Outono / Autumn

No outono prepáranse pratos cos produtos recollidos no agro: o viño e o pan novos, por exemplo. Tamén son propias desta época as castañas asadas que se toman na celebración do magosto.

In the autumn the meals are prepared with the products harvested in the fields: the new bread and wine, for example. Roasted chestnuts are also typical of this season, they are eaten in the "magosto" festivals.

Ultimamente estase a estender o costume de embotellalo para conservalo mellor.
 

Picture 3.

Nowadays it is usual to bottle the wine because it lasts longer.

Foto 4. Pan.
Tradicionalmente o pan facíase na casa con millo ou millo con trigo ou centeo: era o pan de boroa.  Cocíase unha vez á semana no forno da casa. Cada cocedura chamábase fornada. O pan mantíñase fresco varios días.

Ingredientes: Fariña, auga, sal, fermento.

Picture 1. Wheat bread.
Traditionally bread was made at home with corn, corn and wheat or rye flour. It was baked once  a week in the house oven. Every baking batch was called "fornada". Bread kept fresh for several days.

Ingredients: Flour, water, salt, yeast.

Mestúrase a fariña, a auga o fermento e un chisco de sal ata que teña consistencia elástica.
 

Antigamente esta operación facíase na artesa.

In ancient times this process was made in the trough.

Déixase levedar cuberto cun pano nun sitio morno durante 30 minutos.

Foto 8. As bolas.

Cóllense anacos de masa e dáselles forma de bola ou de molete. Na parte de arriba facíaselle a forma dunha cruz para atraer a boa sorte e para que non faltase o pan.

Picture 8. The loaves.

Take small pieces of dough and shape as a loaf. Traditionally people made two cuts on top with the shape of a cross to bring good luck and keep the bread reserves.

Tradicionalmente o forno da casa era de pedra. O pan poñíase na pa para introducilo dentro do forno que xa estaba quente e do que se retiraran as cinzas.

Picture 9. The oven

Traditionaly the oven in the house was of stone. The bread was placed on a slice and put into the oven which was already hot. The cinders were removed.

Hoxe en día as bolas ou moletes colócanse na bandexa do forno que xa debe estar quente a uns 180ºC. As bolas van ao forno durante uns 15-30 minutos ou máis, dependendo do tamaño das pezas.

Picture 10. In the oven.

Nowadays the loaves are placed on the oven tray which should be already hot at 180ºC.The loaves go into the oven for 15-30 minutes or more, depending on the size of the pieces.

Foto 11. Pan recén feito.

Cando as bolas están listas, douradas por fóra, sácanse do forno e déixanse enfriar. Xa está listo o pan.

Picture 11. Just baked bread.

When the loaves are golden in the outside they are taken out and left to cool. Bread is ready.

Foto 12. Castañas asadas.
As castañas asadas son unha comida típica da festa do magosto que se celebra no outono. As castañas ásanse enteiras nunha especie de grella especial. Fáiselles unha amosega para que non estoupen. Cómense quentes.

Picture 12. Roasted chestnuts.
Roasted chestnuts are a typical dish of the "magosto" festival that take place in autumn. Whole chestnuts are roasted on a special grill. A cut is made on the skin so they don´t explode. They are eaten hot.

Foto 13. Castañas cocidas.
As castañas funcionaron como alimento base durante moito tempo antes de aparecer a pataca. O normal era facelas cocidas en auga con sal e ás veces engadíaselle un ramiño de fiúncho ou nébeda.

Picture 13. Boiled chestnuts.
Chestnuts were a basic food for a long time before potatoes took over. Chestnuts were eaten boiled in water with salt and sometimes with a bit of anise or mint.

Foto 14. Preparando caldo na lareira.
O caldo foi dende sempre o alimento básico da poboación galega. Un caldo que se facía aproveitando os produtos que se atopaban sempre na casa: verduras coma o repolo, os grelos e a pataca e ósos e unto para darlle sabor e substancia. O caldo facíase nun gran pote na lareira e duraba varios días.

Picture 14. Caldo in the fireplace.
Caldo has been the basic food for most Galician population in ancient times. It was made with all the products that could be found in the house: vegetables such as cabbage, turnip leaves, potatoes and bones and bacon to give flavour. The "caldo" was made in a big pan on the fireplace and it lasted for several days.

Foto 15. Caldo.
Ingredientes: varios litros de auga,  patacas, 2 puñados de fabas, un repolo ou unha man de grelos, un óso de xamón, un cachiño de unto e sal. Tamén algo de carne desalgada de porco, se había.
Procedemento: Ponse a auga a cocer. Logo bótanse as fabas, os osos, o unto e o sal. Cando estean as fabas medio feitas engádense as patacas cortadas en cachos pequenos e a verdura e déixase cocer ben (entre 45 minutos e 1 hora en total ).

Picture 15. "Caldo".
Ingredients: several litres of water,  potatoes, 2 handfuls of tender beans, a cabbage or a bunch of turnip leaves, a ham bone, a piece of pork fat and salt. It could take apiece of meet to, if it was available.
Procedure: Put water to boil. Add the beans, the bones, tha fat and salt. When the beans are nearly done, add the potatoes cut in dices and the cabbage or turnip leaves. Leave to boil (45 minutes to 1 hour in all).

Ingredientes: Fabas, macarróns, patacas, dous ovos; algo de miúdos do porco (uña, ósos de soá, costela...), aceite, pemento e cebola para o rustrido.
 

Ingredients: Beans, maccaroons, potatoes, 2 eggs, some bits of pork (nail, bones, rib), oil, paprika and onion for the sauce.

Procedemento: Nunha pota ponse ao lume a auga, os miúdos coas fabas, verdes ou remolladas, se son secas. Cando xa abranda, engádense as patacas e a continuación os macarróns. De seguido, prepárase un rustrido con aceite, cebola,  e pemento; bótase este sobre o contido da pota e déixase acabar de facer. Antes de retiralo do lume, bátense os ovos e bótanselle ao guiso de forma que callen por arriba.

Procedure: In a pan with water, put the meat and beans (fresh or soaked if they are dry). When soft, add potatoes and maccaroons. After that, prepare a sauce in a frying pan with oil, onion and paprika; pour in the pan and leave to boil. After removing it, beat the eggs and add to the pan so they clot on the surface.