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Homemade tastes of the Camino?

Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
On my first Camino a Spanish pilgrim introduced me to patxaran - the Basque sloe and aniseed liqueur. Though it is very hard to find patxaran here in west Wales there are usually sloes ready for picking this time of year. So I have just made this year's batch. Should be ready by the time I finish last year's vintage. :cool: I was wondering if anyone else discovered anything in the food and drink line during their Caminos which they now make at home to bring back happy memories of time in Spain?


IMG_20221001_113750.jpg IMG_20221002_161816.jpg
 
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chinacat

Veteran Member
On my first Camino a Spanish pilgrim introduced me to patxaran - the Basque sloe and aniseed liqueur. Though it is very hard to find patxaran here in west Wales there are usually sloes ready for picking this time of year. So I have just made this year's batch. Should be ready by the time I finish last year's vintage. :cool: I was wondering if anyone else discovered anything in the food and drink line during their Caminos which they now make at home to bring back happy memories of time in Spain?


View attachment 134012 View attachment 134011


I hope those sloes have been touched by the frost! 😉

What did you use for the aniseed?

I make Caldo Verde, Basque cheesecake, Tarta de Santiago, various tapas including one of my favourites, half a fig with various cheeses, wrapped in serrano (cooked), an orzo dish with chorizo ‘base’, etc … but nothing as creative and colourful as your liqueur, @Bradypus !

Edit:
I just found this recipe:

 
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SeaHorse

Active Member
Time of past OR future Camino
Frances 2015 (SJPDP-Finisterre), planning Norte
I didn't know the name of sloe berries, always thought of them as wild plums, they are a kind of plums, but it's nice to know their actual name. Thank you!
As for the food, I learnt "ensalada mixta" from pilgrim's menu, I'm sure everybody knows it. Orange cut in round slices and cinnamon on it- good for breakfast. Developed the taste for olives, best if stuffed with anchovies.
 
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Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
I hope those sloes have been touched by the frost! 😉

What did you use for the aniseed?

There has been a little frost about. But I have some in the freezer just now too waiting to be made into sloe gin. I use star anise - six or seven pods to each bottle of spirit. Easier for me to find and use than the tiny grainy aniseed and with an acceptable flavour.

I think Damsons are the wild plums.
We make a jam with them.

Sloes are part of the plum family but very small and astringent. They are the fruit of the blackthorn bush which is often used for hedging fields. I have a friend who eats them raw but to me it is like chewing antiperspirant :) Damsons are larger and sweeter but also make a good liqueur.
 
Time of past OR future Camino
From Porto, Portugal, through Tui, Spain, in 2015.
Northern route in August/September 2017
Every now and then I get a hankering for tarta de Santiago. It takes me back.



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chinacat

Veteran Member
Every now and then I get a hankering for tarta de Santiago. It takes me back.



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Then make one! 😉


See here:


Another great thread from @Bradypus ☺️
Methinks he likes to eat … and drink!
 
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Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
He added bullaces to this ‘collection’ too …
He does love trees 😉
Bullace are very tasty but sadly very rare in my neck of the woods. Used to find them now and again when I lived in Suffolk. When I moved to Wales 20+ years ago I planted a lot of trees around my garden boundaries. Quite a few were cherry plums - myrobalan. Some produce very bland yellow fruit. The rest are bright red and very sweet. Some years there are none and in others there is a glut. The red ones make an excellent liqueur too. Especially if you infuse the fruit in plum brandy.
 
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chinacat

Veteran Member
We planted many trees too … including three Cornus Kousa.
They have fruits which look a bit like raspberries, but a lot firmer. One tree in particular fruits really well and I keep meaning to pick and preserve them. But the birds beat me to it every year! It’s a fairly large tree and there’s no way I could ‘protect’ the fruits from the birds. It’s easy enough to put white net curtains over blueberry bushes but I’d never use bird netting 🥺
One year I’ll get there first!
 

Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
PS
I’ve been informed that myrobalan are mirabelles.
Oh yum, my favourites!!!
Are your trees native ones?
I don't think so. They are native to southern Europe but they grow well in our fairly mild damp climate. I do see them occasionally in hedgerows or on roadside verges where they seem to have spread naturally.
 

lindam

Active Member
Time of past OR future Camino
Frances, VDLP, Invierno, Portuguese, Madrid, Ingles, Fisterra, Muxia, Catalan/Aragones/Loyola Norte
I was wondering if anyone else discovered anything in the food and drink line during their Caminos which they now make at home to bring back happy memories of time in Spain?
It was on my first Camino that I watched Joan happily dancing around the kitchen preparing his evening meal. The meal included Padron peppers prepared in the traditional way with olive oil and a sprinkling of salt. I had never before encountered Padron peppers. Following that experience, I moved to Barcelona where they became a regular feature in my kitchen.
 
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Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
I had never before encountered Padron peppers. Following that experience, I moved to Barcelona where they became a regular feature in my kitchen.
They are a delight and so simple to prepare! @Harington very kindly sent me some of her own seeds a couple of years ago and now they are another excellent seasonal reminder of Galicia. Hoping to save my own seed this year to keep things going!

IMG_20220927_165841.jpg
 

lindam

Active Member
Time of past OR future Camino
Frances, VDLP, Invierno, Portuguese, Madrid, Ingles, Fisterra, Muxia, Catalan/Aragones/Loyola Norte
They are a delight and so simple to prepare! @Harington very kindly sent me some of her own seeds a couple of years ago and now they are another excellent seasonal reminder of Galicia. Hoping to save my own seed this year to keep things going!

View attachment 134057
Nice! I too hope to have a go at planting them in my garden. I might also add that it was on my first Camino that I too developed a serious passion for Patxaran. There is a lovely albergue in Artieda on the Catalan Camino where they sell several interesting locally produced types of Patxaran in their bar/restaurant. These include one infused with mint and another personal favourite with chili peppers added to the mix.
 

Sirron

Active Member
Time of past OR future Camino
May-July 2023
I have a friend visiting Spain right now and he took a picture of his lunch: Seafood Paella and Cheese Croquettes. Man I want to eat that right now haha.
 
Time of past OR future Camino
From Porto, Portugal, through Tui, Spain, in 2015.
Northern route in August/September 2017

Re Tartas de Santiago, I do make them! I use the recipe from Milk Street: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago -- delicious!



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David61

Active Member
Sad as it sounds I have been to Spain many times over the years but never ate tortilla until my Camino. Swiftly became my go to carbs lol. Also a thing that was a sort of tuna pie! No idea of its name
 
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Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
What did you use for the aniseed?
One of the advantages of star anise over green aniseed in making patxaran is that the pods usually float and are easily separated from the sloes when you think the anise flavour is strong enough. That allows for some fine tuning. I removed the star anise pods a couple of days ago and recycled them with a few other spices to make some anisette. A taste which I always associate with walking through France on hot summer days!

IMG_20221009_114330.jpg
 

Jeff Crawley

Veteran Member
Time of past OR future Camino
A "Tourigrino" trip once Covid has passed, so 2023
I didn't know the name of sloe berries, always thought of them as wild plums, they are a kind of plums, but it's nice to know their actual name. Thank you!
As for the food, I learnt "ensalada mixta" from pilgrim's menu, I'm sure everybody knows it. Orange cut in round slices and cinnamon on it- good for breakfast. Developed the taste for olives, best if stuffed with anchovies.
In Spanish they are called "endrinas" and you'll sometimes see this on the label (espinak in Basque)

1665315531154.png
Once surprised a Spanish engineer with that one while surveying for a motorway in England - she said she thought my Spanish vocabulary was "endearing"
 

Jeff Crawley

Veteran Member
Time of past OR future Camino
A "Tourigrino" trip once Covid has passed, so 2023
Oh so many recipes:

Caldo, marmitako and empanadas. Paella (of course) and, inevitably chocolate caliente con churros but my attempt at fabada was a dismal failure.

My daughter makes a divine burnt Basque cheesecake using this recipe.
 

henrythedog

Veteran Member
Time of past OR future Camino
My affair
Bullace are very tasty but sadly very rare in my neck of the woods. Used to find them now and again when I lived in Suffolk. When I moved to Wales 20+ years ago I planted a lot of trees around my garden boundaries. Quite a few were cherry plums - myrobalan. Some produce very bland yellow fruit. The rest are bright red and very sweet. Some years there are none and in others there is a glut. The red ones make an excellent liqueur too. Especially if you infuse the fruit in plum brandy.
Only a couple of years ago, whilst picking sloes (prunus spinosa - appropriately named) and damsons for my ‘hedgerow gin’ I chanced upon what I first thought were bright-yellow damsons which I later found to be Bullace plums. On checking with the one remaining aged local in my hamlet I found that the colloquial Cumbrian term for my fruit-picking was ‘bullasing’
 
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David Tallan

Veteran Member
Time of past OR future Camino
1989
On my first Camino a Spanish pilgrim introduced me to patxaran - the Basque sloe and aniseed liqueur. Though it is very hard to find patxaran here in west Wales there are usually sloes ready for picking this time of year. So I have just made this year's batch. Should be ready by the time I finish last year's vintage. :cool: I was wondering if anyone else discovered anything in the food and drink line during their Caminos which they now make at home to bring back happy memories of time in Spain?


View attachment 134012 View attachment 134011
Most frequently tortilla de patatas and paella. Also sometimes bocadillos.
 

chinacat

Veteran Member
False quince … ?
… very like quince … just smaller …
They’re not that easy to get much fruit-flesh from, are they?
I gave up with them and just add a few bits to an apple pie.
I’m waiting for some real quinces from our daughter’s bush … 😋
 

Kanga

Moderator
Staff member
Time of past OR future Camino
Francés x 5, Le Puy x 2, Arles, Tours, Norte, Madrid, Via de la Plata, Portuguese, Primitivo
This time of year I also make a version of dulce de membrillo. The fruit is not the conventional quince. A very similar tasting large fruit from a Chaenomeles cathayensis bush.
View attachment 135502
Thank you for this information, because I could never work out why quince paste (made here) does not taste the same as dulce de membrillo.
 

Bradypus

Migratory hermit
Time of past OR future Camino
Too many and too often!
False quince … ?
… very like quince … just smaller …
They’re not that easy to get much fruit-flesh from, are they?
You are probably thinking of the more common ornamental Chaenomeles japonica. The C. cathayensis fruit are the size of my fist and weigh about 300g each! I have a C. japonica bush too. Pretty easy to spot the difference :)

IMG_20221024_230344.jpg IMG_20221024_233440.jpg
 
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Sirage

Active Member
Time of past OR future Camino
Le Puy to Santiago 2005 and a few more since
Red wine with (latish, after 9am) breakfast.
 

dick bird

Moderator
Staff member
Time of past OR future Camino
Plata, Ingles, Madrid, Norte, Primitivo, Invierno, Aragones, Olvidado, Chemin D'Arles
I have occasionally prepared pulpo a la gallega. If I hadn't had the real thing, I'd probably think it was amazing, but as it wasn't as good as the real thing, I gave up. I also prepare a kind of stew with beans, chorizo, greens and various other vegetables. It has a kind of Asturias vibe and in spite of being totally inauthentic, tastes bloody good. There has also been a trend in Spain for goat's cheese with quince jam on slices of baguette. This is also very good and very easy to make. Then, of course, there is the availability of Spanish wine. We live in Sydney but I know where to find Mencia.
 

dick bird

Moderator
Staff member
Time of past OR future Camino
Plata, Ingles, Madrid, Norte, Primitivo, Invierno, Aragones, Olvidado, Chemin D'Arles
Only a couple of years ago, whilst picking sloes (prunus spinosa - appropriately named) and damsons for my ‘hedgerow gin’ I chanced upon what I first thought were bright-yellow damsons which I later found to be Bullace plums. On checking with the one remaining aged local in my hamlet I found that the colloquial Cumbrian term for my fruit-picking was ‘bullasing’
Cumbrian? But I thought you lived in Wales! Shurely shome mistake.
 
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dick bird

Moderator
Staff member
Time of past OR future Camino
Plata, Ingles, Madrid, Norte, Primitivo, Invierno, Aragones, Olvidado, Chemin D'Arles
Please forgive me if I’m being dim/ missing the joke here, but

@henrythedog lives in Cumbria

@Bradypus lives in Cambria (well, a bit south of it, I suppose).

But I’m a bit cognitively challenged atm … very recent general anaesthetic … marshmallow brain …
My mistake. I got them mixed up. I'll keep quiet now, and lay off the Rioja for a bit.
 
Time of past OR future Camino
2007
I have been following this thread in the background, really impressed by everyone's homemade tastes of the Camino! There is a dish I'd really like to try making at home, but I don't know what it is called. Maybe some of the skilled pilgrim-cooks here might know?

It is a Maragato dish that my husband tried at La Peseta restaurant in Astorga, translated into English as "cod with garbanzos in green garlic sauce." I have most of the ingredients available but cannot find recipes that fit. The sauce is very green, whereas most other recipes I've found with cod/bacalao and garbanzos don't have the same vibrant green color. This is what it looked like... Thanks so much for any advice! And Buen Camino.

LaPeseta (1).jpeg
 

chinacat

Veteran Member
I have been following this thread in the background, really impressed by everyone's homemade tastes of the Camino! There is a dish I'd really like to try making at home, but I don't know what it is called. Maybe some of the skilled pilgrim-cooks here might know?

It is a Maragato dish that my husband tried at La Peseta restaurant in Astorga, translated into English as "cod with garbanzos in green garlic sauce." I have most of the ingredients available but cannot find recipes that fit. The sauce is very green, whereas most other recipes I've found with cod/bacalao and garbanzos don't have the same vibrant green color. This is what it looked like... Thanks so much for any advice! And Buen Camino.

View attachment 135577

This:

5369D159-5589-4AB9-AAD2-ED976E9549DC.jpeg

or this: 1C89430F-D71E-449D-A14E-9E8563643554.jpeg

??

Sorry about the light.
I can try to PM you later with better photographs.
 

dick bird

Moderator
Staff member
Time of past OR future Camino
Plata, Ingles, Madrid, Norte, Primitivo, Invierno, Aragones, Olvidado, Chemin D'Arles
Sad as it sounds I have been to Spain many times over the years but never ate tortilla until my Camino. Swiftly became my go to carbs lol. Also a thing that was a sort of tuna pie! No idea of its name
That would be empanada. Very different to the South American versions which are also delicious.
 

dick bird

Moderator
Staff member
Time of past OR future Camino
Plata, Ingles, Madrid, Norte, Primitivo, Invierno, Aragones, Olvidado, Chemin D'Arles
Oh, nearly forgot - pan con tomate. It took me ages to figure out what they did with the tomato. They grate it, on a cheese grater. Get some baguette bread, olive oil, sea salt and black pepper and big tomatoes. Grate the tomatoes into a bowl and mix in a glug of olive oil, salt and pepper. Light toast the baguette. Slather it with more olive oil (and wipe a garlic clove over it if you like), then heap the tomato gloop on top. Then eat it. Breakfast of the gods. Serve with café con leche and you'll go like clockwork till lunch time.
 
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The focus is on reducing the risk of failure through being well prepared. 2nd ed.

David Tallan

Veteran Member
Time of past OR future Camino
1989
I have occasionally prepared pulpo a la gallega. If I hadn't had the real thing, I'd probably think it was amazing, but as it wasn't as good as the real thing, I gave up. I also prepare a kind of stew with beans, chorizo, greens and various other vegetables. It has a kind of Asturias vibe and in spite of being totally inauthentic, tastes bloody good. There has also been a trend in Spain for goat's cheese with quince jam on slices of baguette. This is also very good and very easy to make. Then, of course, there is the availability of Spanish wine. We live in Sydney but I know where to find Mencia.
I tried pulpo two or three times before giving up. I may have to learn in Galicia some year.
 

David Tallan

Veteran Member
Time of past OR future Camino
1989
Oh, nearly forgot - pan con tomate. It took me ages to figure out what they did with the tomato. They grate it, on a cheese grater. Get some baguette bread, olive oil, sea salt and black pepper and big tomatoes. Grate the tomatoes into a bowl and mix in a glug of olive oil, salt and pepper. Light toast the baguette. Slather it with more olive oil (and wipe a garlic clove over it if you like), then heap the tomato gloop on top. Then eat it. Breakfast of the gods. Serve with café con leche and you'll go like clockwork till lunch time.
I've done this a few times. The key is the quality of the ingredients. (Isn't it always.)
 

coastlk

New Member
Time of past OR future Camino
Portuguese
I've done this a few times. The key is the quality of the ingredients. (Isn't it always.)
David, thanks so much for this! Any luck in duplicating the vegetable soup served so often? It seemed to be either squash, pumpkin or carrot and came either pureed or more rustic, with vegetables.
 

JabbaPapa

"True Pilgrim"
Time of past OR future Camino
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Our family recipe for tortilla de patatas does de facto come from the Camino, as my mother learned it in Valldoreix in the early 1970s from a shopkeeper in the plaza through which one variant of the Camí Catalàn from Barcelona to Montserrat went through at the time. (different route now, because they built a motorway)

We lived just opposite, and our normal afternoon walks were basically on the Camino.

It is the Catalan variant though, and so made with onions as well, and more black pepper than typical, and lightly grilled in the frying pan after it's cooked.
 
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NYSE

Active Member
Time of past OR future Camino
Camino Frances & Camino Finisterre/Muxia April 2019
Galician Soup
 

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lindam

Active Member
Time of past OR future Camino
Frances, VDLP, Invierno, Portuguese, Madrid, Ingles, Fisterra, Muxia, Catalan/Aragones/Loyola Norte
It is the Catalan variant though, and so made with onions as well, and more black pepper than typical, and lightly grilled in the frying pan after it's cooked.
Always better with addition of onions! Interesting to hear stories if early days on the Cami Catalan.
 

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