Cantueso Periana SL,

29710 Periana (Málaga), Andalucía, Spain

Figs Galore in Periana (a PS)

Posted on September 2, 2019

We can’t help expounding the nutritional value of figs, and would like to remind anyone locally that the season is close to ending, so find them now. Plenty available along the byways of Periana and even at Cantueso if you ask nicely :).

August in Periana is so very fruitful and we have been enjoying lots of peaches and are now trying to cope with a bountiful supply of figs, grapes and almonds. Bonnie our black lab has a preferred route for her morning constitutional which passes our neighbour Antonio’s plot so that she can pick her own grapes which hang from his hedge (or rather the chain link fence). Around here they tend to be the Muscatel variety, greeny red, very juicy and sweet. but complete with seeds. If you have become accustomed to the supermarket seedless/tasteless varieties just come for a walk around the village and sample these delights.

While on your stroll watch out also for figs which are all around and often never picked. We have this summer been asking our guests to help out so as not to waste these black beauties which grow in abundance in the garden at Cantueso. Figs are full of fibre and minerals such as calcium and magnesium and just two will contribute to your five a day quota.

For those of you reading this in Britain you can of course buy some at M & S but they will cost about 90p each!

 

 

We have as in other years turned some surplus figs to good use by making Fig and Ginger Chutney. Not very Spanish we know but our kitchen often make their own version which they call marmalade and use it as an accompaniment to Serrano ham or cold cuts. In case we can tempt you the recipe is below.

Fig & Ginger Chutney

1.3kg Figs, chopped

450g onions chopped

1.1l malt vinegar

450g cooking apples peeled and chopped

450 g seedless raisins or dates, chopped

3 tablespoons ground ginger

1 teaspoon salt

900g granulated sugar

Chop as coarse or as fine as you like.

Place onions in a preserving pan or large saucepan with a little of the vinegar and cook to soften but not brown.

Add apples, raisins or dates and continue to cook until soft and pulpy.

Add the figs, ginger, salt, sugar and remaining vinegar, bring to the boil and then simmer until thick again. Be careful not to burn the sugar on the bottom of the pan.

Pot into sterilised jars.

Hints: if you don’t have a preserving pan with sloping sides evaporation of vinegar will not be as efficient so reduce the vinegar to 1 litre.

Sterilise jars by washing in the dishwasher. Ideally use Killner type jars but any metal cap jar will normally work well as long as they are sterilised.

Makes about 2.2 to 2.7 kg. Keep for at least two months before eating.

Cooking time about two hours.

and if you still have figs why not try

 

Figs in Syrup

1 kilo Figs

500g Caster Sugar

Juice of one lemon

1 Vanilla bean (cut in half lengthways)

1 tablespoon rum or brandy

Method:Place sugar, lemon juice, vanilla bean and 625ml water in a saucepan and bring to the boil over a medium heat. Add the figs lower the heat and cook uncovered for about 20mins.

Remove the softened figs with a slotted spoon and set aside. If the syrup is still watery and pale, boil it a little more until thickened. Place figs in a suitable preserving jar. Let the syrup cool and then pour over the figs adding the rum or brandy over the top.

Place a disc of greaseproof paper on the top making sure the figs are submerged.

Once opened, keep in the fridge and use within one month.

Perfect for pouring over vanilla ice cream.
 

Our Team of 2019

Posted on July 1, 2019
The team

At Cantueso we are very proud of our team who work so hard in serving the public both in the restaurant and cottages and we would like to introduce them to you.

L to R: Antonio, Ana, Eva, Cipri, Lucia, Nicky

Antonio (front of house) is well known to our visitors as he has spent several summers with us. Antonio is a mine of information about the area, spanish food, and wines, so his knowledge is put to good use helping our many overseas visitors. Other times he has his own bar in the village.

Ana (front of house) - is here for her third year with us, running things out front with Antonio. Her winning smile and efficiency makes her very popular with guests. In real life she is a music graduate waiting for a teaching job in schools.

Eva (head chef) - for several years Eva has worked at Cantueso as sous chef and this year stepped up to the head chef role. She is very passionate about using fresh local ingredients and that all dishes must be "home" cooked. Nothing is bought in, and she has introduced lots of new dishes to the menu.

Cipriano is a student assisting Eva in the kitchen for the summer. Cipri is studying at the Malaga cookery school and brightens up the kitchen with his colourful dress sense, and is keen to use his training in a practical situation.

Lucía (head of housekeeping) - was already here when we took over in 2007. She has been invaluable during our many refurbishments, and makes sure that all ten cottages and the apartment are always properly prepared for guests.

Nicky (the boss) say no more!

All the team are Periana locals and work hard to maintain our number one spot in the area. They look forward to meeting you.

Posted in - Cantueso Cottages - Food & Drink - Periana - Restaurante Cantueso

Route of the Millennium Olive Trees around Periana

Posted on June 4, 2019

 

Rutas de los Olivos Milenarios de Periana

We have written before about Periana Gold the verdial type olive oil produced in the village cooperative and it will interest walkers and lovers of the countryside to see that three new walking routes around the olive groves have been established.

These walks are designed to show off some of the district’s ancient trees, one of which is thought to be over 1500 years old. Several others exceed a thousand years and all have been calculated by measuring the girth of the trunk one and a half metres from the ground. Each metre is thought to equal between 200 and 250 years. The oldest to be seen on the walk is known as “El Chato” with a girth of 7.4 metres. Various other wonderful specimens to be seen are known as “The snail”, “The shelf” and “Box Office” all names describing the shape of the trees.

One metre of girth equals 200 to 250 years of age

 

The three routes vary in length and will take between 1.25 and 2.00 hours. The olive oil cooperative are offering guided tours or you may walk independently using maps provided, a link is here. You will see that the routes can be walked separately or joined together for a much longer hike.

The closest route to Cantueso is called “Ruta Cortijo Blanco – Rio Seco” and is 6.3 Km long and should take 1 3/4 hours. In fact Cantueso is along the route so you may start and finish here and no doubt need a cooling drink at the end ? Please make sure that you go prepared for walking in warm weather with proper shoes and plenty of water.

The cooperativo has also produced a special limited batch of Millennium oil using olives from the ancient trees. It can along with several other types be purchased from the cooperative shop in Periana.

For more information on walking in Axarquia see our website walking page here.

And if you are interested to read more about Periana’s Olive oil please see our previous blog here.

Olive trees seem to thrive when their roots are restricted.
Posted in - Cantueso Cottages - Periana - Things to Do - Travel

Video

Posted on June 1, 2019

The Festival of San Isidro Labrador

Posted on June 5, 2019
Villagers Donate Grain from their balcony (photo courtesy perianaypedanias.blogspot.com)

During May guests at Cantueso were able to join in the village festivities in celebration of "San Isidro" an annual event lasting several days with lots of fun for all ages.

San Isidro Labrador is the patron saint of Periana and once a year the inhabitants celebrate a successful harvest with a procession through the streets taking several hours and after which the parties start.

The history of the procession is said to date back to a time when a there was a poor summer with little rain and a resultant low yield harvest. The local farmers paraded the statue of St Isidro though the fields and afterwards the harvest improved and subsequently the grateful villagers were inclined to give their weight in grain every year in thanks.

Stewards carrying the Staute around the village (photo courtesy perianaypedanias.blogspot.com)

This is the basis of the procession which today stops under any balcony in the village displaying a decorated shawl or blanket, and the householders pour sacks of wheat into the waiting carriage below. The image of St Isidro, adorned with spikes and red and white carnations is specially constructed so that grain poured from above passes through a funnel into a hopper below. This hopper holds about 500 kilos of grain and when full is put into sacks which will eventually be sold and the proceeds used to defray the cost of future celebrations.

Years ago only the rich could afford to donate wheat (never any other grain) as many families only had enough for their own families, but nowadays many villagers are pleased to take part as a thanks for their families health and prosperity.

 

The procession was previously in the control of four stewards and their wives always newly married and childless. However it now usually needs ten to fifteen stewards to carry the statue and it is they who control the day’s events and work throughout the year planning and organising.

The original statue of St Isidro was destroyed along with the church in the Periana earthquake of 1884 but subsequently replaced, and during the civil war it was hidden by a quick thinking villager and so survived those troubled times.

Apart from the religious events, Periana has its local holidays for all of the days that the pilgrimage lasts for. From first thing in the morning till the early hours of the next day there'll be more than enough time to taste some of the region's products, eat with friends, drink some wine and enjoy a whole range of acts and events that have been prepared.

THE FINALE
On Saturday the finale, called a Romeria, starts with a procession from the village centre down to the shores of Lake Vinuela. In the lead there are Spanish horses and decorated tractors and even a cart drawn by Oxen. The villagers, many in traditional dress, follow on foot singing and dancing, no doubt in order to work up a thirst for the drink stops along the way. After a good few hours they reach the lakeside and there is music, dancing, BBQ´s and lots of fun lasting well into the night. And for the hardy few the procession returns the next day, albeit at a slightly slower pace, as of course it is uphill!

Villagers make their way to the picnic spot by the lake

 

A decorated Ox cart leads the procession

You can see the latest view of Periana and Lake Vinuela from the live webcam at Restaurante Cantueso or go to the main web site.