And all things nice

I think, in my youth, I was misled about treacle and cocoa. Treacle, in a Heinz treacle pudding, isn't the same treacle as the bonfire night Parkin. Cocoa, rather than drinking chocolate, is the pipe and slippers staple that goes with the "You've been a long way away, thank you for coming back to me," of Brief Encounter, rather than the stuff I drank from the machine at Halifax Baths. This came to mind as Maggie and I sipped on a hot chocolate at the Christmas light turning on ceremony in Pinoso the other day.

Hot chocolate, the sort that is made either with proper cocoa powder or, more usually here in Spain, by dissolving low grade chocolate in hot milk or a hot water and milk mix, is thick enough to stand a spoon in and usually sweet enough to dissolve teeth on contact. In these here parts the chocolate is usually served with a sweet bread, called toña. Toña tastes like the doughy part of the French buns sold in the Yorkshire of my youth but Maggie seems to think it's more like the iced buns of Liverpool. Iced buns and French buns sound substantially similar to me. Chocolate y toña is served at lots of events. There is sometimes a pretence that it's for the children but the people at the front of the queue, with the sharpest elbows, are the grandpas and grandmas rather than their generationally removed descendants.

I wondered if there was a blog here. About the local food. Not the impressive stuff, not the main courses, like gazpacho, the rabbit stew loaded with a naan bread like pancake, or the local paella made with rice, rabbit and snails or even the made from nothing gachasmigas. I set about Google and came up with an insurmountable problem. Put something like coca amb oli into the search and Google finds, at least for the first 50 pages, things which are almost exclusively Catalan in origin. That's because Valenciano and Catalan are, linguistically, related.

My cooking skills are limited but they far exceed my skill in telling what I am eating. If I had to do that MasterChef tasting thing and to say what was in the food I'd just tasted I would be hard pressed to tell the difference between beef and pork never mind the flummoxing subtleties of herbs and spices. So, just because I've eaten various cocas, doesn't mean I tell you much about them. Maggie describes coca amb oli as fat pie (I think it's a flat bread made with lots of olive oil) but I always think of cocas as being the local equivalent of pizzas, something bready with a topping usually including tomatoes, peppers or aubergines and, often, something fishy. I could well be wrong though.

I thought about it more. There are rollitos, doughnut shaped hard biscuits often flavoured with orange or wine or anis  a sort of pernod or ouzo type drink. I think rollitos have a lot of lard, a lot of olive oil and a lot of flour in them. I like them. Maggie says they are boring but she thinks digestive biscuits are boring too so she's not the best judge. I'm pretty sure they are typically Pinoso though.

Then I remembered perusas. Perusas are what you get at the end of the meal in Pinoso when you have just eaten something traditional like rice. They usually come along with some of the local sweet wine called mistela. Just like the rollitos I like perusas and Maggie doesn't but we both describe them as dust cakes to visitors. They literally melt away once you've bitten into them. Google had no trouble with perusas. The first few search pages had the word Pinoso in the heading. The ingredients are similar, flour, sugar, oil, lots of eggs, anis and icing sugar to dust them off.

So, in the end, I decided there wasn't enough hard information for me to do a blog on the bits and pieces of the local cuisine.

Gachasmigas on the ceiling

One of my theories about Spanish food is that lots of the famous stuff is peasant food, made with cheap, locally available ingredients. The reason that it didn't disappear, before that sort of food became fashionable again, is that the Spaniards got richer late. So, whilst in the UK, we started to have more time than money and developed a taste for frozen lasagne, fish fingers and microwaveable chips the Spaniards stuck with piling pulses into stocks and eating rice with rabbit or seafood.

One of these traditional dishes is called migas, literally crumbs. Over in Extremadura, which is where I first encountered it, it's old bits of bread fried in olive oil with garlic and the old scrag ends of leftover meat and sometimes vegetables. In fact there are varieties of migas all over the place with lots of different ingredients but, basically, it's a way to make something out of old, stale bread.

That said there is a local food here, in Pinoso, called gachamiga which is quite different - it's made with water, oil, salt and garlic - and comes out as a sort of thick pancake. I have asked Spaniards about this but I'm still not clear. Over in Murcia they have something called gachasmigas, the name difference seems to indicate that the main ingredient is flour rather bread, but those Murcian gachamigas still have meaty bits in them. Just to make matters worse there is another Pinoso variety called gachamiga rulera which seem to be another doughy and oniony variety whereas in Castilla la Mancha the ruleras are migas ruleras and they seem to include meat. So, now that I've cleared that up for you to the point of the story.

In all the village fiestas around here there is a gachamigas cooking competition. In fact tasting some that Enrique had cooked in the Culebrón edition - that's him in the photo and those are the gachasmigas in the pan - was the first time that I had eaten the thick pancake variety. I ate my second lot in a restaurant just a couple of weeks ago. So, with the fiestas coming soonish and with a bit of impetus from the restaurant I decided to have a go at cooking some. Who knows, maybe I'd be up for the competition?

A few years ago, at the Villazgo festival, I bought a cookbook from the Associación de Amas de Casa de Pinoso - literally the Pinoso Housewives Association. Page 38 for the gachasmigas recipe. Fry some garlic in half a glassful of olive oil, dump the golden brown garlic, add in some salt and a glassful of flour to the garlic flavoured oil, mix in three glassfuls of water, stir it a lot to make a paste and then cook till it's solid enough to flip over. Cook the other side too and eat.

It didn't quite work. I think maybe it needed longer to cook as it was all a bit doughy. The flipping certainly didn't quite go to plan. I ate some but then whizzed it. Maggie, who had wisely stayed away from this experiment, was given a portion as she worked at the computer. She joined me in the kitchen to throw away about half of her serving.

Maybe I'll just go and spectate at the competition this time to get the idea and leave my entry till 2017.