Escudella
There are many different versions of this recipe, but this is one
that is easy to prepare and tastes good.
Preparation time: 12 minutes
Cooking time: 1 hour 25 minutes
Ingredients for 4 people:
- 500 gms. Chick peas (soaked ready to use)
- 100 gms.Catalan sausage (a pork sausage - very meaty)
- 2 hard boiled eggs
- 3 onions
- 50 gms lard (pork fat)
- 4 tomatoes
- seasoning: pepper & salt
Instructions:
- Boil the chick peas (already soaked) in water and salt for
at least an hour.
- Fry the peeled, finely chopped, onions and skinned tomatoes
in the lard.
- Add the sliced sausage.
- When the chick peas are cooked we drain the from their stock
(keeping the stock) and put them into a casserole.
- Add the fried onion mixture and cover with stock.
- Chop the hard boiled eggs and add to the mixture.
- Bring to the boil for 10 to 15 minutes.
- Eat and enjoy!
Pavo Trufado de Navidad
(Christmas Turkey with Truffles)
- 1 turkey of 4 kg.
- ½ kg. minced lean pork
- 1 kg. minced veal
- Salt and ground black pepper
- 1 glass of brandy
- 1 large glass of dry sherry
- 3 tins (x 90g) truffles (mushrooms)
- 150 g "jamon serrano"
- 200 g belly of pork in rashers
- 6 eggs
For garnish
Apple puree, Plums, Pineapple, oranges and maraschino cherries
For the stock
- Carcass and giblets of the turkey
- ½ kg carrots
- ½ kg leeks
- ½ kg onions
- 1 stick of celery
- 1 bottle of dry sherry
- 2 ham bones
- 36 g gelatin
- Eggshells
Place the turkey upside down, cut the skin along the backbone, and
using the fingers, ease away the skin in one piece, first on one side
of the backbone and then on the other. It is elastic and should come
away easily.
Keep the breasts apart, making fillets of the thickest parts and
cutting into strips. Remove the meat from the legs and wings,
etc., and mince it with the pork and veal, putting it all into
a bowl. Season with salt and ground black pepper, sprinkle with
the brandy and sherry, add the chopped truffles and their juice,
and the ham and belly of pork in strips. Leave to marinate for
4 hours, together with the beaten eggs. Remove the sliced truffles
and the strips of ham and belly of pork, and reserve. Then knead
together the filling thoroughly by hand.
Now spread out the skin of the turkey on the working surface and
lay the fillets on top like the pages of a book. Cover the breasts
with a layer of the minced meat and then with one of ham and belly
of pork strips, breasts and slices of truffle, repeating the operation
until the ingredients are used up. Using a stout needle, sew together
the edges of the skin and also the holes made by the wings and
legs. Place the sew-up skin with its filling on a white napkin,
roll it around and sew with large stitches, then tie it into a
roll with uncolored string.
Put the roll into a large saucepan, together with the cut up carcass
and cut up vegetables and pour over this the bottle of dry sherry.
Add the ham bones, the gelatin and a few egg shells. Cover with
3 liters of cold water and boil briskly for 3 hours (1 ½
hours each side), seasoning with salt and ground pepper. Make
sure that it is evenly cooked, then remove the roll and leave
it on a dish to drain and cool. Remove the cloth in which it is
wrapped, wring out the juice into the cooking liquid, rinse out
the cloth and again wrap up the roll without sewing. Put it on
a dish, place a chopping board on top, and on top of this a weight
of 3 or 4 kg. Press for 12 hours and then put into the refrigerator.
Boil the cooking liquid without a lid, reducing it to 1 liter
if converting it into a
jelly. If strained, this makes a magnificent soup or consomme.
If required thicker, add three or four leave of gelatin. Cut the
roll into slices 1 cm. thick. Serve with puree of apples and plums
and decorate with slices of fresh pineapples and orange and with
maraschino cherries.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Recipes From Spain guide online for all these preparations
By-Mexine
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
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