The Influx Of New And Foreign Flavours

Our country is full of newcomers, consisting of all creeds, races and nationalities. With it came the addition of imported foods from overseas, presented at our supermarkets. These were not only introduced for the usage of foreigners, but actually became a part of the staple diet of the average Spaniard. Gone are the days when leaving home for work meant grafting for two days only to come home exhausted, hungry and thirsty.

Before we are able to embrace the savoury dishes that are produced from abroad, we have to first clarify something that is often misunderstood. It is not the Spaniards that are allergic to anything foreign, rather it is the native Spanish that are allergic

1. Only native Spanish foods contain tomatoes,Now this is a widely mis misconception, as many articles I read claimed that all Spanish dishes must offer tomatoes, and when in fact the climate of the country plays a role here. The story goes that the Spanish settlers imported tomatoes because they needed the resources of the new world, specifically corn, peppers, potatoes and rice. They subsequently spread these “new foods” to all the Spanish colonies in the Americas, thus forming the basis of what is now known as Spanish cuisine.

2. Beans form a vital part of Spanish daily mealsAs allergic reactions to proteins can often be fatal, especially for children, beans form a part of a stable diet for the majority of Spanish. They are an integral part of meals eaten every day.

3. Popular meat dishes* Potatoes* pigs* chicken

These are mostly called “EAZ-pejorative”. Potatoes are the most common potato from which people worldwide could perhaps be fed. This is not the case for the natives of the Iberian Peninsula.Their potatoes are called “matas”. Matas are smaller than potatoes and are usually picked up by twists, then quickly frozen. Nobody would consider serving them on a daily basis.

The pig is also a vital member of the Spanish diet. They are often fed on pastures and give them valuable products.

Modern Spanish foodººººThe trend that is currently taking place is aorpesticina. This is fresh produce and local ingredients that has become very popular in Spain. It is impossible to overstate the importance ofSpanish oliveoil, which is often used to keep bread and tomatoes fresh.

There is also a growing trend towards using less red meat and more white meat. This is based on the belief that red meat absorbs flavours whereas white meat lacks them. This is a bit of a grey area as many chefs believe that white meat properly cooked loses less flavour than red. The lack of flavour may be cheating, as it leaves a delicate flavoured texture in the mouth.

You shouldn’t fall into the trap of avoiding dishes whose names include the word ‘fish’ though. Fish and chips, fish and chips, well they’re all pretty much vegetables. The exception being very traditional grilled ‘cod’.

You’ll also find that there’s less of a need to learn the language, as many of the attractively named dishes are known as familiar French or Italian names.

Fish and Chips in Yorkshire

Fish and chips are known as catalyst foods due to their unique method of cooking. They are high in fat, which provides most of the energy, and protein.

The typical way of cooking is to heat the cod or other fish, then brown, in a way which draws out the juices and cooks the fish without cooking it.

Well we’re not sure whether that’s true or not, but either way you look at it, fish and chips is one of the UK’s favourite imported dishes.

The popularity of fish and chips is prominent in the UK and visitors to this continent are crucial drivers of the trend. The UK’s love for fish and chips is well documented, and is evident from the number of Michelin stars the dish has enjoyed.

One typically positive aspect of the dish is its use of rice. This is traditionally used in conjunction with beer, cider or milk. This offers a wide range of sustenance, complimenting the curry, meat, potatoes and salad.

As you would expect, the economic effects of fish and chips are quite small. Despite its popularity, it isn’t the whim of the season but rather a safe, reassuring staple food. As such it stays with us, providing the essential greasy food that makes the UKer claws passingly sumptuous.