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Wednesday, July 30, 2014

FIAMBRES WITH MEDIEVAL RECIPE FOR CHORIZO

Stuffing Sausage Casing
Photo by: Lord-Williams
cold cuts.

MEDIEVAL RECIPE FOR CHORIZO ADAPTED BY THE MEDIEVAL SPANISH CHEF

Ingredients

1 ¾ lb pork butt ground
½lb junk of streaky bacon  
1 tsp coarse sea salt       
1 tsp white pepper 
1 tsp macerated murri[1]
¼ c white wine[2] 
2 garlic cloves mashed     
1 tbsp fresh oregano leaves  
washed and scraped sausage casings
string for tying 
¼ c virgin olive oil   

Sausage Tied in Links
Photo by: Lord-Williams
Preparation

Mix all the ingredients in a bowl, tightly cover and refrigerate 10 hours. Soak sausage casing over night.

Stuff the mixture into sausage casings or make patties. For sausages, tie in links as per photo. 

For sausages, fill a pot with warm water. Bring it to a boil. Add the sausage and gently boil for ½ hr. Remove from water. Let dry and store in a cool place until needed.
A New Taste from the Old World
Photo by: Lord-Williams


Fry the sausage links or sausage patties in olive oil. Slice the links. Serve warm or cold.
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[1] See blog titled Almorí macerado published on August 29, 2012 for recipe.
[2] Paprika and cayenne pepper are not included as they are New World products. Wine is used instead.













Monday, July 28, 2014

FIAMBRERAS WITH A MEDIEVAL RECIPE FOR PORK PIE OR QUICHE

Lunchbox memories
Photo from: rhombitruncated
fiambreras (literally a cold cut container), lunchbox. It was a round container made of wood with a wooden top. Muleteers carried them with them when traveling. It contained pork that could last a long time such as shoulder meat, trotters, ears, bellies, chorizo etc. While on the road, the muleteer would eat pork from his lunchbox. Then he stopped at a roadside inn and asked for a bowl of broth. See cocido. [Sutil. 1994:163]


A Wonderful Solution for Leftovers

Photo by: Lord-Williams
Not only were humble pies, pork pies and other types of pies carried in lunchboxes but there were commonly sold on streets in England and Spain. This recipe is adapted from various medieval archives from both countries.

Ingredients

1 ½  lbs. cured or leftover pork
6 eggs
1 cup mozzarella cheese, grated 
1 tsp duke’s powder[1]
2 tbsp pine-nuts

¼ tsp. salt
a pinch of saffron
dough for pie

Preparation

Cut pork into approximately 1” pieces. Combine with eggs, cheese, pine nuts and spices in a large bowl. Mix well.

Put pie dough in a pie tin. Prick it with a fork. Cover it with chickpeas or oven balls for pie tins and bake 15-20 minutes until dough begins to harden.  Remove chickpeas. 

Add the pork mixture, return to oven and bake about 30 minutes until the eggs have solidified. Serve either hot or cold.

[1] See blog titled cardamono published August 16, 2012 for recipe.










Friday, July 25, 2014

FIAELES VEL PATARARS (OLeon) WITH 15TH CENTURY GUALATINA SAUCE RECIPE

A Modern Gravy Boat
Photo by: Lord-Williams
Cast salsera, Eng cups or saucers; gravy boat. It should be noted that in the 14th C saucer meant a “sauce dish.” It was not until the 18th C that a saucer was a small plate supporting a cup was documented. [Sánchez-Albornoz. 2000:132:193]

A GOOD GUALATINA SAUCE ADAPTED FROM NOLA'S li-1 SALSA GUALATINA BUENA

Ingredients

2 lbs sour and sweet apples
1 c almonds
4 c meat broth
¼ c rosewater
1” cinnamon stick
½ tsp whole cloves
1 tsp of a piece fresh ginger
½ c rice flour

A Delightful Sauce or Dessert
that Even Diabetics Can Enjoy!
Photo by: Lord-Williams
Garnish
½ tsp ground cinnamon


Preparation

The night before making the sauce, peel and cut apples the size of a finger.

Make a rich meat broth. Peel almonds and put them in a food processor with the broth and blend them. Strain the mixture through a cheesecloth. Add rosewater. Put the spices in a spice bag and put them in the almond milk. Add the apples and soak over night. 

The following day, heat a pot.  Add the almond milk and rice flour little by little to thicken the milk and prevent lumps from forming. Gently boil until apples are tender. Remove the spice bag, pour into serving bowl(s), garnish and serve.