Tag Archives: spain

galician miscellany #2…

Before leaving Galicia here is some random photographic miscellany…

Traditional raincoat made from straw – i dont know how i spent my whole life going to and from Galicia and i never before saw a thing like this…i think it is INCREDIBLE!!!

Beautiful coat of arms from a ruined pazo or grand house in Mugardos, its got lighthouses, fish, a mermaid…what’s not to like…

Pulpo a la Mugardesa (octopus Mugardos style) in a sauce of peppers and fragranced with saffron…yum

local way to drink wine – in a jarra y taza (jug and cup)

church in La Coruña

church in La Coruña


…run down gym in La Coruña – i cant imagine anything healthy ever happening here…

beautiful nets in Curtis

for an earlier post on galician miscellany click here

mexa cas…

In the middle of nowhere…again…definition of the galician countryside. Am struck by the beauty of these large structural weeds.

The local gallego name for them is “mexa cas” (literally – dog piss, they don’t smell, it’s just that dogs like to pee on them!)…nice…I think maybe it’s some kind of hogweed/cow parsnip (maybe Heracleum sosnowskyi) ANYWAY regardless of the ugly name i find them beautiful, like fractals or snowflakes, no two plants seem to be the same…

horreo – indigenous structure, originally used as grain stores (see previous post)

curtis to la coruña…

Back in Spain…again…back to almost no internet…coin operated PCs in local bars…it’s always a challenge…

…the train from the small village of Curtis (see previous post) to the port of La Coruña, immaculately clean and just like Galicia, full of old people… Galicia (region just above Portugal in the north west corner of Spain) is full of fjords or rias in gallego, the indigenous galician language (i guess in Scots it’s a firth), and on this 1 hour journey you go past the Ria of Betanzos as well as that of La Coruña…

nose to tail and farajullas…

Ok this was fascinating, for me at least. Just when i thought that i knew all the nose to tail tricks of the matanza in order to use every scrap of the animal, my mum tells me of a new one. Believe is or not, they even found a way to use the membrane that contains the intestines of the pig; the “farajullas” of the title of this post. Click on the film below for the full explanation:

other foody posts on this blog:

few flowered recipes

flloeira

cocido gallego

chorizos

returning to the matanza

chorizos

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

chocolate con churros…

So now for some posts from Galicia…rainy, rainy Galicia…so expect a lot of foody posts…

A favourite Spanish breakfast of churros –  ridged fried donuts, specially designed to hold as much of the thick hot chocolate it is dunked into. In the cities it’s the choice of party goers to end their festivities in a bar with chocolate y churros before finally going to bed.

Here is how to make it:
you need 250 gms of plain flour and 250 ccs of boiling water plus a pinch of salt. Add the flour to the slightly salty boiling water and mix.

The mixture should be very, very stiff, almost to the point of being too stiff to beat. Then fill a piping bag with a star nozzle (to create the signature ridges)and pipe out the fingers of churros.

Deep fry in a light oil till golden and crispy, remove and sprinkle with sugar. Makes enough for 4 people.

Make the chocolate using tablet chocolate and milk. Traditionally it should be dense enough to leave a thick coating on the crispy ridged churros.
Then dunk away…


other foody posts on this blog:

cocido gallego

chorizos

returning to the matanza

chorizos

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

braid burn

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano