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Gastronomy

Lobster Caldereta

Ingredients for 4 People:

* 2 pieces of 1kg aprox. lobster, separating the head from the body and being careful not to chip the shell; and cut the tail into medallions.
* ½ Kg of morralla (a mixture of typical small fish) and ½ kg of picarel fish to make a broth with ½ a litre of water (8 minutes), crush, sift and keep warm.
* 1 medium onion, chopped; 4 Majorcan peppers, chopped; 1 bunch of chopped parsley; 3 mature tomatoes of good size, chopped; 2 sprays of very tender wild fennel; 1 bunch tender chives, chopped. Use the green part of the chive; 2 chopped leeks; 2 cloves of crushed garlic.
* 250 cc. of olive oil; 1 glass of brandy; salt and pepper to taste.

Pounded:

* 1 liver of rock fish (50 gr. of angler fish liver) roasted lightly.
* 8 roasted almonds
* 1 clove of garlic without skin
* 1 bunch of chopped parsley
* 1 glass of good brandy

Preparation:

* Add oil to wide, deep earthenware dish and put on a high flame, lightly fry the lobster medallions prepared earlier, add pepper and salt and remove from heat. Next, add the lobster heads and fry them with the garlic, add all ingredients and braise with the fumet (fish broth) previously prepared.
* Allow to cook for 15 minutes, then transfer everything to a pan for sifting and crushing.
* Replace the pan with the medallions back on the heat, flambé with brandy and pour in the broth, leave to cook for 15 minutes over a slow heat and 5 minutes before it is ready, add the pounded ingredients.
* It is usually served in a soup dish, with some slices of toasted bread rubbed with garlic.

Mayonnaise

There are various versions about the origins of the mayonnaise. The main characters in most of them are the Duke of Richelieu and the capital of Menorca. According to such versions, the famous sauce originated here and derived its name from Maó.
The history of mayonnaise begins in 1756, although some historians point out that it was already present in Menorcan cooking in the 16th Century.
Richelieu, on his return to France, was the one responsible for divulging the recipe at the court of Luis XV.

Recipe: The ingredients of mayonnaise are:
     65% olive oil
     5% egg yolk, 30% lemon juice or vinegar
     mustard and salt.

Cheese from Mahón

Also known as 'Minorcan' cheese, this fresh cheese is made on the Balearic Islands with raw or pasteurised cow's milk from the Frisian, 'Mahonesa' or 'Minorcan', and/or the Alpine Brown breeds.

Small amounts (no more than 5%) of sheep's milk from the 'Minorcan' breed are also allowed. It is rectangular, with rounded edges and a cleft on the top left by the knot of the cloth (the 'fogasser') used as a mould.

The cheese is medium to large, very tall, and weighs up to 5 kilos or more.
The rind is smooth and closed, and its colour varies between ivory white and intense yellow.
It has a characteristic flavour, slightly acid, salty and a bit buttery.
Depending on its ageing, it can be milky and moist when it is fresh, or dry, sharp and somewhat spicy as the ageing time is lengthened.

Depending on the production method, there are two types of cheese: Mahón Artesano, made with raw milk, and Mahón, made in industrial cheese shops.

Also, depending on the ageing, there are:

Mild Mahón: Soft, easy to cut, white in colour, high percentage of moisture. Gentle, lightly salted and acidic flavour

Medium cured Mahón: Daily and yellowish ivory in colour. It is easy to cut, with the surface remaining smooth, intact and shiny. The flavour is more intense, although it maintains a hint of butteriness. Its maturing period is less than 150 days.

Cured Mahón: With a firm texture, it is a very hard cheese that crumbles when cut. Its colour is dark yellow and its flavour salty, with something of a spicy touch. The maturing period is above 150 days.

Mature Mahón: With a dark coloured rind and dry appearance. The colour of the cheese is yellowish and its flavour very intense and spicy

Gin

This liquor, obtained from the juniper berries of Minorca, is a cross between the British gin and the Mediterranean spirit.
During the XVIII and XIX centuries, it became established as a popular drink, and became an indispensable feature at any special event, private or public, on the island.

The distillation begins when the vapours which are produced in the still's boiler circulate through copper pipes until they reach a coil, where they condense, forming a precious liquid that drips into jars. An expert tastes the liquid at intervals to determine the pecise moment when the distillation is complete. One this is accomplished the GIN is stored in large oak barrels, where it retains unchanging its colour, flavour and aroma, until finally it is bottled.

One of the most populars is Gin Xoriguer. Xoriguer is the name of the ald windmill built in 1784, in which many generations of the Pons family had converted bushels of wheat into white flour.


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