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Friday, December 2, 2011

ASADURA WITH FREXURATE, A POTTAGE OF ENTAILS TO GET YOUR GOAT!

asadura, OCast assadura, Eng (sing) liver, (pl.) offal. Frequently, it is translated as entrails. Generally, they were eaten roasted and thought most exquisite. See bofes, entrañas freixura and pezón. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01; and Nola. 1989: xviii-1: and liiii-3]

FREXURATE, A POTTAGE OF ENTRAILS ADAPTED FROM NOLA #xviii-1
Getting my goat
Photo by: Lingamish

POTAJE QUE SE LLAMA FREXURATE QUE ES POTAJE AS ASSADURA

For 6 persons

Ingredients:

Step #1 – Clean entrails from kid, goat or mutton:
1 stomach, cut into 2" pieces
intestines, cut into 1" pieces
1 spleen, cut into 1" pieces
1 lung, cut into 1" pieces
2 teaspoons salt, or to taste

Step #2
1 lamb liver
1 tbsp olive oil

Step #3
2 tbsp lard
1 large onion chopped

Step #4
1 ½ c almonds
1 slice of toasted bread soaked in white vinegar
1 ½ c chicken or mutton broth

Step #5
1 tbsp cumin
1 ½tsp ginger
1 tsp pepper
3 tbsp chopped fresh parsley
3 tbsp chopped fresh coriander
12 raw egg yolks

Preparation:

Step #1: Put entrails  in a pressure cooker or stock pot. Add about 2 quarts of water.

If using a pressure cooker, cover tightly and cook on high heat until pressure is achieved. Reduce the heat to medium, and cook for about 1 hr 20 min. Release the pressure. Continue simmering over medium heat, uncovered, to reduce the sauce until it is thick.

If using a stockpot, cover the pot, bring to a boil and reduce the heat to medium. Simmer for about 2 hrs 30 min, or until the entrails are tender. Add water during cooking if necessary so that the entrails remain submerged in liquid. When the entrails are cooked, continue simmering over medium heat, uncovered, to reduce the sauce until it is thick.

Step #2: preheat oven to 400º F / 200º C
Remove membrane and the sinew from the liver. Season with salt and freshly ground black pepper and coat with olive oil.
Place liver in a roast pan. Roast about 20 minutes until done.


Step #3: Remove the entrails from the pressure cooker or stockpot reserving the sauce. Melt lard in a frying pan. Gently fry the entrails. Add the onion and continue frying until the onion is transparent.


Step #4: Put the almonds in a blender with the sheep liver and the toast. Grind all together. When well ground add broth. Continue grinding until all well mixed. Strain this mixture through a cheesecloth.


Step #5 Mix the almond mixture with the entrails. Add the sauce from cooking the entrails. Add spices and herbs simmer until the flavor is blended. Add vinegar and stir well. Place two egg yolks in each soup bowl. Pour the pottage over the egg yolks. Let stand until the eggs are cooked in the sauce and get your guests' goat!
got your goat
Photo by: plesserchick



1 comment:

  1. Entrails is one of the most difficult things to accept of the Spanish cooking (medieval or contemporary) for foreigners, even if they are common and popular also in France and Italy. One of the classic Roman dishes is "coratelle" and "animelle", just the kind of entrails described as "asadura" (which doesn't include tripe, by the way). Although they were once considered as poor's food, they have been revaluted and many fashionable restaurants offer them as delicatessen. Instead, I venture to say that cooking entrails at home (kidneys and tripes included) is becoming more and more unfrequent, perhaps because they require more time, perhaps for dietary considerations. Grandmas still cook them, but mums no more (modern mums in Spain don't cook at all, as everybody knows only foodie non-sexist dads enter the kitchen!), and modern families are fed mostly on microwave stuff. A pity!

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