Review: All Those food market, Barcelona

The 13th and 14th of June saw the second edition of the All Those food market which brought together a fantastic array of local producers and makers. This time it was held in the Universitat which had been beautifully decorated for the weekend with flowers and vintage touches like this old cart wheel outside the main entrance. The main space was filled with gorgeous cakes, olive oils, liqueurs, cheeses and meats presented by their wonderful creators who were only to happy to sing their praises. The lovely garden at the back of the building was full of food trucks offering everything from Japanese noodles to pulled pork burgers, although the star of the outdoor scene was easily the vivid blue classic 2CV which had been converted into a wine bar by organic wine producers Fina Parera. I just loved how they’d strung the vintage car with pretty lights and tied a wooden bar top on the front!

Many of the producers who appeared at the market can be found on the All Those website.

Nit de L’Havanera: Sea shanties and flaming rum

On the night of FC Barcelona’s epic Champions League victory in Berlin, the few Barna inhabitants who are not football fanatics were drawn to a rather more-refined form of evening entertainment down at the Font Mágica. Several groups of singers, some fetchingly dressed in nautically striped T-shirts, had turned out to serenade us with traditional Catalan sea shanties, accompanied by accordions and guitars. These songs are known as “havaneres” in Catalán because they were brought to Catalunya in the 18th century by sailors who had spent time in Cuba. They used to be sung by local fishermen in village taverns on the Costa Brava, but nowadays they are typically performed by groups who travel to events like this and the famous Calella de Palafrugell Havanera Festival which happens further up the coast.

Image taken from http://www.flickr.com/photos/mpeiro/8244299423

The highlight of the evening, though, was a rather impressive alcoholic spectacle. The Havanera is not complete without the drinking of ron cremat or “burnt run”. A small amount rum is first poured into a series of heavyweight ceramic dishes and one of these is carefully set on fire. The others are then set alight by transferring a ladle-full of burning rum to each. More rum is then added, along with sugar, coffee beans, lemon peel and cinnamon sticks for added flavour. The rum is then allowed to burn for a good while, constantly under the watchful eye of the nautically-striped T shirt wearing attendants. They keep the fire going by ladling up burning rum and pouring it back into the dish from above, creating mesmerising blue flames. Eventually the flames die down and the rum is served up hot to thirsty havanera fans for just €1 per Rom Pujol-branded paper cup. The taste is complex and intriguing; you can clearly pick out the caramelised sugar, the bitterness of the coffee and the sweet spice. A couple more sips and we decide it’s the perfect thing warming the cockles on a winter’s night back in Blighty. If you fancy giving it a go, here’s the recipe in English:

http://blogofthecourtier.com/2010/10/29/a-hot-catalan-cocktail-for-halloween/

Review: Gin and tonic workshop, H10 Metropolitan, Barcelona

As part of the Setmana de les Terrasses 2015 (Week of Terraces) in Barcelona, hotels across the city are offering free cocktail workshops, live music sessions and “showcooking” events hosted by renowned chefs. At the H10 Metropolitan, conveniently located a brief stroll from Plaça Catalunya, the first event of the week was a Gin and Tonic masterclass held out on the terrace at the back of the hotel.

Our affable, impeccably dressed and extremely knowledgeable host kicked off by explaining the history of the classic cocktail which was developed in India by the British as a way to disguise the bitter taste of quinine which was used to prevent malaria. Of course, with gin having a huge popular following in 18th and 19th century Britain and soldiers in India already receiving a gin ration, improving the taste of the unpleasant malaria medicine by mixing it with this alcohol was an obvious solution.

Our host then familiarised us with the botanical characteristics of the four different gins we were going to taste and patiently demonstrated how to mix up the perfect gin and tonic. The trick is plenty of ice and making sure to gently pour the tonic over the back of spoon so as not to loose the fizz.  You can also stir the glass around in the empty glass to chill it before adding the other ingredients, although be sure to drain off the excess water if you do so. The workshop concluded with tastings of four gin and tonics, each made with a different gin in order to demonstrate the flavour profiles of each.

After the workshop we spent some time checking out the H10 Metropolitan hotel. The terrace on the ground floor were the workshop was conducted has a lovely pool and relaxation area with plenty of sun loungers. There’s also another terrace located on the 6th floor which features a plunge pool and great views. Inside, the public areas are beautifully decorated in a style which is at once clean and modern while also referencing the industrial Barcelona of the 19th century. All of the staff we encountered were extremely friendly and inviting. This would make a stylish and welcoming base for a short stay in the city for those who enjoy the hustle and bustle of the centre.

Image taken from https://www.h10hotels.com/en/barcelona-hotels/h10-metropolitan/gallery

Please note, the workshop was conducted entirely in Spanish and so similar events may not be suitable for non-Spanish speakers.

For more information about the Setmana de les Terrasses please visit http://mesqhotels.cat/cercador/que-vols-fer:setmana-de-les-terrasses/ (website in Catalan)

For more information about the H10 Metropolitan please visit https://www.h10hotels.com/en/barcelona-hotels/h10-metropolitan

Review: Bar Seco, Poble Sec, Barcelona

Perfectly located for a cool, refreshing tipple while you recover from a hike up Montjuic, Bar Seco sits on a quiet road at the base of the mountain (or hill if you’re used to something more rugged than the English countryside). The name ‘Seco’, meaning ‘dry’, should amuse those desperate for a drink but also points back to a time when this neighbourhood had no source of water until the construction of a fountain in the late nineteenth century. Grab a seat on the sunny pavement terrace and enjoy the parade of locals going about their business and exhausted tourists vowing to take the cable car up Montjuic next time.

We sampled the house vermut which was nicely balanced and reasonably priced. The menu can hardly be described as extensive, but what is on offer is made with ingredients carefully sourced from local suppliers. Bar Seco is part of the Slow Food movement and is committed to using sustainable and organic produce. Their bio patatas bravas have quite a reputation and there are plenty of vegetarian options. There’s a decent lunch menu on offer during the week which typically features organic burgers. The only snag is you’ll probably have to nip across the street into the bar to place your order as the staff aren’t so hot on attentiveness.

Bar Seco, Passeig Del Montjuic 74, 08004 Barcelona

Open Monday – Wednesday 9:00 – 17:30, Thursday 9:00 – 01:00, Friday 9:00 – 02:00, Saturday 10:00 – 02:00, Sunday 10:00 – 18:00.

+34 933 296 374 www.bar-seco.com

 

Sherry Sour

Since moving to Barcelona I’ve made it my mission to try as many of the local flavours and special ingredients as possible. This recipe uses a fino sherry which is, of course, from the opposite end of Spain. We did just have Barcelona’s version of the famous Sevillan Feria de Abril which involved copious amounts of La Gitana sherry, huge plates of patatas bravas and raucous flamenco dancing, though, so I think this counts as a taste of Barcelona in some way. And this drink also channels the classic dark vermouth which is experiencing a huge resurgence here with seemingly every bar in town whipping up its own homemade version.

This drink is an excellent introduction to dry sherry for those who aren’t so keen on drinking the stuff neat. The end result is really nicely balanced and makes an excellent aperitif. If you prefer your drinks on the sweeter side add a touch more honey syrup or sugar syrup.

To relieve two thirsty people:

150 ml dry fino or manzanilla sherry

50 ml sweet dark vermouth

Juice of one lemon and lemon peel to garnish

One egg white separated from the yolk

2 tbsp honey syrup or sugar syrup (heated with a little water until dissolved)

1. Put all ingredients into a cocktail shaker. Shake vigorously for around 30 seconds.

2. Add plenty of ice and shake again for 30 seconds to chill the drink. Strain into two glasses.

3. Garnish with a shaving of lemon peel.

Sant Jordi 2: Loquat Kiss

Here’s another cocktail inspired by the Catalan love fest and patron saint’s day that is Sant Jordi ( or St. George). Interestingly, this veneration of good old dragon-slaying George is shared with a whole host of other nations and cities including England, Beirut, Georgia (clue’s in the name I suppose), Moscow, Palestine and Ethiopia. Not bad considering he was probably actually born in what is now the State of Israel.

Traditionally in Catalunya men mark the day by giving their love interests a red rose with an ear of wheat tied to it and thousands of officially authorised rose sellers pop up on street corners across the city. Women don’t get away scot free however. In 1926 the Spanish government decided that the 23rd of April was the day Cervantes had died in a clear case of copycat with England where the 23rd had been respected as Shakespeare’s deat day. In respect of the passing of Cervantes, or Shakespeare I suppose, women typically buy a book for their amor from one of the many stalls that appear along La Rambla. All of that shopping naturally leaves one rather thirsty which is where this refreshing, fruit-forward gin cocktail comes in – topped with roses for genuine Sant Jordi kitsch effect.

To serve 2:

4 loquats, halved and stoned (try to remove the white pith if possible)

100 ml gin or vodka

2tsp sweet vermouth

juice of half a lemon

5 tsp rose petal syrup (make 1 day before, adjust to taste)

fresh or dried rose petals to garnish

1. Make the rose petal syrup using fresh or dried rose petals the day before you intend to make the cocktail. I used 75g of dried rose petals. Boil together 300ml water and 4 tbsp of honey for 5 minutes. Then add the rose petals and boil for 2 minutes to extract the flavours. Turn off the heat and cool. When cool add 1 tsp lemon juice. Store in the fridge.

2. The next day muddle loquat halves in a cocktail shaker until the juice has been extracted. Add the other ingredients to the shaker and shake with ice cubes until the shaker feels very cold. Strain into two martini or wine glasses.

3. Float some petals on the surface of the drink to garnish.

Sant Jordi: Strawberry and Coriander Gimlet

With the Spanish Valentine’s Day known in Catalan as Sant Jordi fast approaching here in Barcelona I give you the perfect cocktail to seduce your loved one. Ripe strawberries, fresh coriander and a toca of black pepper married with London Dry Gin. How sweet you go is up to you – use extra ripe strawberries and a double dose of honey for added sugar or hold back for more spicy, savoury palates. Served sweet it’s an ideal accompaniment to dessert – I’m thinking dark chocolate dipped strawberries…

To serve 2 lovebirds:

7 medium-sized strawbs

100 -120 ml London Dry Gin (or vodka, although then technically it won’t be a Gimlet – you have been warned)

Juice of a small lemon

4 sprigs of fresh coriander (also known as cilantro amongst non-Brits)

A twist or three of the black pepper grinder (to taste)

1 – 2 tsp honey (to suit your sweet tooth)

1. Create the gorgeous garnish in the picture above by cutting two slices of strawberries with the greenery attached. Resist the urge to eat them. Cut a slit in each slice and use to decorate two tumblers. Store these in the fridge for now.

2. Muddle (mash together well) the strawberries, coriander and honey with a couple of tablespoons of chilled water in a glass or cocktail shaker. If you haven’t got a muddler (fancy wooden masher thing) use a spoon or fork.

3. Add the gin, black pepper and lemon juice along with plenty of ice. Shake together until the cocktail shaker feels really cold (or stir vigorously in the absence of said shaker).

4. Strain through a fine sieve into the 2 tumblers. Present to loved one and enjoy.