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Friday, July 8, 2011

ALCAUDÓN - WITH SUMPTUOUS ROYAL RECIPE WITH SMALL BIRDS

Photo by: http://www.losgazquez.com/blog/?cat=6
OCast caudón, L. Lanius senator, Eng. woodchat. This is another example of the rich variety of birds hunted and served as roasted small birds during several courses medieval banquets including dessert in England, while in Spain they are fried. Woodchat is a handsome member of the thrush family generally spending winters in the bush country south of the Sahara Desert but some do stay around the Mediterranean. In Spain they inhabit cork oak forests and olive groves. In the summer all enjoy a Mediterranean vacation but occasionally venture to other European countries. Aren't they handsome with their black and white feathers with orange crowns? [ES: Seago. “Woodchat.” Oct 03; and Gázquez. Cocina. 2002:189]


SUMPTUOUS ROYAL *SANHÂJI RECIPE ADAPTED FROM HUICI'S TRANSLATION
OF ANÓN AL-ANDALUS #8 RECETA DEL “ŞINHĀŶĪ,” REGIO, p. 19
For 8 people:
Tajine
For those who worry about having one big enough
Photo by: mansimed
Ingredients
oil
¼ c vinegar
**1 tbsp murri naqi
1 tsp pepper
2 tsp saffron
1 tsp cumin
2 garlic cloves mashed
l2 lbs lamb
2 lbs chicken, cut into pieces, partridges, young pigeons or wild doves and other small birds (their average weight is about 1 lb per bird)
1 lb merquez sausage (small and spicey lamb sausage)
2 lbs beef cut up
1 lb meatballs (can be lamb or beef, although incorrect for Muslim dishes those containing ½ ground pork are the tastiest)
1 c fried or roasted split almonds
salt to taste

Pre heat oven to 325º F/166º C 

Put the following ingredients in a large frying pan or tajine : 1 c oil, vinegar, murri naqi, pepper, saffron dissolved in water, cumin and  garlic cloves mashed and the lamb. Cook over low heat until the lamb is half done. Add fowl and sausage, beef and meatballs. Sprinkle with almonds and salt. Pour remaining oil over this and roast until done about 1 hour. This is a sanhâ ji, for nobility. The MSS promises to provide a sanhâ ji for commoners with time, ‘God willing.’

*Charles Perry explains that the name sanhâ ji,  is derived from the Sanhaja, a famous Berber confederation, which included the Tuareg (nomads of the Sahara Desert) and played an important part in the Almoravid Empire, which also governed Al-Andalus during the 11th and 12th C.

**See ALMORÍ for recipe.

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