Entradas populares

Wednesday, April 5, 2017

PELAZA WITH A CHICKEN DISH

Heron
Photo from: philip urban
OCast pelaça, Eng. affray, quarrel, fight, chopped or beaten straw. Juan Ruíz literary meant the buzzard was “plucked” (pelado) for making such much noise that the bird catcher laid of hemp for him and caught in a snare as the little sparrow mockingly predicts that calls the heron a pelaza for the hunter marched him off to sell in the market.

Gázquez points out that lower classes caught birds and other small animals, while the king and nobles hunted large animals such as boars and bears.

[Gázquez. Cocina. 2002:224;
Ruíz/Saínz.1986:752d:139; and Singleton. 1975:71]

A CHICKEN DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #89 PLATO DE GALLINA, p 63

Ingredients

1 chicken
4 tbsp oil
2 tbsp vinegar
2 tbsp murri[1]
⅔ c peeled almonds
⅓ c pine nuts
herbs and spices such as:
            1 tbsp thyme
            1 tbsp lavender
            1 tbsp chopped cilantro leaves
            1 tsp cinnamon
            ½ tsp nutmeg
½ tsp white pepper
½ tsp white pepper
2 tbsp vinegar
salt to taste
Another Tender Chicken Dish
Photo by: Lord-Williams
1 c breadcrumbs
½ c flour
4 eggs

Garnish/Seasoning
¼ tsp white pepper
1 tsp cinnamon
1 tbsp lavender

Preparation

Pluck and clean a fat and tender hen chop into pieces. Put it in a pot with 2 tbsp oil, 2 tbsp vinegar and 2 tbsp murri, ⅓ c almonds, herb and spices, 3 tbsp cilantro juice, pepper. Add to this 2 tbsp oil, ⅓ c almonds, salt to taste and 2 c water,  Bring to a boil and reduce heat. Boil gently until done, about 30 minutes.

When the meat is cooked make a paste with the breadcrumbs, flour and ½ c of broth. Cover the chicken with this. Break eggs over that. Gently boil until most of the broth has evaporated. 

Remove from pot and season with pepper, cinnamon and lavender and God willing serve it.

[1] See: almorí with Byzantine murri blog published August 25, 2011 for recipe.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #89





No comments:

Post a Comment