Recetas


HONEY ICE-CREAM ON A CARAMEL AND RED PEPPER MARMELADE NEST
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Honey Ice-Cream on a caramel and red pepper marmelade nest


Honey is a classic component of the mountainous areas of Andalusia. Red pepper is a crop that has flourished in the Province of JaƩn over the course of the last two decades. It was introduced by emigrant seasonal workers who previously travelled to the North of Spain to grow and pick it. Now, it is grown in the high meadowlands of the Guadalquivir in the Province of JaƩn.

Two highly different ingredients make for a sophisticated dessert. This is an example of the new style of cooking established in the Cazorla, Segura y las Villas National Park, recovering traditional flavours and adding new ideas and products.

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ANISEED SWEET GACHAS [HASTY PUDDING]
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Anissed sweet gachas [Hasty Pudding]


This is the dessert of the All-Saint's Day festivity. It is a hearty dish, as a result of its flavour and consistency.

It is another dish associated with poorer times, the flour dough satiating and energising but affording little nutritional value. In any case, this memory does not detract from one of the favourite desserts of those with the sweetest tooth.

Its use in a non-culinary manner was and indeed still is as common as the consumption of the dessert itself, which entails using the dough from the gachas to play an annoying practical joke. At the start of November, children would block up the locks with fresh dough, which once dry, would render the school or one of the grumpy neighbour's houses inaccessible, which they would be allowed to forget for the remainder of the year.

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LAMB LOINS WITH TRUFFLE
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Lamb loins with truffle


Apart from certain attempts at mycorrhization - symbiosis between a fungus and tree roots, in this case employing black truffles in Santiago de la Espada, in the North of the Natural Park - as an ingredient, the truffle remains exotic, despite the fact that this mountainous area seemingly provides a perfect habitat for this fungus.

The lamb loins can also be prepared in a similar fashion with boletus edulis [porcino], an edible mushroom found in the pine forests of the Sierra in autumn. Whether served with mushrooms or truffles, it is the perfect way of enjoying organically bred Segura lamb.

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COD COOKED WITH ONIONS
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Cod cooked with onions


All fish, apart from fresh trout, was traditionally salted in this region for preservation and prior to consumption. Thus, cod is deeply entrenched in the Province of JaƩn. This is particularly true in mountain areas, owing to their greater degree of isolation, where the only fish available was salted sea fish.

As a result, cod with onions is a staple of many Spanish regional kitchens, where salting has afforded the possibility of fish, particularly cod. This onion-based dish is singular as a result of the aroma of thyme and the mashed ingredients that are incorporated.

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PORK LOIN CURED IN THYME WITH VENISON JERKY AND CRISP FRIED VEGETABLES DE CIERVO CON CHIPS VEGETAL
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Pork loin cured in thyme with venison jerky and crisp fried vegetables


This is a simple recipe, based around the product, a truly exquisite dish.

A variety of fried, crunchy vegetables substitute what is locally known as hojarascƔs potatoes, a local version of crisp fried potatoes, which aid digestion of this meat as it can prove somewhat difficult to swallow.

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