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Friday, May 9, 2014

ESPETERA WITH 13TH C RECIPE FOR EGGPLANT SAUSAGES



"La Espetera" - copy of Cervantes' with Feathers
 to Denote Some of the Medieval Spanish Chef's Publications
Photo by: Lord-Williams
1. gear system. This included a wooden or iron locking device consisting of a series of braces, clasps or large rings to sustain spits or skewers vertically instead of letting them hang, as per Pérez. 2. a ranging rack.  It was mounted on the wall and had hocks to hang meats, birds, pots, pans and kitchen utensils. On the last page, of Don Quixote, Miguel Cervantes, the author, writes that the goose-quill used to write the book will now be hung on this rack with a copper wire. 3. The composite of kitchen utensils hung on the rack.  [Cervantes. Quijote. 1947:966; ES: RAE. 2001; and Nola/Pérez. 1994:200]

RECIPE FOR EGGPLANT MERQUEN SAUSAGES ADAPTED FROM HUICI'S TRANSLATION OF ANÓN, AL-ANDALUS #342 RECETA DE “MIRKĀS” DE BERENJENAS, p 189


The Medieval Chef's Modern Hanging Rack in the Kitchen
Photo by: Lord-Williams
Ingredients

6 medium eggplants
salt for rubbing eggplants
1 tsp murri[1]
¼ tsp white pepper
½ tsp cinnamon
1 tsp lavender
juice from 1 onion
1 tsp coriander
1 egg
1 tbsp chopped fresh solid fat[2]
1 sm intestine
¼ c olive oil

Optional: a sauce or honey


An Eggplant Sausage Turned with
a Spatula from the Hanging Rack
Photo by: Lord-Williams
Preparation

Slice eggplants in half. Rub the pulp with sea salt. Turn the pulp side out onto paper towels and let sit for ½ hr to get rid of the acid taste. Peel them without removing the salt, sprinkle salt on the other side and turn that side out onto the towels. Add them to scald boiling water, using 1 part eggplant and two parts water.  

After 8-15 minutes, remove the eggplants from the water with a slotted spoon from the hanging rack. Put them into a strainer from the hanging rack and cool with with cold water until they can be handled. Squeeze the pulp and pound it with a spoon from the hanging rack or in a wooden or stone mortar to release all the excess water. 

Coarsely chop them and put them in a food processor. Add murri, pepper, cinnamon, spikenard, onion juice, coriander seed and enough egg to coat it.  Beat the mixture with chopped fresh fat, as done with other sausages; then fill the small intestine with this. Tie and prick to prevent this from exploding. Fry the sausages in fresh oil. Eat hot. If desired it can be served with a sauce or honey.  


[1] See blog titled almorí published August 25, 2011.
[2] Bacon is out as this is a Muslim dish. Solid lamb fat is a solution if available.

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