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Thursday, July 19, 2012

CANGREJO DEL RÍO WITH 14TH C CRAYFISH BLANCMANGE RECIPE

Crayfish
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Credit Valley Conservation
crayfish, river crabs. Avenzoar related that shellfish are cold, earthly and irritable. Crayfish are more humid and colder than a crab. He did not think the meat useful. He advised that it is good to mash it and use it as an eyewash. Further, he instructed that crayfish should be put in a new clay casserole covered with a lid, containing small holes, for the vapor to escape and left on the fire until well toasted, almost burned, then the shell should be ground with the meat until drinkable (adding liquid). It was ground to relieve dog bites. The recipe for toasted crayfish was thought to be among the best electuaries that act as antidotes against poisons. Avenzoar continued to state that physicians claimed that if crayfish is cooked and ground, it relieves consumption but he never tried it. Benavides-Barajas reports that river crabs cooked in juice or broth eaten to improve the physical state. In England, crayfish were eaten on the coasts but seldom sent inland. [Benavides-Barajas. Nueva Clásica. 1995:196; Ibn Zuhr/García Sánchez. 1992:68:123; Villena. 1989:23ª; and Wilson.


blancmange
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Daphne Ann
CRAYFISH BLANCMANGE RECIPE ADAPTED FROM SENT SOVÍ #XXXXVIIII QUI PARLA CON SA DEU FFER MANJAR BLANCH pp 93-94
For 6 persons

Ingredients

3 lbs unshelled crayfish
2 tbsp virgin olive oil
½ c peeled blanched almonds, ground
3/4 c rice 
1 tbsp. sugar
1 tsp. ginger
pinch of salt

Garnish:

claws and dill

Beware Cats Love this Blancmange!
Photo by: Lord-Williams
Preparation

Start a broth by boiling the crayfish for a few minutes until the meat is cooked. Shell them, extracting the meat from the body and claws and refrigerate. Save a few shelled claws for garnish. 

Heat olive oil in a pan, fry the shells for a minute. Add 2 c water used to boil the crayfish and simmer for 45 minutes. Put the stock and shells in a food processor and grind the shells. Strain and discard the shells.

Grind the almonds in the food processor. Add 1 ½ c broth and continue to grind. Let sit 20 minutes. Grind again and strain though a cheesecloth into a pot.

Grind the rice in a food processor to make flour and add it to the pot. Simmer for 15-20 minutes.

Shred the crayfish meat. Add it to the pot with sugar, salt and ginger. Simmer 5 minutes more until it thickens. Pour out into a pie or pudding mold. Garnish with claws and dill and serve warm.


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