Percy Moo as Einstein

Percy Moo as Einstein
Dog=Einstein2

Sunday 31 August 2014

On Sanlúcar de Barrameda

As I have mentioned in previous posts, Sanlúcar  de Barrameda is a relatively undiscovered jewel among the smaller coastal Andalusian cities – and its catchphrase “Calidad de vida”, or “Quality of Life” is one of the truest I have ever come across. For further general information click on this wikipedia link.

A panoramic shot of the beach.

Sanlúcar is famous for its Manzanilla sherry – it’s 10 miles from 
A Chinese restaurant. Note 
the round window .This was to
regulate thetemperature in 
the wineries and is common to
all the"Cathedrals of Wine"in
the Jerez DO.
the city of Jerez and is one of the vertices of the Sherry 
Triangle.
For the past few decades, Sherry consumption worldwide 
has been in decline and the large number of abandoned 
wineries to be seen throughout the Denomination of Origin
are its silently eloquent witnesses. Some become 
restaurants and shops as this image attests, others are 
bulldozed to become blocks of flats.

Luckily for Sanlúcar, the city is also famous for its beaches, 
fresh fish, horticulture[1] and, therefore, cuisine.
Indeed, people come from other cities in Andalusia to enjoy 
dining in the local restaurants which range
 from the relatively expensive, but still good value, 
such as El Espejo to the down-to-earth family establishments that serve good, honest, 
fare; Casa Balbino, for example.

Inside the municipal food market.
A firm favourite here – indeed, in all 
of the province of Cádiz’ coastal towns are the famous tortillitas de camarones and tortillitas de bacalao. These are shrimp or cod fritters and are quite simple to make – see the rough recipe below.








My own effort. I used frozen pollock,
employing the meltwater in the batter
mix - a neat (Hairy Bikers) trick 
when battering fish. To accompany, 
fried green peppers.
Make a batter with the consistency of 
double cream, add finely-chopped 
sweet onion and parsley along with
 shrimps or finely-minced, salted cod 
that has been soaked overnight. 
Ladle the mixture one fritter at a time 
into very hot oil – not olive oil as it 
begins to smoke at a relatively low 
temperature. Fry until crispy and lacy. 
Enjoy with a chilled, dry, white wine. 
Obviously the wine of choice should be 
Manzanilla. 

Calidad de vida on a plate and on your palate!




[1] The Patata de Sanlúcar for example, is grown on sandy soil (bajo navazo) relatively near to the beaches and is a firm favourite of gourmets throughout Spain – it can even be ordered online for next day delivery anywhere in the country!

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