MARKET 5: Spanish Cuisine
Q: How did the Spanish navy influence Spanish cuisine?
At this time of year there really is nothing like indulging in the rich, earthy flavours of Spanish food (and a glass or two of sangria) to keep the winter chills at bay. Inspired by the Spanish tradition of preparing simple, seasonal food (and a Euro 2012 win), this week we have produced our ‘Market 5’ guide to the best performing (and buying) produce at the Sydney Markets for bringing an authentic, Spanish twist to your menu.
PIMENTOS: aka Peppers, Capsicums, Chillies
Peppers (or pimentos in Spanish) play a key role in Spanish cuisine. The markets at the moment are full of peppers (both capsicums and chillies) that are crisp, vibrant and full of flavour making them an easy choice for the ‘Market Five’. We have chosen to profile the habanero chilli, however for more information on the varieties of ‘pepper’ available and their unique characteristics, please click here.
1. Habanero Chilli
Availability: all year – best Nov – Mar
Appearance: look like a small bell pepper that has had the air sucked out
Flavour: very hot and spicy, with a hint of citrus. Average between 100,000 and 350,000 on the Scoville scale depending on growing conditions
Best For: a very angry tomato sauce, spicy salsa
TOMATOES:
Originally imported from Mexico, tomatoes were believed to be unfit for consumption however they are now at the heart of many Spanish dishes, including Sofrito, Patatas bravas (crisp spiced potatoes), Pan con Tomate (tomato bread), Gazpacho (cold tomato soup) and Paella. Today we have featured the all purpose truss tomato, however to view a more comprehensive overview of Simon George & Sons varieties click here.
2. Truss tomatoes: (available in gourmet, cherry, baby roma, roma)
Availability: all year, best Dec - Feb
Appearance: rich, red fruit still attached to vine
Flavour: usually ripened on the vine, these have a wonderful rich flavour and are suitable for eating fresh and for cooking
Best for: suitable for eating fresh and cooked
POTATOES:
Potatoes are a key ingredient in a number of famous Spanish dishes, the most obvious being potato tortilla (Tortilla de Patata) and Patatas Bravas mentioned above. Most potato varieties are at their peak this time of year and all are currently performing well at the markets. For tortilla de patata and patatas bravas the potatoes are fried, therefore I would recommend using either an all-rounder or waxy variety, here I have featured Bintje. For a list of varieties under these headings click here.
3. Bintje:
Available: all year, best Nov- Aug
Appearance: small – medium elongated oval, with yellow skin (brown flecks) and cream white flesh
Flavour: our most popular waxy potato it is firm fleshed and creamy
Best for: any dish that requires the potato to be fried. A good cooking potato.
ORANGES:
Spain is the 6th largest producer of oranges in the world and with two orange varieties (Seville/Valencia) named after growing regions in Spain, it is safe to assume that this wonderful citrus contributes to their national food identity. Here I have featured two different orange varieties that sadly boast short seasons at the Sydney Markets but are wonderful while they are here.
4. Blood Oranges:
Available: late Jun – Aug (having just come into season they need a week to be at their best, but will be worth the wait)
Appearance: medium sized fruit boasting orange skin with a red blush and orange-red flesh
Flavour: sweet, juicy and less acidic that regular oranges
Best for: Sangria, they bring a wonderful colour and refreshing zest to this traditional Spanish wine
5. Seville Oranges:
Available: Jul- Aug
Appearance: medium sized fruit with thick, orange skin that is difficult to peel
Flavour: very acidic and therefore very tart
Best for: whilst often used in marmalades, the acid in Seville oranges makes them perfect for serving with particularly oily or fatty dishes. In Southern Spain they are also frequently served with fish dishes, such as salted cod, to bring out the flavours of the fish
A: Many of the dishes we know as being distinctively ‘Spanish’ came about as a result of the bold venturing of the Spanish navy, in particular the discoveries of Christopher Columbus. Of the ingredients listed above, all of which are considered synonymous with traditional Spanish food, none are actually native to Europe. It was the Spanish conquest (and colonisation) of the Americas, made possible by a thriving navy, that brought the wonders of peppers, tomatoes and potatoes into the Spanish diet. This ‘new world’ produce was adopted into the Spanish cuisine over time, resulting in native dishes renowned for their rich combination of Moorish spice and exotic flavours.
THE APPLE OF LOVE
Q: They’re tasty, but are tomatoes good for you?
A member of the nightshade family, tomatoes, or apples of love as they were once known, were introduced to the world following the Spanish conquest of Central America in the 1500s. While it is now a staple ingredient in cuisines the world over, the last 500 years has seen this lush fruit compete with the rosebud as a token of love, named as the subject of numerous court battles and decreed as poisonous. Despite its controversial history, 2008 saw 130 million tonnes of tomatoes produced worldwide, with China leading the charge at a staggering 33 million tonnes per annum.
Technically a fruit, the tomato is most commonly used as a vegetable. This is due to the glusamate content of the tomato which gives it a rich flavour that sits somewhere between sweet and savoury, making them perfect for eating both fresh and cooked.
The tomatoes we see today are nothing like the fruit first cultivated in the Americas. Over the years, tomatoes have been specifically bred for the purposes of increased disease resistance and aesthetic appeal. These programs have resulted in higher yields for farmers and the dominance of tomatoes that are uniform of shape and intense of colour i.e. the round, red fruit we see today. Unfortunately, many people believe that these programs have also resulted in loss of flavour and texture.
With this in mind, we have seen a widespread increase in demand for heirloom (heritage) varieties, organic, truss and vine-ripened fruits, as they offer the most authentic tomato experience.
Beyond these distinctions, there are many other tomato varieties that are worth including on the plate:
BEEFSTEAK OXHEART (Heirloom):
Availability: One of the favourite heirlooms, the oxheart is currently in short supply (as are all heirlooms) but is about to hit peak
Description: Large, very fragrant heirlooms. Tend to have a stripy skin with background
Flavour: Juicy with solid meat
Best Use: Slicing, sandwiches
BELLA ROSSA (loose):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Appear similar to baby roma but are more square than egg shaped.
Flavour: Firm and sweet
Best Use: Salads, snacking, roasting whole
BLACK KUMATO:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Dark brown/red when ripe
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Colour adds a unique twist to gourmet dishes. Dark brown are good for gourmet dishes, salads, sandwiches. Dark red is good for soups and sauces.
BLACK KUMATO- GRAPE:
Availability: Generally available
Description: Hydroponically grown these are a new variety. Dark chocolate.
Flavour: Low in acid which makes them very sweet with a distinctive ‘kumato’ flavour
Best Use: Snacking, salads, pasta sauces
BLACK RUSSIAN (Heirloom):
Availability: December - March
Description: Medium sized with dark olive skin and chocolate, red flesh
Flavour: Sweet
Best Use: Adding colour to a gourmet dish, salad
CHERRY (available loose or truss):
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small variety, around 2cm in diameter. Mainly sold as yellow or red fruit, though it is possible to get heirloom cherry and grape medley packs
Flavour: Sweet and crunchy. The yellow fruit tends to have less acid and therefore be sweeter again
Best Use: Salads, roasting whole, snacking
GOURMET/FIELD/ROUND:
Availability: Generally available
Description: These are the standard round, red tomato we know and love
Flavour: Rich, full flavour
Best Use: All rounder
GRAPE:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small oval (approx 4cm) that comes to a point. Mainly sold as red or yellow fruit (yellow is slightly smaller), though it is possible to get heirloom cherry and grape medley packs
Flavour: The red and yellow varieties are very sweet due to their high sugar content
Best Use: Snacking
ROMA: (available loose or truss)
Availability: Generally available, though supply can fluctuate throughout the year
Description: Medium sized, elongated oval fruit that is rich red when ripe
Flavour: Sweet and juicy
Best Use: A plum tomato, low water and seed content make them perfect for cooking. Hold shape well under heat.
ROMA- BABY
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small, generally about half the size of full Romas
Flavour: Intensely sweet, not as sweet as cherry tomatoes but still tasty
Best Use: Salads, sandwiches, antipasto, roasting, BBQ
TEARDROP/PEAR:
Availability: Generally available, though supply can fluctuate throughout the year
Description: Small fruit shaped like a pear/teardrop, this tomato can be red or yellow
Flavour: Mild and juicy, yellow teardrops have no acid and are very sweet
Best Use: Salads, snacking
MEDLEY:
Medley punnets showcase a variety of heirloom cherry and grape tomatoes, that bring a fantastic array of flavours, textures and colours to the plate.
Availability: Generally available, though supply can fluctuate throughout the year
Best Use: Salads, snacking
A: Tomatoes are a nutritionist's dream. Generally a good source of vitamin C, E, A and fibre, they are set apart by their high lycopene content. One of the most powerful, natural antioxidants, lycopene has been proven to ward off various types of cancer by preventing the growth of cancerous cells. In fact, scientists believe that just one glass of tomato juice a day could have a huge impact on your future health. Interestingly, the lycopene in a tomato is not compromised by the cooking process, in fact the lycopene levels increase making it even more beneficial to the consumer.