There are a variety of reasons why one would take off with very few worldly pocessions and spend anything from a week to 2 months to walk the Camino Santiago de Compostella. The Camino Frances is the most popular of all the Camino Routes. It traditionally starts in St Jean Pied de Port, in France and runs for 780km west through Northern Spain to Santiago de Compostela. It is considered the original walk of St James (who spread the gospel thoughout Northern Spain and who was the brother of the Apostle John). It is also said that St James’s body has been laid to rest in Santiago de Compostela (However no one is really sure). The other routes are the Portugese route, the Northern route, the Via de Plata route and the English Road.

We all at one time or another feel it would be great to simply “take off” – at least this way you have a chance to take time out from a hectic life and crazy schedule – walking will give you the opportunity to think and hopefully gain perspective on your own life. Alternatively it is a great way to spend a holiday enjoying the countryside and the cuisine offered by the various routes.

The Camino really starts with good preparation and training, Debbie and I have covered on average 7 to 15 km a day with either one or two day break over the past 3 months. One needs to remember your Camino starts with your training and preparation. So here we are my sister Debbie and I will give you our perspective and insight to our experience of walking the Camino Santiago de Compostela.

Departure for for Spain

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To be honest – I don’t think I ever stopped to consider how a mere “ramble” through Spain would require such precision when it comes to packing. Every tiny extra has been taken into serious consideration especially when you are trying to stick to your 10% of your body weight – that leaves me with a mere 6.5KGs. Today I can honestly say I have successfully made the weight requirement!! NO IPAD!! Time to take time out!

Camino de Santiago

Day One

After a very long trip from South Africa, and loads of delays – we now have been joined by our dear friend Brenda Wille from New Zealand We enjoyed a great nights sleep and a great cup of coffee.Now to find our way!!

The day has been absolutely beautiful – sunshine all the way. Today took us through winelands with the most spectacular views in the distance. What a privilege to be able to enjoy such views and peace. The only noises one hears are the crunching of our feet and the birds twittering around us

Should you find yourself at a farmers market – ie (Sarlat-de-Caneda) purchase a couple of pieces of delicious large  Magret de Canard, Cepes, walnuts, plump garlic, oranges, parsley, origanum and some gorgeous fresh veg in season.

Fresh produce is always available at the French Markets 

Buy your ingredients from the market for a superb meal

Shop at the markets and create your own delicious dishes

BREAST OF DUCK

            BREAST OF DUCK

An experiment in flavour……….

Prepare a good stock base – I use the bones of chicken or Duck

Gently fry 3 onions, 1 garlic head, celery, carrots and 1 large tablespoon of provencal herbs until they are slightly soft.  Place your bones Into a large pot add your onions, celery, carrots and garlic.  Cover with water and leave to boil.

  OLD FASHIONED L’ORANGE SAUCE  (sufficient for 4 breasts)

Reduce 1 cup of your stock

With      1 cup of very fresh orange juice

Plus       Grate/shave the skin from 2 oranges

Plus        Squeeze the juice from your two oranges (I throw in the pulp- seems to thicken the sauce nicely)

Plus        Juice of ½ lemon

Add herbs to taste – I used French Tarragon  and Basil

 ONCE YOUR SAUCE IS ALMOST READY: …….. prepare your duck

Score the skins of your Duck Breasts and season

Place into a very hot pan skin side down and cook (NO ADDED FAT Duckies have lots of fat!)

Depending on how well done you like your meat only turn your breasts once  the skin side looks golden brown – remember one is supposed to eat Duck Breast Fairly rare – not many people like it this way – so before your skin burns turn it over and cook  skin side down for a few minutes-ONLY!

Place in the oven for 5 minutes at 180 deg to finish off

Leave to rest for 5 minutes before serving

Strain your orange sauce through a sieve and thicken (by creating a ball of butter and flour and blending it in the palm of your hand – this is called a roux)  add your roux to your sauce and stir furiously

SERVE  with veg of your choice and some delicious mash potato (suggestion one could add finely chopped and cooked leeks to the mixture)

Magret de canard

  DUCK WITH WILD MUSHROOMS AND CHESTNUTS

For this recipe you will need wild mushrooms for the earthy flavour.

Brown mushrooms mixed with dried cepes will also be flavourful.

If you are using dried mushrooms – soak your mushrooms

After ½ hour drain your mushrooms and add the juice from the mushrooms and 1 cup of your stock (above) add a few of your favourite herbs and reduce.

Finely chop 1 small onion and 1 garlic clove 1 large TBS butter – cook until soft

Add your wild mushrooms and (normal mushrooms mixed with brown mushrooms), season with black pepper and a little salt

Finely chop your chestnuts and toast in a pan (use a dry pan – to toast them)

Add chestnuts to mushrooms strain your reduction and add

Thicken if necessary – as above

SERVE with your veg of choice and mash/ or chips fried in Duck fat  Delicious!

I absolutely love the Dordogne. The Dordogne River Valley is the lifeblood of the area. I recommend that you look at all the attractions that are on offer close to our beautiful French Country Cottage.

Make your booking today.

The Green Pe’rigord which stretches over the northern part of the de’partement. It is known as the Green Pe’rigord due to the lush vegetation.

The White Pe’rigord gets its name from the chalky soils and white local stone. In the centre is the capital – Pe’rigueux – Two thousand years of history is encapsulated in the ancient city of the goddess Vesunna
The Purple Pe’rigordin the south-west which feature many vineyards and bastide villages – Bergerac, Montbazillac and Pe’charmant .
The Black Pe’rigord in the south-east is recognised worldwide for its wealth of prehistoric remains. The Ve’ze’re valley is home to some of the richest sites in Europe for vestiges of Palaeolithic occupation, caves and natural rock shelters. The Dordogne river meanders between the impressive limestone cliffs and oak forests

www.dordogne-fellow-traveller.com

The markets are open from 9.00 am to 1.00pm in a different village on each day of the week.
Markets of the area (* = recommended)

MON: *Ste Alvére, *Moliéres – organic (eve), *Cadouin (eve)Baynac

TUES : Beaumont, Bergerac, Beynac et Cazenac, *Le Bugue, Trémolat.

WED :Belvès, Bergerac, *Cadouin, *Sarlat.

THURS: Domme, Eymet, Périgueux, *Lalinde,*Monpazier. St Astier

FRI : Bergerac, *Le Buisson, Ribérac, Vergt.

SAT : Beaumont, Belvès, Bergerac, Périgueux, *Le Bugue, *Sarlat.ThriviersLalinde

SUN : **Issigeac, Limeuil (juin à septembre), St Cyprien.

EVENING MARKETS

The evening markets are fabulous – the exact dates for these events are still to be announced.
The way it works:  You pack a basket with plates, serviettes, glasses and cutlery and arrive at the village from about 6pm onwards, where the night market is being held.  Tables and benches are all set out in long rows.  The Producteurs de Pays will sell their products ranging from salad, Magret de Canard, Pizza, Paella, Cheese, bagettes, wine and a range of deserts etc.  You are able to choose what you would like to eat and then sit at the long tables. (it is a wonderful way to meet the local  people)  At approximately 9pm the music will start and so will the festivities – what fun.

OCCASIONAL MARKETS

For a few months of each year the Perigord will host two Markets:
 Market of Mushrooms
 Market of Truffles
(both are held on a Saturday morning – from December through to February only  in St Genies)