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Monday, October 24, 2011

AÑOJO WITH 13TH C WHITE TAFAYA (WITH A HOGGET) RECIPE

When's shearing time? I'm boiling!
Photo by: mafleen

añojo, yearling,  a young bull, steer or heifer (becerro) or a hogget  (borrego), a sheep that is one year old. (The Spanish word does not include horses, deer or other animals as in English.) [Berceo. Antología. "Vida de Santo Domingo." 1986:587d:40; and ES: RAE. 2001]

WHITE TAFÂYÂ (WITH A HOGGET) ADAPTED FROM FADALAT RECIPE #108 PLATO LLAMADO TAFAYA BLANCA, p 25




Ingredients for 10 persons

4 lbs hogget (breast, trotters and/or flanks)
2 tbsp oil


Spice bag:
1 slice of ginger about ½” thick
1 tbsp coarse salt
1 tbsp coriander seed
1 onion quartered

Meatballs:
1 lb ground lamb or beef for meatballs (pork is tastier but this is an Hispano-Arab dish)
09_09_26_10e
Photo by: make me one bernie b
(A photgrapher who was not fast enough!)
1 egg
½ c milk
¼ c breadcrumbs
1 tsp salt
½ tsp freshly ground pepper
½ tsp cinnamon
½ onion finely chopped

Preparation

Select favored parts of a yearling lamb such as the breast, trotters or flanks. Cut, clean. Heat pot. Add oil. When warm brown the meat. Cover it cover with water Make a spice bag with ginger, washed salt, coriander seed and a little chopped onion. Tie it and add it to the pan with the meat.  Heat uncovered until boiling briskly, skim off fat, cover and simmer 1 ½ - 2 hours.

After about 1 hour, when the broth becomes flavorful from the seasoning remove the spice bag to avoid spoiling it and continue cooking the meat. Meatballs may be added if desired. When the meat is done, skim off  the grease and serve, placing the meat on a large plate and the sauce in a bowl for eaters to dunk the meat into it.

If preferred the recipe may be made with suckling lamb or chicken and hens in the same way as the above.

Meatballs;
Mix all the ingredients in a bowl and make meatballs the size of a hazelnut. One half hour before the end of cooking the lamb, add the meatballs to the pot.


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