Neven Maguire returns to Spain. In Malaga, he samples the fish soup of a restaurant by the Roman amphitheater, and heads into the eastern hills to try the local molasses waffles.
Neven starts his time in Granada with churros alongside a thick hot chocolate. Later, cold filtered coffee, cakes dedicated to a Pope, and a tapas tour of the city are on the menu.
Cordoba, Spain's different types of olives used to make the town's award-winning olive oil; salmorejo, chilled tomato soup made with tomato, bread, garlic and olive oil; wine; vegetable risotto using sherry vinegar.
An organic farm that produces Seville oranges; making marmalade; school for flamenco dancers, guitarists and singers; seafood stew flavored with oranges.
Aracena's Grotto of Wonders; the regional specialty jamon iberico; a 175-year-old bakery makes a local specialty consisting of strips of dough deep fried and formed into a block with cinnamon and honey; rabbit stew with chorizo.
Cadiz, Spain's fish market; a small sherry bodega; prawns in garlic; a chef who specializes in cooking tuna.
Neven Maguire visits Santander, where he learns to cook local tapas and tastes unusual ice-cream flavors; his own recipe is grilled marinated chicken Caesar salad with anchovies.
A traditional Basque cider house produces 11 different ciders and serves steaks; traditional cheese-making techniques; chestnut and wild mushroom soup with cider; sheep's cheese, red onion and rosemary focaccia.
Neven visits Castropol in Western Asturias where he tries oyster dishes; Pastelería Cabo Busto is another stop where he tries a selection of cakes; Neven makes a chicken, cider, chorizo and bean casserole with braised rice.
Neven visits the two thousand year old city of Lugo in the Galicia region of North West Spain where he walks on the impressive Roman walls.
Irish chef Neven Maguire takes a trip around Spain to discover the joys of Spanish cuisine.
Irish chef Neven Maguire takes a trip around Spain to discover the joys of Spanish cuisine.
This week Neven visits the Tramuntana Mountains, which run along Mallorca’s northwest coast. He stops In Valldemossa, where he meets Joe Holles at Son Moragues, a 700-year -old estate where olive trees are cultivated in the traditional, and labour intensive way, on terraces. In Deia village, Neven visits Sebastian Pasch from Sebastian’s Restaurant, which is managed by his Irish wife Patricia. To learn more about olive oil, Neven goes to the Can Det olive press in the historic town of Soller, where the press dates back to 1561.Finally, Neven makes a quick trip to Chapeau 1987, a cocktail bar in Palma, to taste two cocktails inspired by the island. Neven’s recipe this week is Amaretti Baked Peaches with Sea Salted Chocolate Ganache.
Neven starts the fifth episode of his new series in the Port of Soller and takes the tram from the port to the historic town of Soller, just 5km away. The tram line, and the tram Neven travels in, both date back to 1913. In Soller, Neven meets Barbara Martí from the Ecocirer Hotel to cook a lemon cheesecake. Tomato tasting, an al fresco lunch on a farm, and dinner at a tapas bar are on the menu. This week Neven cooks his own dish of Glazed Pork Chops with Apricot and Red Onion.