Infused with aromatic ingredients like garlic, saffron and black pepper the recipes writen by the 18th century Spanish friar Juan Altamiras (The New Art of Cookery, 1745) are far from frugal. This Iberian inspired menu with Moorish influences will definitely excite the tastebuds with it’s piquant marinades and slow cooked estofados.
A LITTLE SOMETHING TO WHET YOUR APPETITE…
CANAPÉ: ALBONDIGUILLAS DE ABADEJO
Salt cod dumplings served with garlic mayonnaise
ESCABECHE DE BESUGO
Lightly fried bream fillet in a tangy orange ‘pickle’
Lamb slowly cooked with fruity olive oil, garlic, black pepper and tomatoes.
Served with Patatas à la Panadera (garlic & potato gratin) and Spinach with Raisin & Pine Nuts
An eighteenth century recipe for a lightly spice infused custard topped with a honey caramel. Served with carquinyols (a Spanish version of almond biscotti).