So, 5th January, the night before our celebration of Los Reyes or The Three Kings. Big Man and I sit quietly contemplating the last few celebrations that lie ahead over the weekend.
A family get together at our house the next day. Yes, we´re ready for that. Saturday a lunch with 10 friends in a nearby restaurant. Oh yes, we´re definitely ready for that. No cooking, no clearing up, and hopefully a lift there and back so we can kick back and relax. And then Sunday, a meal with 10 other friends in one of their Cortijos in the Campo. Cooking a celebratory goat. It should be fun, the host is a butcher and a grower of grapes and producer of wines. A recipe for a thoroughly good lunch.
Big Man gives our butcher pal a call to finalise the arrangements for Sunday and I can tell by his face and the conversation that something is amiss. He gets off the phone and says “you know we thought we were going to Rafael´s Cortijo…” Mmm, yes I think, where is this going? “Well, it seems everyone thinks they´re coming here”.
Oh dear. Oh well. Here we go again. Big Man does a mad dash on Saturday morning for the extras we need, I crank up the oven and get baking, and it all turned out fine in the end.
No recipes today, more of those in a later post, but I thought you might like to share a little in the celebration…and our exhaustion today.
We enjoyed a lovely ham and cheese board with Spanish curado and semi curado cheeses, tetilla (do click on the link if you share my childish sense of humour), a gorgeous stinky stilton my parents bought over, and an amazing hard cheese (rather like a fresh parmesan) which is rolled in rosemary.
We ate home cured olives which the Spaniards were most impressed with. They thought Big Man had made them as they didn´t think a “guiri” or foreigner could make them taste so good…huh!
A chicory (or endive) salad with walnuts and blue cheese dressing lightened things up a bit.
Our butcher pal, Rafael, got to work in the garden doing his job. He looks fierce, but he´s really a gentle giant.
Look at the size of his hands – he couldn´t have been anything BUT a butcher!
Jointing the meat.
Working on the ribs.
Another pal took charge of frying the goat pieces in olive oil, bay leaves, chillies, peppercorns, garlic and white wine.
Of course we ate desserts too, but more of those another day as I´m feeling full up again just thinking about what we ate.
And drank. A very messy but happy table by the end of the day.
Ok, I think I need another lie down now.