Comida de

Anglo/Español Revista de Almería AlimentosAlmeria's Anglo/Spanish Food Magazineedición/issue No. 04 ­ 2014

almeria

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

For those regular readers you will notice an obviousommission this month. Unfortuantely, illness within theteam hasn't allowed us to bring you the Spanish versionof the magazine. Naturally, this is a temporary set­backand we can confirm that we are committed to bringingyou the magazine in full in future issues, but health ofthe team comes first.

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

As for this issue, we continue to bring you 'facts aboutfoods' in an effort to educate those that don't yetunderstand the benefits of what you eat and what isavailable locally throughout the Province. We've alsobeen out and about in Vera, and we attended anexclusive wine tour in the Alpujarras, at Bodega FuenteVictoria, arranged by the local bar El Sitio of MojacarPlaya.

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

Welcome to Issue No. 4!

Steve

Homer

propietario/owner

Cover photo: Coffee with Ice ­ shot at BluSteve Homer

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"The summer neverends, it just takes a fewdays off!"

contents

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:

editor@comidadealmeria.com

Toda la correspondencia

relativa a la Comida de

Almeria revista deben ser

enviados a:

editor@comidadealmeria.com

Out & About in Vera 1 0

Wine Tour

Food Facts: Almonds

1 8

20

Editor's Pick

24

Food Facts: Bell Peppers 28

Almeria Tourism

26

Recipe ­ Hummus 40

Wine Column 54

Food Facts: Carrots 38

Food Facts: Bananas

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Revista Comida de Almería es una revista bimensual, propiedad de Sabor de Almería, y se distribuye gratuitamente en Internetpara todos aquellos interesados en la comida de Almería, y las noticias cul inaria local. Los puntos de vista y opinionesexpresadas en esta revista no son necesariamente las de Sabor de Almería o Comida de Almeria, ni la inclusión de cualquieranuncio significa que el editor hace suya la empresa de que se trate o sus productos. Ninguna parte de esta revista incluyendotextos, fotografías y gráficos pueden ser reproducidos en cualquier forma sin el consentimiento previo por escrito de Sabor deAlmería. 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 internetto al l those interested in food of Almeria, and local cul inary news. The views and opinions expressed in this magazine are notnecessari ly those of Sabor de Almeria or Comida de Almeria, nor does the inclusion of any advertisement mean that thepublisher endorses the company concerned or its products. No part of this magazine including text, photographs and graphicsmay be reproduced in any way without prior written consent of Sabor de Almeria. We welcome comments and views about thisor any other issue of Comida de Almeria.

Book Review 50

Restaurante Neptuno

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Fuente Victoria, Laujar

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Out

&About

inVe

raVera, Almeria ProvinceI can't profess to know Vera Town very well, but each time I visit itintriques me more and more...like most Spanish towns and villages, localfiesta days are something to behold, and Vera is no exception. I have toconfess however, like many locals, I too am drawn to spending timefrequenting the tapas bar of Terraza Carmona, and on fiesta day it wascertainly a place to be...queues for tables in side and out and an ongoingonslaught of great food offerings over and above the usual exhaustivetapas options. I have now promised myself to return to dine in their

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elegant dining room, andsample their other, non­tapas fayre, where so manyof Spain's famous matadorsand torreadors haveenjoyed the splendours ofChef Antonio Carmona'skitchen.

As you would also expectthe squares were packedand make­shift bars wereerected to cope with thedemands of the night. For

me the music was rather too loud in themain square and conversations withfriends (even those sitting close by) weredifficult to hear. But of course theyweren't catering for me...it iseems to becustomary in Spain for all forms ofcommunication to be drowned out withloud noises, especially during fiestas.Blunderbus guns, music, and anythingthat makes a din.

In Vera I am equally drawn to thesaturday morning street market, It's oneof the bigger mmarkets in the area and itcaters for all sorts. Of course there is theusual variety of vegetable and fruitsuppliers but the stalls that most catchmy attention are those of the 'kitchengadgets, and utensils' and those peoplecarving the jamon in the street. Samplesof cheeses and jamon plus otherdelicasies can be had and don't forget toventure into the enclosed market usuallyfrequented by fish and meat stalls, likeDani's where they will happily let yousample the chorizo of the day.

I love also to see the olives being soldloose. Outside of the local markets (in myarea) I don't know of any shop thatgenerally sells olives loose, although I'msure locals will tell me otherwise. As forkitchen gadgets, look nofurther...eveything you could ever wishfor all comprehensively stacked underone very flimsy make­shift awning. Itmust take him hours to set up and packaway...

The more frequently I visit Vera the morecomfortable I become and for thoseseeking a more typical Spanishexperience away from the commercialbeach area, Vera Town centre could justbe the answer.....but allow yourself timeto explore....there is much to discover.

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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' inAlmeria province and most are located along a mazeof roads in and around the 'Sierra de los Filabres' andAlpujarra regions. From Cristina Calvache's Bodega inAlboloduy through to Bodega de Laujar, the hillsidesare encrusted with numerous plantations of grapevine varieties stretching back over hundreds of years.

It's true that Almeria wine is not well known outsideof the province, but that's down to a lack ofmarketing and promotion at both national andinternational levels, rather than the quality of thewines. For years, Almeria hasn't had to sell it's wineoutside of the province in order to make a reasonableliving, but with so much competition in a difficulteconomy the market has changed, and other marketsare now being sought. Of course that is not easy in aglobal market and competing with the known brandsof Rioja and Ribera del Duerdo, but one has to startsomewhere. Also the quantity and quality of productversus a huge competition from bigger and moreexperienced wine­growers and suppliers meansthat the Almeria wines have to be of the higheststandard.

The Filabres and Alpujarras regions are ideallocations for growing grapes but with an ever­changing and unpredictable climate these regionsalso have their share of problems. On a recenttour of Bodega Fuente Victoria, out near Laujar,(arranged by a local Bar/bodega – el Sitio onMojacar Playa), we learnt that an unusually

Wine Tour -Fuente Victoria -Alpujarras wines

Frost and hail damaged grapes that cannot be used.

Lunch at the Bodega

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surprising downpour of hail with theadded cold that accompanied it, leftvery many hectres of grape unusable.Conversely whilst the 320 average dayssunshine of Almeria Province is good forgrowing grapes, natural droughts canalso cause their own problems forvineyards hundreds or thousands offeet about sea­level.

As for our hosts on this trip, BodegaFuente Victoria, we couldn't offerenough praise. The tour was

informative, out in the vineyards andinternally in the Bodega where the grapeproduce is processed. Of course all wereinterested in sampling the said products andtucking in to a typical Spanish lunch of theregion, all made with local produce. Theirbrand range includes the popular Talento,Macabeo Sulayr and Cabal (Tempranillo redand Vigiriego Jaen white). We'll bespecifically reviewing these wines in greaterdetail in the December/January issue ofComida de Almeria.

Our thanks go to Nacho, Sonia and the restof the team at Bodegas Fuente Victoria formaking us all feel so very welcome.

Frost and hail damaged grapes that cannot be used.

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NINEHealth 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 howeversurprise many that much of the Spanish almond harvest issold abroad, and that Spain imports almonds from California.

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

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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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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 like­minded 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.

Unique­Almeria.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.

Almeria Tourism

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

Ranked* (at the time of publication): 34,218th ­ in Spain1,083,906th ­ in the World

*Source: www.alexa.com

www.unique­almeria.com

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BANANAS

When it comes to looking for afruit that can give you anatural energy rush, look nofurther than the yellowjacketed, banana.

Most households are not awarethat bananas have great healthbenefits, that many would dogood to enjoy on a regularbasis. Here are just some ofthose more common benefits.

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BANANAS

1. Rich in Potassium – weneed potassium to helpregulate our blood pressurewhich in turn helps yourheart function.2. High in Fibre – fibre is anatural digestive whichhelps the bowels and helprelieve symptoms ofheartburn3. Rich in Many OtherNutrients – Bananascontain Vitamin B6,Vitamin C, magnesium andmanganese.4. Natural Ulcer Remedy –

bananas can protect youagainst stomach ulcers,help treat existing ones,and can help eliminatespecific stomach bacteriafound to cause ulcers.5. Banana Skin for TreatingProblem Skin & Hair – canput much needed moisturein to your hair, and hasbenefits in treatingpsoriasis and acne.6. Energy Boost ­ Bananas

contain naturalcompounds that help toboost the body withnatural energy.7. Reduce Stress Levels– bananas are a sourceof tryptophan, whichconverts into a 'feelgood' hormone,serotonin.

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~ are low in calories

~ contain plenty ofVitamin C

~ have anti­inflammatory benefits

~ are a good source ofVitamin E

~ contain Vitamin B6

Bell Peppers

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One of the most popular eateries inMojacar. Established over 16 years agoNeptuno Beach Club has grown in popularityto the extent that you may be wise to bookyour table in the summer!Located right on the beach in a tranquilsetting, this is one of my favourite places tochill. The premises are as I have alwaysimagined a beach club to be…wooden rusticstyle and tasteful interior befitting of abeachside eatery, with a fabulous beachsideterrace, and garden area that improvesyear on year. It’s the sort of place I’dhappily own if I were in the business.

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

Debido a nuestra participación en la promoción del sector de restauración y bar en laprovincia 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 nocoincidir con las expectativas del posible cliente y de su pareja . Se ha bajado mucho elnivel de " incoherencia " en los niveles de producción y servicio de cada establecimiento . Silos dueños de los bares y restaurantes quieren atraer más clientes entonces tienen queprestar más atención a la excelencia y la coherencia en todos los ámbitos , desde lapreparación de la comida, el buen gusto y el estilo ofreciendo a la vez un muy buenservicio . Cada edición de nuestra revista contará con la “ opinion del editor” o con “unrestaurante de selección “, en donde los editores de Comida de Almería les gusta comer .

Selección del redactor :

Neptuno Beach, playa de Mojácar

businesswoman in the local community,the business thrives on efficient serviceand great food and wines. With arestaurant manager who knows a thing ortwo about wine (he is a Bodega ownerfrom the North of Spain), you can alwaysfind a good wine to satisfy any thirst andcompliment the best foods.As for dining, this Beach Club is famousfor its fish. The most popular of dishesare the sardines, and these together withother pescado’ delights, are cooked overan open wood­fire in a converted motor­boat. The gambas (prawns) are to diefor and I can highly recommend theGambas Pil Pil…

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Editor's Pick:

that said, try the monkfish, the clams, themussels, or the tempura fish dishes andyou won’t be disappointed.If it’s paella you want then naturally I’drecommend the seafood paella withlobster (when available) or the giant kingprawns – arguably one of the best paellasin the area. If meat is your thing then

Fran ensures that carnivores are cateredfor, with meat paellas, a variety ofsausage alternatives, lamb, and beefsteaks cooked on a barbeque.The food is excellent quality and the pricereflects the setting and the highstandards offered.

To Book: Telephone ­ 616 005 387

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Due to our involvement in the promotion of the restaurant and bar sector in Almeriaprovince, we are often asked for our recommendations. Typically we may be asked “Wherecan we get the best food?” Usually we are reluctant to advise, as our 'great restaurant' maynot match the expectations of the enquirer and his or her party. Much is down to a hugelevel of 'inconsistency' in the production and service levels of each establishment. If theowners of the bars and restaurants want to attract more custom then they need to paygreater 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'sPick or 'Restaurant of Choice' where the Comida de Almeria editors like to dine.

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Coming soonA New Anglo/Spanish Lifestyle Magazine

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Be Sure not to miss it!

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203036

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1. Improved Vision

2. Cancer Prevention

3. Helps Anti­Aging

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

Top Ten Benefits of Carrots

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Hummus Recipe - thecheat's method!

It's so easy to conveniently pick up a tub of Hummus in thesupermarket but it's much more fun producing your own to yourown delicate taste. The big question of course is should myhummus 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, andMiddle Eastern cuisine. It is served as a dip on its own or as amajor component of hummus, baba ghanoush, and halva.

Hummus - Tahini or no tahini that is thequestion.

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

Ingredients

450 grams chickpeas, also called garbanzo beans55 ml fresh lemon juice, about 1 large lemon55 ml tahiniHalf of a large garlic clove, minced2 tablespoons olive oilsalt subject to personal taste1/2 teaspoon ground cumin2 to 3 tablespoons waterDash 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 turnon and process for 30 seconds. This helps make the finalproduct as smooth and creamy as possible.

Add the olive oil, minced garlic, cumin and the salt to whippedtahini and lemon juice. Process for 30 seconds, scrape sides andbottom 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 for1 minute. Scrape sides and bottom of bowl, add remainingchickpeas and process for 1 to 2 minutes or until thick and quitesmooth.

Serving

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

Storage

You can store homemade hummus in an airtight container andrefrigerate up to one week.

Maize.....in its purest form

Maize.....in its purest form

Now under new managementViva restaurant offers exciting

dishes with a flair andpresentation that is rare in

Mojacar. The service isexcellent and the chef (Robert­ ex Felipe San Bernabe & Lua

Puerto Rey) is bothexperienced and talented.

Highly recommended.

Ahora bajo nueva gerencia delrestaurante Viva ofrece platos

deliciosos con un toque ypresentación que es raro en

Mojacar. El servicio esexcelente y el chef (Robert ­ex Felipe San Bernabe y Lua

Puerto Rey) es a la vezexperimentado y talentoso.

Muy recomendable.

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BOOK REVIEW

ISBN 0­333­51148­4

As a professional photographer it is not often that I will pick up acookbook of this sort.....after all it has no photographs. Writtenin English, the book is however very well presented, well writtenand informative, and whilst the pen illustrations don't make upfor the lack of photographs (for me), the recipes stand out ontheir 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 keepany household going for the entire year.

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

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

The Spanish Kitchenby Nicholas Butcher

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Rodízio es un estilo de restauraciónde “repita a voluntad” existenteentre los restaurants Brasileños. Enla mayor parte del mundo fuera deBrasil, un restaurante Rodizio hacereferencia a un restaurante decarnes al estilo brasileño donde elcliente paga un precio fijo y loscamareros acercan en variasocasiones diversos alimentos a cadacliente en su mesa durante toda lacomida, hasta que se les indica queuno ya ha tenido suficiente.

En las churrasquerías o en lostradicionales asadores de estilobrasileño, los expertos cortadores seacercan a la mesa provistos decuchillos y una espada, en la que seencuentran los cortes de distintascarnes de gran calidad. Los cortesmás frecuentes son de carne de res,cerdo o pollo.

Rodízio is an all­you­can­eat style ofrestaurant service in Brazilianrestaurants. In most areas of theworld outside of Brazil, a rodiziorestaurant refers to a Brazilian stylesteakhouse restaurant. One pays afixed price and the waiters bringsamples of food to each customer atseveral times throughout the meal,until the customers signal that theyhave had enough.

In churrascarias or the traditionalBrazilian­style steakhouserestaurants, servers come to thetable with knives and a skewer, onwhich are speared various kinds ofquality cuts of meat, most commonlylocal cuts of beef, pork, or chicken.

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, carnede caza con salsa de arándanos

PREMIOSAWC Viena 2010 ­ Austria­ medalla de plataAWC Viena 2011 ­ Austria ­ medalla de plataConcours Mondial 2011 ­ Bruselas ­ Bélgica ­ medalla de oroAWC Vienna 2012 ­ Austria ­ medalla de oro

ARISTEO 2007

Grape variety: A blend of Cabernet Sauvignon, Syrahand Merlot

Origin: Mediterranean, Sierra de Gador, about 750 mabove sea level, Almeria, Andalusia

Drinking temperature: 18 ­ 20 ºC

Colour: Dark cherry­red, shiny edge

Culinary Recommendation: Sirloin steak withchanterelles, or game meat with cranberry sauce

PRIZES AND AWARDSAWC Vienna 2010 ­ Austria ­ silver medalAWC Vienna 2011 ­ Austria ­ silver medalConcours Mondial 2011 ­ Brussels ­ Belgium ­ goldmedalAWC Vienna 2012 ­ Austria ­ gold medal

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La Columna de Vinos

vin

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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 deGorgonzola, platos de caza, pavo al horno

PREMIOS Y RECONOCIMIENTOSDer Grosse Internationale WeinpreisMundusvini 2010 ­ Alemania ­ medalla deplataAWC Vienna 2010 ­ Austria ­ medalla de oro

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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 GorgonzolaSauce, game dishes, oven roastedturkey

PRIZES AND AWARDSDer Grosse Internationale WeinpreisMundusvini 2010 ­ Germany ­ silvermedalAWC Vienna 2010 ­ Austria ­ gold medal

The Wine ColumnBodega Anfora Enix - VEGA ENIX

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