Description
We opened a bottle of orange liqueur made from Seville oranges, lemons, cardamom and cloves to discover an intriguing combination of citric, spicy and sweet aromas of dried fruits. On the palate, an initial kick of aleppo pepper was followed by Colombian-style chicharrón (fried pork belly), and a serranito bocadillo, a popular sandwich in Andalusia made using serrano ham, pork loin, green peppers, tomatoes and olive oil. Following reduction, after a whiff of tea tree essential oil, we prepared aubergine fritters with honey and a traditional Dundee fruit cake. To taste we found plenty of nuts, mainly walnuts and hazelnuts, and a mouthcoating, sweet sensation of chocolate-dipped custard creams.