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Monday, November 29, 2010

ALBARDILLA - HOW TO BARD

BARDED PARTRIDGE
Photo by: forums.comicbookresources.com
Ar barda ‘rah, Eng barde, barding, barding fat, barding bacon or fatback, thin slices of fat placed on fowl, meat or fish for roasting and secured with a string. After roasting the bard is discarded and the roast is carved and served. It is strange that barding is not mentioned in Sent Soví nor in Anon Al-Andalus as it  is an excellent way to make roasts tender and to preserve the moisture. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 27; Nola. 1989:lxx-3;xxiiii-1; and Nola/Pérez. 1994:195]

HOW TO BARD A ROAST FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF:

Season meat with herbs and pepper.

Cut barding fat into strips.

If very salty boil it for five minutes to remove extra salt.

Cover the entire body of the poultry or meat with the strips.

Secure each piece with by tying it with kitchen string. First wrap the string around the middle of the meat, secure it and wrap it lengthwise around the meat and secure it. Then make a series of loops width-wise down the length of the roast.  Turn the roast over and tread the string through each of the loops and tie it down.

Put the roast in a preheated oven.

About 15 minutes before fully cooked remove the roast from the oven. Cut the string, remove the barding and return the roast to the oven letting it cook uncovered until done.

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