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CULINARY TRAVEL GUIDE

Atlantic AllianceE U R O P E ’ S P R I M E C R U I S E D E S T I N A T I O N S

T R AV E L G U I DE

Culinary

02

Atlantic Alliance E U R O P E ’ S P R I M E C R U I S E D E S T I N A T I O N S

CULINARY TRAVEL GUIDE

W E LC OM E T O T H E U LT I M AT E W I N I NG A N D DI N I NG E X PE R I E NC E 2 0 1 3 !

T H E M E M B E R P ORT S OF T H E AT L A N T IC A L L IA NC E C E L E B R AT E T H I S Y E A R’ S T H E M E ”F O OD A N D W I N E” A N D I N V I T E YOU T O E M BA R K ON A C U L I NA RY JOU R N EY OF DI S C OV E RY A ROU N D E U ROPE’ S W E ST C OAST.

ON T H E F OL LOW I NG PAG E S , T H E P ORT R E PR E SE N TAT I V E S PROP O SE

T H E I R OW N PE R S ONA L FAVOR I T E S . A PE R I T I F S , A PPET I Z E R , M A I N C OU R SE S OR DE S SE RT S : EV E RY T H I NG I S DE L IC IOU S A N D A M U ST- T RY.

E N JOY C O OK I NG !

T R AV E L G U I DE

Culinary

Atlantic Alliance

E U R O P E ’ S P R I M E C R U I S E D E S T I N A T I O N S

A T

ASTE OF EUR

OP

E

AT

LA

N

T I C A L L I A N

CE

0504

NORT H SE A

NORT H AT L A N T IC O C E A N

BREMERHAVEN

HAMBURG

GERMANY

T H E R E I S MOR E T O G E R M A N F O OD T HA N S AU S AG E , B E E R A N D B L AC K F OR E ST C A K E . B E I N SPI R E D B Y PE R S ONA L R E C I PE S OF T H E

NORT H E R N PA RT OF G E R M A N Y.

A T A S T E O F E U R O P E

06 07

HAMBURGS HUGO

SE RV E 1 P ORT ION . 1 5 0 M L SPA R K L I NG W I N E . 1 0 0 M L SPA R K L I NG WAT E R . 2 C L E L DE R SY RU P . 3 M I N T L E AV E S . L I M E . IC E C U B E S

An „aper it i f “, l ight , tang y and delic ious!

PROPOSED BY NADINE PAL ATZ: Place the mint leaves in a bulg y w ine g lass and squeez e them a bit . Add one s l ice of l ime and the ice cubes . Then f i l l the g lass

up w ith sparkling w ine, sparkling water and sy rup. It i s done - enjoy!

NADINE PALATZ

HAMBURGS DUO OF ASPAR AGUS

SE RV E 2 P ORT ION S . 5 0 0 G M I X E D ASPA R AG U S

(W H I T E A N D G R E E N ) . 6 0 0 G BU T T E R . 2 T B OL I V E OI L

. 3 E G G S . 1 T B L E MON J U IC E

Ever y season has a taste of it s ow n, and spr ing

i s al l about asparag us.

PROPOSED BY NADINE PAL ATZ: Melt 100 g butter w ith olive oi l in a large ski l le t over medium heat . Add asparag us spears , and cook, st ir r ing

occasional ly for about 10 minutes , or to desired f irmness . Drain of f excess

oi l , salt and pepper. Prepare the Hollandaise sauce:  Melt 500 g butter

in a small pot . Put the eg g yolks , lemon juice , salt and cayenne into a blender.

Blend the eg gs for 20-30 seconds at medium to medium high speed unti l

l ighter in color. Turn blender dow n to lowest set t ing and slowly dr izz le in the hot melted butter while the blender i s

going. Continue to blend for a few seconds af ter al l of the butter i s in-cor porated. Taste the sauce and add more salt or lemon juice i f needed.

Keep warm while you are steaming the asparag us. Prepare some potatoes (as

usual) and add some ham slices on the same di sh. Use some herbs to decorate .

0908

BREMERHAVENS GREEN KALE

SE RV E 4 P ORT ION S . 1 KG F R E SH G R E E N KA L E . 1 SM A L L ON ION ,

DIC E D F I N E LY . 3 T B BAC ON G R E ASE ( B E ST) OR 3 T B L A R D . 1 T SP S A LT

. 2 DASH E S W H I T E PE PPE R . 1 PN F R E SH LY G R AT E D N U TM E G

. 1 PN G R A N U L AT E D SU G A R . 2 5 0 M L HOT B E E F B ROT H

Grünkohl (Kale) i s a tradit ional Nor thern German di sh, mainly

ser ved dur ing the cold months in late autumn and w inter.

PROPOSED BY VEIT HÜRDLER: Clean the kale   and remove the

middle stem. Chop the kale , put it in a pot (w ith l id on) and  le t it cook on

meadium heat unti l it w i lt s . Drain the kale and let it dr y completly. Heat the

bacon g rease or lard in a ski l le t and add the onions. Add the kale to the ski l le t , along w ith salt and pepper, a pinch of f reshly g rated nutmeg, and a pinch of sugar. Now add the bee f broth. Af ter thi s , cover the ski l le t and let the kale cook for around 50 minutes unti l it i s

sof t and tender. Be fore ser v ing the kale , you should check the seasoning. There

are many dif ferent ways of ser v ing Grünkohl . The most popular side-

di shes are potatoes (boi led or g laz ed) , Kassler sty le pork and pork sausages

and especial ly the German Grützw urst cal led „Pinkel“. Enjoy and don’t forget

to prepare a cold „ schnaps“ to be ser ved af ter the meal !

BREMERHAVENS EAST FRISIAN TEA

SE RV E 5 - 6 P ORT ION S . A B IG T E A P OT . T E A C U P S . E AST F R I SIA N T E A - 1 T SP PE R PE R S ON . WAT E R . C R E A M . K LU N T J E ( A B ROW N OR W H I T E PI E C E OF RO C K SU G A R )

East Fr i sian tea - black tea w ith cream and rock sugar

PROPOSED BY ANDREA KAMJUNKE-WEBER: Preheat a tea pot and add tea

leaves . Put boi l ing hot water but only enough to cover the tea leaves . Let it steep for max. 5 minutes . Then f i l l the tea pot w ith boi l ing hot water. Place 1 Kluntje in a small tea cup and pour tea into the cup. Final ly put a l it t le bit of cream on top.

Enjoy your tea.

VEIT HÜRDLER

1110

NORT H SE A

NORT H AT L A N T IC O C E A N

AMSTERDAMROTTERDAM

IJMUIDEN

THE NETHERL ANDS

F ROM S W E ET SY RU PY ST RO OP WA F E L S T O DRO ST E ‘S DA R L I NG N U R SE , A N D F ROM F E B O‘S I N FA MOU S C RO QU ET T E S T O G O OD OL D H E I N E K E N

B E E R , H E R E A R E OU R SPE C IA L DU T C H R E C OM M E N DAT ION S .

A T A S T E O F E U R O P E

12 13

I JMUIDENS SHRIMPS

C O CKTAIL

SE RV E 1 P ORT ION . 1 0 0 G DU T C H SH R I M P S . 1 T B M AYON NA I S SE

. 1 T B K ET C H U P . 1 T SP C O G NAC . 1 / 3 L E MON . S A LT . PE PPE R

. 2 L ET T U C E L E AV E S . C H E RV I L . 1 C H E R RY T OM AT O . 1 / 2 QUA I L

E G G

Dutch shr imps are enormously popular in the Netherlands. These t iny shr imps, caught of the Dutch coast , produce an exquisite , deep taste of the sea. Ser ved as a star ter or as a small par ty snack, thi s s imple di sh i s a joy for ever yone’s

pal let . It al so goes wel l w ith smoked salmon and eel . Just ser ve w ith toast

and salted butter. It w i l l have you long ing for more!

PROPOSED BY RON MAES: Wash the shr imps in strainer under

running water and remove any le f tover shel l s . Dr y the shr imps of f w ith some

kitchen paper. Make a cocktai l sauce by mixing equal par ts of mayonnaise and ketchup. Add brandy, lemon juice , salt and pepper for your seasoning. Place some washed and dr ied le t tuce leaves

in a bowl , add the shr imps and spr inkle them w ith some g r inded pepper. Push the cherr y tomato through a l it t le star siz ed mould (when available) . Garnish the bowl w ith the tomato, half a boi led quail eg g and a tw ig of cher v i l . Ser ve the cocktai l sauce in a separate bowl .

RON MAES

I JMUIDENS FRIED PL AICE WITH PR AWNS

SE RV E 1 P ORT ION . 1 F R E SH PL A IC E . 2 PR AW N S . 8 0 G BU T T E R . OL I V E OI L . L E MON . S A LT . S A M PH I R E , L E MON , T OM AT O, DI L L T O SE RV E

What better to eat in a f i shing por t l ike IJmuiden than f i sh! Although plaice seems to be a f i sh that i s underrated nowadays, it i s one of my favour ite at our

local restaurant “IJmond”. I ’ve been kindly g iv ing thi s rec ipe by local che f Mark Huizinga. And boy, does it taste good!

PROPOSED BY RON MAES: Cut the side f ins neatly of f the plaice w ith a pair of s c i ssors . Heat the butter in a f r y ing pan to medium temperature. Lightly salt the

f i sh, then baste it s l ightly in f lour. Shake of f any excess f lour and f r y the f i sh unti l it i s nicely brow ned cooked through. Turn the f i sh of ten to ensure both sides are

nicely coloured. Peel the praw ns and remove the intest ine. Lightly f r y the praw ns in a bit of ol ive oi l . Garnish the plate w ith samphire , lemon par ts , tomato par ts and a tw ig of di l le . Add the f r ied plaice and praw ns. This di sh goes wel l w ith some French

f r ies and mayonnaise . Enjoy or as the Dutch say “Eet smakeli jk” .

14 15

AMSTERDAMS ADVO CAAT

SE RV E 4 - 6 P ORT ION S . 1 0 E G G YOL K S . 1 / 2 T SP S A LT . 2 5 0 G SU G A R . 3 5 0 M L B R A N DY, OR C O G NAC . 2 T SP VA N I L L A E XT R AC T

I cal l thi s the Advocaat of the Dev i l , because once you star t nipping at thi s sweet nec tar, you cannot resi st the temptation to have more. This Advocaat can be

enjoyed as it i s , or over ice-cream, in desser ts , pastr ies and cakes . Cheers , or as the Dutch say, Proost !

PROPOSED BY DICK DE GR AAFF : Beat the eg g yolks , salt and sugar unti l thickened. S lowly tr ickle in the brandy, while st i l l beating. Pour the mixture into a saucepan and warm over a low heat , continuously whisking. It i s impor tant to

be patient here . If it boi l s , the alcohol w il l evaporate . The Advocaat i s ready when it coats the back of a spoon. Now remove the saucepan f rom the heat and whisk

through the vanil la extrac t . Ser ve Advocaat in a w ide br immed cocktai l g lass , w ith whipped cream and dust w ith cocoa powder.

AMSTERDAMS APPLE SAUCE

SE RV E 4 - 6 P ORT ION S . 4 A PPL E S , PE E L E D A N D DIC E D . 2 T B L E MON J U IC E . 1 T B SU G A R

. 1 / 4 T SP SPE C U L A ASK RU I DE N ( OR P UM PK I N PI E SPIC E S )

As the old say ing goes , an apple a day keeps the doctor away. Apples are a good source of potassium, folic acid, beta-carotene and v itamin C, and they contain B v itamins, iron, mag nesium, and zinc. They al so have antioxidants that improve

immune f unction and prevent hear t di sease , and aid in the reduction of high cholesterol and blood sugar. It ‘s reassur ing to know that my apple sauce i s f ul l

of apple goodness .

PROPOSED BY DICK DE GR AAFF : Mix the ing redients together in a microwave safe di sh. Cover and microwave on high for 5 minutes . Leave to cool s l ightly and

then mash w ith a wooden spoon.

AMSTERDAMS EGGY BREAD

SE RV E 4 - 6 P ORT ION S . 1 6 SL IC E S STA L E B R E A D . 3 E G G S . 5 0 G SU G A R

. 1 T SP G ROU N D C I N NA MON . 5 0 0 M L T E PI D M I L K . 1 2 5 G BU T T E R

Wenteltee f jes (Dutch eg g y bread) always go dow n a treat at breakfast or brunch on the weekend, and they‘re the ideal way to use up bread that i s less f resh.

In fac t , thi s rec ipe i s a good store cup-board ing redients standby on those lazy Sundays when you‘ve got nothing in the house and people to feed. Ser ve warm,

spr inkled w ith powdered sugar and c innamon.

PROPOSED BY DICK DE GR AAFF : Cut the crusts of f the bread. Beat the

eg gs w ith the sugar and c innamon. Now add the tepid milk and mix again. Place the s l ices side to side in a large shal low

di sh, and pour the eg g y mixture over. Soak the bread for at least 5 minutes , or unti l al l the l iquid has been soaked

up by the bread. Care f ul ly remove s l ices w ith a spatula and drain on kitchen

towel s . Meanwhile , brow n the butter in a pan over a medium heat . Care f ul ly f r y

the s l ices of bread unti l golden brow n on the bottom. Flip and repeat on the other side. S l ice toast into tr iangles and ser ve pi led up on plates , w ith a generous dust ing of powdered sugar

and g round c innamon.

1716

ROT TERDAMS PEA SOUP

SE RV E 6 P ORT ION S . 5 0 0 G SPL I T PE AS . 4 0 0 G G A M MON

. 1 0 0 G L E A N SMOK E D BAC ON DIC E D . 3 B OU I L LON TA B L ET S

. 1 B OU QU ET G A R N I F OR M E AT B ROT H . 5 0 0 G L E E K . 2 BAY L E AV E S

. 1 SM A L L C HOPPE D C A R ROT . 1 SM A L L C E L E R IAC . 2 L A RG E

P OTAT OE S . 1 SMOK E D S AU S AG E . 1 BU NC H C HOPPE D C E L E RY

. 1 BU NC H C HOPPE D PA R SL EY . RY E B R E A D / F R E NC H B R E A D

. S A LT A N D PE PPE R

PROPOSED BY MAI ELMAR: Br ing the split peas w ith 2 1/2 l iters

of water to a boi l in a large saucepan. Add gammon, diced smoked bacon,

broth tablets , bouquet garni , bay leaves and w inter carrot . Place the l id on the pan, le t it s immer for 2 hours and st ir

occasional ly. Remove the bouquet garni and bay leaves once the soup i s spicy

enough. Meanwhile , cut the leeks into r ings and celer y into s l ices . Peel the

celer iac and potatoes and cut them into cubes . Add the leeks , celer y and the po-tatoes af ter 1 1/2 hours of cooking. Add the sausage the last 20 minutes . Remove the sausage and gammon f rom the soup,

remove the bones of the gammon and cut the meat into small pieces and cut the sausage into s l ices . Fini sh of f w ith

pepper and salt . St ir the meat, sausage, celer y and parsley into the soup and

ser ve w ith s l ices of r ye bread of French bread.

ROT TERDAMS ALMOND MACARO ONS

SE RV E 1 2 C O OK I E S . 2 0 0 G R A L MON D PAST E . 1 1 / 2 E G G W H I T E S . 8 0 G P OW DE R E D SU G A R . 8 0 G G R A N U L AT E D SU G A R

PROPOSED BY MAI ELMAR: Combine the room temperature almond paste w ith eg g whites in mixing bowl unti l mixed wel l . Add g ranulated sugar, mix wel l . S lowly add powdered sugar. Drop the macaroons on to parchment paper using an ice cream scoop and sl ightly f latten the tops of the cookies w ith a damp f inger. Bake at 170° C for 11 minutes unti l l ightly brow ned on the bottom and the tops have set and stop-

ped bubbling. Let the cookies cool on the baking tray for 5 minutes . S l ide parch-ment of f of tray on to cooling rack, and then put the cookies on the cooling rack in

the f reez er for 5 minutes be fore remov ing the cookies f rom the parchment.

1918

NORT H SE A

NORT H AT L A N T IC O C E A N

ANTWERP

BELGIUM

T H E HOM E OF T H E E U ROPE A N U N ION HAS A N A PPROPR IAT E LY C O SMOP OL I TA N R A NG E OF C U I SI N E S , W I T H ET H N IC DE L IC AC I E S T O SU I T

A L L TAST E S . T RY OU R C RU I SE R S B E LG I UM DE L IG H T S .

A T A S T E O F E U R O P E

2120

ANT WERPS BEEF STEW

SE RV E 4 P ORT ION S . 1 KG BE E F ST E W OR PR E C U T SI M M E R E D M E AT . 4 0 0 G ON ION S . 1 C I N NA MON ST IC K . 3 PI E C E S STA R A N I SE

. 2 T B BROW N SU G A R . 2 SL IC E S W H I T E BR E A D ( YOU C A N U SE STA L E BR E A D, BU T W I T HOU T T H E C RU ST S ) . 1 SL IC E G I NG E R BR E A D

. 3 B OT T L E S ‘DE KON I NC K ’ BE E R . 5 0 0 M L BROW N V E A L STO C K . 3 0 0 M L BROW N STO C K . M U STA R D . F R E SH LY G ROU N D PE PPE R . S A LT

. 3 BAY L E AV E S . N U TM E G . 1 PAC K L E MON T H YM E . 2 T B F L OU R

PROPOSED BY KAT TINA GL ASINOVICH, PREPARED BY CHEF RON DIEPHOUT: Cut the onions into crescent shapes . Spice the meat in advance w ith pepper, salt

and l it t le bit of nutmeg. Take the s l ices of bread and spread them w ith a thick layer of mustard. Remove the dark edges f rom the g ingerbread and cut it into 1 cm cubes . 

Take a large ovenproof casserole di sh. Let the butter melt unti l it has a nutt i ly color. Roast the meat unti l it i s nicely stained. Add the onions when the meat has a golden brow n color. Br ie f ly brai se the onions w ith the meat. Spr inkle the f lour,

brow n sugar and g ingerbread cubes over the meat and st ir. First add the broth, st ir r ing gently, and then add two bott les of De Koninck beer. Add the lemon thy me, bay leaves , star ani se and c innamon st ick. Gently br ing ever y thing to boi l and let

it s immer unti l boi l ing, w ithout the l id . Remove the c innamon st ick, bay leaves and star ani se af ter about half an hour. Put in the pieces of bread w ith mustard on top. Let it s immer for another hour. St ir reg ularly. Ser ve w ith a delic ious cabbage salad,

thick French f r ies and mayonnaise .

ANT WERPS ELIXIR D’ANVERS

DAISY

SE RV E 1 P ORT ION . 4 C L E L I X I R D’A N V E R S . 1 / 2 L E MON . 1 C L

SU G A R SY RU P . 6 R ASPBE R R I E S . C RU SH E D IC E

When the name „Elixir d ‘Anvers“ i s mentioned in Belg ium most people think

of the good old days , when they were al lowed dur ing a v i sit to their g rand-parents to sip a ‚wee dram‘ of Elixir

d ‘Anvers or were g iven a few drops on a lump of sugar. To others the name of

Elixir d ‘Anvers evokes the per fec t remedy against al l sor ts of ai lments such as stomachache or abdominal

pain and of course as the remedy par excel lence against colics in horses .

This whole-some l iqueur has been in exi stence since 1863. It i s prepared

f rom 32 plants and herbs f rom the four corners of the world which impar t it

it s unique taste .

PROPOSED BY KAT TINA GL ASINOVICH, PREPARED BY

MIXOLO GIST JEF BERBEN: Mix 4 raspberr ies w ith the sugar sy rup in a g lass . Add 4 cl Elixir

d’Anvers and 3 cl f resh lemon juice .  Star t f i l l ing the rest of the g lass w ith crushed ice . St ir and continue to f i l l w ith crushed ice . Ser ve in a tumbler

and garni sh w ith 2 whole raspberr ies .

2322

NORT H SE A

NORT H AT L A N T IC O C E A N

PORTLANDDOVER

CORK

UK & IREL ANDEV E RYON E K NOWS A N D LOV E S B R I T I SH T E A A N D F I SH A N D C H I P S .

T HOU G H , T H E B R I T I SH C U I SI N E OF F E R S M U C H MOR E DE L IC IOU S M E A L S .

BU T A L S O I R E L A N D, A SM A L L I SL A N D W I T H C U L I NA RY A M B I T ION S , K E E P S P U SH I NG T H E B OU N DA R I E S W H E N I T C OM E S T O I N NOVAT ION S ,

BU T L ET U S STA RT W I T H T H E BASIC S .

A T A S T E O F E U R O P E

2524

D OVERS GRILLED SOLE

SE RV E 2 P ORT ION S . 4 W HOL E D OV E R S OL E T R I M M E D . S A LT A N D F R E SH LY G ROU N D B L AC K PE PPE R . 4 T SP OL I V E OI L . 1 0 0 G BU T T E R

. 1 L E MON , J U IC E ON LY . 2 T B ROU G H LY C HOPPE D F L AT L E A F PA R SL EY

The name of thi s f i sh i s attr ibuted to the Engli sh f i shing Por t of Dover, which landed the most sole in the countr y in the 19th centur y. Dover Sole i s renow ned for

it s versati l ity but the superb taste of thi s f i sh can truly be appreciated when it i s g r i l led and accompanied w ith new potatoes or a l ight salad.

PROPOSED BY BEN GREENWO OD: Preheat the g r i l l to high. Rub the Dover sole w ith the olive oi l and season w ith salt and pepper. Place the sole onto a tray big

enough to hold al l four f i sh. Place the f i sh under the g r i l l and cook for 4-5 minutes or unti l the f i sh star ts to brow n and i s cooked through on thi s s ide . Turn the sole

over, then place the pan back under the g r i l l for 3-4 minutes , or unti l thi s the f i sh i s completely cooked through and golden brow n. Meanwhile heat a large f r y ing

pan unti l hot . Place the butter into the pan and cook unti l the butter star ts to turn a lovely nut brow n colour, be ing care f ul not to burn it , add the lemon juice then

remove f rom the heat and st ir in the parsley. Pour thi s butter al l over the f i sh and adjust seasoning to taste . Ser ve w ith steamed new potatoes or a l ight salad.

D OVERS PIMMS

SE RV E 1 P ORT ION . 1 J U G / PI T C H E R A N D G L AS SE S . 1 B OT T L E PI M M S . L E MONA DE / G I NG E R A L E . 7 5 0 G ST R AW B E R R I E S . 1 - 2 A PPL E S

. 1 - 2 OR A NG E S . 1 L E MON . 1 C U C UM B E R . SEV E R A L SPR IG S OF M I N T

First produced in 1823 by James Pimm as an aid to digest ion, Pimms i s now renow ned as the quintessential Engli sh summer dr ink.

PROPOSED BY BEN GREENWO OD: Chop the apples , oranges and lemon into quar ters , the strawberr ies and cucumber into cubes and throw it al l in the jug. Pour into the jug two cups of Pimms, making sure that al l the f ruit i s covered. Then add four cups of lemonade or g inger ale . Gather your mint spr igs and smack the leaves

between your palms; thi s releases the smel l and f lavour. Be care f ul not to crush the mint up to much as thi s w il l leave bits in the dr ink. Add to the jug, ser ve and enjoy.

D OVERS SC ONES WITH CLOT TED

CREAM AND JAM

SE RV E A F EW S C ON E S . 2 2 5 G SE L F R A I SI NG F LOU R

. 5 0 G C OL D BU T T E R , C U T I N T O PI E C E S . PI NC H OF S A LT

. 1 2 0 M L M I L K . 2 5 G C AST E R SU G A R . 5 0 G SU LTA NAS . BU T T E R ,

C LOT T E D C R E A M A N D JA M T O SE RV E

Scones w ith clotted cream and jam are a simple and delic ious treat , whether ser ved on their ow n or as par t of an

af ternoon tea w ith a range of delic ious f ine teas or champag ne and delec table

f inger sandw iches and pastr ies .

PROPOSED BY BEN GREENWO OD: Measure out the f lour and salt in a mixing bowl . Add the butter. Rub

together w ith your f inger t ips unti l the mixture looks l ike breadcrumbs. St ir in the sugar and sultanas ( i f using) . Preheat oven to 220° C / gas mark 7.

Grease a baking tray. Add the milk to the mixture and st ir ever y thing

together. Knead the mixture together w ith your hands unti l you have formed a st i f f dough. Gently rol l out the dough

unti l it i s 2 cm thick. Cut out shapes w ith bi scuit cutters dipped in f lour.

Put the scones on a baking tray, brush them w ith milk and cook them for 12-15 minutes . Then leave them on a cooling

rack for 5 minutes . Once cooled, cut scones in half and ser ve w ith butter,

c lotted cream and jam.

BEN GREENWOOD

26 27

PORTL ANDS SCALLOPS WITH

SE RV E 4 P ORT ION S . 2 5 0 G F RO Z E N PE AS . BU T T E R . C H IC K E N ST O C K , F R E SH , C U B E OR C ONC E N T R AT E ,

M A DE U P T O 1 0 0 M L . A SM A L L BU NC H OF M I N T, ROU G H LY

C HOPPE D . 1 2 P ORT L A N D S C A L LOP S . 1 / 2 T SP G ROU N D C UM I N . SU N -

F LOW E R OI L . W I N T E R S A L A D L E AV E S , T O SE RV E . BA L S A M IC

V I N E G A R

Scal lops are so delic ious they don‘t need much to make them g reat . The sof t f leshy texture and delicately mild sweet

f lavor of scal lops are enjoyed by even those who are not par ticularly fond of

f i sh or other shel l f i sh.

PROPOSED BY IAN MC QUADE: Put the peas , 25 g butter and stock in a pan and season wel l . Simmer for about 3-4 minutes (you want the peas to stay

br ight g reen) then put in a food proces-sor or blender w ith the mint and whizz

to a purée. Put back in the pan and keep warm. Season the scal lops w ith a l it t le

cumin and salt . Heat a non-st ick f r y ing pan to ver y hot w ith a l it t le oi l and but-ter. Sear the scal lops for about 1 minute each side (you want a nice carameliz ed

colour on them). Ser ve 3 scal lops per person on a bed of the pea purée w ith a

few leaves dressed w ith bal samic.

PORTL ANDS JUGGED STEAK

SE RV E 4 P ORT ION S . 6 7 5 G ST EW I NG ST E A K , I N 2 1 / 2 C M C U B E S . 2 5 G PL A I N F LOU R . 1 M E DI UM ON ION , SL IC E D . 4 C LOV E S

. 1 5 0 M L P ORT . 4 5 0 M L B E E F ST O C K , T O C OV E R . 2 2 5 G S AU S AG E M E AT . 5 0 G F R E SH B R E A D C RUM B S . 2 T B F R E SH PA R SL EY, C HOPPE D

. 1 T B R E D C U R R A N T J E L LY

PROPOSED BY IAN MC QUADE: Pre-heat oven to 170° C / 325° F / gas mark 3. Toss the meat in the f lour, shaking of f excess . Put into an oven-proof casserole di sh. Add the onion and cloves ; pour in the por t and just enough stock to cover the meat. Cover and bake for 3 hours , unti l the meat i s tender. Meanwhile , mix together the sausagemeat, breadcrumbs and parsley, form the mixture into 8 bal l s . 40 minutes

be fore the end of the cooking t ime, st ir the redcurrant jel ly into the casserole . Add the forcemeat bal l s and cook, uncovered, unti l the forcemeat bal l s are cooked and

sl ightly brow n. Skim of f any excess fat and ser ve hot .

PORTL ANDS APPLE CAKE

SE RV E 1 C A K E . 2 2 5 G BU T T E R ( S OF T E N E D PLU S E XT R A F OR G R E ASI NG ) . 4 5 0 G G R A N N Y SM I T H A PPL E S ( F I N E LY G R AT E D ) . 1 L E MON ( Z E ST A N D J U IC E ) . 2 2 5 G C AST E R SU G A R ( PLU S E XT R A F OR DR E D G I NG )

. 3 L A RG E E G G S . 2 2 5 G SE L F- R A I SI NG F LOU R . 2 T SP BA K I NG P OW DE R . 2 5 G G ROU N D A L MON D S . 1 1 / 2 T B S OF T L IG H T B ROW N SU G A R

PROPOSED BY IAN MC QUADE: Preheat the oven to 180° C / 355° F. Grease a deep

25cm spr ing form cake pan and l ine the bottom w ith baking paper. Peel , core and cut the apples into 1 cm pieces , and toss w ith the lemon juice . Using an elec tr ic

hand whisk or stand in mixer, cream together the butter, caster sugar and lemon z est in a bowl unti l pale and f luf f y. Beat in the eg gs , 1 at a t ime, adding a l it t le

f lour w ith each addit ion to keep the mixture smooth. Sif t the remaining f lour and the baking powder into the bowl and fold in w ith the g round almonds. Drain the apple pieces wel l , then st ir into the mixture. Spoon into the prepared cake pan,

l ightly level the top and spr inkle w ith the brow n sugar. Bake in the oven for 1 hour or unti l wel l -r i sen, brow n and a skewer inser ted into the centre of the cake comes out clean. If the cake star ts to look a l it t le too brow n, cover w ith a sheet of baking paper af ter about 45 minutes . Leave to cool in the t in for 10 minutes . Remove the

cake f rom the t in and place on a ser v ing plate . Dredge heav i ly w ith the extra caster sugar. Cut the cake into generous wedges and ser ve warm w ith a spoonf ul of clotted

cream.

IAN MCQUADE

PEA & MINT PUREE

2928

C ORKS L AMB STEW

SE RV E 4 - 6 P ORT ION S . 1 - 1 1 / 2 KG N E C K OR SHOU L DE R L A M B . PA R SL EY, T H YM E A N D BAY L E A F B OU QU ET S (T I E D T O G ET H E R W I T H T W I N E ) . 3 L A R-G E ON ION S , F I N E LY C HOPPE D . S A LT A N D F R E SH LY G ROU N D B L AC K PE P-

PE R . 3 - 4 C A R ROT S , C HOPPE D I N T O B I T E - SI Z E D PI E C E S . 1 L E E K , C HOPPE D I N T O B I T E - SI Z E D PI E C E S . 1 SM A L L T U R N I P, C HOPPE D I N T O B I T E - SI Z E D

PI E C E S . S OM E SM A L L N EW P OTAT OE S , PE E L E D A N D QUA RT E R E D, OR L A R-G E P OTAT OE S , PE E L E D A N D C HOPPE D . 7 5 - 1 0 0 G C A B BAG E , SH R E DDE D

F I N E LY C HOPPE D PA R SL EY A N D DASH OF WORC E ST E R S AU C E

One of Ireland’s oldest di shes , Ir i sh stew i s a tasty one pot dinner that al l the family w il l enjoy.

PROPOSED BY MICHAEL MC CARTHY: Remove the meat f rom the bone, tr im of f al l the fat and cut into cubes . Keep the bones , place the meat in a pot , cover w ith cold salted water. Br ing to the boi l , drain and r inse the lamb. In a f resh pot put

the meat, bones , bouquet of herbs , onions, seasoning, carrots , leeks and turnip and cover w ith water. Simmer gently for one hour. Skim of f the foam as it r i ses , thi s i s ver y impor tant for the f inal f lavour and appearance of the stew. Add the potatoes

and continue cooking for 25 minutes . For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet of herbs .

St ir in the chopped parsley.

C ORKS HOT WHISKEY

SE RV E 1 P ORT ION . SL IC E D L E MON . 3 - 4 C LOV E S . 1 T SP DE M E R A R A SU G A R OR HON EY . 6 0 M L I R I SH W H I SK EY

This i s a favour ite Ir i sh dr ink for cold w inter days and it ’s al so know n local ly as a remedy for colds and f lus . It ’s best made w ith Cork’s native whiskey, Jameson.

PROPOSED BY MICHAEL MC CARTHY: Cut a lemon wheel in half and stud the white pith between the f lesh and the peel w ith 3 or 4 cloves . Rinse out a mug or

hot-whiskey g lass w ith boi l ing water to warm it . Thi s i s as essential a step w ith hot dr inks as chi l l ing the g lass i s w ith cold ones . Add 1 tsp demerara sugar or honey

and 30 ml boi l ing water. St ir unti l sugar or honey has di ssolved. Add the Ir i sh whiskey, the lemon sl ice , and another 30 ml boi l ing water.

C ORKS BROWN BREAD

SE RV E 2 x 4 5 0 G LOAV E S . 3 5 0 G W HOL E M E A L F LOU R . 1 0 0 G PL A I N F LOU R . 2 T SP B R E A D S ODA . 1 PN

S A LT . 5 0 G P OR R I D G E OAT S . 1 M E DI UM E G G . 2 T SP OL I V E OI L

. 5 0 0 M L BU T T E R M I L K

A tradit ional Ir i sh brow n bread, a staple at the Ir i sh table . You can

modernise it by adding nuts , wheat-germ and even honey i f you w ish, but it ’s al so a fabulous bread eaten plain w ith a knob of Ir i sh butter and some

home-made f ruit jam.

PROPOSED BY MICHAEL MC CARTHY: Pre-heat the oven to 170° C / 325° F /gas mark 3. Grease two loaf t ins w ith

oi l . Put the wholemeal f lour into a large bowl . Si f t the plain f lour, bread soda and salt together in another bowl and add to the wholemeal f lour. Add the porr idge oats . Beat the eg g, ol ive oi l

and buttermilk in a jug and add to the f lour mixture. Mix wel l unti l it comes

together and there are no dr y par ts le f t in the mixture. Pour into the t ins ,

shaking them to level the mixture.Bake for 40-50 minutes or unti l the

bread sounds hol low when you knock it on the bottom. Take it out of the oven,

leave it in the bread t in for ten minutes to cool , remove it f rom the t in and let it

cool completely on a baking rack.

3130

NORT H SE A

NORT H AT L A N T IC O C E A N

LE HAVRE

SAINT MALO

LA ROCHELLE

BORDEAUX

NANTES

CHERBOURG

FR ANCE

T H E WOR L D‘S G R E AT C U L I NA RY T R A DI T ION S R E ST ON F R E NC H C U I SI N E . G ET A TAST E OF OU R F R E NC H HOM E M A DE SPE C IA LT I E S .

A T A S T E O F E U R O P E

3332

LE HAVRES DUCK FILLET S

SE RV E 4 P ORT ION S . 1 2 DU C K A IG U I L L ET T E S ( OR 4 0 0 G DU C K F I L L ET C U T I N T O BA N D S ) . 2 0 C L C R E A M . 2 T B F R E SH G R E E N PE PPE R

. 1 KG P OTAT OE S . 1 5 G T RU F F L E . 2 5 0 G M U SH RO OM S . SHA L LOT S . BU T T E R . S A LT . PE PPE R

PROPOSED BY VALÉRIE C ONAN: Quickly f r y the duck f i l le ts in a pan. Add 2 tab-le spoons of g reen pepper and cream. Add salt . Fr y the shal lots in a f r y ing pan w ith

mushrooms. In the meantime, boi l the potatoes and mash them. Add butter and g rated truf f le .  Le f t-over puree and mushrooms using a cookie cutter and present

w ith duck breast and g reen pepper cream. Bon appétit !

LE HAVRES SCALLOPS WITH GREEN & WHITE

TAGLIATELLE

SE RV E 6 P ORT ION S . 1 8 S C A L LOP S W I T H C OR A L ( E XT R A- L A RG E SI Z E ) . 5 0 0 G S C A L LOP S ( M E DI UM SI Z E )

. 1 0 C L T H IC K F R E SH C R E A M . 5 C L W H I T E W I N E . 2 Z U C C H I N I

. 5 0 0 G F R E SH TAG L IAT E L L E . 4 SHA L LOT S . BU T T E R , S A LT

A N D PE PPE R

The Normandy offers a grand and rich variety of seafood and so does Le Havre. Amongst

others, scallops are very popular and served in many coastal restaurants during winter as

scallop fishing is only allowed in the months of October to May. Almost all of France’s scallops

are fished in the Normandy, the number one region in France for scallop fishing.

PROPOSED BY VALÉRIE C ONAN: In a frying pan, brown the 2 shallots in butter.

Quickly fry the scallops in the hot melted butter, turn them over after 1 minute. Do the same operation with the medium scallops but less than 1 minute per side. Add cream, then

white wine. Peel the zucchini with a vegetable peeler knife in order to get green tagliatelle.

Brown 2 shallots in a frying pan and add zucchini tagliatelle. Brown them. Cook the

fresh white tagliatelle in boiling salted water. Display these 3 preparations in a nice plate,

coat with the cream and white wine sauce and enjoy! Valérie’s tip : cook the scallops, zucchini

and tagliatelle simultaneously.

VALÉRIE CONAN

34 35

CHERB OURGS PANNA C OT TA

SE RV E 4 P ORT ION S . 3 A PPL E S . 3 6 0 G C AST E R SU G A R . 1 5 C L

SI NG L E C R E A M . 5 C L C A LVA D O S . 1 L SI NG L E C R E A M . 4 G E L AT I N E

L E AV E S . 1 VA N I L L A P OD

In earlier t imes , when sugar was an expensive impor ted commodity, thi s desser t was eaten plain or sweetened w ith f ruits or haz elnuts . Nowadays, sugar i s the main ing redient next to

cream. Cherbourg has it s ow n delic ious version w ith apples g iv ing the rather

heavy desser t it s f ruity and indiv idual note .

PROPOSED BY GUILL AUME HAMEL: Melt the sugar in a pan unti l it obtains a fair caramel . Stop the cooking by ad-

ding peeled apples and cut in four par ts . Cook slowly by st ir r ing t ime to t ime. The cooking can be made in oven at

160° C. Melt sugar to make the caramel and add the single cream. St ir unti l the resumption of the boi l ing and leave to

cool dow n completely. Add the calvados. In a pan, pour the single cream, sugar and vanil la pod and br ing to the boi l . Meanwhile , soak the 4 gelatin leaves in cold water unti l they sof ten. Br ing

the cream to the boi l then remove f rom the heat and add gelatin leaves wel l

pressed. Share out apples in each g lass and pour the cream into it . Leave to cool dow n and transfer to the f r idge

to set at least for 3-4 hours . Warm up caramel be fore topping each g lass .

CHERB OURGS HOT CIDER

SE RV E 1 P ORT ION . 1 S C RUM PY B OT T L E ( A PPL E C I DE R ) . 1 S AC H ET VA N I L L A SU G A R . 1 T B C A LVA D O S

PROPOSED BY GUILL AUME HAMEL: Put the mixture in

a saucepan and cook over low heat for 10 minutes .

GUILLAUME HAMEL

LAURENCE PAITEL

36 37

NANTES SALMON WITH WHITE BU T TER SAUCE

AND ROASTED POTATOES

SE RV E 4 P ORT ION S . 4 SK I N L E S S S A L MON F I L ET S ( 1 7 0 G E AC H ) . 7 5 0 G N EW C HA R LOT T E P OTAT OE S ( C U T I N F OU R OR MOR E )

. 2 0 0 G C H I SE L E D SHA L LOT S . 1 G L AS S DRY W H I T E W I N E ( M U S C A DET) . 2 0 0 G HA L F S A LT E D BU T T E R . ( G U É R A N DE S ) F L E U R DE SE L

PROPOSED BY LAURENCE PAITEL: Put the 3 chiseled shallots and the wine in a saucepan. Let both reduce gently without burning the shallots (it can take up to 15 minutes). With a whip,

incorporate the cold butter in small pieces in reducing the heat. Do not stop turning the sauce till the end of butter. The sauce must turn in emulsion. To serve, you can choose to keep the shallots

in the sauce or to take them off with a pointed strainer. In 50 g of butter, put the charlotte potatoes cut in 4 in a large frying pan. Let them roast for 30 minutes with a slice of salt and pepper.

Heat grill to high. Put the salmon skinned-side down for 10 minutes (salt and pepper). Serve the salmon with the potatoes in a nice plate and the hot sauce in a sauceboat. Bon Appetit!

NANTES CAKE

SE RV E 8 P ORT ION S . 2 0 0 G R SU G A R . 1 5 G R VA N I L L A E XT R AC T ( OP T IONA L ) . 1 5 0 G R HA L F- S A LT E D BU T T E R . 1 9 0 G R

G ROU N D A L MON D S . 6 0 G R F LOU R . 3 E G G S . A B OU T 1 0 C L B ROW N RUM ( OR L E S S F OR C H I L DR E N )

. 5 0 G R IC I NG SU G A R

The ‚ gâteau nantai s‘ i s a t y pical cake f rom the beg inning of the 20th

centur y. It ‘s a tast y mixture of sugar, almond s, butter and Anti l les r um

f rom the French Car ibbean i s land s; a mellow desser t w ith exotic f lavors . The ‚gâteau nantai s ‘ i s an authentic

cake created by Le fev re Uti le , the famous Nantes cake fac tor y. To be

noticed: Le fev re Uti le al so created the ‚Petit-Beurre ‘ in 1886.

PROPOSED BY LAURENCE PAITEL: Whisk the soft butter with the sugar energeti-cally. Add the almonds, and then add the eggs

one by one. Mix till the sugar has softened. Add the sifted flour, without mixing it too much, and 3 cl of rum. Butter the cake tin generously, pour in the mixture and let the cake bake at 170-180° C for 40-45 minutes.

Turn out the cake from the tin, leaving it upside-down, and immediately pour gently 3

cl of rum on to it. When the cake is cold, blend about 4 cl of rum with the icing sugar (in order

to obtain a fluid consistency) and cover the cake with it using a spatula to obtain a white

cover. Bon Appetit!

38 39

SAINT MALOS PLUM EGG CUSTARD

SE RV E 8 P ORT ION S . 1 L M I L K ( F U L L FAT M I L K ) . 4 E G G S

. 1 7 0 G IC I NG SU G A R . 4 2 5 G SU G A R . 2 T SP VA N I L L A E XT R AC T . 2 5 0 G PI T T E D PRU N E S . 1 T SP BU T T E R

. 2 T SP RUM

Flan or so cal led eg g custard i s an open pastr y or sponge case containing a sweet or savour y f i l l ing. A ty pical f lan of thi s

sor t i s round, w ith shor tcrust pastr y. Br it tany i s found at practical ly ever y

pastr y shop and farmers‘ market in Br it tany, but thi s rec ipe for the “prune

f lan” i s the best you‘re ever l ikely to taste .

PROPOSED BY ELISABETH GOUZIEN: Preheat oven to 375° F / 190° C. Pour the milk in a small saucepan and heat to boi l w ith a teaspoon of butter. In a

mixing bowl , beat the sugar, 4 eg gs and vanil la and rum rapidly w ith a fork for 3 minutes . Add the f lour w ithout making lumps. St ir. Pour the boi l ing

milk into the sugar eg g mixture and mix unti l you have a l iquid paste . Butter a 9” di sh. Wash the prunes and place them on the bottom of the di sh. Pour the paste over the prune. Cook in a

preheated oven for 45 minutes . Broi l for last 3 minutes unti l top i s golden. Ser ve

warm or cold. Bon appétit !

ELISABETH GOUZIEN

SAINT MALOS CRÊPES SUZET TE

SE RV E 1 0 C R E PE S . 1 / 2 L F U L L FAT M I L K . 3 E G G S . S A LT . 2 5 0 G F LOU R . 1 T B OI L . 1 T B G R A N D M A R N I E R

A ty pical rec ipe f rom Br it tany for Breakfast or deser t . 

PROPOSED BY ELISABETH GOUZIEN: Put f lour and salt in a bowl . Add the eg gs and the oi l mix w ith an elec tr ic whisk. Add the milk l it t le by l it t le , mixing at the same t ime. Add the Grand – Marnier. Leave the batter to rest for 2 hours . Make your crepes in a non-st icky f r y ing pan, transfer them to a plate and cover w ith

cl ing f i lm. On each crepe spread a teaspoon of salted butter caramel or ic ing sugar w ith a dash of lemon or orange jam for Engli sh sty le . Enjoy w ith a g lass of c ider.

Yer Mat (Cheers) !

40

L A RO CHELLES C O GNAC TONIC

SE RV E 1 P ORT ION . C O G NAC . T ON IC WAT E R . L E MON , T H I N LY SL IC E D

The fac t i s that Cog nac has so much character and f lavor that it holds it s ow n no matter what you add to it . In order to be cal led Cog nac, thi s brandy must be made in a delimited area of France surrounding the Charente River, and the g rapes used

to make Cog nac must be g row n there , too.

PROPOSED BY MARIE GUEGAN: Mix 2-3 par ts tonic water w ith 1 par t Cog nac. Ser ve over ice in a snif ter w ith a s l ice of lemon.

L A RO CHELLES OYSTERS WITH CHAMPAGNE SABAYON

SE RV E 1 P ORT ION . 6 OYST E R S . 3 E G G S YOL K S . 1 0 C L C HA M PAG N E . 1 T B D OU B L E C R E A M . PE PPE R

PROPOSED BY MARIE GUEGAN: Open the oysters and set the f lesh aside. Fi lter the l iquid to remove any f rag ments . Br ing the oyster water to the boi l and poach the oysters for 30 seconds. Drain them, retaining the poaching water to

the boi l again, add the Champag ne, some pepper, and continue to heat the l iquid at a gentle boi l about 3 minutes , remove the pan f rom the heat . In a mixing bowl , beat the eg gs yolks unti l pale and f luf f y, then pour them ver y s lowly into the champag ne

mix, whisking al l the t ime. Put the pan back on a ver y gentle heat , st i l l whisking l ike mad. Cook for 3 minutes , or unti l the mixture thickens, then take it of f the

heat and whisk in the double cream. Spoon the sabayon into each oyster shel l and brow n them under a real ly hot g r i l l for about 2 minutes unti l they brow n. Ser ve

w ith Chardonnay.

MARIE GUEGAN

41

4342

B ORDEAUX S CHO C OL ATE CAKE

SE RV E 1 C A K E . 3 0 0 G G O OD QUA L I T Y PL A I N C HO C OL AT E           5 E G G S . 2 0 0 G C AST E R SU G A R . 4 T B C OR N F LOU R . 1 2 5 G BU T T E R

„Best chocolate cake in the world” (according to Laurence’s kids)

PROPOSED BY L AURENCE B OUCHARDIE: Split the chocolate into small squares , cut the butter into small pieces and put the 2 ing redients in a bowl . Heat in the

microwave for 1 to 2 minutes to melt both ing redients . St ir wel l unti l the prepara-t ion i s smooth and l iquid. Preheat oven to 175° C. In a separate bowl , beat the eg g whites and a pinch of salt using an elec tr ic mixer unti l sof t peaks form. In another

separate bowl , beat the eg g yolks and the sugar unti l the colour becomes l ighter. Add the cornf lower, and st ir wel l . Then, add the melted chocolate and butter, and

mix. Then, ver y delicately mix the eg g whites into the eg g yolks and chocolate mixture.  Pour into a wel l -g reased pan and bake at 175° C for 20 minutes . Check the

baking w ith a knife , the centre of the cake should remain sof t and should NOT be over baked. Mould the cake… and enjoy!

B ORDEAUX S HOMEMADE

SALTED BU T TER CAR AMEL

SE RV E SEV E R A L P ORT ION S . 2 5 0 G W H I T E P OW DE R SU G A R

  . 1 2 5 G S A LT E D BU T T E R  . 2 5 C L C R E A M

Ver y easy to cook, and soooo tasty, thi s salted butter caramel i s a per fec t and delic ious topping on ice creams,

plain yog ur t , waff les , pancakes or French “crêpes”…

PROPOSED BY L AURENCE B OUCHARDIE:

Place the butter in a saucepan, cook over medium heat unti l it i s l iquid.

Once the butter i s l iquid, add the sugar and cook over medium heat , st ir r ing

constantly unti l mixture comes to a boi l , and unti l the colour changes to become sl ightly brow n. Then add the cream in the boi l ing mixture, and cook over low

heat , st ir r ing al l the t ime unti l the mix-ture becomes l iquid and smooth again. Remove f rom heat , and pour in a jar.

Let it cool a l it t le bit , and enjoy! Store the salted butter caramel in the f r idge, and i f you l ike it warm and l iquid, put

it a few seconds in the microwave be fore using it again. You should not keep it

more than a week as there i s cream in it (but there won’t be any le f t w ithin a

few days!) .

LAURENCE BOUCHARDIE

44 45

NORT H SE A

NORT H AT L A N T IC O C E A N

SANTANDER

VIGO

SPAIN

SPA N I SH C U I SI N E I S E N R IC H E D B Y H I ST OR IC A L , T R A DI T IONA L A N D R E G IONA L M ET HOD S OF C O OK I NG . SE E HOW I T WOR K S .

A T A S T E O F E U R O P E

SANTANDERS FISH STEW

SE RV E 4 P ORT ION S . 1 KG P OTAT OE S . 5 0 0 G T U NA ( B ON I T O ) . 2 ON ION S . 2 G R E E N B E L L PE PPE R S . 1 T OM AT OE S R I PE

. 2 G A R L IC C LOV E S . 1 / 2 DR I E D R E D C H I L I PE PPE R , SE E D S R E MOV E D, C RU SH E D . 2 C HOR IC E RO PE PPE R . PA R SL EY . OL I V E OI L . S A LT

PROPOSED BY SOPHIE L ANOS: Cook f inel ly chopped onions, g reen peppers and garlic unti l onion i s translucent . Then add potatoes ( the tradit ional way i s as fol -lows: You roughly star t cutt ing a piece of potato but the last par t you don‘t cut it , you tear the potato, thi s i s said to release more of the potato starch and make it a

thicker more rust ic stew, so al l the potato pieces should be ir reg ular) . Keep cooking for a couple of minutes . Af ter that , add the chor icero peppers f lesh (al so cal led ñoras , these are dr ied peppers) . You have to boi l water, pour it over the peppers

and let them soak for a few minutes unti l the f lesh reconstitutes and you can scrape it w ith the back of a knife or spoon. If you don’t have them a f resh red pepper w il l do. Al so add the pealed tomato chopped, the chi l i pepper and parsley. Then i f you

want, you can add a l it t le bit of white w ine, and then add water just to cover ever y thing, cook it unti l the potatoes are fork tender. Af ter that you cube the

bonito, salt and pepper it and add it to the stew along w ith. Cover it w ith the l id and remove f rom heat , le t it set for 5 minutes , adjust salt as needed and ser ve.

SOPHIE LANOS

46 47

SANTANDERS CANTABRIAN

STEW

SE RV E 4 P ORT ION S . 1 / 2 KG W H I T E K I DN EY B E A N S ( S OA K E D I N

WAT E R F OR AT L E AST 1 2 HOU R S ) . 2 0 0 G P OR K R I B . 2 0 0 G W H I T E BAC ON L A R D . 1 5 0 G C HOR I ZO

C U R E D S AU S AG E . 1 W H I T E V E I N E S C A B BAG E ( B E R Z A )

. 1 P OR K TA I L . 1 P OR K E A R . 1 MORC I L L A DE A R RO Z ( B L AC K P U DDI NG ST U F F E D W I T H R IC E )

When stay ing in Cantabr ia, the local cui sine i s one of the highlights and

should be tasted in the var ious restau-rants in the reg ion. The most popular di sh of Cantabr ia i s the Cocido Mon-

tañes , al so know n as Mountain Stew or Highlander Stew. The l it t le v i l lages in

the mountains are an excel lent place to tr y thi s tradit ional stew which has it s or ig in in the 17 th centur y. As it i s a

rather heavy di sh, it ’s commonly ser ved in w inter. You should de f initely tr y one of the Cantabr ia’s w ines w ith your di sh.

PROPOSED BY SOPHIE L ANOS:

Put the kidney beans, bacon lard pork ear pork tai l pork r ib and chor iz o into

a pot cover w ith cold water and simmer on a gentle heat . Chop the cabbage ver y f ine and add it to the cocido af ter about an hour of cooking. Add salt , and then add the potatoes . Af ter about 20 minu-tes add the morci l la . When the kidney

beans and potato are done, take the cocido of f the heat and leave it to rest

for a few minutes be fore ser v ing.

48 49

VIGOS FL AMING LIQUOR

SE RV E 8 P ORT ION S . 1 L ORU JO ( I TA L IA N G R A PPA I F NOT

AVA I L A B L E ) . 1 7 0 G G R A N U L AT E D SU G A R . R I N D OF ON E L E MON

C U T I N T O ST R I P S . 6 0 G W HOL E C OF F E E B E A N S

There are many my ths and myster ies surrounding the r itual of making

queimada, the “f ire dr ink” of Galic ia, which i s thought to have or ig inated in

ancient t imes when the Celts set t led in the reg ion of Galic ia. Although thi s

dr ink i s made w ith orujo, a strong l iqueur similar to g rappa, much of the

alcohol i s burned of f in the f lames.

PROPOSED BY D OLORES ROIS: For the preparation of thi s dr ink, you w il l need a large f ireproof clay pot or bowl , sealed or g laz ed on the inter ior

and a ver y long-handled wooden spoon to st ir the queimada. Place the clay pot or bowl on a f ireproof table atop a cold

BBQ g r i l l . Be sure to have a large l id handy to put out the f lames. Pour ap-

proximately 4 Tb orujo and 1 Tb sugar into a small g lass and st ir to di ssolve

sugar. Then, set aside. Pour the rest of the orujo and remaining sugar into the clay bowl and st ir. Add the lemon peel and cof fee beans and st ir again. Pour the orujo and sugar mixture f rom the g lass into a ladle and l ight it on f ire . Care f ul ly move the ladle ver y close to the clay pot unti l the orujo mixture in

the pot catches f ire . St ir f requently unti l the f lames turn blue. S l ide the l id over

the pot to put out the f lames. Ser ve hot .

VIGOS TURB OT IN WHITE WINE

SE RV E 4 P ORT ION S . 1 1 / 2 KG T U R B OT ( C U T I N P ORT ION S ) . HA L F ON ION . 2 G A R L IC C LOV E S . 1 5 0 G M U SH RO OM S . 1 0 0 G C L A M S

. 2 T B F LOU R . 1 L F I SH ST O C K ( H E AT E D ) . 1 / 2 L A L BA R I ÑO W H I T E W I N E . W H I T E G R A PE S . S A LT . OI L

The por t of Vigo i s especial ly renow ned for the good and f resh quality of local shel l f i sh and f i sh. Vigo’s f i sh market supplies the most impor tant Spanish markets .

PROPOSED BY D OLORES ROIS: Heat the oi l w ith the f inely chopped onion and garlic . Add the praw ns, the clams and the s l iced mushrooms and spr inkle w ith the f lour to absorb the oi l and to thicken the sauce. Next add the w ine and when most of it has evaporated, add the turbot and the f i sh stock. Place the di sh in the oven

(190 °C) for 10 minutes . If desired it can be ser ved w ith steamed potatoes and garni shed w ith white g rapes .

VIGOS C ORN PIES WITH C O CKLE

SE RV E 6 P ORT ION S . 3 KG C O C K L E S . 7 5 0 G C OR N F LOU R . 2 5 0 G RY E F LOU R . 8 0 G C OM PR E S SE D F R E SH Y E AST . 3 ON ION S . 2 G A R L IC C LOV E S

. 2 T B S W E ET PA PR I KA . 1 T B C HOPPE D PA R SL EY . OL I V E OI L . S A LT

Galic ian cui sine i s wel l know n for their ‘empanadas’ , ty pical f i l led pies w ith pork loin, tuna or as succulent ing redients as cod w ith rai sins , par tr idge or cockle .

PROPOSED BY D OLORES ROIS: Make a pi le w ith the corn f lour and in the centre make a hole . Dissolve yeast in 50 cl of warm water. Add it , l it t le by l it t le , and work w ith your hands. Join the r ye f lour (minus a handf ul) and knead again. St ir f r y the

onions – roughly chopped – parsley, and the garlic cloves , f inely chopped, cook in a ski l le t over low heat , st ir r ing occasional ly, unti l onions are ver y tender. Season,

add the sweet papr ika, st ir f r y for 2 minutes and set aside. Wash the cockles , leav ing them 1 or 2 hours in cold water and salt . Open them by steam in a covered pot and then remove them f rom the shel l s . Grease a pie tray, spr inkle w ith a l it t le r ye f lour and cover w ith a sheet of dough made as thin as possible and stretched

w ith a rol l ing pin. Add the sauce, cockles and cover w ith another layer of ver y thin dough. Brush w ith oi l , spr inkle w ith r ye f lour and cook in the oven, preheated

to 150° C for one hour.

DOLORES ROIS

50 51

NORT H SE A

NORT H AT L A N T IC O C E A N

LISBON

PORTUGAL

YOU C A N TAST E T H E SE A I N A L MO ST EV E RY DI SH YOU E AT I N P ORT U G A L - A N D E SPE C IA L LY I N L I SB ON .

A T A S T E O F E U R O P E

LISB ONS BR AS C OD FISH

SE RV E 4 P ORT ION S . 2 PAC K ET S P OTAT O C H I P S OR 1 KG F R E NC H F R I E S . 1 5 0 M L C HOPPE D PA R SL EY . OL I V E OI L . 1 5 0 G BAC A L HAU ( DR I E D S A LT C OD F I SH ) . 1 0 E G G S . G R E E N OL I V E S

. M I L K . S A LT A N D PE PPE R

PROPOSED BY MANUEL A PATRÍCIO: Be fore star t ing any Bacalhau rec ipe, you must f irst soak the bacalhau f rom 24–48 hours (depending on the siz e) , chang ing

the water constantly. Boi l the f i sh for about 20 minutes , then skin, bone and f lake. Cover the bottom of a w ide saucepan w ith olive oi l and saute the f inely s l iced onion unti l transparent , taking care that the onion does not go brow n. Add the f laked cod f i sh and st ir for a f ur ther one to two minutes . To thi s mixture add the thin potato chips which you can buy ready-made or prepare yoursel f . Add the chips a l it t le at a t ime, mixing wel l w ith the f i sh. Once you have mixed in the chips you should le t

the whole mixture rest unti l just be fore ser v ing because the f inal step should be completed no more than 15 minutes be fore it i s ser ved. Beat the eg gs w ith a drop

of milk and season w ith salt and pepper to taste and set aside. Just be fore ser v ing, return the saucepan to a low heat and st ir constantly to avoid the mixture st icking

to the bottom of the pan. Let the mixture heat through, then add the beaten eg g and continue st ir r ing. Let the eg gs cook but keep in mind that they must stay sof t and creamy. This i s a rapid operation. Pour the mixture into a deep ser v ing di sh and

cover w ith chopped parsley. Decorate w ith olives , ser ve and enjoy! Ser ve w ith a Por tug uese young red w ine.

52 53

LISB ONS BULHÃO PATO CL AMS

SE RV E 4 P ORT ION S . 1 2 5 M L DRY W H I T E W I N E . 6 0 M L E XT R A- V I RG I N

OL I V E OI L . 4 8 SM A L L HA R D -SH E L L E D C L A M S , SU C H AS L I T T L E

N E C K S ( L E S S T HA N 2 I NC H E S W I DE ) , S C RU B B E D W E L L . 2 L A RG E G A R L IC

C LOV E S , C OA R SE LY C HOPPE D . 1 2 5 M L C OA R SE LY C HOPPE D F R E SH C I L A N T RO ( A B OU T 1 L A RG E BU NC H )

. 1 / 4 T SP B L AC K PE PPE R . 1 L E MON . AC C OM PA N I M E N T: C RU ST Y

B R E A D

These clams in garlicky broth were named af ter Bulhão Pato, a 19th-

centur y Por tug uese poet . Although hi s verses have been largely forgotten, the di sh remains popular throughout Li sbon. Ser ve it as the f irst course of

an elegant meal or as the main course of a l ight lunch.

PROPOSED BY MANUEL A PATRÍCIO: Cover the bottom of a w ide saucepan

w ith olive oi l and saute the s l iced garlic for 2 minutes . Add clams, the w ine and

boi l , covered, for 3 minutes . Spr inkle c i lantro, and pepper over clams and boi l , covered, unti l c lams just open

w ide, 4 to 6 minutes . Discard any clams that remain unopened af ter 9 minutes . Gently st ir clams, spread f resh lemon

juice and then spoon into large shal low soup bowls along w ith broth. Ser ve w ith

a Por tug uese dr y white w ine.

MANUELA PATRÍCIO

05554

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A BBR E V IAT ION S :

M L = M I L L I L I T E R

C L = C E N T I L I T E R

G = G R A M

T B = TA BL E SP O ON

T SP = T E ASP O ON

L = L I T E R

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KG = K I L O G R A M ( 1 0 0 0 G R A M )

C M = C E N T I M ET E R

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