Traditionally January is the month we mourn the loss of our waist, the health of our liver and swear off the booze for four very long weeks. What a bloody depressing way start to 2019. Not so for our Spanish amigos who have been embracing the festive season since the 6th of December and have nada plans to stop until late January……..Viva Espana!!! As a nation that seems to religiously celebrate almost any and every event that has occurred since the start of time, I salute you……we get lots of parties and days off, certainly gets my vote.
Back in 1524, a nice old bloke called Sebastian, after refusing to renounce Christianity was shot with arrows and left for dead on two different occasions and eventually martyred became Patron Saint of Palma de Mallorca when a relic; a bone from the arm of a saint was brought over from Rhodes by a boat bringing a miraculous end to the current plague where everyone was perishing in alarming numbers…..good on ya, go Sebbi.
Spain, being predominately Catholic, worships all its saints devoutly – January certainly a busy month with 3 Kings on the 7th, San Antoni, the 17th and San Sebastian following shortly after on the 20th. The festivities flow into each other over the weeks and you are highly likely to see people wearing giant devil masks with protruding horns, watching you with the intensity of a serial killer deciding how best to disembowel his victim – just before they rush at you blowing fire from their mouths and lighting fireworks from their pitchforks. Bloody brilliant stuff, just remember to wear disposable undies, hoodies and long sleeves.
The fiesta of San Sebastian is mayhem in the form of a fabuloso street party at all the major plazas in Palma on the eve of the 19th January. Live music abounds, bonfires are ablaze and demons are lurking, waiting for an opportunity to scare the pants off you.
Locals and tourists alike flinging decorum to the wind, dancing into the devils rectum, drums beating, all getting pissed in public. It’s a bloody ripper.
Public barbecues, or torradas are in every plaza and you are invited to bring along a feast of your own choosing to cook for yourself.
Traditionally island folk bring along snags such as sobrassada and botifarren, but I thought for us yachties it would be amusing for us to feed our inner cave man….. Pinchos, satays, shish kebab, souvlaki……what can be more appealing than a big hunk of meat and on a stick? Now be nice…… but dear boys, size does actually matter….bite sized pieces of juicy, moist pieces of meat cooked on an open wood fire…… easy and absolutely sublimely primitive. Lets be truthful here, there are only three things that men want and two of them are meat and fire. I promise you a devilishly good time and ask you to scroll down, get ya horns on and have a look at the following skewers that you can chuck on the barbie in town……………………………………………. Enjoy
dear fellow crew…….
Blow Your Arse off Lamb Shish Kebab
800 grams lamb shoulder
2 tablespoons vegetable oil 1 tablespoons cumin seed 2 teaspoons fennel seeds 1 tablespoon chilli flakes
4 cloves garlic peeled
3cm piece fresh ginger, peeled
Make sure you buy the shoulder of lamb as you want the fattest part of the lamb. Trim the sinews, but keep the fat. Trim it from the meat if you want, but randomly thread onto the meat skewers for extra flavour…………………………………………………………………………………………. it’s
unbelievably tasty once it’s been roasted on that barbecue.
Cut the meat into 3cm chunks, keeping them all the same size so they cook at the same rate. Pop all the lamb chunks into a mixing bowl and add oil.
Meanwhile, put all the remaining ingredients in a mortar (or spice grinder), small with the pestle until they are completely pulverised. Spoon into mixing bowl and mix thoroughly into the meat. Cover, put into fridge and leave overnight.
Thread lamb onto skewers , barbecue for 4 minutes on each side for pink, or 6 minutes on each side for well done. Serve with hot salad and pita bread.
Lucifer’s Steak Fajita Skewers with Coriander sauce
450 grams quality steak 1 red onion
several different coloured peppers (red, green, yellow) olive oil
salt and fresh cracked black pepper 1 tablespoon chilli flakes
a large handful of coriander (washed ad de-stemmed) juice of 1 lemon
splash of olive oil
pinch salt and black pepper
Trim any fat and cut the steak into bite sized cubes, cut the peppers and onions also into similar sized pieces. Thread meat, onions and peppers onto skewers. Lay out on a baking sheet, brush with olive oil and sprinkle chilli flakes over. Chuck on the barbie, don’t turn too often to achieve a nice proper charring. Serve on or off the skewer with rice or tortillas. Drizzle with lots of coriander pesto and a fiery hot sauce… lovely
Devils Chorizo Prawn skewers wrapped in Serrano Ham
180 grams spicy chorizo cut up in small pieces 35 – 40 large prawns, peeled and deveined 200 grams jamon serrano, thinly sliced
2 teaspoons smoked paprika
1 and a half teaspoons ground black pepper
Combine the oil, paprika and pepper in a mixing bowl. Add the prawns and toss evenly until coated. Starting at the thicker end of the prawn (head), skewer each prawn through it’s centre until it emerges at the tail end. Tearing the jamon serrano as needed, wrap each prawn in a piece large enough to just cover the surface. When ready to barbie, pop on grill, cook until opaque and the jamon is crisp……about 3 to 4 minutes.
Remember, when using wooden skewers to soak overnight or soak in boiling water for an hour.
Galley Goddess xxx