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Friday, June 20, 2014

ESTRUJÓN WITH 13TH CENTURY SOUR GRAPE JUICE AND GOURD RECIPE


Feet Crushing Grapes Madeira, Portugal
Photo from: Aniki Messier
grape harvest festival when grapes are mashed by foot. [Serradilla. 1993:33]

A SUMMER DISH PRAISED FOR ITS NUTRIOUS VALUE WITH SOUR GRAPE JUICE AND GOURD ADAPTED FROM HUICI’S TANSLATION OF ANÓN AL-ANDALUS #189. RECETA DE UN PLATO DE VERANO ALABADO POR LO NUTRITIVO CON JUGO DE AGRAZ Y DE CALABAZA, pp 122-123  

Ingredients

1 chicken[1]
1 whole gourd about 2 lbs
Preparing the Gourd
Photo by: Lord-Williams
½ c vinegar
2 tbsp almond oil[2]
¾ c sour grape juice
1 tsp ground cloves
1 tsp ground galingale
1 tsp thyme
1 tsp mint
¼ c flour

Garnish:
Mint leaves

Preparation

Take a chicken and hang it with the feathers on, by the feet for three hours. Then wash it in water and pluck it.

A Hardy Pottage During the Harvest
Photo by: Lord-Williams
Put the chicken in a pot with the gourd, cut into small pieces with seeds removed, vinegar and cover with water. Gently boil 20-30 min  (10 min if using a pressurer  cooker) until tender but not done.

Remove the broth. Put the gourd in a bowl and the chicken in another. When cool enough peel the gourd and skin the chicken. Cut each into bite size pieces and discard the chicken bones.   Put all back into the pot. Add oil and pour grape juice over the chicken. Add cloves, galingale and thyme. Heat until the ingredients are done.

Add mint. Remove the solids and thicken the sauce with flour. Put the chicken and gourd in soup bowls. Ladle the sauce to out cover each bowl and serve. This recipe can be made with hens and pheasants the same way, God willing.



[1] 1 cube chicken stock was added.
[2] As this would be costly to make, olive oil was used.

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