José Lorenzo Rodríguez Escuín, from the Parador de Turismo de Mérida, has been the winner of the fourth edition of the Espiga Cooking and Gastronomy Contest PGI Beef from Extremadura that was held today within the framework of the I Espiga Agri-Food Fair, organized by Caja Rural de Extremadura, with great expectation among the public.
The winning recipe of the contest, which was created to promote the excellence of this certified meat among restaurant professionals in the region, was a preparation of traditional pickled loin with four vinegars on a bed of quinoa tartar, apple and fresh onion and goat cheese tart from Extremadura, with brioche, tomato and grape, as well as a brioche, all flavored with “thyme smoke” that sought to simulate the aroma of the countryside.
The chef was very satisfied with the award, which he considers to be recognition of a job well done, although he stressed that his goal is always for diners who come to the Parador to go home happy. He also wanted to highlight the good work of the other chefs who have reached the final and who have been Antonio Luis Falcón Sánchez, from the Agallas Gastro Food Restaurant, in Mérida, and Aitor Jiménez Aguilera, from the Manduka Restaurant, in Villanueva de la Serena.
The jury has highlighted the high level of the participants and the variety in the recipes, although they have finally opted for José Lorenzo Rodríguez who received the Espiga Trophy, from the president of Caja Rural de Extremadura and the president of the IGP Veal of Extremadura , and a prize of 1,000 euros that accredits him as the winner of this fourth edition of this contest whose main premise is to prepare a dish that has as its main ingredient a piece of meat certified under the IGP Veal from Extremadura seal.
The awards ceremony was attended by the general director of the PAC, Juan Eloy Rodríguez Ucedo, the deputy of the Equality area of the Badajoz provincial council, Lourdes Linares and the councilor of the Badajoz city council Juancho Pérez who presented the diplomas to the three finalists.
Food allergies
Saturday’s day at the I Feria Espiga began with the colloquium talk given by doctors María Isabel Alvarado, specialist in allergology at the University Hospital Complex of Cáceres, and María Victoria Gil Álvarez, president of the Extremadura Association of Food Allergies (AEXAAL) , about food allergies.
Among other things, we wanted to make clear the importance of differentiating and knowing how to recognize what an intolerance is and what an allergy is, since confusing both concepts can even cause death, using lactose intolerance and lactose allergy as examples. milk protein.
Regarding the most allergenic foods, Dr. Gil Álvarez has indicated that fruits account for 33.3% of cases, being the group with the highest percentage. Next are nuts, with 26%. Shellfish represents 22% of allergies. Eggs 16%, milk 13.8% and fish 9.8%. Then you find spices, cereals, vegetables and legumes.
The doctor explained that information on allergens for consumers is essential, something that is required by a European directive, and that it must be collected in cases where the product or dish includes cereals, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame seeds, sulfur dioxide and sulphites, lupins and mollusks.
For her part, Dr. María Isabel Alvarado. Specialist in allergology at the Cáceres University Hospital Complex, he has stressed that consultations related to allergy have multiplied by four in recent years, going from 3.6% to 11.4% and has stressed the importance of reporting on this issue. .
He has also pointed out that allergies are not only produced by the ingestion of a food, but can also be caused by contact or inhalation and it has been shown that they are not only in foods, but can also be found in medications, cosmetics. and even in school supplies.
They have emphasized that information and training save lives and have taken the opportunity to demonstrate how adrenaline should be applied in the event that a person suffers anaphylaxis, which is the most serious case that can lead to death.
Since the first century, they have recalled, there is evidence of allergies and intolerances, citing Lucretius who stated that “what is food for some is poison for others.”
live cooking
Various showcookings have also been carried out on the main stage. In this way, the content creator Lola Bernabé has made a demonstration preparing a crispy Iberian ham with Torta del Casar and a cheese cake using exclusively Extremaduran products.
Author of a well-known recipe book, @loletabyloleta on social networks highlighted the quality of the region’s products and their versatility and flavor, which makes them ideal for use in the kitchen.
Patri Tena, another content creator, has also carried out a cooking show that could be followed live on YouTube and social networks. @Tictacyummy has 968,000 followers on Instagram and has highlighted the quality of Extremaduran products.
Workshops and tastings
The Espiga Fair has also had a workshop given by Eugenio Garrido on the (R)Evolution of Bread, manager of PanContigo, in addition to several presentations and tastings at the ACREX stand where they could taste honey from Villuerca-Ibores, Torta del Casar, Acehúche Cheese, Serena and Ibores Cheese, as well as Ribera del Guadiana wine, Dehesa Ham from Extremadura, Veal and Cow from Extremadura and, finally, a monograph on Pimentón de la Vera.
Agenda for Sunday, October 20 (last day of the fair)
Main scenario:
The gastronomic journalists José Ramón Alonso de la Torre and Alba Baranda lead the colloquium talk ‘How to seduce an inspector’, at 12:10 p.m.
At 1:00 p.m. cook live with María Kindelán, presented by Phil González.
The Award for the best Degusta Extremadura Tapa is awarded at 2:30 p.m.
Other spaces:
The day starts with a Cooking Workshop for Children, taught by Manuel Corbacho, in the Kitchen Space at 11:00 am.
At 12:30 pm opening of Degusta Extremadura and final stretch of the Tapas Contest.
At 1:00 p.m., ASICCAZA ‘showcooking’ in the Kitchen Space.
Stand DO/IGP:
Presentation and tasting of products, with Ribera del Guadiana wine: Acehúche Cheese (11:30 a.m.) and Dehesa Ham from Extremadura (12:30 p.m.).
At 1:30 p.m., presentation and tasting of Villuercas-Ibores-Jara Oil, Gata-Hurdes Oil and Monterrubio Oil.
They close, at 2:30 p.m., Extremadura Veal, Extremadura Cow, CORDEREX Extremadura Lamb, Extremadura Goat and Ribera del Guadiana Wine.
The Espiga Fair closes at 4:00 p.m.
