Spanish food
varies from region to region and Majorca is no exception. One of the
tastiest meals I've ever eaten was a local Majorcan dish of liver
and onions with red peppers, made by my sister's mother in law.
That was about thirty years ago when my sister was married to a
Majorcan hotel owner. My only regret was that I didn't ask for
the recipe. I don't know what the meal was called and I doubt
I'll ever find it again but I'll always remember it. It's
unlikely that the average holidaymaker visiting Majorca will ever
taste authentic Majorcan food unless they make a point of searching
out a restaurant specialising in Majorcan cuisine. Hotels
tend to go for the standard buffets and resort restaurants are
understandably reluctant to offer something out of the ordinary.
To sample authentic Majorcan cookery you may have to travel to some
of the remoter parts of the island. If my liver and onion meal
was anything to go by the search would be well worth it.
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Bread and Oil By Tomas Graves
REVIEWS
"For lovers of garlic and olive oil, this is a
veritable feast of the senses. It made me drool with the fantastic
descriptions of all the ways you can put together bread ,olive oil ,
garlic and tomatoes. The book gives some wonderful descriptions of
country life in Mallorca based round olive harvesting and making
olive oil. It's a wonderful historical insight into a real art form
too. There is a section of lovely recipes and a list of restaurants
where the "Bread & oil" of the title can be sampled. This book was a
joy to read and I know that I'll read it many more times and go back
to Mallorca before too long."
"Sometimes what seems simplest is really the
best of all. Clear, beautiful writing, simple, delicious food, quiet
time with those you love, the home of your soul. This book offers
all of those things, and the great pleasure of reading as well. This
is one of my favorite books, and I highly recommend it. Even if
you've never been to Majorca."
The Taste Of A
Place Mallorca
REVIEWS
"This is one of
the most useful, beautiful, portable and scrumptious books that I've
come across about Malloca and its food and wine. I've needed a book
like this so many times but never been able to find one. Local
produce, local food markets, locally-owned restaurants serving all
that fantastic stuff from the markets - you know, those places which
are always full of locals - now I know where to find them. The
recipes are great for recreating the best local dishes when I get
home, and I now know what to do with Sobrasada. I never knew
Mallorquin wines were so fantastic either. I bought 5 copies of the
book as presents - they're like the Hip Hotel books of the
gastronomy world!"
The majority of
the Majorcan population originate from farming and peasant stock and
the food reflects their humble origins. Majorca is a large
producer of pork and pork or pork products figure in many
Majorcan dishes. Sobrasada or blood sausages are amongst the
favourites. The secret of Majorcan cooking is to produce fantastic
flavours from simple ingredients. Rabbit cooked in garlic and wild
rosemary, the tenderest rabbit you've tasted. Onion soup
cooked in earthenware bowls with garlic croutons, so hot it takes
about quarter of an hour before its possible to eat. We
mustn't forget the fish dishes of the coastal areas, pan fried red
mullet with parsley garlic and olive oil with a squeeze of lemon
juice. Dorada baked in the oven with sliced potato and a sauce of
wine tomato and peppers, the list is endless, all simple but with
subtly combined ingredients. Do try to find some local cuisine on
your next visit, you won't regret it.
You've got the recipe book, you're all fired up
and ready to go but then you can't get the original Spanish
ingredients. It's very frustrating when this happens but
luckily, help is at hand from The Tapas Lunch Company.
Authentic Spanish food delivered straight to your door anywhere in
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the herbs and spices you should ever need. Free uk delivery
for orders over £35
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