Archive for the ‘Spain’ Category

The beginning of summer heralds tuna from the Atlantic to make their way to the warmer spawning grounds of the Mediterranean.  As they swim along the western coastline of Southern Spain to cross through the Straits of Gibraltar they become ensnared in a maze of nets – the subsequent slaughter; Almadraba is an age old tradition practised in fishing villages from Conil to Tarifa since Phoenician times.

This method of catching tuna preserves the integrity of the animal’s meat which makes it as soft as butter to eat – hence why it is such a delicacy.

And if slicing this tuna and eating it sashimi style was not delicious enough, Chef Lede at El Capote, showcased 9 exquisite dishes to celebrate this glorious fish.

Atún de la Almadraba

The ideology behind a lot of the food served at these evenings is to challenge your culinary practices – anyone can cook a tuna steak – but can you think outside the box and create something different and innovative that is still a flavoursome tuna dish?

Once again Chef Lede pushed boundaries and broke culinary norms.  There was still an element of Asian influence in some of Chef Lede’s approaches; for example tuna sashimi sprayed with a mist of soya vinaigrette served with an intense spicy tomato relish.  Simple, clean but beautiful.  Or the decadent tuna tataki served with ajo blanco, kimchi and sushi sauce which I have to say was absolutely divine; my favourite dish.

The evening’s entertainment started with Chef Lede going round each table and assembling the first dish of Chicharrones de Atún (Tuna Scratchings) directly onto the centre of the table.  The tuna scratchings were delicious; salty, crispy and puffed in every bite, served with puffed corn crisps on a bed of fried breadcrumbs spiced with pimentón and olive oil caviar.  The creativity in this dish got everyone talking and buzzing with excitement as to what might be coming next.

The next dish was a subtle but savoury macaroon filled with smoked tuna and Manchego cheese.  At first bite the sweetness of the macaroon came through and some people were put off by this – however I found that the sweetness was very subtle and balanced the seasoning well.  I enjoyed this idea but would have liked it served warmer; I thought it could be an excellent dinner party starter – even though as delicate as macaroons are, one would be enough.

I had tried the following ‘tomatillo’ at Calentita where Chef Lede cooked at the Live Kitchen but there were some changes to the execution of this for the better.  Tomatillos de salmorejo con mojama, falsa tierra de migas y polvo de aceitunas (Salmorejo ‘tomatoes’ with salt cured tuna, served on a bed of breadcrumbs and black olive powder).  At Calentita the salmorejo was frozen almost slush-like and very cold; this time round the salmorejo was at room temperature and seductively oozed out of the tomato-shell and mingled with the mojama and the savoury breadcrumb and black olive rubble.  A delicious mouthful.

Tunafest Tuna TartareTuna and green apple tartare served on avocado and lime puree with scorched kimchi sauce was met with mixed reviews.  I personally would have liked the tuna to be minced further and the apple itself being less dominant in the dish – a quick grating of green apple might have achieved this.  I tend to like tartare dishes to have an almost vinegary tang to them and this was achieved mainly from the kimchi sauce rather than the apples themselves – perhaps the apples were not acidic enough?  Maybe some diced cornichons (which are normally served with steak tartare) might have given a more acidic note to the dish.  This however is purely a matter of opinion as the dish was well executed and the theatre of Chef Lede blow torching his way around El Capote was an added bonus.

Michelin starred peasant food at its best!

Callos de Atún followed and this really stumped everyone.  The magic behind this dish was in the fish sausage that was present in slices throughout the dish.  Not just adding flavour that you would normally associate with callos but texture.  The pescetarians as our table were very confused as to whether they would eat it or not and even started picking out the pieces of tuna sausage; however, once reassured that there was no meat in any of the dishes they dived back in, scraping the bowl and wanting more!


Ventresa de atún (tuna belly) served with ‘onion rings’ was another piece of theatre as there were two stocks.  The first being the
solid rings of stock placed on the dish, the other served hot in shot glasses where each guest needed to pour over the stock over their dish, melting the ‘onion rings’ and warming the slightly cooked dish.

Tuna belly also known as fatty tuna is the most succulent and flavoursome part of the fish and is seen as a delicacy in Japan.

Galete de atún guisado como un rabo de toro Andaluza surprised me with its rich and intense flavours.  I am assuming that the flesh at the tail end of the tuna was used for this dish and not necessarily that the dish was cooked as you would prepare oxtail; either pressure cooking or slow cooking for many hours.

The 9 tuna dishes presented to us were of a very high standard and each one delicious in its own right.  I felt that this year Chef Lede and Ian managed the serving of courses much better than they did at their previous tuna event and it is very impressive to think that in little old El Capote 320 plates were served over the course of the evening to an appreciative crowd.

Dessert will remain unmentioned as there was no tuna in it!

If there is anyone who would have liked to have attended a tuna inspired evening as above, let myself or El Capote know as there are only a few more weeks available of Atún de la Almadraba.

Tuna that cuts like butter!




The food at PURATAPA in Torreguadiaro, Spain is just incredible.

Considering that this gastro tapas bar has been here for a few years now I’m shocked that I only discovered it this weekend! The tapas are inventive, modern and classy. There is a touch of barcelona/el pais vasco about the menu. Even with the screaming child behind me when the food arrived it was as if I had been encapsulated by the Tuna Ceviche (the dish that won puratapa the best tuna dish of 2012) and cuddled by the Duck Margaret!

Mission: To try all the tapas on their menu before they change it for 2014!

A must try for anyone who is serious about food.

I can see I’m going to be visiting this place very often.

What possessed me to wake up at silly o’clock on a Saturday morning, I do not know. Not even young children wake their parents up as early as 5am (I presume).

Alarm bellowing at me indiscriminately of the hour of morning nor knowing how little sleep I’d actually had, I was cajoled out of bed with the promise of wine at the end of my day.

After picking up the gang, we made our way to the train station and boarded the 6:50am to Ronda, where we were heading to help celebrate “La Fiesta de la Vindimia” a grape harvesting festival.

We arrived at Bodega Morosanto, Ronda around 9am where the first part of the tour was to go grape picking. Armed with secateurs we busied ourselves by harvesting the Petit Verdot grapes.

Other groups of people gave it a go but I have to say, TeamGIB would have won gold as we harvested several full crates between us.

Between picking we sampled some of the grapes which were smaller than I imagined the grapes to be but nonetheless they were sweet and delicious as if they had done their best to soak up every last bit of Summer sunshine into their blue-black coats.

Since we’d been up since 5am with a snatch of coffee/breakfast before we left and it already being 11am we were starving.

The advert for the event promised a “desayuno campero”.  We were all really looking forward to a coffee with some spanish toast with olive oil & tomato or zurrapa.
But alas at this vineyard there was no toast, no coffee.  Instead several bottles of wine were opened and plates of Spanish charcuterie and chunky bread were placed abundantly along the table.  Looking at eachother as if to seek approval that we could be drinking the old vino before midday, Miguel, the vineyard owner stared at us and said;

“Cafe y tostada es para maricones – esto es un desayuno de campeones!”

And indeed it truly was a breakfast of champions!  Several glasses of wine later we made our way to continue the tour of the Bodega.

Our second stage in the wine making process was to select the best grapes from our crop and pull out any poor quality/unripened grapes.  After this the grapes are removed from their stalks and pressed to extract all of their sweet juice.  They are then put into vats to ferment.  And then put into barrels to age.  The final colour and flavour of the wine is largely dependent on how toasted the inside of the barrel is.  Different grape varieties are then combined to produce the final product.

The whole day was full of good food and wine, informative and an absolute pleasure to be part of but I have to admit, other than drinking lots of wine, grape-stomping was the highlight for me!

Not only was the day a great day but we then stocked up on several bottles of Morosanto’s Lucio (2010) 75cl bottles as well as their 150cl Magnum.

The train ride back was a clonkingly good one!