Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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I’m absolutely addicted to berenjenas con miel. The contrast between the salty fried aubergine pieces and the sweet miel the caña is immense.
This classic Andalusian tapas dish is from Moorish origin and widely served in Granada, Córdoba, Málaga and Jaén. The trick is to soak the aubergine pieces in cold water for at least 30 minutes. Roll them in Andalusian frying flour and fry them until golden brown. The other important ingredient is miel de caña. Although the word miel translates to honey, miel de caña is actually a molasses or black treacle made from sugar cane.