Food from Spain

Espagne_SIAL_Boubin avec chutney aux tomates-9

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A few weeks ago I had the pleasure to be invited to the Spain Pavilion at SIAL for the Spanish Lunch. This year marks the first participation of Spain at SIAL, the food fair that wass held in Montreal on April 13 to 15. As Spanish gastronomy is experiencing remarkable growth, fair visitors were delighted to discover and taste some of the finest products from Spain

Canada is showing a marked interest in Spanish cuisine, as evidenced by the exceptional number of new Spanish-inspired restaurants in most provinces, says María Gorriti, Trade Commissioner to the Economic and Commercial Office of Spain in the representative ICEX SIAL. Quebec, in particular, has always shown a keen interest in the renowned Spanish chefs like Ferran Adrià and Martin Berasategui. And of course, we all know the famous Montreal chef Marie-Fleur St-Pierre, and her wonderful creations that she offers at two of the most popular Spanish restaurants in town,  Tapeo and Meson. Our presence at SIAL is a reflection of the growing demand for this dynamic market for fine Spanish food products, whether in the restaurant or to experiment with new flavors at home.

The Spanish ham is of course recognized worldwide. Jamón, as it is called in Spain, is among the best charcuteries on the market today. Two popular varieties are the Serrano and Ibérico, from the Iberian porc.

Several other meats were also presented at SIAL, the salchichón and chorizo, as well as some exquisite selections lesser known, such as secreto Ibérico de bellota (a “secret”  cut from porcs fed on acorns from the region between the shoulder and loin) and the Ibérico de bellota solomillo (pork tenderloin Iberian acorn-fed). Some products from porcs fed on acorns have a flavor characteristic of nuts.



Cheeses of Spain were also featured at SIAL, including Manchego, which is arguably the most famous Spanish cheese made exclusively from raw or pasteurized milk of Manchego sheep. The extensive selection presented at SIAL also included, among others: the San Simón da Costa PDO, a traditional Galician cheese from cow milk  with a slightly smoky and spicy flavor; the Murcia al Vino AOP, the most outstanding feature is that it is coated with wine, a very soft cheese, slightly salty and slightly acid; it is very creamy and buttery flavor with a light wine aroma

To taste these products we were lucky to have Chef Marie-Fleur St-Pierre cook us lunch using these fine products. If you want to try those recipes, you will find them below the pictures with also a list of where you can find those fine products in Montreal. These are just a few dishes we got to try that day but they were my favorites.

Espagne_SIAL_Boudin avec Chutney aux tomates-6
Boudin with tomato chutney, apple and quincete


Recipe created by chef Marie-Fleur St-Pierre


260 g of black pudding Ibérico cut into 16 bites

2 c. tablespoons Spanish olive oil

200 g (1 t.) tomatoes whole cherries

1 small finely chopped Spanish onion

200 g (1 t.) of yellow or red apples, peeled and diced

80 ml (1 / 3 t.) trade quince jelly

80 ml (1/3 cup.) sherry vinegar

In thick bottom saucepan, put tomatoes, onions, apples, quince jelly and vinegar and bring to boiling. Reduce heat to medium-low and cook about 20 minutes. Remove from heat and cool to room temperature. If the chutney is too acidic or too sweet, correct with a little sugar or vinegar. In a skillet over medium heat, heat oil and cook the Boudin 2 minutes on each side to make it crispy. Garnish the cooled Boudin with chutney and serve.

Espagne_SIAL_Brandade de morue sal+¬e-10
Brandade of salt cod and white asparagus of Navarra

Recipe created by chef Marie-Fleur St-Pierre


2 potatoes with yellow flesh

1 ½ t. baked cod desalinated

1 black head of garlic 4 sprigs thyme

4 t. milk

½ t. Spanish olive oil

6 cloves garlic, crushed

1 c. chopped thyme

¼ t.crème 35%

2 c. chopped parsley

hot sauce to taste

1 cup drained Navarra white asparagus

Put the potatoes and  the desalted cod in a pot with garlic, thyme and the milk. Cook over low heat about 20 minutes. In a small saucepan, infuse over low heat the olive oil with the garlic and the thyme until the garlic flakes with a fork. Pour infused oil  and cream into the mixture of fish and potatoes, add the asparagus and stir vigorously with a wooden spoon. Add the chopped parsley. Add pepper and hot sauce to your taste .

16 pieces of bread croutons 1cm thick

1 c. tablespoons olive oil



Brush the bread with oil and salt and bake at 350ºF for 10 minutes.

Espagne_SIAL_Pain Frott+¬ avec tomate_4
Tomatoe Croutons and goat cheese

Recipe created by Chef Marie-Fleur St-Pierre


1 t. Spanish olive oil

1 sprig of thyme

1 sprig of rosemary

4 cloves garlic, crushed

16 cherry tomatoes

120 g fresh goat cheese

sea salt

1/3 t. coarsely chopped fresh basil

In a large skillet, heat oil, thyme, rosemary and garlic over medium heat and let steep for 3 minutes. Add tomatoes, reduce heat and leave over low heat for 5 to 6 minutes until the tomatoes are cracked on the side. Leave at room temperature. Spread each goat cheese crouton, place a tomato confit, ½ c. soup infused oil, a little salt and chopped basil.


16 pieces of bread of 1 cm thick1 c.

tablespoons Spanish olive oil Salt

Brush the bread with oil and salt and bake at 350ºF for 10 minutes.

Espagne_SIAL_Dattes farcies chorizo-46
Stuffed dates with chorizo Iberico

Recipe created by Chef Marie-Fleur St-Pierre


8 whole Medjool dates, pitted

100 g (3 1/3 oz) chorizo Iberico, cut into half rings

30 g (2 tbsp.) Butter

½ t. plain yogurt 10% M. G.

2 c. mustard

The  zest and juice of an orange Valencia

Sea salt to taste

In a bowl, combine the yogurt, mustard, zest and orange juice. Add salt to taste.Stuff each date with a half slice of chorizo, place it in the palm of your hand pressure to closes on itself.In nonstick skillet, lather butter over medium heat. Add the dates and cook 3 minutes on each side. Top with yogurt dates and taste.

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