A World Food Adventure: Country 4

Andorra is a landlocked microstate in southwestern Europe. It is in the Pyrenees mountains bordered by France and Spain. It was created in 988 by Charlemagne and then formed in its present state in 1278 and is a ‘principality’ headed by two Co-Princes – the Roman Catholic Bishop of Urgell in Spain and the President of France.

It is the 6^th smallest country in Europe and has a population of 85,000. It’s official language is Catalan although Spanish, Portuguese and French are also spoken.

Being in the Pyrenees the terrain is very mountainous and the whole country is only 468 sq km or 181 sq miles.

Andorran food is typically Catalan mountain food but is also influenced by Spanish, French and Italian cuisine. There are many pork dishes including hams and sausages as well as a surprising amount of seafood. They also enjoy eating local animals such as trout and squirrel!!!

The national dish is Escdella which is a stew made from beef and pork bones and chicken.

We were looking forward to our Andorran menu, thinking that it would be a mixture of French and Spanish style cooking. Instead we found dishes that were pure mountain food - using the whole animal and full of carbohydrates and proteins for a days work in a harsh climate.
Our daughter and her boyfriend joined us for this meal so I was able to cook the whole recipe which was easier than halving it. It was also fun sharing our experience of an unknown cuisine.
We made three dishes: Pa amb Tomaquet - for a starter followed by Trinxat and Andorran Escudella, the countries most traditional dish.

Escudella is a very meat heavy dish - in this photo I am sealing the outside of some sausage meat balls. Luckily we make our own sausages so I was able to use them.

The local butcher was flummoxed when I requested a ham bone and a marrow bone which I was surprised by. It was only when I unwrapped the 'marrow bone' that I realised he had given me one from a pig! No wonder he had been confused! I had wanted a beef marrow bone (obviously!) but not specified beef and as the other meat I had bought was pork based he must have thought that was what I wanted! Anyway, it was too late to return to the butchers so we used what we had.

Everything goes into the pot together for two hours to stew away. No onions, garlic or herbs, just meat, dry white beans and water.

After 2 hours the cabbage and the carbs are added

Trinxat is largely cabbage and potato!

Pa amb Tomaquet was simple to make and really delicious.
To make it you toast some bread - we used sourdough from out local French bakers. Then while it is warm to rub garlic over the surface followed by the cut edge of a tomato. Then add a drizzle of olive oil and a sprinkle of coarse salt. Yummy!!!!

We went a bit wrong with the Trinxat as we hadn't cooked the potatoes quite enough (someone forgot to put them on to boil!!!!!) So they were a little hard when we tried to mash them with the cabbage.