For the Final we thought we would try some Spanish classics.... ajo blanco - a white gazpacho, garbanzos con espinacas (chickpeas and spinach), patatas bravas (potatoes in spicy tomato sauce) amongst others.
Ajo Blanco is an ancient chilled soup of almonds and garlic from Malaga. It was thought to have been brought in by the Moors in the 8th century who adored almonds. It was used to hydrate and provide an antiseptic protection - very useful to working in the hot southern Spanish climate.
Browsing around the internets I found this marvellous story about the introduction of almonds into Spain..... Al Mutamid, a Caliph of Cordoba surrounded his city with almond trees after his Christian wife from Northern Europe wept for the snows of her homeland. Secretly the Caliph planted the whole plain with almonds so that every year the blossom would transport his wife of the homeland she pined for. Something to bear in mind whilst preparing this meal.
Serves 4
225g whole blanched almonds
750ml iced water
75g stale white bread, crusts removed and soaked in water
3 cloves of garlic, crushed
Olive oil
3 tbsp sherry vinegar
200g white grapes
Seasoning
1. Grind the almonds in a food processor.
2. Add 5 tbsp of iced water and form a paste just thick enough to turn the paste in on itself.
3. Squeeze bread of excess water and add to the almonds with the garlic.
4. Combine until smooth....
5 . Add olive oil and gradually pour in rest of iced water. It should turn out like single cream.
6. Transfer to a bowl and season with sherry vinegar and salt.
7. Chill the soup for at least an hour.
8. Before serving check the seasoning and ladle into bowls and distribute the grapes.
Score: Food: 3, Game: 2 - a disappointing game even though Spain eventually won through. Our food was far more interesting than the rather boring match.
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