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White Bean Mash



         Ingredients (serves 6)                          Q   Heat the olive oil in a saucepan and cook the garlic and
         2: 570 gram jar of large white beans, rinsed      onion over medium heat for 2-3 minutes until soft.
         and drained                                     Q   Add the beans, lemon juice, water, and herbs. Bring to the
                                                           boil and reduce to simmer for 10 minutes. Season with salt
         75-100 ml: water                                  and pepper.
         Juice of 1/2 lemon                              Q   Remove the pan from the heat, and using a hand blender
                                                           mix well until creamy. If you don’t have a hand blender, you
         Half: white onion, chopped                        can use a potato masher or transfer to a blender.
         2: garlic cloves, finely chopped.               Q   Serve hot or cold.
         1: tsp mixed herbs                              Q   Note: For a creamier mash use milk instead of water
         1: tbsp extra virgin olive oil

         salt and pepper to taste
         About Rabo de Toro


         Found throughout Spain, Rabo de Toro is a dish inspired by the economic need to
         make use of every part of the animal, combined with the Spanish ritual of the
         bullfight and the ancient cultural practice of communal feasting funded by tribal
         leaders. The first traceable mention of cooked ox, cow or bull tail comes from
         Roman texts, but the formal dish of oxtail stew seems to have emerged in Cordoba.
         This could be correct because it was during the Moorish occupation that the dish
         became known. Cordoba, since before the Moors, had been the scene of bullfights
         staged for the entertainment of the populace. After the killing of the bull, it became
         the centrepiece of a ritual feast. The tail, however, is bony, tough and fatty; not
         suitable for roasting. It requires long slow cooking so that the meat falls off the
         bone. Stewing the tail of the animal allowed the host to feed a few more people.
         Cordoba was a university city much visited by scholars from all over Spain and the
         rest of the known world who would have spread the word that ox tail, properly
         cooked, is very, very tasty. By the time the recipe and bullfighting tradition reached
         Madrid a ritual had developed that lasted until modern times whereby the
         restaurants close to the Plaza de Toros competed to serve Rabo de Toro made from
         the tail of a bull killed in the ring that day. This ritual went the way of many others
         when the EU heard about it. Today there are hundreds of variations of this recipe
         with every city, town, restaurant and family having a secret formula.
         Sangre de Toro Red Wine


         In the year 1954 Miguel Torres sought out the most prized red grapes of the
         Catalunya region, Garnacha and Cariñena, to create a different wine that would
         express the authentic character of the land. This led to the birth of "Sangre de
         Toro", whose name is inspired by Baccus, Roman god of wine, known in ancient
         times as "Son of the Bull".
         Sangre de Toro is a fine wine, made from Garnacha and Cariñena grapes. It is a
         deep cherry red with a rich aroma of wild berries with ripe plums and roasted
         coffee notes. An intense, warm, succulent palate with an echo of licorice on the
         finish. Pairs perfectly with stews, wild game, meat paellas and hearty, traditional
         mountain cuisine. Serve at 17ºC.
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