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Monday, February 24, 2014

ENCALLAR WITH 13TH CENTURY EMPANADA RECIPE


The Slaughter Man Extracting Intestines for Encasing Sausages
Photo by: Lord-Williams 
1. to boil something rapidly like tripe and strips of pancreas to be used as encasing to make sausages; to scald. 2. to wash intestines and pieces of gullet with rock salt, mashed garlic and a glass of vinegar or to wash these items in the river. See casar chorizos. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003 and Serradilla. 1993:39:142]

EMPANADA ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #198 EMPANADA DE CARNE, p 126
Blowing Intestines up Like Balloons to Dry
Photo by: Lord-Williams

Ingredients

For the sausage:

1 cow intestine
½ c rock salt
1 mashed onion
½ c vinegar 

For the stuffing:

½ lb  beef[1]
½ lb lamb
 tbsp olive oil

Seasoning for the meats:
Drying Intestines
Photo by Lord-Williams

salt to taste
1 onion
1 tbsp cilantro
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
¼ tsp white pepper
¼ c toasted almonds
¼ c toasted pine nuts
1 raw egg

1 ½ c Mustard Sauce[2]


empanada dough for a pie tin

Garnish:
2 hard boiled eggs
¼ tsp white pepper
½ tsp cinnamon

Preparation

For the intestine[3]:

For the Colorful Medieval Effect
Photo by: Lord-Williams 
Wash the outside of the intestine with rock salt, mashed onion and vinegar. Turn it inside out and repeat the process on the inside of the intestine. Turn the intestine right side out. Tie it at one end and blow it us using a straw. Tie the other end to prevent the air from escaping and hang the intestine out to dry.



For the stuffing/meat mixture:

Grind the beef and the lamb[4]-

Mash the onion through a food grater. Add salt, herbs and spices.

PREHEAT OVEN TO 400ºF/200º C

Scald the almonds in boiling water for 3 minutes. Remove and peel them. Roast the almonds and pine nuts until golden brown. Coarsely chop the almonds. Add the nuts to the onion mixture.

Make empanada dough. Place it in a pie tin, prick it and weigh i
Simply Yummy!
Photo by: Lord-Williams
t down with chickpeas. Bake in oven for 10-12 minutes until brown. Remove from oven and discard the chickpeas.

Add the onion mixture to the meat. Mix well and stuff the sausage with half mixture. Tie casing and prick it several times. Hang in a cool place until ready to prepare for consumption.

Boil the sausage in water ½ hour. Slice the links horizontally and remove the encasing gently to prevent the round from breaking. Place these in the pie crust.

Make small meatballs about ½-3/4” in diameter. Lightly fry them in olive oil and add them to the crust.

Boil eggs until hard boiled. Shell them and slice them. Put them on top of the meat[5]Cover this with the remaining pie crust and bake 10-12 minutes until the crust of golden.

Remove it from the oven. Sprinkle pepper and cinnamon on top and serve.
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[1]The recipe does not indicate what kind of meat to be used. As it is a Hispano-Muslim recipe pork would not be appropriate but lamb or beef would be recommended.
[2] See blog titled blog titled De Buena manera published April 12, 2013. The original recipe does not call for this but it seemed rather dry without a sauce.
[3]This is not explained in the recipe but it is the standard procedure for cleaning sausages during the Middle Ages.
[4] The recipe says to grind the meat separately and to use the beef for the sausages and the lamb for meatballs. The Medieval Spanish Chef found it easier and tastier to combine the two meats to make the sausages and meatballs.
[5] The recipe says to quarter them and use them as garnish. Again it seemed easier and tastier to slice and add them to the empanada.




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