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Friday, September 16, 2011

AMARRAR WITH RICE AND MINCED OFFALS RECIPE

Slaughter a pig.
Photo by: bobinchina.wohlhueter.us

to tie up; to hold fast. Holding a pig tightly down when killing is rather important. If the pig escapes it is capable of killing all participating in the slaughter in self defense. [Ares. “Comidas.” 1994:97:108; and Pers. Memories. Slaughters Mostoles. 2000:2001:2003]

In the photo to the left the pig's aorta has been severed causing instant death. A pan is being held below the neck to catch the blood spirtting out, which will be used to make blood sausage. 

After this the pig's hair will be singed with grass and scraped off the body. Then the slaughter man will slit the body open vertically, extract the offals and hang the body from a tree to let the remaining blood to drip out. 
At this point the women begin preparing a typical midday meal using the offals, which today will be:

RICE WITH MINCED PIG OFFAL FROM SLAUGHTER MEMORIES
For 4 persons

Yellow Rice
Photo by: khaulah_tc
1 lb  offal (kidneys, liver, mesentery . . . )
*1 ½ tbsp coriander seed
1 ½ tsp cumin seeds
1 star anise
½ cinnamon stick
1 ½ tsp nutmeg
½ tsp black peppercorns
½ tsp turmeric powder (known as “Indian saffron” in the Middle Ages)
2-3 tbsp oil
1 onion chopped
3 garlic cloves, finely minced
1” (3 cm) grated ginger root
1 c rice
1 bay leaf

Preparation:

Mince offal and place in bowl with 2 c water.
Grind coriander seeds, cumin seeds, star anise, cinnamon stick, nutmeg and black peppercorns into a fine powder.
In a small bowl, combine the ground spices, turmeric powder and add 1-2 tbsp water from the offal bowl to make a thick paste and set aside.
Remove the oval from the water and save the water. Fry oval and set aside.
Fry onions and garlic for about 1 minute. Add the spice pâté, sliced fresh ginger root and gently fry until it turns a shade darker.
Add rice and lightly toast. Add 2 c water bring to a boil. Add offal, bay leaf and season with salt and pepper.  Simmer uncovered for about 20 minutes. Turn off heat and cover letting the rice settle for about 10 minutes and serve.

*Today spices are substituted with cayenne pepper and paprika.

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