MANILVA BAR ROJAS AND TAPAS.

MONDAY 30TH.AUGUST 2010.

Over the weekend as we have been sat in Bar Rojas we have watched as all the different Tapas that have been served so here is a little update on the Tapas or Pincho; In the bar they serve with them Pan Morena which is a special bread which is cut from a small loaf and is very hard, it is ideal for eating you’re Tapas with as it does not break up and takes up all the sauce. A large Tapas portion is called a Racion; Each Bar has its own version of Croquetas, made with meat/fish bound with Béchamel and rolled in flour, eggwash and fine breadcrumbs, then deep fried, one of the most popular Tapas are Bocadillo/Montadito,small crisp warm cob, sliced and containing Lomo,marinated Pork slices that are grilled on the plancha ( a flat grill tray ) All sorts of different fillings are used like Chorizo for instance. The display Tapas are made up from; Ensaladilla Rusa – Potato salad with vegetables,Tuna,hardboild egg and bound in Mayonnaise,Abuela Antonia,Fabios Spanish grandmother is famous in the village for hers! She and her husband Abuelo Manolo used to own and run Bar Rojas for many years, that is were the name Rojas comes from, it’s their family name! Gambas al Ajillo – Prawns with oil, garlic and dry white wine, Rabo de Toro en salsa, oxtail stew or made with Cabrito,goat/kid. Pulpo a la Vina Greja – Octopus marinated in garlic.onions,peppers olive oil and lemon juice. Albondigas – meatballs, cooked in a rich Tomato sauce, the best ones are made by the butcher in the village Jose Antonio,he makes all sorts of dishes in his shop from Hamburgers to meat brochettes,stews,marinated sliced meats etc. His Chueleta – Pork Chops are famous ! Almejas – Clams and Caracoles – small Snails, Jamon- cured Ham,Manchego – cured hard Sheep’s Cheese from La Mancha.

This just a few of the many Tapas that they have on display, some more that are on the menu and that are served in half portions or full are ; Tortilla –now this is a very special dish and everybody has their own version; Mano’s as far as we are concerned is the ultimate one – classically made from just eggs and potato – it is an art in its self to make it correctly, he has shown me the tricks but I can’t match his – yet ! Paella – the other great –once again all sorts of versions,Lumy’s contains Rice, Chicken or Rabbit.shellfish,vegetables,garlic and Saffron,the most exspenive herb by weight there is made from the Stigmas of the Crocus flower, she calls it Paella Manilva ! Mano’s friend Juan is reputed to make the best one locally. Calamares a la Romana – Baby Squid rings cooked in batter, Gambas Pil-Pil,with Chillies.All sorts of Estofada – braised stews, Higado – small pieces of Liver cooked in a rich savory sauce, Habas a la Catalana – Broad Beans cooked with Pork fat cubes and Chorizo,Mano has his own special version with a secret ingredient and it’s his favourite dish, he would live on them if he could ! Just a mention of Fabes – large white Haricot beans which are very rare.

All sorts of fresh fish are available; Atun – Tuna, Dorada – Sea Bream, Merluxa – Hake, most of which comes from the UK, Cabella – Mackerel, Concha Finas – large Scallops, Bacalao – Salt Cod, Mejillones – Mussels, Anguila – eel, one of the most expensive and sought after dishes in Spain are Angulas – very small baby eels cooked with garlic or hot pepper, Caracoles de Mar – Winkles, Sardinas – Sardines, at this time of the year they hold competitions on the beach to see who’s are the best, cooked in skewers over open wood fires, and our favourite dish at bar Rojas , Frituria de Pescado - a local fish Galo fried in a very light Tempura batter, as well as some famous stews; Cocida de Pelotas – a spicy rich stew, with Mincemeat wrapped in Cabbage leaves, Pork cubes and Chick Peas, Calderata – stews/casseroles made with Lamb, fish or even Lobster. Various Polo – Chicken dishes,Lumy is known for casserole of Chicken pieces in Orange Sauce; Just a quick mention of Parejil – Fresh Parsley which is available in all the vegetable stores, free, it is also very important to us as it goes on our statue of our patron saint San Pancracio as a good luck charm! Not forgetting another Spanish classic,Gazpacho,the traditional cold creamy tomato soup of southern Spain; there are many different recipes, basic ingredients are very cold water,garlic,tomatoes,fresh breadcrumbs, salt and vinegar, an extreme one is made with finely chopped green peppers and onions !

And finally Patatas Fritas; everbody agrees that Lumy's are the finest there is,the potatoes come from their Campo,she cuts them thin and cooks them in a special Olive Oil just once,no blanching and salts them as she brings them to the table ! You can't stop eating them ! I can taste them now !!

All finished off with café solo, black coffee, café con leche,white coffee, café cortado,coffee with only a little milk and the one Brenda drinks the most,carajillo,black coffee with" Terry" brandy – Malaga is famous for it’s many types of coffee drinks, to many to mention.

Well for now that’s it from your food and drink correspondent down here on the very sunny Costa del Sol !

A special Thought for the day;

Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad !

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