Shelly-Ann Thompson, Freelance Writer
Jesus Silva-Fernandez, Ambassador of Spain to Jamaica, prepares one of his country's favourite Christmas dishes. Christmas in Spain is an elaborate affair as in Jamaica. - IAN ALLEN/STAFF PHOTOGRAPHER
Ambassadors Cooking for Christmas:
In the weeks leading up to Christmas, Food will allow Ambassadors and High Commissioners to Jamaica to share with readers some of their countries' favourite Yuletide dishes.
SPANISH AMBASSADOR Jesus Silva-Fernandez says that food prepared at Christmas in Spain is an elaborate affair as in Jamaica.
There are several traditional Christmas dishes. Pavo (turkey) and Langostino (baked shrimps) are the favourites as meat. Other favourites are baked potatoes, potato purée, cooked apples, and vegetables, such as beans, carrots, tomatoes and onions. "Not rice, we don't have as much rice as in Jamaica, especially at Christmas," says Ambassador Silva-Fernandez who was assigned to Jamaica in late July.
Spain is also known as a red wine country. However, the preferred drink by the Spanish during Christmas is Cava - a champagne.
"Cava is the Spanish version of sparkling wines/champagne. But there are defined differences in its taste and appearance. The colour tends to be lighter and the bubbles more pronounced; but its most definitive mark is that it is more dry than the other sparkling wines of Europe, and leaves an after taste tending more to the characteristics of non-sweet," he says.
Cava is produced in the north-east region of Spain, Catalonia, the capital of Barcelona.
And what would Christmas be without cakes? At Christmas, the Spanish devour Turron. Turron is mashed together with almond and sliced in squares like a chocolate bar. "A plate with Turron is placed on a table and the same way you would eat chocolate, that's how it's eaten."
Roscon De Reyes, is another cake favourite in Spain. "This is a sweet cake filled with fruits and sugar on top. Normally there is a little present inside. So the game among the children is for the first to find the present inside."
However, the most peculiar would be the eating of grapes on New Year's Eve. While the Spanish listen to the 12 gongs of Big Ben, with each gong, they swallow a wine grape. "It is believed that if you don't then it's going to be an unlucky year for you. They are very big grapes as such it is not easy to swallow 12 grapes."
After much eating on Christmas Day, the children have to wait until January 6 before they receive their gifts. As it's tradition for Christmas gifts to be bought on the night of January 5. "This is changing, however many persons still exchange their presents on January 6."
Roscón de Reyes
1 cup milk
1 cup sugar
1 cup olive oil
1 cup luke warm water
60 grams of yeast
2 eggs
1/2 kg. self raising flour
1/2 kg. wheat flour
grated rind of one lemon
METHOD
1. Mix ingredients together until they are blended and then knead until dough forms. Place in a bowl and cover with towel. Leave at room temperature for one hour.
2. Grease baking tray with a small amount of olive oil. Place dough on tray shaping into an oval ring with a thickness of about 3 1/2 inches. Arrange dried (crystallised) fruits on the top of the ring.
3. In a separate container add a few drops of water to some sugar and sprinkle this mixture on the top of the ring between the dried fruits. Cover with towel and leave for another hour.
4. Before placing in a hot oven, brush the top of the ring with one beaten egg. Bake for approximately 20 minutes when the bread should be golden brown.
A variation is for the ring to be cut and filled with cream and/or nuts.
The tradition in Spain is that before baking, a small toy is placed inside the dough.
- Recipe provided by Mariluz Silva, aunt of Ambassador Jesus Silva-Fernandez.
