FOOD & DRINK


TABLE TALK


LA CATEDRAL The restaurant, yes you’ve guessed, is situated right next door to the Cathedral, with a terrace overlooking the Roman amphitheatre. Good mid-range rest serving some very fine fish dishes, but the carnivores will be well catered for. Decent gluten free options available all topped off by some incredible staff and overall a very pleasant eating occasion. €€€


LA FORTALEZA A selection of tapas and a great option for a pit stop at lunch time. Not a massive range available but certainly enough for all tastes. Great atmosphere, filled with locals and probably the most popular on the menu are the wide variety of croquettes. All washed down with a beer or glass of wine and some incredibly cheap prices. €€


Ristorante La Manga Club HEAD CHEF, PAULO VAZ


BRAISED QUAIL ON A SWEET POTATO PIE & SEASONAL VEGETABLES


LA ALACENA DE MARIA A little higher on the average price scale, but certainly worth the visit. Having said that, the €15 fixed priced lunch menu is the prefect option and is serious value and highly recommended. The fish tastes like it hopped straight out of the ocean and the staff are a delight. Just save some room for the desserts, you will not regret it. €€€€€


BACALAO FRESCO CON TOMATE


This exquisite dish plays


homage to an ingredient cooked in the region since Roman times – salted fish. Often cod cooked with vegetables, olive oil, garlic and tomatoes


INGREDIENTS Quail Sweet potatoes Quinoa Peanuts Cornmeal Shallots Mushrooms


Cinnamon Cumin Nutmeg


Black pepper Salt Olive oil Seasonal vegetables


PREPARATION


• Start by making the sweet potato and quinoa pie. First you peel the sweet potatoes and roast them in the oven, then simmer the quinoa in plenty of water until cooked. Cut the mushrooms into cubes and sauté in oil with the freshly chopped shallots until golden, then put them aside.


• Cool down the cooked quinoa under cold running water and drain. Mash the cooked sweet potato with a fork and then add the quinoa, the sautéed mushrooms and the roughly roasted peanuts. Mix them altogether and the spices to add flavour. Add some cornmeal to give the pie texture. Shape the cake the way you like and plate it.


• Prepare the quail and season it with salt and pepper, braise with hot oil until golden and juicy inside.


SERVE Place the braised quail on top of the pie, add the crunchy seasonal vegetables and as a finishing touch pour over a little bit of the leftover broth from the braised quail.


ONBOARD | SUMMER 2021 | 117


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