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
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
1 lamb liver
1 tbsp olive oil
2 tbsp lard
1 large onion chopped
1 ½ c almonds
1 slice of toasted bread soaked in white vinegar
1 ½ c chicken or mutton broth
1 tbsp cumin
1 ½tsp ginger
1 tsp pepper
3 tbsp chopped fresh parsley
3 tbsp chopped fresh coriander
12 raw egg yolks
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