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Wednesday, April 1, 2015

HOLLEJA, -O WITH 15TH C RECIPE FOR GROATS

Hulled Wheat Kernels
Photo by: Lord-Williams
peel, the delicate skin of fruits such as grape-skin, peel, bean pod, husk.  [Nola. 1989:xl-4:lii-3:lxvii-3 etc; Nola/Iranzo. 1982:170; and Nola/Pérez.1992:199]

GROATS ADAPTED FROM NOLA’S lxxi-1 GRAÑONES[1]

Ingredients

1 c hulled wheat kernels[2]
4 c vegetable or chicken broth
1 c almonds

Garnish
sugar
cinnamon

Preparation

Select the white whole wheat kernels and wash the in cold water. Then mash them in a thick cloth with a pestle from a mortar and hit it on a wooden bench or in a mortar. To prepare it more quickly add a little extra thick grains of salt will strip off the husk and peel off the skin.[3]
Grouts for the Lord of the House
Photo by: Lord-Williams

When the bran is clean, wash it well and put it in a pot with 2 c cold broth and bring to a boil. If more water is needed, add it but it is best not to have to add more after starting to cook it. All this should be done at night, and when cooked remove it from the heat and put it in a pot inside a basket of bran. Cover it with a rag and leave it until next morning.

In the morning, select white almonds and peel them. Make almond milk with the left over broth but if goat’s milk is available it is better; and then take the groats and remove the wheat that is on top. Pour the milk over it; heat it and take care not to burn it. Let it cook well and if preparing a bowl for the lord of the house serve him only the liquid at the top of the pot, because this is the best. Sprinkle it with sugar and cinnamon.




[1] In Chile this is called “trigo mote.” It has developed into a non-alcoholic national drink called “mote con huesilloIt is sold by local street vendors and especially at the base of the virgin in Mount San Cristobal in Santiago, which all tourists visit. It consists of dried peaches soaked overnight and then stewed in sugar and cinnamon the next day. To this the cooked groats are added. It is refrigerators and drunk cold during the summer months.
[2] If using hulled wheat kernels, this process is not necessary as it is done by the manufacturer.

[3] If store bought whole wheat kernels, this process is not necessary.

NOLA'S RECIPE IN CATALAN:


LIBRO DE COCINA DE RUPERTO NOLA
AÑO MDXXV
GGRAÑONES
TRANSLATED INTO CASTILLEAN FROM CATALAN
BY DIONISIO PERÉZ
Has de tomar trigo del más blanco, y más escogido que hallarás, y lavado con agua fría y después machacarlo en un trapo grueso con una mano de mortero, y dale golpes reciamente sobre el banco de madera o si no dentro de un mortero Y si más presto lo quieres hacer échale un poco de sal en grano, que la sal lo desollará; y mondará del hollejo y desque veas que está bien limpio del salvado lávalo muy bien, y ponlo dentro de una olla en agua fría a cocer al fuego, y si le falta agua añadirle siempre; pero mejor es no añadirla sino echársela de una vez y no de muchas, si se puede; y todo eso has de hacer de parte de noche, y cundo conozcas que es cocido quítalo del juego y pon la olla dentro de una espuerta de salvado y cubrirla con un trapo, y después en la mañana tomar almendras blancas y sacer la leche de ellas; y si se puede haber leche de cabras será mejor; y después tomar los grañones, quitarlas has aquel trigo que estuviere encima, y después echar l leche; y ponlo a fuego a cocer y guarda que no se queme; y déjalo así cocer muy bien, y si quieres hacer alguna escudilla para tu señor aparte, tomar solamente del licor que está encima de a olla, porque aquello es lo mejor; y sobre la escudilla echar azúcar y canela.


GROATS TRANSTLATED INTO
ENGLISH BY LADY BRIGHID NI CHIARAIN
FROM NOLA’GRAÑONES
You must take the wheat, the whitest and the most select that you can find, and washed with cold water and then crush it in a thick cloth with a pestle of a mortar. and give it vigorous blows upon a wooden bench, or if not, in a mortar. and if you want to make it more quickly, cast in a little salt in grains, because the salt will flay it, and peel off the skin. and when you see that it is well-cleaned of the bran, wash it very well; and put it in a pot in cold water to cook on the fire. and if it lacks water, always add it; but it is better not to add it, but to cast it in all at once, and not too much, if that can be. and all this must be done the night before. and when you know that it is cooked, remove it from the fire and put the pot inside a basket of bran; and cover it with a cloth; and then in the morning take blanched almonds and extract the milk from them; and if you can have goat milk it will be better; and then take the groats and remove that wheat which was on top. and then cast in the milk, and set it on the fire to cook; and watch that it does not burn; and let it cook in this way very well; and if you want to make a separate dish for your lord, take only the liquor that is on top of the pot, because that is the best; and upon the dish cast sugar and cinnamon.


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