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Recipes
 

 

Recipes
 

         


          PILGRIM'S RECIPES         


During the 1990s Jack de Groot was the owner / head-chef of a licensed restaurant in one

 of  Adelaide's  suburbs.  This hands-on experience comes  in  handy  when  Jack is on  the 

"Camino de Santiago" to verify the details of the Handbook. Hundreds of restaurants, bars,

hotels and  refuges have been judged on quality and value for money.  The results of eight

years of research have now been published in the Camino de Santiago Ultimate Handbook.

A few (free) recipes feature below. ¡Qué aproveche!  Bon apetít!


                                  TAPAS !!!!                                       

                                          "Algo para picar"                                             

                                                                                                                    

                         Something eatable to put a little stick into                            

 


The  Spaniard adores tapas,  little snacks that accompany a drink.  The word derives from the

verb "tapar",  to cover.   Many  Spaniards will explain that originally a "tapa" covered a drink to

keep  the flies out.   However, how about the flies which sit on your slice of bread topped with

mountain ham???   The real reason to place these snacks on top of your drink is that the bars

did not require dozens of clean saucers all day. (To place a slice of stick bread on the counter

would not be right.)  So, before setting off on a pilgrimage to Santiago de  Compostela,  get into

the right mood and treat yourself and your friends to a Spanish  feast!   Present them with small

serves ("raciones") of fine food. Almost  anything will do.

 

* Olives (Spanish olives, stuffed with e.g. anchovis, can be baught in cans or jars).

* Chorizo (red Spanish sausage, "picante" or not. If not available: serve chunks of salami).

* Cheese (Manchego cheese is widely available, but goats cheese will also do).

* Button mushrooms, fried in olive oil with garlic. (Serve cool on a saucer).

* Mountain Ham with honeydew melon (anything of good quality will do, e.g. Parma ham).

* Slices of stickbread with potato salad ("Ensaladilla rusa").

* Mussels in their shell (serve cool with chopped-up tomato and parsley).

* White asparagus with garlic mayonnaise (Aïoli).

* Deep fried chicken wings with chilly/tomato sauce.

* Pickles.

* Grilled prawns on a stick, with sliced tomato.

* Smoked salmon and Sapo melon.


         

              


                            CHORIZO BURGERS WITH SALSA DE TOMATE

Ingredients:

  * 300 grams minced meat

  * 100 grams chorizo, chopped finely (or salami)

  * 1 lightly beaten egg

  * 2-3 tablespoons crumbed bread

  * 2 tablespoons finely chopped almonds

  * 1 chopped up clove of garlic

  * 2 tablespoons chopped parsley

  * half a teaspoon capsicum powder

  * some salt and olive oil

Mix these ingredients and shape them into 12 hamburgers.

Grill (BBQ) of fry with the olive oil.

For the warm sauce:

In a saucepan heat up one chopped-up green bell pepper, one chopped-up onion, 400 grams

chopped-up tomatos, two tablespoons of sherry and one tablespoon of sugar or honey. Keep

the pan uncovered so that the sauce thickens somewhat.


             TOSTADA DE QUESO DE CABRA A LA PLANCHA CON RUCOLA Y TOMATE

* Ingredients:
  2 slices wholemeal toast
  2 slices goat's cheese
  some cherry tomatoes (halved)
  salt and pepper
  olive oil
  rucola

* Brush the ingredients with olive oil.
* Place the bread, cherry tomatoes and goat's cheese under a grill
   (the cheese only a few seconds or it will melt too fast).
* Add no more ingredients because they will overpower the 'chalky' flavor of the cheese.
* Serve as a warm lunch. (See picture above right).


PERCEBES

Galician Snail Mussels 

 

 

 

 

Percebes are very expensive because of the dangers involved to harvest them. You may

order them in  many restaurants in Santiago, or eat them on the market (see the Camino Hand-

book, Chapter IX, for more information.) They are delicious and taste like "snails from the sea".

 


 

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