Programmee 5: Aracena
The Sierra de Aracena is in the north-western corner of Andalusia and is one of the least explored parts of the region. Small, white-washed towns like Aracena nestle between mountains, forests and oak meadows known as “dehesas”. This is where the black Iberian pigs are farmed, and these pigs produce one of the area’s finest delicacies, “Jamon Iberico”. Neven visits Cinquo Jotas, known throughout Spain as one of the best producers of this regional speciality.
Aracena’s “Grotto of Wonders” brings many visitors to the area. Discovered at the end of the 19th century, the caves were opened to the public in 1914 – the first tourist caves in Spain. After seeing the caves, Neven discovers a bakery which is 175 years old and learns how the local speciality is made: thin strips of dough which are deep fried and formed into a block with cinnamon and honey.
In Jerez, Neven joins Michelin-starred chef Juan Luiz Fernandez in his brand new, Alice in Wonderland-themed restaurant for some of the most modern and imaginative cooking he’s enjoyed on this trip. Neven’s own dish reflects the rural nature of the region – Rabbit Stew with Chorizo
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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Series Overview:
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.