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Wednesday, April 3, 2013

COCINA, EL ARTE DE WITH AN EXTRAORDINARY13TH CENTURY DISH OF LAMB AND CHEESE


"The Extraordinary Dish" before Browning in the Oven
Photo by: Lord-Williams
OE curye, Eng the art of cooking which includes recipes. [Curye. 1985:18:183]

AN EXTRAORDINARY DISH ADAPTED FROM ANÓN AL-ANDALUS #64  RECETA EXTRAORDINARIA, p 47

Ingredients

1 lb lamb
3/8 c olive oil
salt to taste
1 small onion
1 tsp coriander
2 tsp chopped lavender
3 tsp mashed saffron
½ lb fresh cheese
½ tsp white pepper
½ tsp ground cloves
8 eggs
½ tsp cinnamon

Preparation
Lamb with a Deliciously "New" 13th Century Twist!
Photo by: Lord-Williams


Cut a leg of robust lamb into small pieces with the bone. Heat 1/4 c olive oil in a pot and add the meat, salt to taste, a small onion quartered, coriander and 1 tsp chopped lavender. Mash 1 tsp saffron, dissolve it in a little water and add it to the pot. Cook until half done.

The cheese should not be too soft or it will crumble. Slice it into pieces the palm of one’s hand. Mash 1 tsp on saffron in ½-1c water and pour it into a dish. Put the slices of cheese in the dish. Sprinkle them with ¼ tsp pepper and turn them over to color all sides. Sprinkle the other side with ¼ tsp pepper.

PREHEAT OVEN TO 350º F/170º C

Place the cheese in the pot or oven-proof dish with the meat. Hide 4 egg yolks between the cheese and meat. Beat four eggs with 1 tsp saffron, 1 tsp lavender and cloves and pour this mixture over the meat and cheese. Drizzle the remaining oil over the top of the dish and heat the dish in the oven until the eggs solidify and the meat is completely cooked. Let cool for 1 hour before serving.



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