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Friday, March 31, 2017

PELAYA FRIED FISH IN ALMOND SAUCE

"Fishes" (1907)
Photo from: Internet Archive Book Images. . .


palaya, pescado, Ar. samak, L. Phrynorhombus regius, Eng. Ecksrom’s topknot. Young viscous fish having red blood and small in size. They were thought to be tastier than big fish with yellowish blood in Al-Andalus. Nola explains that they can be fried, boiled or baked but recommended frying them with oregano juice and pepper or in a marinade of oil and vinegar with spices and honey. [Corbera. 1998:292; ES: Medieval Spanish Chef. Escabeche published on April 11, ’14; and Nola. 1989:lxvii-1]

SENT SOVIÍ



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Wednesday, March 29, 2017

PELAR WITH 14TH CENTURY RECIPE FOR HONEY FILLED DOUGHNUTS

After Skimming Honey, Adding Breadcrumbs
Photo by: Lord-Williams
mondar. 1. to peel, hull, clean, strip, skin, shell . 2. to clean and scrap the loins of a pig after it is slaughtered. 3. Leon. to burn, scorch. [Dialecto. 1947:287; ES: Medieval Spanish Chef. Alph Dátil. Posted Jul 11, ’11: Ibn Razīn/Granja. 1960:44:21; Serradilla. 1993:41:146; and Villena/Calero. 2002:40b; and 63a]

HONEY FILLED DOUGHNUTS ADAPTED FROM FADALAT #44 ROSQUILLAS RELLENAS DE MIEL pp 20-21[1]


Ingredients

2 tbsp active dry yeast
2 ⅓ c warm water
8 c flour
2 tsp salt 
2 tsp white sugar
2 tsp cinnamon
¾ c olive oil
2-4 raw eggs slightly beaten 

       Preparation
Heating the Honey Filling until Thick
Photo by: Lord-WilliamsPreparation

Dissolve yeast in warm water. Let stand about 10 minutes.

Add half the flour flour, salt, sugar cinnamon and half the olive oil to the yeast mixture. Stir until combined and then work in the last half of flour.

Knead the dough until smooth, about 10 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in it and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.

Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into two rectangles.

Place both layers on a greased pan or baking sheet. Cover with and let rise until doubled in volume, about 40 minutes. Prepare honey filling, instructions below.

PREHEAT OVEN 300°F/150°C

Cut dough as desired, such as in a circle. Spoon filling on top. Top this with another circle the same size. Paint the edges with raw egg and press the edges of the two sides together to make a stuffed doughnut. Drizzle olive oil on top that layer. Bake for 15-20 minutes.
   
Honey Filling:

Ingredients

Honey Filled Doughnuts
Photo by: Lord-Williams
1 c honey
½ c breadcrumbs
½ c peeled and chopped almonds
1 tbsp rosewater
½ tsp nutmeg
1 tsp cinnamon

Boil a good quantity of honey over low heat. Skim off the scum. Add breadcrumbs and almonds peeled and chopped. Add rosewater and spices. When well
-cooked, remove it from heat and let it cool.

PREHEAT OVEN TO 300°F/150°C

Knead the dough as explained above and extend the pieces on the table, fill them with the paste and paint with raw egg. Seal the sides together.  Place on a greased and floured cookie sheet and bake in the oven 15-20 minutes.



[1] The recipe also provides instructions for date filling. For this see blog titled Alfa Dátil posted Sept 12, ‘11 for instructions.

Monday, March 27, 2017

PELADO Y LIMPIO - CHICKEN PLUCKED AND CLEANED


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Plucked and Cleaned
(tied and put on a spit)
Photo by: Lord-Williams


pelado y limpio, OCast parado (fr preparado, prepared), Eng plucked and cleaned. [ES: Medieval Spanish Chef. Albahaca. Posted Nov 22, ‘10: and Enlardar Posted March 21, ‘14; Nola. 1989:xxxiii-2:xxxv-2; Nola/Iranzo. 1982:170]

Friday, March 24, 2017

PEBRADA WITH 15TH CENTURY RECIPE FOR PEPPER SAUCE FOR WILD GAME

Pepper Sauce Just Strained
Photo by: Lord-Williams
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Cat pebre, Eng all sauces containing pepper; thick sauce for cranes, geese, hare or rabbit and pork such as spare ribs made with pepper, vinegar, saffron, cloves,  and other species. Also, it can be served with roast kid. It is like pepper sauce as pepper is a main ingredient. [Anón/Grewe.1982:LXXXIII:119: LXXXIIII:120: CCXII:211-212 etc; ES: Medieval Spanish Chef. Angelote espinudo posted Oct 10, 11  Choca perdiz. Posted Dec 28, 12; Corvina posted Aug 21, 13; and Nola. 1989:xl-1:li-3; Nola/Pérez. 1994:205]

PEPPER SAUCE FOR WILD GAME ADAPTED FROM NOLA’S li-3 PEDRADA PARA SALVAJINA

Ingredients

Pepper Sauce with Boar Sausages
Delicious!
Photo by: Lord-Williams
⅓ c almonds
⅓ c pine kernels
⅓ c hazelnuts
1 slice of bread
¼ c vinegar
4 hard boiled egg yolks
1 qt meat broth[1]

3 ½ oz wild game
½ tsp white pepper

Preparation

Peel almonds. Toast all the nuts and put them in a good processor. Grind well. Add bread soaked in a vinegar that is not too sour. Add egg yolks and broth and blend this with the nuts and bread. Strain this into a pot.

Select a slice of wild game and grind it. Add this to the nuts and add pepper. Add eggs and egg yolks.  

Heat the mixture until it boils. Then remove from heat. Taste to insure that the pepper is the dominating taste of sauce for that is why it is called Pepper Sauce.


[1] The Medieval Spanish Chef’s addition as it appears that the scribe accidentally omitted this ingredient.

NOLA’S li-3


Wednesday, March 22, 2017

PEDERNAL WITH A RECIPE FOR GOURDS DISGUISED AS FISH

Grey Secret Tension Ring - the secret revealed
Photo from: blue-almonds
OCast pirofilis, Eng flint. Villena recommends this stone to be worn on the ring or baby finger of right hand when serving or eating food for its protective powers against polluted air and poison.
See manos, comer con. [Villena/Calero. 2002:16:11a]


GOURDS DISGUISED AS FISH TO DECEIVE A SICK PERSON CRAVING FOR FISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #349

RECETA DEL PLATO DE CALABAZAS PARECIAS A PECES, p 192[1]


Ingredients

1 lb gourd
2 eggs
2 tbsp flour
1 tsp coriander
oil for frying
Sprinkle with a little vinegar, murri, cilantro juice or other

An Amature's Attempt
cutting a piece of gourd to look like a fish!
Photo by: Lord-Williams
Preparation

When it is time to trick a sick person who craves for fish and other foods, peel a gourd and remove the seeds. Then cut pieces lengthwise and two fingers wide more or less. Scald in boiling water. Remove and let drain on a cloth. Cut the slices, rounding on one end to look like a fish head and the other end to look like a fish tail.

Take a large dish and break the eggs in it. Add white flour, coriander and beat the mixture until creamy. Roll the “fish” in the mixture and set aside.

Heat oil and when it boils fry the “fish.” Remove and roll the “fish” in the creamy mixture again. Fry again. The recipe says to repeat this until the gourd is no longer visible and it looks like a fish but rolling the "fish" more than twice diminished the taste of the gourd too much.

When golden brown on both sides, place the fish on a platter and sprinkle with vinegar, murri or cilantro juice or something else.

As this is finger food, be cautious not to let anything drip on the flint stone ring if wearing one on the ring or baby finger.

[1] See blog titled Calabaza de San Roque for a different version of this recipe and for comments differentiating European gourds from American gourds.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #349