Hijada FTW
Sep. 23rd, 2010 11:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alystenPeople think I'm a baker. I'm really not. I am just a cook, who happens to on occasion bake. My love and passion are soups, sauces and meat products. There is a lot of love that goes into a properly made soup.
I just made the hijada (he-ha-da) or lamb stew. I think it is pretty tasty. It is super thick. It will be better tomorrow though as all the spices will have a chance to mingle. That's one cooking a & s down, one to go. If it ends up being too thick on Saturday, I will thin it a little with some stock. If you are coming to EK coronation, you guys should try this. Tomorrow's project is pie. I found the cherries. :D
“Libro de Cozina” by Ruperto de Nola, Logroño 1529 translated by Lady Brighid ni Chiarain
You must take a flank of mutton and cook it, and after cooking, chop it well. And cast honey in a kettle, and cast in up to three dozen blanched almonds, and let them be in the honey for a bit; and then cast in the ground meat, and cast in the fattest broth of the pot and cook with it; and then cast in saffron, cloves, and cinnamon, and your taste of vinegar, and cook with it; then cast in grated bread until it is quite thick, and then remove it to the fireside.
Ingredients
6 cups of water
2 lbs of leg of lamb with bone
1 lb each celery, onion, carrot rough chop
1 bay leaf
10 peppercorns
4 cloves of garlic
3 sprigs thyme
1/2 cup of honey
3 dozen blanched almonds- ground
1 pinch saffron
2 tsp each ground clove, cinnamon, pepper, salt
2 tsp vinegar
1 cup of bread crumbs
Directions
1. Brown lamb on each side.
2. In a stock pot bring water, lamb, vegetables and aromatics to a boil
3. Reduce heat and simmer for 4 hours, removing scum from the top of the pot, every 30 minutes.
4. Remove meat from the stock and cut off of the bone into small chunks. Store
5. Return the bones to the stock pot and cook for another 2 hours.
6. Strain and discard vegetables and aromatics.
7. Add honey and almonds to stock pot and cook together for 5 minutes
8. Add chopped lamb and stock to the pot.
9. Bring mixture back to a boil, add seasonings and bread crumbs to thicken.
I just made the hijada (he-ha-da) or lamb stew. I think it is pretty tasty. It is super thick. It will be better tomorrow though as all the spices will have a chance to mingle. That's one cooking a & s down, one to go. If it ends up being too thick on Saturday, I will thin it a little with some stock. If you are coming to EK coronation, you guys should try this. Tomorrow's project is pie. I found the cherries. :D
“Libro de Cozina” by Ruperto de Nola, Logroño 1529 translated by Lady Brighid ni Chiarain
You must take a flank of mutton and cook it, and after cooking, chop it well. And cast honey in a kettle, and cast in up to three dozen blanched almonds, and let them be in the honey for a bit; and then cast in the ground meat, and cast in the fattest broth of the pot and cook with it; and then cast in saffron, cloves, and cinnamon, and your taste of vinegar, and cook with it; then cast in grated bread until it is quite thick, and then remove it to the fireside.
Ingredients
6 cups of water
2 lbs of leg of lamb with bone
1 lb each celery, onion, carrot rough chop
1 bay leaf
10 peppercorns
4 cloves of garlic
3 sprigs thyme
1/2 cup of honey
3 dozen blanched almonds- ground
1 pinch saffron
2 tsp each ground clove, cinnamon, pepper, salt
2 tsp vinegar
1 cup of bread crumbs
Directions
1. Brown lamb on each side.
2. In a stock pot bring water, lamb, vegetables and aromatics to a boil
3. Reduce heat and simmer for 4 hours, removing scum from the top of the pot, every 30 minutes.
4. Remove meat from the stock and cut off of the bone into small chunks. Store
5. Return the bones to the stock pot and cook for another 2 hours.
6. Strain and discard vegetables and aromatics.
7. Add honey and almonds to stock pot and cook together for 5 minutes
8. Add chopped lamb and stock to the pot.
9. Bring mixture back to a boil, add seasonings and bread crumbs to thicken.
no subject
Date: 2010-09-24 01:36 pm (UTC)