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Friday, September 12, 2014

FUENTE WITH 13TH CENTURY RECIPE FOR BAYSAR, PURÉED FAVA BEANS (WITH LAMB)

A Platter
Photo by: Lord-Williams
platter, serving dish. In the 10th C they were sold in the market of León
by women from Tornarios, León. [Sánchez-Albornoz. 2000:47]

BAYSAR, PUREED FAVA BEANS (WITH LAMB) ADAPTED FROM GRANJA’S TRANSLATION OF LA COCINA ARABIGO ANDALUZA
 [140] OTRO PLATO, QUE SE GUISA CON HABAS SECAS TRITURADAS LLAMADO BAYSAR

Ingredients

2 lbs lamb, bone included
lamb fat
tripe if available
Sealing the Meat
Photo by: Lord-Williams
1 tbsp olive oil
¼ tsp white pepper
1 tsp coriander seed
2 tsp cumin
1 onion
1 garlic head
1 tsp fennel
1 c fava beans
salt to taste


Preparation

Soak beans overnight. Strain and set aside.

Cut a yearling lamb wash and clean meat, fat and the tripe. Cut the meat into bite size pieces. Warm a frying pan. Add olive oil and add the meat. stirring occasionally until the moisture from the meat evaporates and the meat is sealed..
Baysar - Puréed Fava Beans with Lamb
Photo by: Lord-Williams

Chop the onion and fry it until it is translucent.  Peel the garlic cloves and fry them. Put the meat, onion, garlic cloves, fat, tripe and the bone in a pot with salt, oil, pepper, coriander seed, 1 tsp cumin, chopped onion and heat, Then add hot water for the broth.

Wash crushed fava beans several times with hot water. Grease them with oil and put them in a pot greased with oil with hot water, cumin and fennel. Cook stirring constantly until favas are tender., about ½ hours. If water evaporates before done, add hot water.

Dissolve salt in a dish with a little broth. Add this to the favas and mash them with the spoon or in a food processor. Strain them. Season with salt and set aside. When meat is done slowly mix the favas with the meat, leaving the pot on the ambers, for a while to let it cool. Serve on a platter.



Friday, August 29, 2014

FREJURATE WITH 14TH CENTURY RECIPE FOR NOUMBLE POTTAGE

Contrary to the English, the Spaniards Sautée 
the Meat and Onions
Photo by: Lord-Williams 
O Cast. frexurate, OCat  frixum, L. frixura, Fr. frexuras, Eng noumble pottage, organ meat pottage. This consisted of entrails, especially the lungs and organs connected to it. While Sent Soví provides numerous recipes calling for goat, mutton or pork entrails in which are sauteéd (a Catalan inovation) before boiling all the ingredients of the pottage. together Nola’s recipe is similar. Later, the word came to mean a medieval dish basically consisting of baked kid, mutton, salt pork, onion and breadcrumbs moistened with vinegar.  English noumble pottages were simply boiled organs without sautéing them. There are a fish day noumble pottages calling for pike and conger. [Curye. 1985:64:100:124etc ; Delgado. 1985:109; and Nola. 1989:xviii-1]

NOUMBLE POTTAGE ADAPTED FROM NOUMBLE POTTAGE ADAPTED FROM GREWE'S TRANSLATION OF SENT SOVÍ, CXXII POTAJE QUE SE LLAMA FREXURATE, QUE ES POTAJE DE ASADURA, pp 145-146[1] 


Ingredients
Straining Almond Milk and Liver
Photo by: Lord-Williams

entrails kid, kid sheep or goat[2]
salt to taste
2 onions
1 mutton liver[3]
4 slices of bacon
½ c almonds
1 bread, crusts removed
½ c White vinegar
1 tsp salsas finas[4]
2 egg yolks


Preparation

Take entrails cook them in a pot. Add 1 ½ qt water with ingredients to make broth[5] and add salt to taste. Bring to a boil and simmer for 3 hrs, or cut cooking time in half by using a pressure cooker, until entrails are tender.

A Pottage Meant for Paté Lovers
Photo by: Lord-Williams
PREHEAT OVEN TO 400ºF/200ºC

Clean liver and roast it 20 minutes or until done.

When the entrails are cooked remove them form the pot, and cut them in pieces the size of a finger. Remove the onion and any other vegetables used to make the broth. Slice them and return them to the pot.  

Fry bacon. When golden brown remove it and set aside. Gently fry the entrails and the second onion in the grease.

Boil and peel almonds. Put them in a food processor and grind them with the liver and the bread soaked in vinegar. When blended add the broth.  Strain this through a cheesecloth. Put this in a pot with the entrails, onion and salsas finas and cook for about 15 minutes. Add more water if necessary. When thick and bubbly, taste for vinegar and add more if necessary to enhance the taste. 

Put 2 egg yolks in each soup bowl and our boiling hot the pottage into the bowls. Crumble the bacon and garnish the bowls with it. Let cool a little and serve.



[1] See blog titled cachuela published June 16, 2012 for an entirely different version.
[2] As entrails could not be found pork belly was used.
[3] As mutton liver could not be found a pug’s liver was used.
[4] See blog titled dárselo published November 29, 2013 for recipe.
[5] This can include the onion to be sautéed later. Quarter it and add other items such as a carrot, celery, a spice bag with such spices as peppercorns, 1 cinnamon stick, ginger, cloves etc.

Wednesday, August 27, 2014

FRIEDURA WITH 13TH CENTURY RECIPE FOR FRIED FISH

frying, a way of preparing a dish as opposed to boiling or baking. Normally dishes were fried in olive oil on fish days because animal products such as butter and lard were prohibited.
[Serrano. 2008:376]

ANOTHER FRIED DISH ADAPTED FROM MARÍN’S TRANSLATION OF FADALAT #8. OTRO PLATO FRITO, p 243

Frying Trout in Olive Oil
Photo by: Lord-Williams 
Ingredients

1 lb fish
½  c olive oil
1 egg
1 c flour                                                               

Vinaigrette:
½ c vinegar
1 garlic clove

Optional:
1 tbsp parsley
1 tbsp mint
1 tbsp rue
2 tbsp walnuts

Preparation

Simply Delicious
Photo by: Lord-Williams
Select a fish, big or small, with or without scales. Clean it and scald it in boiling water. Wash it. If large cut it into portions and remove the bones. If small leave it as is.

Put oil in a frying pan and when hot fry the fish, turning it carefully over medium heat. If the fish might break, cover it with flour and then dip it in a slightly beaten egg before frying. When cooked and golden brown, remove from the frying pan and put it on a serving platter.

If the fish has scales, select a clay dish, add a little olive oil and put mashed garlic in it. with the garlic. Cook the garlic and add vinegar. Bring it to boil and pour it over the fish for the fish to absorb it. If desired, add chopped herbs. Wait for it to cool and eat it if it be God’s will.

If the fish does not have scales, Heat water and olive oil in a frying pan with mashed garlic cloves. Bring to a boil to reduce the water. Then pour this over the fish. If the fish is a surmullet or red mullet, cook garlic in vinegar and add ground walnuts.