World Best Travel

Galician Flat Pies with a Pork Filling

Air Travel article brought to you by Scott James

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

So the ingredients we would need would be as follows:

20 g of fresh yeast or 1 teaspoon of easy blend dried (active dry) yeast.
350 g of strong white flour.
125 g of corn meal,, “masa harina” or finely ground “polenta”.
? tbsp salt
Generous 1/3 cup of white wine.
50 g of lard or vegetable fat.
8 tablespoons of olive oil
1 medium egg, lightly beaten
Water to bind the dough
1 medium egg, lightly beaten to seal and glaze the Empanada.

Again the name of the game here is preparation. Take the yeast with about three tablespoons of hand-hot water and mix it all together to a paste. Take the flour and corn meal and pour into a large bowl and add the salt, the wine, the lard the olive oil, the egg and the yeast paste and add enough water to make it all come together into a soft but not too sticky dough.

Still this mixture well and then start to pull it together with your hands. If there is any dried flower left in the bowl and add a touch more to bring it all together. The thing to remember here is if the dough is too dry it would be too difficult to roll out thinly later on.

Take the dough and knead it together for a couple of minutes until it is smooth and well mixed. Then take the dough put it back into a bowl and cover with cling film or plastic wrap. The important bit here is that you should let the dough rise for at least an hour or until it has doubled in size.

Decide upon what filling you want to include within the empanada and bring everything together. Take out half of your dough and roll it out until it’s about approximately 5 mm thick. Oil your baking sheet and lay this dough on top of it.

Now we turn on attention to getting the filling and in this particular case looking to take a fairly basic pork filling. For our purposes here we are going to need the following ingredients:

150 ml of olive oil
450 g pork loin cuts into fine strips
4 onions finely sliced
1 Red Pepper
1 Green Pepper
2 Garlic cloves – crushed
1 tbsp sweet smoked paprika
? tsp dried oregano
2 tbsp tomato puree (in paste form)
Salt and freshly ground black pepper.

As with all these recipes thing you do is heat your olive oil and take this and add your pork strips. Now be sensible here and don’t add them all at once and allow them to brown slightly and then when ready take them and remove them from the pan.

In much the same way that you cook the pork strips cook the onion in the same way; that is to say gently until the onion is itself almost transparent or has a slight golden touch to it.

Next up is to add the peppers to the onion and continue cooking until these too are also soft. Re introduce the pork strips and take the paprika and the garlic and add these to the mixture and cook for a while so that the ingredients start to blend in with each other and then add the oregano and the tomato pur?e.

Finally season with salt and pepper to taste.

Next take your filling and spread the filling evenly leaving about a 2 cm margin around the age of the dough. Brush the edge of the dough with a little beaten egg.

Take the rest of you at the road at approximately the same size as your original piece and lay this on top of your filling. Take the top and the bottom pieces of dough and start to pinch the edges together and then twist the dough over to make a rope like texture around the edge.

Take the remainder of your beaten egg and brush this all over the empanada and then take a fork and pierce the top of the empanada all over with little holes.

Leave the empanada to rest for about 10 minutes and then leak this in a halt often for between 20 to 30 minutes or depending on your oven the crust is really crisp and golden.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Fresh Mussels – Galician Style

Air Travel article brought to you by stephenmorgan

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

As mentioned before the dish we are going to look at today is “Tigres Rabiosos” or “Spicy Mussels”

For our purposes we will be putting together ingredients enough for four people and as such the ingredients that we would need and the amounts would be as follows:

About 150 ml of water
24 live muscles
2 tablespoons of olive oil
1 large onion, chopped
3 garlic clove is called a chopped
1 small dried red chilli (chilli pepper), crushed
1 teaspoon all sweet or hot paprika, depending on how hot you like your mussels.
4 ripe tomatoes peeled and diced
4 canned anchovy fillets, diced
150 ml dry white wine
Salt and freshly ground black pepper
Fresh crusty bread to serve with the mussels

The important thing at the start of this recipe and the key to all such recipes is preparation. Clean the muscles properly, scrub them carefully and discard anything that you don’t like the look of. Remember, don’t use any mussels that have remained open or have damaged shells. These are probably dead on probably the only thing that you would get from these would be a nasty does of food poisoning.

Bring the war to the boil in a large saucepan and then add the mussels and securely cover with a tight lid. Remember to shake the saucepan every few minutes and then the moment you see the mussels opened fully turn off the heat as soon as possible.

Remove the mussels from the pan and leave to cool and when you’ve done this remove the lids remembering to leave the nice juicy flesh in the remaining shells.

Now comes the interesting bit. Heat olive oil in a frying pan or skillet. Add the onion and fry until the onion is soft and golden. At this point add the garlic, the chilli (or chilli pepper) and paprika and stir until the aroma really hits you and starts to make your eyes water. At this point take the tomatoes the anchovies and wine and add to the mixture then bring this to the boil to reduce the sauce slightly. Season this sauce to taste if necessary.

Once you feel you have the sauce just right then add the mussels to the sauce and cook them together briefly and heat them through but do not boil.

When everything is finally ready so with crusty bread and it makes a delicious starter.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Beef Recipes – Galician Beef Sirloin

Air Travel article brought to you by stephenmorgan

Today we are going to look at a very traditional dish from the North Western corner of Spain, Galician Beef Sirloin.

Most authorities tend to take the view point that as life in Galicia is heavily influenced by the sea that the only recipes worth taking note about are the seafood dishes so this recipe is at least part of the argument that proves that to be just yet another travel myth.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One such extremely distinctive autonomous region is Galicia which is Spain’s most north-western province. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let’s eat!

As you said above the common conception about the food will cuisine from Galicia is that all of the best recipes are seafood based. Well here we have one gorgeous recipe that actually proves this argument to be totally false.

The recipe concerned is for Galician beef sirloin.

We’re going to give the amount of ingredients and details as if you were making a meal for four and as such you will need the following ingredients:

4 medallions of sirloin
350 g of shallots
? Litre of red wine
Olive oil
2 spoons chopped parsley
Pepper
Salt
300 g of seasonal wild mushrooms
Assorted Herbs (Chives, Oregano, Tarragon)

Take some olive oil and heat it in a frying pan. Take the shallots and peel and chop them and then saut? the shallots in the hot oil for a few minutes. Add some red wine to the shallots and bring the entire mixture to the boil; when this has happened lower the heat and continue cooking until the wine has reduced by half and the shallots are nice and tender.

At this point take a wild mushrooms and chop them and then saut? them in the oil and then season.

Next, take the medallions of sirloin and with the remaining oil that you have put them in a frying pan over a strong heat for three minutes on each side until the medallions on nicely browned on each side. Then season them when they are cooked and serve the meat with the mushrooms. A nice touch is to put the aromatic herbs on top and serve the wine sauce separately.

This is best served with any sort of potatoes though I guess the majority people would probably serve it with crispy French fried potatoes. The overall cooking in preparation process shouldn’t take more than about 30 to 45 minutes and this makes an ideal delicious meal.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Fried Milk Fritters for Galicia

Air Travel article brought to you by stephenmorgan

Spanish food has always been heavily regionally based and the reason for this lies with the history of the country and the make up of the regions themselves. This has lead on several occasions to the belief that there is no such thing technically as pure “Spanish cooking”.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

This dish is a truly wonderful dessert dish and should take you about 13 minutes in total to prepare and you can serve it all year round.

First let’s take a look at the ingredients. We want to be able to make it is or so for people and their full we will need the following:

1 L of milk
75 g of flour
80 g of sugar
2 Egg Yolks
1 cinnamon stick
1 lemon rind
Oil
Butter

First of all sets aside a little milk in a small cup, and with the rest of the milk heat with the cinnamon and lemon rind. Whilst you are doing this mix the flour and sugar in the milk in the cup remembering to keep stirring until the flour and sugar are completely dissolved. Once the flour and sugar are completely and well mixed, add the boiling milk and stir energetically with a spatula – a wooden cooking spoon will do, for five minutes and towards the end of this process add the egg yolks.

Remove the mixture from the heat and pour onto a tray that you have previously greased with butter. Leave the mixture to cool which should not take too long and weighing the mixture is cold cocked into portions cover these portions in flour and beaten egg and then fry these portions in oil with several lemon rinds to add flavour.

At the end of this process you should have delicious Galician “Leche frita”

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Galician Broth – A Taste of Rural Galician Cuisine

Air Travel article brought to you by stephenmorgan

Quite often when you research information into the various cultures and cuisines that make up countries it is quite possible to find a common theme common name for the food of that country. Such as French food, Italian food etc but with the regards to Spanish food or more accurately described as recipes that originate from the country of Spain it could be argued that it is not quite that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. The various autonomous regions that comprise Spain have been slowly pulled together through a variety of different processes some by force, some by choice but they all have one thing in common and that is they have kept their own individual features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

One of the most delightful of all Galician recipes is Galician Broth. The ingredients are as follows:

3 dl of Water.
1 Fresh bone of cured ham or pork shoulder.
1 beef bone (preferably with the marrow still there.
100g of French Beans
25g of animal fat
1 bunch of parsnip tops.
1kg of potatoes
Salt

First of all you have to soak the French beans for about 13 hours. Then you have to cut the potatoes into small pieces. Put two cooking pots full of water onto boil and add the bones and the French beans and season to taste.

When they are half cooked, remove the bones and add the potatoes, without removing the pots from the cooker. Place the parsnip tops into the other cooking pot to try and remove all taste of sourness.

When the parsnip tops have come to the boil, remove them and add them with the animal fat to the cooking pot with the potatoes and beans. Leave everything to simmer at this point until it is well cooked and then add salt if desired.

Then serve. This recipe should serve four people.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Galician Flat pies with a Tuna Filling

Air Travel article brought to you by Scott James

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

The above having been said not all of Galicia’s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further.

Lets top talking about the food and get down to business. Let’s eat!

Today we are going to take a look at an Empanada, a Galician Flat Pie but in this case we are going to add a Tuna filling to it.

The thing about an empanada is that once you have got the concept just right and you’ve managed to get the texture and the flour correct for the crust then you can add almost anything to it that you like. It really is one of the most versatile things going and is as it was originally designed, a meal in itself.

So the ingredients we would need would be as follows:

20 g of fresh yeast or 1 teaspoon of easy blend dried (active dry) yeast.
350 g of strong white flour.
125 g of corn meal,, “masa harina” or finely ground “polenta”.
? tbsp salt
Generous 1/3 cup of white wine.
50 g of lard or vegetable fat.
8 tablespoons of olive oil
1 medium egg, lightly beaten
Water to bind the dough
1 medium egg, lightly beaten to seal and glaze the Empanada.

Again the name of the game here is preparation. Take the yeast with about three tablespoons of hand-hot water and mix it all together to a paste. Take the flour and corn meal and pour into a large bowl and add the salt, the wine, the lard the olive oil, the egg and the yeast paste and add enough water to make it all come together into a soft but not too sticky dough.

Still this mixture well and then start to pull it together with your hands. If there is any dried flower left in the bowl and add a touch more to bring it all together. The thing to remember here is if the dough is too dry it would be too difficult to roll out thinly later on.

Take the dough and knead it together for a couple of minutes until it is smooth and well mixed. Then take the dough put it back into a bowl and cover with cling film or plastic wrap. The important bit here is that you should let the dough rise for at least an hour or until it has doubled in size.

Decide upon what filling you want to include within the empanada and bring everything together. Take out half of your dough and roll it out until it’s about approximately 5 mm thick. Oil your baking sheet and lay this dough on top of it.

Now we turn on attention to getting the filling and in this particular case we are looking to take a fairly basic Tuna filling. Now for this the ingredients we will need will be as follows:

150 ml of olive oil
4 onions finely sliced
1 red pepper or finely sliced
1 green pepper or finely sliced
1 teaspoon sweet um smoked paprika
170 g of canned tuna in olive oil
Salt
3 hot boiled eggs (optionally sliced or diced)

Take the olive oil and heat it in a frying pan and then add the onions and fry until the onions are nice, soft and golden looking – almost transparent in fact.
Next add the peppers and gently fry, in fact the longer and more gently you fry these ingredients the better as you’ll end up with a much sweeter and more delicious result.

Take this mixture sprinkle the paprika on top and stir in the tuna and cook for a further two minutes. At the end of this remember season to taste if you think you need to. At the end of this if you are going to use the eggs and you don’t have to but if you are then slice them or dice them and lay them gently on top of the tuna filling that you’ve already put into the empanada and then follow the instructions below.

Next take your filling and spread the filling evenly leaving about a 2 cm margin around the age of the dough. Brush the edge of the dough with a little beaten egg.

Take the rest of you at the road at approximately the same size as your original piece and lay this on top of your filling. Take the top and the bottom pieces of dough and start to pinch the edges together and then twist the dough over to make a rope like texture around the edge.

Take the remainder of your beaten egg and brush this all over the empanada and then take a fork and pierce the top of the empanada all over with little holes.

Leave the empanada to rest for about 10 minutes and then leak this in a halt often for between 20 to 30 minutes or depending on your oven the crust is really crisp and golden.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Marinated Sea Bass with Dill.

Air Travel article brought to you by Scott James

It is quite common when you take a look at the native cuisine from any one particular country to come up with a particular theme or common approach / name for the catering or cuisine from that country. Such as Chinese Food, Thai Food etc but to be honest it could be argued that with regards to Spain there is no such thing as “Spanish” food as with the make up and historical heritage of Spain it is not quite that simple.

The reason for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines. One of those autonomous regions comprises the north-western province of Galicia.

Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea. That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Enough of all of the chat and lets get down to the serious business of food!

This particular recipe and the ingredients that we are going to include are designed to serve four People. As such you’re going to need the following:

300 g sea bass fillet, skin and bones removed
Pinch of Salt
Freshly ground black pepper
2 tablespoons of extra virgin olive oil or a lighter flavoured olive oil if possible.
Juice of one lemon
1 teaspoon chopped fresh dill
1 handful of curly endive or other tasty salad leaves.

Again as with all dishes where you are preparing fish. The preparation of the dish is extremely important. Start by slicing the fish as thinly and as neatly as you possibly can. If you feel at this point that the slices of the fish aren’t necessarily as thin as you would like, a trick here would be to take the slices of fish and put them in between two sheets of cling film and press them out very gently using a rolling pin.

Take the fish and remembering to have it just one layer deep; place them on four cold serving plates. If you are preparing this dish quite sometime in advance of serving then cover the plates with cling film and place the plates in a refrigerator until you’re ready to serve.

A few minutes before you are ready to eat, take the fish and sprinkle it with a little salt and pepper and drizzle your olive oil and lemon juice over the top of fish. Then finish by sprinkling the dill over the fish.

Next take the salad leaves and dress with a little salt, olive oil and lemon juice and place in any tiny pile in the centre of the plate on top of the fish.

This particular starter is such a delicate dish and a very refreshing way to start a meal. If you have any reluctant feelings about serving raw fish, the lemon juice when dr4izzled over the fish beforehand serves as a form of cooking and powerful marinade in matter of seconds.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Octopus a la mugardesa – a Seafood Dish from Galicia

Air Travel article brought to you by stephenmorgan

A huge octopus, a giant squid. Guaranteed to put the fear of god into most deep sea travellers and fishermen (and those of us who aren’t also), but funnily enough they are also quite a delicacy when prepared properly and that is the purpose of this article about a dish from North Western Spain or more specifically Galicia.

It is usually possible whenever you stopped to research information about different countries cultures queasiness and general background for you to come off with a common theme or a common name that would relate to that country’s cuisine. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The argument and the line of logic that would be followed and support this particular viewpoint would be that Spain is a much more recent combination of the various autonomous regions that lie within the country. The various autonomous regions that comprise Spain have been slowly pulled together through a variety of different processes some by force, some by choice but they all have one thing in common and that is they have kept their own individual features.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One such extremely distinctive autonomous region is Galicia which is Spain’s most north-western province. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let’s eat!

The key thing to remember when you are cooking octopus is that you have to get your preparation right. In this instance we are going to cook the Octopus with enough for four people so ingredient wise we will need the following:

2 kg of octopus pieces
4 potatoes
1 green pepper
1 large onion
2 or 3 peeled tomatoes
Coarse salt
? a teaspoon of hot paprika
3 cloves of garlic.

To prepare this dish the first thing you need to do is put 2 litres of water into a pan and when it begins to boil, put the octopus into it briefly three times. That way it will be more tender and the suckers on the tentacles will not be lost. Then you must let the octopus cook, over a strong heat for about 40 minutes. After this you should put the water to one side so that you can use it to make the sauce..

Next take the potatoes and peel and chop them and partly cook them in the reserved water and then add salt to them. Next you must finely chop the onion and add it to a frying pan with oil. When the onion is fairly well done add the chopped pepper and tomato. After 15 minutes add two or three large spoonfuls of octopus cooking water and mix. Take the potatoes and put them in a deep serving dish and add the octopus in the centre. And some salt immediately to taste. Lightly fried garlic and separately makes the sweet and hot paprika. When the garlic is brown at the launch spoonful of cooking water and then the paprika mixture. Optionally you can use with a little vinegar. Finally pour the sauce obtained over the octopus and serve.

The key thing to remember with the octopus is that it must be served very hot. This entire dish should take you no more than about two hours from start to finish and you can serve it all year round.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Sardines Roasted with Boiled Potatoes a taste of Galicia

Air Travel article brought to you by Scott James

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The relatively recent unification of Spain as a single political entity is really the main driving force that lies behind this theory as the country is an amalgamation of the various autonomous regions that lie within it. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One of the most distinctive of the autonomous sub regions is that of Galicia which is Spain’s most north-westerly region. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let’s eat!

This particular dish makes a delicious second course to a meal and doesn’t actually take too long to prepare. We are going to provide the dish for four people and therefore we will need the following ingredients:

Two dozen Sardines
Coarse Salt
6 Potatoes
1 Bay leaf

Preferably if you can, several hours before you cook this dish if you can take the coarse salt and spread it over the Sardines and leave then it will add a nice touch of pre seasoning to them before you can start cooking the dish.

While you have been doing take the unpeeled potatoes, cut in half and add into a pot of water half covering the potatoes and add some salt and the Bay Leaf.

When the potatoes are almost cooked, drain off the water and finish cooking them either in an oven, on a barbecue or in a flame grill preferably alongside the Sardines. Take the sardines that have been prepared earlier and add them to a barbecue grill or a conventional flame grill and cook.

When the sardines are ready which shouldn’t take too long the potatoes will be ready, mix and you have a delicious meal.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com

Try a Glorious Empanada

Air Travel article brought to you by stephenmorgan

Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it’s not that simple.

The relatively recent unification of Spain as a single political entity is really the main driving force that lies behind this theory as the country is an amalgamation of the various autonomous regions that lie within it. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One of the most distinctive of the autonomous sub regions is that of Galicia which is Spain’s most north-westerly region. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let’s eat!

Here we are going to take a look at an Empanada, a Galician Flat Pie.

The thing about an empanada is that once you have got the concept just right and you’ve managed to get the texture and the flour correct for the crust then you can add almost anything to it that you like. It really is one of the most versatile things going and is as it was originally designed, a meal in itself.

So the ingredients we would need would be as follows:

20 g of fresh yeast or 1 teaspoon of easy blend dried (active dry) yeast.
350 g of strong white flour.
125 g of corn meal,, “masa harina” or finely ground “polenta”.
? tbsp salt
Generous 1/3 cup of white wine.
50 g of lard or vegetable fat.
8 tablespoons of olive oil
1 medium egg, lightly beaten
Water to bind the dough
1 medium egg, lightly beaten to seal and glaze the Empanada.

Again the name of the game here is preparation. Take the yeast with about three tablespoons of hand-hot water and mix it all together to a paste. Take the flour and corn meal and pour into a large bowl and add the salt, the wine, the lard the olive oil, the egg and the yeast paste and add enough water to make it all come together into a soft but not too sticky dough.

Still this mixture well and then start to pull it together with your hands. If there is any dried flower left in the bowl and add a touch more to bring it all together. The thing to remember here is if the dough is too dry it would be too difficult to roll out thinly later on.

Take the dough and knead it together for a couple of minutes until it is smooth and well mixed. Then take the dough put it back into a bowl and cover with cling film or plastic wrap. The important bit here is that you should let the dough rise for at least an hour or until it has doubled in size.

Decide upon what filling you want to include within the empanada and bring everything together. Take out half of your dough and roll it out until it’s about approximately 5 mm thick. Oil your baking sheet and lay this dough on top of it.

Next add your filling and spread the filling evenly leaving about a 2 cm margin around the age of the dough. Brush the edge of the dough with a little beaten egg.

Take the rest of you at the road at approximately the same size as your original piece and lay this on top of your filling. Take the top and the bottom pieces of dough and start to pinch the edges together and then twist the dough over to make a rope like texture around the edge.

Take the remainder of your beaten egg and brush this all over the empanada and then take a fork and pierce the top of the empanada all over with little holes.

Leave the empanada to rest for about 10 minutes and then leak this in a halt often for between 20 to 30 minutes or depending on your oven the crust is really crisp and golden.

This Air Travel article is provided by Articleteller – The Free Article Directory http://www.articleteller.com