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Monday, June 19, 2017

PIMIENTA LARGA WITH DELICIOUS WHITE CAMELINE SAUCE FOR CHICKEN

Long pepper (Piper longum),
sometimes called Indian long pepper
or cabe Jawa in Indonesian.
Taste hotter than black and white pepper.
Photo from Putri Ardiano
L. Piper longum, Ar. dār fulful, Heb. pelpi arikhta, Fr. poivre long, Eng. long pepper. It is a native of South Asia and also found in India and Indonesia, on the Moluccas, Philippines and Sunda Islands.

Discorides thought pepper aroused the sexual appetite. In 408 AD, Alaric, the Visigoth, received 3,000 lbs of it as a gift. It was the most used spice during the Middle Ages, which included peppercorns or dried berries used as a spice in sweet and salted dishes. As per the harvest, they could be black, white or green. Peppercorns have been used always in meat sauces for the oil distilled from them. As this was a status symbol, it was used in various dishes.

It was used as a preservative as it kills bacteria. It was thought good for arthritis, nausea, constipation and vertigo. Further, it was prescribed as an anti-flatulence remedy (see ventosidades), stimulant, digestive and diuretic.

At times peppercorns substituted currency in the medieval world as they were lighter and smaller than metal. They were worth so much that with one pound, the freedom of a serf or one sheep could be bought. In England pepper was one of the cheaper spices. Dame Alice de Breyene’s household annually purchased of 5 lbs of pepper for the diets of 20 people. It is calculated that each person received one teaspoon a week throughout the year.

When long pepper is not being sold in the market, it is best to substitute it with white pepper.

[Collins. Apr 1, 96; Curye. 1985:13; ES: Figueroa. “Refranes.” Jan 29, 03; Ibn Razīn/Marín. 2007:39; and Ibn Zuhr/García Sánchez. 1992:108]

WHITE CAMELINE SAUCE ADAPTED FROM NOLA’S xxxviii-3 SALSA BLANCA CAMELLINA
Colorful White Cameline Sauce
 with Pomegranate Juice
Photo by: Lord-Williams

Ingredients

roasted chickens

½ c almonds
1 c chicken broth
2 chicken livers
 ½ c sugar
1 c or juice from 1 sour pomegranate juice
½ c white vinegar
¼ tsp cloves
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⅛ tsp nutmeg
¼ tsp cinnamon
½ tsp ginger
½ tsp long pepper[1]
salt to taste
pan drippings from roast chicken

Preparation


Utterly Delicious
Photo by: Lord-Williams
Roast chickens.

Peel almonds and mash them in a mortar. Blend them with broth to make almond milk. Strain through a cheese cloth. Add salt to taste.

Grind chicken livers in mortar and blend them with the almond milk. Bring to a boil and add sugar and sour pomegranate juice. Then add vinegar, cloves, nutmeg, cinnamon, ginger and long pepper. Stir constantly and bring to a boil. Reduce to simmer and cook until thick. Taste for salt and sweet and sour flavor.

Just before done, add drippings collected from roasting chickens. 

Pour over carved chickens and serve.


[1] White pepper was used as long pepper was not available.



NOLA’S xxxviii-3 SALSA BLANCA CAMELLINA


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