish, which is ever so easy to make. Commonly made all around the Valencian Community during village festivities it is on a par with Paella when it comes to feeding large crowds. Traditionally made in tall cauldron pots, it can be just as easily made at home in a large casserole pot.

In the Valencian village of El Puig de Santa Maria, cooking rice in the town square has become a yearly tradition as it marks one of the highlights of their patron saint festivities - feeding the village. San Pere is a rather unusual festivities with numerous spectacles - apart from enjoying a hot plate of hearty rustic food - they also have the rather unusual tradition of throwing rats around the town square, yes! Rats! Fortunately, it is not on the same day so there is no chance of a stray rodent flying into the cooking pots! San Pere is celebrated on the last Sunday of January each year, this year it falls on the 26th.

Usually cooked over a log fire made with orange tree wood, it is custom to prepare this on the day of the villages’ patron saint and a plate is handed out to anyone who wants one. It is not unusual to see Falleros preparing it during the Fallas festivities too.

In English, we would call it ‘Rice with beans and swede’ although it does have some meat in it as well. The basic ingredients include pork (ear, snout, trotters, nowadays some lean pork is included and sometimes bacon), white sausage, onion morcillas, white beans, swedes (also known as yellow turnip), and edible cardoon, round Valencian rice, paprika and salt. As with many dishes born out of poverty, this one is no different, nowadays it isn’t unusual to find versions which substitute some of the cheaper cuts of pork for beef or lamb which also reduces the fat content and calorie count! Additionally, other areas such as L’Horta near the camp de Turia will substitute the white beans for garrafón, the large flat bean used in paellas. However, in all cases the essential ingredient that always characterises the flavour of this dish is swede, which gives a lovely sweet touch to the broth.

This rice broth or ‘arroz caldoso’ as we would call it is without a doubt the most widely established dish in the Valencian Community especially this time of year. It is, after the paella, probably the most popular rice dish for the locals and still greatly unknown by foreigners but the ritual behind this recipe does stir up a lot of curiosity. It is enjoyed throughout the L'Horta Nord (the northern region of Valencia famous for its vegetable fields)

In Vinalesa, a village in L’horta Nord they prepare their version of this dish on the 13 and 14 of October during their annual festivities. It is a recipe that is traditionally cooked by men, as with paella, in fact in Spain, men normally prepare any recipe that involves firewood. It’s sort of like the caveman syndrome. If it needs fire it’s a man’s job if it needs sweat, it for the women, that’s why the women the day before have to peel all the vegetables and are known as the ‘peladores’ or ‘the peelers’ while the men cut up the meat and prepare the wood. It’s kind of like a barbecue back home; it’s a man’s thing isn’t it? Nonetheless, all are happy and a huge quantity of food is prepared and given out to all the village.

In Godella, the Clavarios de San Antonio prepare this rice dish, en Masalfasar they also make this dish for the day of San Anton which has just past and they call it Poorman’s Pot: ‘Olla Pobre’. In Almàssera they call it ‘Caldera’, en Estivella they prepare it for the day of San Blas, en Alaquas they celebrate ‘El Porrat’ en honour of San Francisco de Paula on the 23rd of March and hand out this dish to anyone who happens to pass by. In Foios, Villarmarxante, Olocao and practically every other village in the community will have a special day for preparing this rice broth. It is unique and well worth trying. After the paella, it doesn’t get much more Valencian.

Here is the basic recipe for 6 people : 

300g Round Rice from Valencia
300g White Beans (soaked in water overnight)
300g Pork pieces (ears & snout)
300g Lean Beef in 3 large pieces
1 Pig’s tail cut into pieces
3 Pigs trotters cut into pieces
200g Pork Pancetta / un-smoked bacon
2 Onion Morcilla
1 Large White sausage – Blanquet
3 Medium-sized swedes
2 sticks of edible cardoon
3 medium-sized Potatoes
2 tsp. Paprika (de la Vera)
Saffron
Salt           

The process is really very simple. Fill a large deep stew pot with 3 litres of water. It should fill the pot to about ¾’s of its maximum volume. Start to heat up the water on a medium heat with a large pinch of salt.

Once the water is hot, add all the meat to the water, cut it up previous into manageable pieces, but not too small so they are easy to remove afterwards if you don’t want to eat them. I am not a great fan of ears, snout or trotters, so I just use them for flavour and separate them afterwards. I prefer the beef and pancetta with the morcillas and the white sausage. It is important to remember to create a cross on either end of the morcillas with toothpicks otherwise they will disintegrate in the broth. Once all the meat is in, let it cook for an hour or so. 

Now you will need to add the swedes and the cardoon. Don’t chop the swedes up too small; they should be in medium-sized chunks/pieces. Let it cook on low heat for another hour. 

Now we will add a pinch of saffron and the paprika. Remember we should always cook the paprika before adding it to any dish, so get a small frying pan and add a little extra virgin olive oil, heat up the oil and add the paprika, stir it and fry it for a few seconds and then add a ladle of stock to the pan from the pot, stir around and pour it all back into the stew pot and mix in. 

Now we need to add the potatoes and the beans. Cut the potatoes into medium-sized chunks. After 10 minutes we will need to add the rice but check for salt before doing so. Once the rice has been added stir in and cook(simmer) for a further 15 minutes and then remove from the heat. If the rice is still a little tough it will continue cooking in the stock so don’t worry.

That’s it. Serve up in a bowl or deep plate with a mixed salad and fresh crusty bread with a glass of red wine. It is also customary to eat this with raw sweet onion cut into pieces and sprinkled onto the plate. Then again if you find this too complicated and happen to be within driving distance of El Puig, why not pop along on Sunday  29th and get a plate from the experts?

ENJOY!

                                               http://www.elpuigturistico.net/puig/Web_php/index.php

Although Christmas Eve is probably the most lavish meal of the Christmas holidays in Spain, originally it was Christmas day, much as it is in the UK. It was a day for bringing together the entire family including grandparents, uncles, aunts and cousins and any other family member that you may not have seen throughout the year. Depending on the family, each year it would move house and thus the hosting of this enormous event would be shared amongst the family members. Nowadays, still very much a family event though, Christmas Eve and Christmas day is now normally split between the parents and the in-laws, one day with each.  

Each region of Spain has its own tradition for the Christmas menu, which is determined mainly by local cuisine, for example on the coast seafood or fish is common and inland, meat plays a more important role such as roasted suckling lamb, however nowadays most regions tend to combine both, especially on Christmas Eve. However, Christmas day in the Valencian community is a day for enjoying a rather special typical dish called ‘Puchero de Nadal’ ó ‘Cocido Navideño’.  Effectively it is a stew with giant meatballs but it is enjoyed in two stages. It may seem very simple and rustic but it is a very long meal and takes time to digest. It contains almost everything you could possibly imagine putting in a stew. What makes this stew different from the rest of the stews in Spain is the use of local sausages and local vegetables. The Valencian community is well known for its vegetables and this is well portrayed in the Valencian ‘Puchero’.

As with most traditional recipes, there is nothing written in stone, except using a giant cauldron!  So grab the biggest pot you can find otherwise there is no way all the ingredients will fit in. Remember the stock, the meat and the vegetables can all be frozen afterwards so if you have a lot left over, you will, ration it out in Tupperware and freeze it for another day or use it for another recipe as mentioned later on.

For the stew you will need the following :

½ medium sized Chicken (approx. 1,25kg of meat)
2 large meatballs (recipe as follows)
1 piece of bone marrow
1 piece of knee bone
150 grams of beef 
1 Blanquet sausage 
1 Onion Morcilla sausage 
100 grams of pork fat
300 grams of chickpeas (soaked in water overnight)
Saffron
1 stick of Celery, 1 stick of Cardoon, 1 sweet potato, 1 white turnip, 1 yellow turnip, 1 parsnip, 3 potatoes, 3 carrots, 1 leek, 5 runner beans and ¼ cabbage. (As far as the vegetables go, you can chuck in whatever you have at hand, but this is the standard recipe in Valencia)

So, to make the stew it is as easy as cleaning and peeling the vegetables and placing them all in the pot with the meat and the meatballs, except for the carrots, potatoes, runner beans and the morcilla. These need to be held back for later as they cook more quickly. Cover with water and slowly bring to the boil then reduce the heat to low heat and let it simmer for 90 minutes. Remember to skim off the foam that rises to the top. After 90 minutes pop in the rest of the ingredients that were held back and then simmer for another 90 minutes. To make the meatballs all you will need are the following ingredients:

2 eggs.
150g lean minced beef
150g minced pork.
1 sausage (with skin removed)
200g Breadcrumbs
1 tbsp. Fresh chopped parsley 
50g Pine nuts
1/2 tsp. Cinnamon powder
10ml fresh Lemon juice
Salt and pepper to taste

Stew net for binding
Cabbage leaves for wrapping up the meatballs.   

If you feel like saving some time you can always make the balls the day before. Mix the meat, salt, pepper, parsley, cinnamon, eggs and pine nuts to taste. Pour the breadcrumbs in and knead it all together until it forms a thick mass. Add the lemon juice and knead it all together again. Separate the meat mass into two parts and then roll it into two large balls. Once you have made the balls wrap each ball in cabbage leaves and then place them inside the stewing net and tie them up tight and add to the rest of the meat for the stew.

Once the stew is ready it is customary to first enjoy a bowl of soup from the stock cooked either with rice or noodles. Some may add a piece of the meatball to the soup and others may add a bit of everything and then move on to the rest of the meat and vegetables, the choice is yours. It would also be customary to make 'oven-baked rice' (arroz al horno) the following day with the leftovers. So there you have it, a very hearty meal from the heart of Valencia and ideal for this time of year, it may not look very sophisticated but it tastes incredible! 

    Enjoy!

As with the majority of Spanish cooking, simplicity is king and their success will depend entirely on the quality of the ingredients. This dish - Garlic Prawns - is a classic Spanish tapas which is bursting with flavour. So if you are short of an idea for next gathering this might tickle your fancy.

You will need for this dish, a good quality extra virgin olive oil, as it is the main ingredient and any old olive oil will definitely not give the same result. The best variety for this dish is a Picual or an Hojiblanca as they are high in antioxidants and resist the high temperatures better, they also make a wonderful contrast in flavour with the sweetness of the prawns (about 75ml). Additionally, you will also need 10 large prawns, I suggest medium-sized king prawns (gambones in Spain), as the smaller prawns or shrimps will reduce in size considerably when cooked and not make for a very appetising bite! They must be raw prawns, preferable fresh, but frozen will work too although the end result is noticeable. If you are looking for a special touch make sure they are fresh. The peeled prawns should be left to marinate for a couple of hours in a little white wine (medium dry). Next, you will need 4 cloves of fresh garlic, two whole red dried chillies, salt and paprika and a sliced baguette for dipping.

This will serve two people as a starter.

Start by peeling the 10-15 king prawns and clean them, if you want you can butterfly them, as I did, just slice a little groove along the back of the prawn, this will help you get everything out and make the presentation look so much better. (I was preparing for four people)

Put the langoustine heads to one side, we'll need them later. Cut up the cloves of garlic into slices, do not dice them or crush them and slice up the chillies as well in the same manner, we don’t want the chillies crushed for this dish.

Do not prepare the dish until you are ready to sit down and eat them, this dish must be served immediately and piping hot, sizzling. Any other way is just not the same! So once you are ready, put the olive oil in a small pan or clay-cooking dish, as they use in Spain, along with the prawn heads and two tablespoons of the white wine used for the marinade and start to heat up the oil. As the oil is heating up squeeze down on the heads of the langoustines with a fork so that they release all of their juice and cook them for a couple of minutes on high heat.

Once they are slightly browned remove them from the oil and put in all the garlic and the chillies and then a few seconds later pop in the raw langoustines, as soon as the langoustines are turning pink remove them from the heat, sprinkle some paprika over them, season with a little salt, a little diced parsley and let them sit for 1 minute and then serve immediately while they are still piping hot. Enjoy, they are an absolute delight and don’t forget to dip your bread in the richly flavoured olive oil!