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Andalusian Gastronomy

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CLIL Project 2008

CLIL Project 2008

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  • 1. andaluSIAN GASTRONOMy
  • 2. INDEX
    • 1. MAP of Andalucía
    • 1.1. Wines
    • 2. Typical foods
    • 2.1. Almería
    • 2.2. Granada
    • 2.2.2. Baza
    • 2.3. Seville
    • 2.4. Córdoba
    • 2.5. Huelva
    • 2.6. Jaén
    • 2.7. Cádiz
    • 2.8. Málaga
    • 3. a typical tradition: the slaugter of pigs
  • 3. 1. MAP of Andalusia
  • 4. 1.1. Wines
  • 5. 2. Typical food
    • GAZPACHO (cold soup)
    • Ingredients:
    • 2 kg. de tomatoes
    • 1 stale bread
    • 1 medium-sized cucumber. 1 or 2 green peppers. 2 or 3 cloves of garlic. Oil . Vinegar .
  • 6.
    • Preparation : We have to wash tomatoes well, and also the cucumber and the pepper and we cut them in chunks. We put the stale bread into water. Later we put all the ingredients in the mixer.
    • Later we add water according to our taste. Also in this moment we add the vinegar and the cumin.
  • 7. AJOBLANCO
    • Ingredients:
    • 200 gr. of peeled almonds.
    • 100 gr. stale bread crumbs.
    • 2 garlic cloves.
    • 1/4 litre of extra olive oil.
    • Sherry vinegar.
    • Salt.
  • 8.
    • The origin of this plate is Arabic and it is eaten in summer but also in winter. First we have to put the bread in water. Later we put it in a mixer together with the almonds, the peeled garlic, some oil and salt. We beat all and add cold water.
  • 9. Other dishes are:
    • SALMOREJO
    • SOPA DE CHIRLAS
    • PATÉ DE ACEITUNAS
    • PAPAS ALIÑÁ
    • FRITÁ
    • PIPIRRANA
    • SOPA DE ESPÁRRAGOS
    • TRUCHAS CON JAMÓN
    • LOMO DE ORZA
    • RABO DE BUEY GUISADO
    • CONEJO CON PATATAS
    • PESTIÑOS
    • ROSQUILLAS
    • MIGAS DE HARIRA
    • PAPAS A LO POBRE
  • 10.  
  • 11. 2.1. Almería
    • Acelgas esparragás
    • Ajo colorao
    • Arroz caldoso con almejas
    • Arroz con almejas
    • Atún con tomate
    • Caldo quemao
    • Canónigo
    • Choto al ajo cabañil
    • Chuletas con patatas fritas
    • Gachas colorás
    • Gazpacho andaluz
    • Gazpazcho cortijero
    • Gurullos con conejo
    • Hinojos en ajillo
    • Maldira
    • Olla de trigo
    • Patatas en ajopolla
    • Potaje de habichuelas con acelgas
    • Roscos de anís
    • Sopa de almería
    • Talbina
  • 12. Acelgas esparragás
    • Ingredients
    • 200 g. of beans
    • 1 kg of spinach
    • 3 spoonfuls of oil
    • 3 garlic cloves
    • 8 almonds
    • 1 red dry pepper
    • 12 cumins
    • 1 ripe tomato
    • 150 g. sausage
    • A teaspoonful of paprika
    • 100 g. of bread crumb wetted in water
    • Vinegar
    • oil
  • 13. ROSCOS DE ANISETTE
    • Ingredients 1 / 4 lbs. Flour 1 / 2 on yeast 4 tablespoons milk 3 tablespoons olive oil 2 tablespoons sugar 1 glass of anise 1 egg grated lemon Sugar Glass
  • 14. 2.2. Granada
    • Alboronia
    • Almoronia
    • Bacalao con espinacas
    • Brochetas de pollo
    • Choto al ajillo
    • Chuletas de cerdo con castañas
    • Cordero asado segureño
    • Crema bicolor
    • Crema de aguacates
    • Crema de brocoli
    • Crema de champiñones y apio
    • Crema de chocolate con clara de huevo
    • Crema de coles de bruselas
    • Endibias con verdura
    • Ensalada de huevos de codorniz
    • Habas con jamón
  • 15. BROCHETAS DE POLLO
    • Ingredients Two chicken breasts into pieces A few slices of pineapple Some tomatoes An onion A few slices of bacon For the marinade: Three dessertspoons of soy sauce Three dessertspoons vinegar Three dessertspoons oil
  • 16. 2.2.2. Baza
    • Cordero asado segureño
    • 4 legs of lamb segureño of 300 or 400 g each 2 ripe tomatoes 2 onions extra virgin olive oil pepper salt variety of vegetables
  • 17. Steps:
    • Preheat oven to 200 ° C. Put leg of lamb on a dish with chopped onion, grated tomatoes, salt, a little water, a little pepper and oil. Put the dish into the oven until the lamb is roasted (50 minutes.) Serve hot, accompanied by “patatas a lo pobre”
  • 18. 2.3. Seville
    • Achicorias a la flamenca
    • Alcachofas a la gitana
    • Aliño de patatas a la sevillana
    • Arroz frito sevillano
    • Arroz frito sevillano
    • Berza gitana
    • Brazo gitano
    • Caldo de pescado
    • Choco rociero
    • Conejo al vino fino
    • Ensalada sevillana
    • Flamenquines
    • Gallina en pepitoria
    • Garbanzos con bacalao
  • 19. Achicorias a la flamenca
    • Ingredients: 1 / 2 kilo of chicory Oil Lard Salt Pepper Bread crumb
  • 20. 2.4. Córdoba
    • Berenjenas crujientes con salmorejo Cordobés
    • Calderete de cordero
    • Chanfaina
    • Conejo a la flamenca
    • Flamenquines cordobeses
    • Gazpacho andaluz.
    • Migas.
    • Pestiños.
    • Pez espada a la cordobesa
    • Rabo de toro guisado
    • Roscos de anís
    • Roscos de vino
    • Salmorejo
  • 21.
    • Champiñones a la andaluza
    • Churrasco cordobés acompañado de salsas árabes
    • Corazones de alcachofas al vino de moriles
    • Cordero sefardí
    • Ensalada de bacalao marinado y salmorejo
    • Ensalada De Pollo
    • Garbanzos a la andaluza
    • Gazpacho blanco de piñones
    • Helado de vinagre de Pedro Ximénez
    • Manitas de cerdo rellenas de foie de pato y jamón ibérico
    • Pastel de almendras
    • Pestiños Mozárabes
    • Pez espada a la cordobesa
    • Pierna de carnero a la cordobesa
    • Pipirana
    • Pollo andaluz
    • Queso gratinado con salmón marinado
    • Rabo de Toro
    • Salmorejo Cordobés
    • Tartita de membrillo, fresones y queso fresco
    • Trucha almendrine
  • 22. Tail of bull
    • Ingredient:
    • 4 kg tail of bull
    • 2 kg onion
    • 1 kg. ripe tomatoes black
    • ground pepper
    • 3/4 liter wine fried
    • potatoes
    • Garlie
    • saffron
  • 23. 2.5. Huelva
    • Atún mechado
    • Caballa con tomate
    • Calabaza esparragada
    • Caldereta de liebre
    • Choco con habas
    • Cocido de verduras almonteño
    • Espincas almonteñas
    • Fresas con crema de queso
    • Habas enzapatadas
  • 24. Cuttlefish with green beans
    • Ingredients
    • 1 kg of cuttlefish
    • 1,5 kg of green beans with
    • Its pod
    • 1 glass of olive oil
    • 4 garlic cloves
    • 2 onions
    • 1 twig of parsley
    • 2 leaves of laurel
  • 25. 2.6. Jaén
    • Ajili mojili
    • Ajo blanco de jaén
    • Ajo pringue
    • Alboronia
    • Alcachofas rellenas
    • Alfajores
    • Almendrados
    • Andrajos
    • Andrajos con liebre
    • Bacalao al estilo baeza
    • Bacalao con pimientos fritos y patatas
    • Bacalao encebollado
    • Barrecha de liebre o conejo
    • Bienmesabe
    • Bollo de calabaza
    • Caldereta pastora de cordero
    • Caldo mangurrino
  • 26. Stuffed artichokes
    • Ingredients
    • 1 kg of artichokes
    • 200 grs. of minced pork meat
    • 200 grs. of bread crumbs
    • Parsley
    • Saffron in fiber
    • Laurel
    • Bone of ham
    • Tomato
    • Onion
    • Pepper
    • Flour
  • 27. 2.7. Cádiz
    • Abajá algicereña
    • Abajao serrano
    • Acedías en sobrehusa
    • Acedías rebozadas
    • Aceite aromático
    • Acelgas con patatas
    • Ajo blanco serrano
    • Ajo caliente
    • Alas de pollo al vino
    • Albondigas de carne
    • Alcauciles con chícharos (alcachofas con guisantes)
    • Almejas a la marinera
    • Almejas con gambas
    • Almuerzo campero
    • Alubias con chorizo
  • 28. Abajo serrano
    • Ingredients
    • 1 kg of wild asparagus
    • 1 tomato
    • 1 onion
    • 1 green pepper
    • 3 cloves of garlic
    • 1 litre of water
    • Fresh brown bread
    • Olive oil
  • 29. 2.8. Málaga
    • Aguacates con gambas y alcaparras
    • Ajo blanco
    • Ajo blanco malagueño
    • Ajo gazpacho
    • Albóndigas de pescado
    • Alcachofas rellenas
    • Alitas de pollo al vino de málaga
    • Almejas a la malagueña
    • Almejas al estilo de málaga
    • Almejas con fideos y verduras
    • Arroz a la malagueña
    • Arroz aparte
    • Arroz caldoso con bacalao
    • Atún mechado
    • Berenjenas con bechamel
    • Berenjenas rellenas
    • Berza malagueña
  • 30. Aubergines fill
    • Ingredients
    • 1 kg of aubergines
    • 200 gr. of highland ham
    • 2 eggs Breadcrumbs
    • garlic
    • oil
    • salt
  • 31. 3. Slaugterof pig
  • 32. Photos
  • 33.
    • The slaugter of pigs starts in November or December. The Slaugter is traditional of Andalucia. It lasts two or three days. The first day the people kill the pig,the neighbours and the family come to he houses of where they do the slaugter, and in the morning men kill the pig. And in he afternoon women make black pudding , and the next day they cut the pig into pieces, and they do sausages ,and they freeze the meat of the pig, and this is the end of the slaughter of pigs, black pudding is cooked in a big boiler. .
  • 34. Written by : Francisco Polaino Sola y Juan Pablo Martinez
    • t h e e n d

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