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Friday, July 31, 2015

JUNCIA OLOROSA WITH TUNA FISH CASSEROLE FROM THE 15TH CENTURY

Galinggale, Cyperus longus
Photo from: Len Worington
L. Cyperus longus, Ar. sud, Eng. English galingale. The English word is related to “gallant” and means agreeable, spirited and dashing. This East Indian plant of the ginger family with pungent, aromatic root stems has the same uses as galangal, see galanga.

Avenzoar recommended a gargle containing of it after cleaning the teeth. Anon Al-Andalus and Nola used it as seasoning. Galyntyne, a galingale sauce, was made to accompany meat fowl or fish and served at the coronation banquets of Richard II and at that of Henry IV of England when it was served over pork fillets.

[Anón/Huici.1966:44:59-60:62 etc; Ibn Zuhr/García Sánchez. 1992:138; Nola. 1989:xxii-2:lx-4::lxii-1 etc; and Sass. 24:90]

TUNA FISH  CASSEROLE ADAPTED FROM NOLA lx-4 PALAMIDA EN CAZUELA

Dried Galingale Sliced
Photo by: Lord-Williams
Ingredients

1 lb tuna fish
1 tbsp oil

spices:
¼ tsp white pepper,
1 tsp freshly shredded ginger
½ tsp ground galingale
½ tsp  saffron mashed and dissolved in 1 tsp water
salt to taste

herbs:
1 tbsp marjoram,
1 tbsp parsley
1 tbsp mint

¼ c verjuice
½ c orange juice

Preparation


Cut bonito into pieces the size of three fingers. Smear a casserole dish with olive oil and add the fish. 

Grind the spices and mix them well. Springle the bonito with them. Chop the herbs and mix those and sprinkle them on top of the bonito. 

Pour the verjuice and orange juice over the bonito and roast it in the oven for 20 minutes. 


NOLA lx-4











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