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Saturday, October 23, 2010

AGRIDULCE WITH SWEET & SOUR LAMB POTTAGE FROM NOLA

SWEET AND SOUR FISH
Photo By Shootalot
OCast agras dulces (sour and sweet), Eng. sweet and sour. This combination was appropriate with meat during medieval times but not in baked desserts. Hypocrites, Galen and Avicenna maintained that sweet and sour must be harmonized. Necessary acidity was obtained from vinegar primarily but acid cherries, plums, pomegranates, dry grapes, must, apples or quince could be used among other fruits. Nola called for cajín, bitter green pomegranates with caramel colored sweet and sour seeds (see granadas). Couscous was considered sweet for the fat in the meat and sour for the vinegar added. Honey or sugar cane was added to brines. Caper buttons or flowers helped maintain the lactic fermentation of uncured cheese; from time to time caper flowers are preserved in oil and vinegar and used in connection with curdled milk and immature cheese. [Bolens. Cuisine. 1990:190; and ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 77; and Nola. 1989:xv-1:xliii-2:li-2 etc]

SWEAT AND SOUR LAMB POTTAGE ADAPTED 
FROM NOLA’S # li-2 ADOBADO DE CARNERO


Ingredients

Step #1
Quince Apple
Photo by: Natorra 
2 lbs lamb
½ lb neck of lamb
1 (6 oz/170 gr) carrot
½ (5 oz/150 gr) onion
2 chopped leeks
2 pears peeled and sliced in half
2 quince peeled and sliced in half (substitute apples)
salt and freshly ground pepper

Step #2
3 tbsp salt pork
1 tsp rosemary
salt and pepper to taste

Step #3
2 tsp saffron
3 tbsp honey
1 tsp cloves
2 tsp cinnamon
1 tsp pepper
3 tbsp vinegar

Step #4
2 egg yolks
2 tbsp vinegar
2 tbsp honey
2 tbsp hot broth
salt and pepper to taste

To garnish: mink leaves

Preparation

1. Put the ingredients for step #1 in a pan. Cover with water. Cover pan and bring to a boil, reduce heat and gently boil for 15 minutes. Remove the meat, the pears and the quinces but leave the rest to cook one hour.

2. Cut the piece of meat into finger size pieces. Fry them in salt pork. Add rosemary, salt and pepper to taste. Remove from heat. Remove cores from pears and quinces, chop and add them to the meat.

3. Dissolve the saffron with a little broth in a large pan.  Add the other ingredients for step #3. Add 1cup broth, mix well and the meat and fruit.  Mix all the ingredients and warm over low heat.
Photo by: Lord-Williams

4, In small bowl beat or whisk egg yolks. Add the vinegar and mix well. In a double boiler, melt honey. Add the egg mixture and beat until all well mixed. Add water and continue beating until it thickens. Pour over meat and fruit. Serve in individual soup bowls and garnish with mint leaves. (Save leftover broth with carrot, leeks, onion and lamb neck to serve as a soup for another meal.)
 

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