NEVEN HITS THE SPANISH FOOD TRAIL ONCE AGAIN
Neven Maguire returns to Spain, and this time the popular chef is in Andalusia, a region in the south west of Spain that is larger than the island of Ireland, and very popular with Irish people. As befits such a large and diverse area, the food varies greatly within Andalusia, from the ‘Tropical Coast’ to the cities of Granada, Cordoba and Seville and the wooded and mountainous Huelva region.
In this brand new six part series, Neven tries a huge range of local produce, from grilled sardines, molasses and churros, to tuna heart, sherry, Iberico ham, Seville orange marmalade and Cordoba’s famous tomato soup. Neven also cooks a dish every week, inspired by the food he has discovered in each location.
Programme one: MALAGA
Neven’s brand new six part series starts in Malaga, traditionally the gateway to the Costa Del Sol but now a tourist destination in its own right, with an emphasis on museums and food: the city is proud of the fact that Pablo Picasso was born here, and it has one of only three museums in the world dedicated to his art.
Beside the Roman amphitheatre is El Pimpi where Neven is served the restaurant’s famous fish soup before visiting the Alcazaba, a Moorish citadel.
In Frigiliana, a white-washed village in the hills to the east of Malaga (and featured in Christy Moore’s song Lisdoonvarna), Neven tries waffles made with local molasses and deep fried aubergines. Grilled sardines, or espetos are another regional speciality, cooked on the beach on skewers.
Neven ends his day in the city’s oldest wine bar, El Pimpi, where the wine is served straight from the barrels and the bill is chalked up on the counter. Neven’s recipe in this programme is a Pecan Pie, using molasses from Frigiliana.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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