October/November 2014 issue

Comi d a de

almeri a Anglo/Español Revista de Almería Alimentos Almeria's Anglo/Spanish Food Magazine edición/issue No. 04 ­ 2014

www.comidadealmeria.com - www.facebook.com/comida.de.almeria

Welcome to Issue No. 4!

"The summer never ends, it just takes a few days off!"

For those regular readers you will notice an obvious ommission this month. Unfortuantely, illness within the team hasn't allowed us to bring you the Spanish version of the magazine. Naturally, this is a temporary set足back and we can confirm that we are committed to bringing you the magazine in full in future issues, but health of the team comes first.

Cover photo: Coffee with Ice 足 shot at Blu Steve Homer

It has been said before that in Almeria Province, the summer never ends, it just takes a few days off, and that's currently the case with a little rain and a few evenings of thunder. The ground certainly needs the water but of course we are mindful of the potential floods brought on by the rain.

As for this issue, we continue to bring you 'facts about foods' in an effort to educate those that don't yet understand the benefits of what you eat and what is available locally throughout the Province. We've also been out and about in Vera, and we attended an exclusive wine tour in the Alpujarras, at Bodega Fuente Victoria, arranged by the local bar El Sitio of Mojacar Playa.

Steve Homer propietario/owner

As ever we hope you enjoy reading this fourth edition of Comida de Almeria.

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Out & About in Vera

Fuente Victoria, Laujar Food Facts: Almonds COMIDA DE ALMERIA REVISTA DE ALIMENTOS COMIDA DE ALMERIA FOOD MAGAZINE un Sabor de Almeria publicacion EDITOR (ENGLISH) Steve Homer PHOTOGRAPHY Steve Homer DESIGN & GRAPHICS Steve Homer ADVERTISING ENQUIRIES: editor@comidadealmeria.com

ALL CORRESPONDENCE REGARDING THE COMIDA DE ALMERIA MAGAZINE SHOULD BE SENT TO:

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Almeria Tourism

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Food Facts: Bananas

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Food Facts: Bell Peppers

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Editor's Pick Restaurante Neptuno

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Food Facts: Carrots

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Recipe ­ Hummus

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Book Review

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Wine Column

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editor@comidadealmeria.com

Toda la correspondencia relativa a la Comida de Almeria revista deben ser enviados a:

editor@comidadealmeria.com

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contents

Wine Tour

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Revista Comida de Almería es una revista bimensual, propiedad de Sabor de Almería, y se distribuye gratuitamente en Internet para todos aquellos interesados ​e n la comida de Almería, y las noticias culinaria local. Los puntos de vista y opiniones expresadas en esta revista no son necesariamente las de Sabor de Almería o Comida de Almeria, ni la inclusión de cualquier anuncio significa que el editor hace suya la empresa de que se trate o sus productos. Ninguna parte de esta revista incluyendo textos, fotografías y gráficos pueden ser reproducidos en cualquier forma sin el consentimiento previo por escrito de Sabor de Almería. Damos la bienvenida a los comentarios y puntos de vista acerca de esta u otra edición de Comida de Almería.

Comida de Almeria Food magazine is a bi-monthly magazine, owned by Sabor de Almeria, and is distributed free on the internet to all those interested in food of Almeria, and local culinary news. The views and opinions expressed in this magazine are not necessarily those of Sabor de Almeria or Comida de Almeria, nor does the inclusion of any advertisement mean that the publisher endorses the company concerned or its products. No part of this magazine including text, photographs and graphics may be reproduced in any way without prior written consent of Sabor de Almeria. We welcome comments and views about this or any other issue of Comida de Almeria.

I can't profess to know Vera Town very well, but each time I visit it intriques me more and more...like most Spanish towns and villages, local fiesta days are something to behold, and Vera is no exception. I have to confess however, like many locals, I too am drawn to spending time frequenting the tapas bar of Terraza Carmona, and on fiesta day it was certainly a place to be...queues for tables in side and out and an ongoing onslaught of great food offerings over and above the usual exhaustive tapas options. I have now promised myself to return to dine in their

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Out & About in Vera

Vera, Almeria Province

elegant dining room, and sample their other, non足 tapas fayre, where so many of Spain's famous matadors and torreadors have enjoyed the splendours of Chef Antonio Carmona's kitchen.

As you would also expect the squares were packed and make足shift bars were erected to cope with the demands of the night. For

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me the music was rather too loud in the main square and conversations with friends (even those sitting close by) were difficult to hear. But of course they weren't catering for me...it iseems to be customary in Spain for all forms of communication to be drowned out with loud noises, especially during fiestas.

Blunderbus guns, music, and anything that makes a din.

In Vera I am equally drawn to the saturday morning street market, It's one of the bigger mmarkets in the area and it caters for all sorts. Of course there is the usual variety of vegetable and fruit suppliers but the stalls that most catch my attention are those of the 'kitchen gadgets, and utensils' and those people carving the jamon in the street. Samples of cheeses and jamon plus other delicasies can be had and don't forget to venture into the enclosed market usually frequented by fish and meat stalls, like Dani's where they will happily let you sample the chorizo of the day.

I love also to see the olives being sold loose. Outside of the local markets (in my area) I don't know of any shop that generally sells olives loose, although I'm sure locals will tell me otherwise. As for kitchen gadgets, look no further...eveything you could ever wish for all comprehensively stacked under one very flimsy make足shift awning. It must take him hours to set up and pack away...

The more frequently I visit Vera the more comfortable I become and for those seeking a more typical Spanish experience away from the commercial beach area, Vera Town centre could just be the answer.....but allow yourself time to explore....there is much to discover.

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Wine Tour Fuente Victoria Alpujarras wines When it comes to wines from the Almeria Province, the Alpujarras is the heart of this wine making area.

There are 23 officially recognised 'bodegas' in Almeria province and most are located along a maze of roads in and around the 'Sierra de los Filabres' and Alpujarra regions. From Cristina Calvache's Bodega in Alboloduy through to Bodega de Laujar, the hillsides are encrusted with numerous plantations of grape vine varieties stretching back over hundreds of years.

It's true that Almeria wine is not well known outside of the province, but that's down to a lack of marketing and promotion at both national and international levels, rather than the quality of the wines. For years, Almeria hasn't had to sell it's wine outside of the province in order to make a reasonable living, but with so much competition in a difficult economy the market has changed, and other markets are now being sought. Of course that is not easy in a global market and competing with the known brands of Rioja and Ribera del Duerdo, but one has to start somewhere. Also the quantity and quality of product versus a huge competition from bigger and more experienced wine­growers and suppliers means that the Almeria wines have to be of the highest standard.

Lu n ch a t th e B od

eg a

The Filabres and Alpujarras regions are ideal locations for growing grapes but with an ever­ changing and unpredictable climate these regions also have their share of problems. On a recent tour of Bodega Fuente Victoria, out near Laujar, (arranged by a local Bar/bodega – el Sitio on Mojacar Playa), we learnt that an unusually

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Frost and hail damaged grapes that cannot be used.

surprising downpour of hail with the added cold that accompanied it, left very many hectres of grape unusable.

Conversely whilst the 320 average days sunshine of Almeria Province is good for growing grapes, natural droughts can also cause their own problems for vineyards hundreds or thousands of feet about sea足level.

As for our hosts on this trip, Bodega Fuente Victoria, we couldn't offer enough praise. The tour was informative, out in the vineyards and internally in the Bodega where the grape produce is processed. Of course all were interested in sampling the said products and tucking in to a typical Spanish lunch of the region, all made with local produce. Their brand range includes the popular Talento, Macabeo Sulayr and Cabal (Tempranillo red and Vigiriego Jaen white). We'll be specifically reviewing these wines in greater detail in the December/January issue of Comida de Almeria.

Our thanks go to Nacho, Sonia and the rest of the team at Bodegas Fuente Victoria for making us all feel so very welcome.

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2016

NINE Health Benefits of Almonds

It is a pretty well known fact for those people living in Spain, that Spain is renowned for its Almonds. It may however surprise many that much of the Spanish almond harvest is sold abroad, and that Spain imports almonds from California.

Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering

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ALMONDS

Almonds: 1. Reduce heart attack risk.

2. Lower ‘bad’ cholesterol.

3. Protect artery walls from damage, working in synergy with vitamin E. 4. Help build strong bones and teeth.

5. Provide healthy fats and aid in weight loss: 6. Lower the rise in blood sugar and insulin after meals.

7. Help provide good brain function.

8. Nourish the nervous system.

9. Alkalize the body.

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Nutrition facts: Packed with protein, almonds are 13 percent protein.

One ounce (or about 23 almonds) is an excellent source of vitamin E, magnesium, fiber and protein.

Almonds are filled with minerals such as magnesium, copper, potassium, calcium, phosphorus and iron, and also B vitamins.

A one­ounce serving of almonds contains about the same amount of antioxidants as a serving of broccoli.

Almonds are one of the best whole food sources of vitamin E, with about one third of the daily value per ounce.

Heart­healthy with monounsaturated fat, almonds are also cholesterol­free.

One­quarter cup of almonds contains about 18 grams of fat, of which 11 grams are heart­healthy monounsaturated fats.

20­25 almonds contain as much calcium as 1/4 cup of milk

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Almeria Tourism When it comes to promoting a food magazine, either online or in physical print form, the publisher always needs a good and reliable network of partners and like足minded people to distribute its content. With algorhythms for social media sites and search engines forever changing and making it more difficult to reach your audience, the need for databases and reliable partnerships has never been stronger than it is now.

Unique足Almeria.com, the number one tourist information site for Almeria Province, run by my dear friend Christian Eberhard has been committed to both promoting Almeria province for the last six years plus, and promoting Comida de Almeria food magazine ever since it's inception in 2010, (our original magazine ran for 2 years 2010 to 2012). It is with the help of Christina that so many people are getting to hear of Almeria and everything that the area has to offer. For our part we have provided some content on the food and drink sections of the site, and this too has had a positive affect on tourism, with visitors from all over the world booking food and wine tours. My thanks goes out to Christina and her undying commitment and support for not only food but all the businesses in Almeria Province.

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Unique Almeria website continues to be the most visited tourism website for Almeria Province, on Google.

Ranked* (at the time of publication): 34,218th 足 in Spain 1,083,906th 足 in the World *Source: www.alexa.com

www.unique足almeria.com

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BANAN

When it comes to looking for a fruit that can give you a natural energy rush, look no further than the yellow jacketed, banana.

Most households are not aware that bananas have great health benefits, that many would do good to enjoy on a regular basis. Here are just some of those more common benefits.

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NAS

1. Rich in Potassium – we need potassium to help regulate our blood pressure which in turn helps your heart function.

2. High in Fibre – fibre is a natural digestive which helps the bowels and help relieve symptoms of heartburn 3. Rich in Many Other Nutrients – Bananas contain Vitamin B6, Vitamin C, magnesium and manganese.

4. Natural Ulcer Remedy –

bananas can protect you against stomach ulcers, help treat existing ones, and can help eliminate specific stomach bacteria found to cause ulcers.

5. Banana Skin for Treating Problem Skin & Hair – can put much needed moisture in to your hair, and has benefits in treating psoriasis and acne.

6. Energy Boost ­ Bananas

contain natural compounds that help to boost the body with natural energy.

7. Reduce Stress Levels – bananas are a source of tryptophan, which converts into a 'feel good' hormone, serotonin.

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Bell Peppers ~ are low in calories ~ contain plenty of Vitamin C ~ have anti足 inflammatory benefits ~ are a good source of Vitamin E ~ contain Vitamin B6

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Selección del redactor : Debido a nuestra participación en la promoción del sector de restauración y bar en la provincia de Almería, a menudo nos preguntan por nuestras recomendaciones.

Normalmente podemos preguntarnos " ¿Dónde podemos conseguir la mejor comida? " Generalmente somos reacios a aconsejar, ya que nuestro ' gran restaurante ' puede no coincidir con las expectativas del posible cliente y de su pareja . Se ha bajado mucho el nivel de " incoherencia " en los niveles de producción y servicio de cada establecimiento . Si los dueños de los bares y restaurantes quieren atraer más clientes entonces tienen que prestar más atención a la excelencia y la coherencia en todos los ámbitos , desde la preparación de la comida, el buen gusto y el estilo ofreciendo a la vez un muy buen servicio . Cada edición de nuestra revista contará con la “ opinion del editor” o con “un restaurante de selección “, en donde los editores de Comida de Almería les gusta comer .

Neptuno Beach, playa de Mojácar

One of the most popular eateries in Mojacar. Established over 16 years ago Neptuno Beach Club has grown in popularity to the extent that you may be wise to book your table in the summer!

Located right on the beach in a tranquil setting, this is one of my favourite places to chill. The premises are as I have always imagined a beach club to be…wooden rustic style and tasteful interior befitting of a beachside eatery, with a fabulous beachside terrace, and garden area that improves year on year. It’s the sort of place I’d happily own if I were in the business.

Under the watchful eye of proprietor Fran, a very well respected and popular

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businesswoman in the local community, the business thrives on efficient service and great food and wines. With a restaurant manager who knows a thing or two about wine (he is a Bodega owner from the North of Spain), you can always find a good wine to satisfy any thirst and compliment the best foods.

As for dining, this Beach Club is famous for its fish. The most popular of dishes are the sardines, and these together with other pescado’ delights, are cooked over an open wood­fire in a converted motor­ boat. The gambas (prawns) are to die for and I can highly recommend the Gambas Pil Pil…

Editor's Pick: Due to our involvement in the promotion of the restaurant and bar sector in Almeria province, we are often asked for our recommendations. Typically we may be asked “Where can we get the best food?” Usually we are reluctant to advise, as our 'great restaurant' may not match the expectations of the enquirer and his or her party. Much is down to a huge level of 'inconsistency' in the production and service levels of each establishment. If the owners of the bars and restaurants want to attract more custom then they need to pay greater attention to excellence and consistency across the board, from food preparation, taste and styling through to customer service. In each edition, we will feature an Editor's Pick or 'Restaurant of Choice' where the Comida de Almeria editors like to dine.

that said, try the monkfish, the clams, the mussels, or the tempura fish dishes and you won’t be disappointed.

If it’s paella you want then naturally I’d recommend the seafood paella with lobster (when available) or the giant king prawns – arguably one of the best paellas in the area. If meat is your thing then

Fran ensures that carnivores are catered for, with meat paellas, a variety of sausage alternatives, lamb, and beef steaks cooked on a barbeque.

The food is excellent quality and the price reflects the setting and the high standards offered.

To Book: Telephone ­ 616 005 387

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Coming soon A New Anglo/Spanish Lifestyle Magazine

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Be Sure not to miss it!

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Top Ten Benefits of Carrots 1. Improved Vision 2. Cancer Prevention 3. Helps Anti足Aging 4. Healthy Glowing Skin (from the inside) 5. A Powerful Antiseptic 6. Helps provide Beautiful Skin (from the outside) 7. Prevents Heart Disease 8. Cleanses the Body 9. Can give you Healthy Teeth and Gums 10. Helps Prevent Strokes

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Hummus Recipe - the cheat's method!

Hummus - Tahini or no tahini that is the question.

It's so easy to conveniently pick up a tub of Hummus in the supermarket but it's much more fun producing your own to your own delicate taste. The big question of course is should my hummus contain tahini or not?

For those not in the know Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine. It is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.

Our cheat's recipe uses a jar of chickpeas, (it's much quicker than using dried). It also calls for tahini. You can usually find tahini in the local supermarkets.

Ingredients 450 grams chickpeas, also called garbanzo beans 55 ml fresh lemon juice, about 1 large lemon 55 ml tahini Half of a large garlic clove, minced 2 tablespoons olive oil salt subject to personal taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving

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Method Preparing the Hummus Combine tahini and lemon juice in the bowl of a food processor.

Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This helps make the final product as smooth and creamy as possible.

Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open a jar of chickpeas, drain liquid then rinse well with water.

Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Serving Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

Storage You can store homemade hummus in an airtight container and refrigerate up to one week.

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Maize .....in its purest form

Ahora bajo nueva gerencia del restaurante Viva ofrece platos deliciosos con un toque y presentación que es raro en Mojacar. El servicio es excelente y el chef (Robert ­ ex Felipe San Bernabe y Lua Puerto Rey) es a la vez experimentado y talentoso.

Muy recomendable.

Now under new management Viva restaurant offers exciting dishes with a flair and presentation that is rare in Mojacar. The service is excellent and the chef (Robert ­ ex Felipe San Bernabe & Lua Puerto Rey) is both experienced and talented.

Highly recommended.

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BOOK REVIEW The Spanish Kitchen

by Nicholas Butcher ISBN 0­333­51148­4 As a professional photographer it is not often that I will pick up a cookbook of this sort.....after all it has no photographs. Written in English, the book is however very well presented, well written and informative, and whilst the pen illustrations don't make up for the lack of photographs (for me), the recipes stand out on their own.

With over 300 pages, this book is packed with good food.

Sections on Tapas, Salads, Soups Vegetables, Eggs,, Rice, Sauces, Fish, Shellfish, Meats and puddings are enough to keep any household going for the entire year.

The recipes are uncomplicated, (so typical of Spanish food) and the book even tempts me to try my hand at my own 'Julia & Julia' (for those who don't know the movie – a girl journalist Julia, wrote a blog about making every single dish from one of household cook's Julia Child's books).

It has been reprinted regularly hence the two cover images, and is available through Amazon.com

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Rodízio es un estilo de restauración de “repita a voluntad” existente entre los restaurants Brasileños. En la mayor parte del mundo fuera de Brasil, un restaurante Rodizio hace referencia a un restaurante de carnes al estilo brasileño donde el cliente paga un precio fijo y los camareros acercan en varias ocasiones diversos alimentos a cada cliente en su mesa durante toda la comida, hasta que se les indica que uno ya ha tenido suficiente.

En las churrasquerías o en los tradicionales asadores de estilo brasileño, los expertos cortadores se acercan a la mesa provistos de cuchillos y una espada, en la que se encuentran los cortes de distintas carnes de gran calidad. Los cortes más frecuentes son de carne de res, cerdo o pollo.

Rodízio is an all­you­can­eat style of restaurant service in Brazilian restaurants. In most areas of the world outside of Brazil, a rodizio restaurant refers to a Brazilian style steakhouse restaurant. One pays a fixed price and the waiters bring samples of food to each customer at several times throughout the meal, until the customers signal that they have had enough.

In churrascarias or the traditional Brazilian­style steakhouse restaurants, servers come to the table with knives and a skewer, on which are speared various kinds of quality cuts of meat, most commonly local cuts of beef, pork, or chicken.

La Columna de Vinos Bodega Anfora Enix - VEGA ENIX ARISTEO 2007 Variedades: Coupage de Cabernet Sauvignon, Syrah y Merlot Origen: Mediterráneo, Sierra de Gádor, a 750 m. de altitud, Almería Temperatura de consumo: 18 ­ 20 ºC Color: rojo cereza oscuro con ribetes brillantes Recomentación culinaria: Solomillo de ternera con rebozuelos, carne de caza con salsa de arándanos PREMIOS AWC Viena 2010 ­ Austria­ medalla de plata AWC Viena 2011 ­ Austria ­ medalla de plata Concours Mondial 2011 ­ Bruselas ­ Bélgica ­ medalla de oro AWC Vienna 2012 ­ Austria ­ medalla de oro

ARISTEO 2007 Grape variety: A blend of Cabernet Sauvignon, Syrah and Merlot Origin: Mediterranean, Sierra de Gador, about 750 m above sea level, Almeria, Andalusia Drinking temperature: 18 ­ 20 ºC Colour: Dark cherry­red, shiny edge Culinary Recommendation: Sirloin steak with chanterelles, or game meat with cranberry sauce PRIZES AND AWARDS AWC Vienna 2010 ­ Austria ­ silver medal AWC Vienna 2011 ­ Austria ­ silver medal Concours Mondial 2011 ­ Brussels ­ Belgium ­ gold medal AWC Vienna 2012 ­ Austria ­ gold medal

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The Wine Column Bodega Anfora Enix - VEGA ENIX Laurenti 2006 Variedades: Cabernet Sauvignon 100% Origen: mediterráneo, Sierra de Gádor, unos 750 m sobre el nivel del mar, Almería Temperatura de consumo: 18 ­ 20 º C Color: intenso, cereza oscuro Recomendación culinaria: quesos fuertes, carnes de res, pasta con salsa de Gorgonzola, platos de caza, pavo al horno

vinos

PREMIOS Y RECONOCIMIENTOS Der Grosse Internationale Weinpreis Mundusvini 2010 ­ Alemania ­ medalla de plata AWC Vienna 2010 ­ Austria ­ medalla de oro

Laurenti 2006 Grape variety: Cabernet Sauvignon 100 % Origin: Mediterranean, Sierra de Gador, about 750 m above sea level, Almeria Drinking temperature: 18 ­ 20 ºC Colour: intense, dark cherry Food recommendation: strong cheese, beef steaks, Pasta with Gorgonzola Sauce, game dishes, oven roasted turkey PRIZES AND AWARDS Der Grosse Internationale Weinpreis Mundusvini 2010 ­ Germany ­ silver medal AWC Vienna 2010 ­ Austria ­ gold medal

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