IAN & SPAIN

Although Christmas Eve is probably the most lavish meal of the Christmas holidays in Spain, originally it was Christmas day, much as it is in the UK. It was a day for bringing together the entire family including grandparents, uncles, aunts and cousins and any other family member that you may not have seen throughout the year. Depending on the family, each year it would move house and thus the hosting of this enormous event would be shared amongst the family members. Nowadays, still very much a family event though, Christmas Eve and Christmas day is now normally split between the parents and the in-laws, one day with each.  

Each region of Spain has its own tradition for the Christmas menu, which is determined mainly by local cuisine, for example on the coast seafood or fish is common and inland, meat plays a more important role such as roasted suckling lamb, however nowadays most regions tend to combine both, especially on Christmas Eve. However, Christmas day in the Valencian community is a day for enjoying a rather special typical dish called ‘Puchero de Nadal’ ó ‘Cocido Navideño’.  Effectively it is a stew with giant meatballs but it is enjoyed in two stages. It may seem very simple and rustic but it is a very long meal and takes time to digest. It contains almost everything you could possibly imagine putting in a stew. What makes this stew different from the rest of the stews in Spain is the use of local sausages and local vegetables. The Valencian community is well known for its vegetables and this is well portrayed in the Valencian ‘Puchero’.

As with most traditional recipes, there is nothing written in stone, except using a giant cauldron!  So grab the biggest pot you can find otherwise there is no way all the ingredients will fit in. Remember the stock, the meat and the vegetables can all be frozen afterwards so if you have a lot left over, you will, ration it out in Tupperware and freeze it for another day or use it for another recipe as mentioned later on.

For the stew you will need the following :

½ medium sized Chicken (approx. 1,25kg of meat)
2 large meatballs (recipe as follows)
1 piece of bone marrow
1 piece of knee bone
150 grams of beef 
1 Blanquet sausage 
1 Onion Morcilla sausage 
100 grams of pork fat
300 grams of chickpeas (soaked in water overnight)
Saffron
1 stick of Celery, 1 stick of Cardoon, 1 sweet potato, 1 white turnip, 1 yellow turnip, 1 parsnip, 3 potatoes, 3 carrots, 1 leek, 5 runner beans and ¼ cabbage. (As far as the vegetables go, you can chuck in whatever you have at hand, but this is the standard recipe in Valencia)

So, to make the stew it is as easy as cleaning and peeling the vegetables and placing them all in the pot with the meat and the meatballs, except for the carrots, potatoes, runner beans and the morcilla. These need to be held back for later as they cook more quickly. Cover with water and slowly bring to the boil then reduce the heat to low heat and let it simmer for 90 minutes. Remember to skim off the foam that rises to the top. After 90 minutes pop in the rest of the ingredients that were held back and then simmer for another 90 minutes. To make the meatballs all you will need are the following ingredients:

2 eggs.
150g lean minced beef
150g minced pork.
1 sausage (with skin removed)
200g Breadcrumbs
1 tbsp. Fresh chopped parsley 
50g Pine nuts
1/2 tsp. Cinnamon powder
10ml fresh Lemon juice
Salt and pepper to taste

Stew net for binding
Cabbage leaves for wrapping up the meatballs.   

If you feel like saving some time you can always make the balls the day before. Mix the meat, salt, pepper, parsley, cinnamon, eggs and pine nuts to taste. Pour the breadcrumbs in and knead it all together until it forms a thick mass. Add the lemon juice and knead it all together again. Separate the meat mass into two parts and then roll it into two large balls. Once you have made the balls wrap each ball in cabbage leaves and then place them inside the stewing net and tie them up tight and add to the rest of the meat for the stew.

Once the stew is ready it is customary to first enjoy a bowl of soup from the stock cooked either with rice or noodles. Some may add a piece of the meatball to the soup and others may add a bit of everything and then move on to the rest of the meat and vegetables, the choice is yours. It would also be customary to make 'oven-baked rice' (arroz al horno) the following day with the leftovers. So there you have it, a very hearty meal from the heart of Valencia and ideal for this time of year, it may not look very sophisticated but it tastes incredible! 

    Enjoy!

Pork in tomato sauce is one of the many traditional dishes of Spanish cuisine that is made throughout the length and breadth of the territory. With a few very cheap ingredients, you can enjoy this dish either at home, or at the bar as an appetizer or tapa, and always, of course, with a good piece of crusty bread to dip in the sauce.

Preparing it is very easy since it basically involves cooking the meat with a decent amount of tomato. The quality of the latter is important though. 

It is important to get some very ripe tomatoes or a very good tomato preserve. During cooking, the sauce is concentrated and reduced while it is impregnated with the juices of the meat, giving it that characteristic flavour that is so popular. In addition, this is one of those stews which tastes even better if you let it rest for a whole day.

To accompany it, you can have white rice for example or even a portion of good chips. Other accompaniments that are common, especially when eaten as a main dish, are fried eggs and fried green peppers, which help to fill out the meal.

Getting hungry?

BASIC INFO:

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Total time: 1 hour 20 minutes

Ingredients  for 4 people

800g  lean pork meat, chopped

Salt

Ground black pepper

1 large onion

1 Italian green pepper (optional)

4 cloves of garlic

800 g of very ripe natural tomato or canned

4 tablespoons olive oil

150 ml of white wine

1 or 2 bay leaves

parsley (optional)

Sugar (optional)

STEPS:

To prepare this fantastic recipe, we need 800 g of lean pork meat, chopped and ready to cook. However, first, we are going to check it to remove any excess fat that has remained. Generously season with salt and pepper and let it stand while we prepare the vegetables.

Take 1 large onion, peel it and chop it finely. Optionally, in season, we can add 1 Italian pepper. In this case, we remove the stem, open it in half lengthwise and remove the seeds. We chop it very finely. We also need 4 cloves of garlic, peeled and finely chopped. Finally, we crush 800 g of tomatoes, which can be natural or good quality canned tomatoes. In the first case, we will make sure that they are fully ripe, wash them and remove the stem. To remove the remains of the skins and seeds, pass the tomato through a chinois or fine sieve, pushing with a mortar pestle or with the back of a spoon

Heat a large skillet or pan with 1 tablespoon of olive oil. When it is very hot, but not smoking, brown the meat over medium-high heat, until browned on all sides. We will do it in two batches because if we put everything in at once the pan will fall in temperature and it will take longer to cook and brown the meat. As the pieces of meat brown, we remove them and put them to one side.

We lower the heat and finish adding the other 3 tablespoons of oil we need. In it we are going to fry the onion with the pepper over medium-low heat, stirring frequently so that it does not burn. We want it to be very poached so we will cook it for about 10 minutes or so.

Once they are very soft and transparent, add the garlic and mix. Let it cook for about 1 minute. At that time, we put the meat back in the pan or pot, along with any of the juices that it may have released, and soak it with 150 ml of white wine, I like to use a Verdejo. Next, we turn up the heat and let it cook so that the alcohol in the wine evaporates. It will take a few minutes.

Cover the meat with the blended tomato. Also add one or two bay leaves, which will give the sauce a very rich flavour. Let it heat up until it starts to bubble. At that moment and before it starts to spit, lower the heat and let it simmer for between 30 and 45 minutes until the tomato has thickened and the meat is tender. To avoid the tomato spitting everywhere, cover the pot with a fine mesh cover, which also allows the sauce to evaporate.

Finally, taste the sauce and rectify with salt and pepper if necessary. We can also add a little finely chopped parsley. Optionally, you can reduce the acidity of the tomato sauce with a little sugar during the cooking stage but check this halfway through. However, if very ripe tomatoes are used and the onion is well poached, it may not be necessary to add any sugar.

Good Luck