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Wednesday, April 18, 2012

BRASERO WITH 14TH C BIRD OR PARTRIDGE TURNOVER RECIPE

Brasero
Photo by: brujulea
Ar. qanan (small brazier) Eng. brazier, US fire-pit. In Al-Andalus, the small brazier was made of sun-dried clay with various holes to improve the flame. Vegetal coal was used. This gave a special flavor to food cooked over it. Elsewhere and in general, it was a metal container holding coal or charcoal. These have been used in homes for time immemorial in Spain to heat an area or a room. Until Philip II married Isabel Valois, the Alcazar in Segovia did not have fireplaces but was heated with braziers. Today they have been replaced with modern heating but some have been left as decoration. See bresquet. [Aguilera. 2002:15; Anón/Grewe. 1982:CXXXVIII:158; Benavides-Barajas. Alhambra. 1999:53; and Lladonosa. Cocina. 1984:135]

BIRD OR PARTRIDGE PIES FROM SENT SOVÍ CXXXVIII
Stuffed onions
Photo by: kiapletinckx 
QUI PARLA CON SE FFAN PANADES DE HOCELS HO DE PARDIUS p 158

Original recipe directs that a large onion be hollowed out and birds stuffed in them with salt pork, cinnamon, cloves and sugar. Then the onion is wrapped in burlap and cooked in the brazier under the coals in the hot ashes. As this technique is difficult and not very appetizing Lladonosa modified the recipe as follows:

BIRD OR PARTRIDGE TURNOVERS - EMPANADA DE  PÁJAROS O PERDICES
For 6 persons

Ingredients

For dough:
2 lbs  flour
4 eggs
¼ c lard
1 ½ c water
5 tsp salt

For the filling: 
12 birds (thrushes for example)           
2 onions
12 slices of streaky bacon
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp sugar
1 c white wine
¼ c olive oil
salt to taste

Empanadas
Photo by: venusina07 Preparation
Preparation

For the dough:

Mix flour, eggs, lard, water and salt. Knead well. Make a ball and cover it with a cloth. Let it sit 4 hours. It should become compact, not hard. In case of the latter add water little by little until the right consistency is reached.
           
Roll the dough out so that it is ½ cm thick.

The turnovers can be individual ones made with round cookie cutters which are 10-12 cm in diameter.

Cut the dough around the circumference of the cookie cutter.

For the filling:

Remove the birds’ feathers and clean the insides. Scorch the outsides, cut off the legs an head. Open the length of the body. Season with salt and mixed spices

Put oil in a casserole and heat it. Moderately brown the birds and the bacon in the olive oil. Remove when done and add onions thinly sliced. When the onions are sautéed, drain off the oil and add white wine and then the birds.
           
Stir constantly while the wine evaporates. Add 1 c water. After 10-15 minutes remove from heat.

PREHEAT MODERATE OVEN(350°-375°F/177°-191°C)

Put the slices of bacon on half the pieces of dough. Place the birds opened on top of the bacon and then the onion and the juice from the frying pan. Distribute all evenly on the pieces of dough.  Cover these with another piece of dough the same size. Join the two pieces of dough by brushing the circumference with egg yolk. Also brush the outside of the dough with egg yolk. Put the turnovers in a moderate oven for 20-25 minutes. Serve immediate

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