Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it s not that simple. The reason for this is that you could quite easily argue that technically there is no such thing as Spanish food and the reason being for this is that Spain is an amalgam of its constituent parts that is to say it could be described as a political construct which is made up of disparate groups with their own languages, cultures, cuisines etc. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features. The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines. One of those autonomous regions comprises the north-western province of Galicia. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea. The above having been said not all of Galiciaâ s finest recipes are all seafood based and the region can lay claim to quite a variety of dishes all of which are most definitely worth investigating further. Lets top talking about the food and get down to business. Letâ s eat! So the ingredients we would need would be as follows: 20 g of fresh yeast or 1 teaspoon of easy blend dried active dry yeast. 350 g of strong white flour. 125 g of corn meal, , â masa harinaâ or finely ground â polentaâ. Â tbsp salt Generous 1 3 cup of white wine. 50 g of lard or vegetable fat. 8 tablespoons of olive oil 1 medium egg, lightly beaten Water to bind the dough 1 medium egg, lightly beaten to seal and glaze the Empanada. Again the name of the game here is preparation. Take the yeast with about three tablespoons of hand-hot water and mix it all together to a paste. Take the flour and corn meal and pour into a large bowl and add the salt, the wine, the lard the olive oil, the egg and the yeast paste and add enough water to make it all come together into a soft but not too sticky dough. Still this mixture well and then start to pull it together with your hands. If there is any dried flower left in the bowl and add a touch more to bring it all together.
