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last the first order of the evening came through, from a table of
four. The highly organised team of restaurant owner Marie-Pepa Morales,
Fernando Mota Baena, Paco Estrada Aguilar and Ana Rosa Garcia Aranda
clicked smoothly into action. It was no wonder that the clients to the exclusive Candela Restaurant in Alora had taken so long to make their choice, bearing in mind the wide scope of tempting options on the menu. Making things much simpler for me as I waited in the kitchen with my camera, all four had chosen the same thing: Gambos Pil Pil (Piri Piri King Prawns) as a starter and Pierna de Cordero Lechal al Estilo Mozarabe (Roast Leg of Lamb in the Mozarabe Style) as the main course, a culinary creation of Marie-Pepa, being a combination of Spanish and Arabic cuisine, available only at the Candela. As Ana Rosa placed four earthenware bowls on the preparation counter and Marie-Pepa and Fernando peeled a huge pile of gigantic prawns with such practised speed that I almost missed it, I had to tell Marie-Pepa how relaxed everyone seemed to be. Both she and Fernando laughed at the same time. “He is always highly strung,” she said with a friendly glance at Fernando, “he is tense enough for both of us, while I am calm enough for the two of us.” A perfect combination. Fernando poured olive oil and white wine into the bowls, then added chopped garlic, piri piri, cayenne pepper and a touch of parsley. The dishes went straight onto the hob and the oil began to bubble before the prawns went in. After a quick flambé and a good, hearty sizzle, they were placed on the serving counter ready for the waiter, Paco, to deliver to the table. What a fabulous aroma! Preparations for the second course began at once, a quick peep through the window of the kitchen door confirming what we all suspected: the customers were in heaven! The lamb was roasted for between 20 and 35 minutes in the oven, flavoured with garlic, white sherry wine, parsley and salt. Once again Ana placed the dishes on the counter and the artwork began, Mare-Pepa and Fernando working as one. Marie-Pepa spooned freshly cooked red cabbage into silver moulds, topping it with tuna and a caramelised onion, while Fernando laid out the lamb, poured on a previously prepared gravy and added a sprig or two of freshly plucked parsley. A serving on the side of sautéed potatoes and the dishes were ready for Paco to deliver to the lucky clients. The team relaxed visibly and the hard work gave way to pleasant conversation and banter, proving how well they all work together. Having tasted the food once before as very satisfied customers, we had now enjoyed the thrill of seeing it prepared in the kitchen by the professionals. Both unforgettable and extremely enjoyable experiences. |
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Por fin el primer pedido de la tarde
llegó, de una mesa con cuatro clientes. El equipo muy organizado
del Restaurante Candela en Álora, la dueña Mare-Pepa
Morales, Fernando Mota Baena, Paco Estrada Aguilar y Ana Rosa Garcia
Aranda, empezó suavemente.
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