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Wednesday, July 23, 2014

FERRUGINOSO WITH 13TH CENTURY RECIPE FOR JEWISH CHICKEN



A Carving Knife
Photo by:Lord-Williams
OCast ferrugínea, Eng. tinny or metal taste. Villena warns that the meat from wings of fowl takes on a metal flavor from the knife if cut into small pieces. [Villena/Calero. 2002:27a]

JEWISH CHICKEN ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS #104 PLATO DE POLLO JUDÍO, pp 71-72


Ingredients

1 chicken and entrails
salt to taste
1 bunch cilantro
juice from 1½ onions
1 tbsp pine-nuts
  tbsp vinegar
 tsp murri[1]
Basting the Chicken Body
Photo by: Lord-Williams
4 tbsp olive oil and oil for frying
6 citron leaves
stalks from 1 fennel
7 eggs
½ c breadcrumbs
½ c flour
2 tbsp rosewater
3 tsp fine spices[2]

Preparation

Clean the chicken and take out its entrails, cut off the extremities, i.e. thighs and wings and neck, and salt the body of the chicken and leave it. Take these extremities and the neck and the entrails, and put them in a pot with 1 tsp fine spices, 1 c cilantro juice, onion juice, whole pine-nuts, 1 tbsp vinegar and a 1 tsp murri, 1 tbsp oil, citron leaves, and fennel stalks. Put this over a moderate fire and when cooked and the greater part of the sauce has evaporated, add three eggs, breadcrumbs and flour.  Remove the entrails. Crush the liver, return it to the pot and cook carefully until the liquid is like a paste and is wrinkled. Remove the meat from the thighs wings and neck by hand to prevent it from taking on a metal flavor from a knife.

A Dish for a King
Photo by: Lord-Williams
Make a batter with two eggs slightly beaten 1 tbsp, oil and 1 tsp murri. Baste the body of the chicken and roast it. When almost done remove it from the oven and carve it. Baste the slices on both sides and fry them.  Put them in a serving bowl with the meat from the extremities in the paste.

Then take a second pot and add 2 tbsp oil and ½ tsp  murri, ½ tbsp vinegar and 2 tbsp rosewater, juice from ½ onion, 1 tsp fine spices. Heat and gently boil until the ingredients are absorbed. Pour this into a separate serving bowl and garnish with a sprinkling of 1 tsp fine spices, 2 pouched egg yolks. Serve both dished together if God wills it.


[1] For this recipe see Almori published August 26, 2011.
[2]See blog titled dárselo published November 29, 2013 for recipe.

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