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Prietas con Nuez
The secret of a good Prieta is in the treatment of the Onion,it needs to be finely chopped and then leave to rest in granulated sugar and salt for at least 6 hours.
After the time, wash with cold running water,and then compress the onion against the sieve to take out all of the water.This action is called Amortiguada.
Also in the Blood, you want to use fresh blood ideally and not dry. They should include peeled Walnuts,ideally new or green walnuts,but if you cannot get them,less than one year old walnuts will do.
You must peel them.
Some Chiles(ground),sea salt,Oregano(Dry),crushed garlic,cumin(Dry and ground) and black pepper.(Ground)

The Chiles ideally should be dry,smoked and then crushed with cumin seeds and sea salt,and roasted in a metal plate.You could use a Wok. We use Merken and it is just great !

The ideal length should be around 50 cms.Once they cook in the stock, they will shrink a bit. Also it is a great touch to cook it in a Ham stock, with pepper, sea salt, Bay leaf,onion,a couple of cloves and carrot,if you want some celery too.

In the old times or even now,Prietas was something that was made only when a Pig was butchered for the Family,for a barbecue. They would choose the pig,and then make a cut in his neck to allow the blood to flow into a container. Once the container had the blood,they added all of the spices as well as the onion,plus the peeled walnuts or rice.
With this mix, they would fill the tripas/Long intestine of the Pig/Pig casings,which they had previously washed in cold water with salt.
Fill the casings like if you where doing sausage,twist every 50 cms,and tie with thread. and so on.
Ideally you want thick casings from a Pig to withstand the cooking and filling,sausage casings will not work at all,they will split..

When ready, cook in the stock for about 30 minutes,let to cool and then for serving,either pan fry them until you get a slight crunchy crust all over,or barbecue them in charcoal.

1 kg fresh pigs blood
2 big White or Spanish onions( around 300 grams)
250 grams peeled walnuts
2 tsp black pepper
3 tsp ground cumin
1 tsp Chile powder mix
1 tsp oregano
5 crushed and mashed Garlic cloves-It has to be real garlic,like country French or from @Markthegarlic You could also use smoked Garlic or even Black garlic or half and Half

Sea salt to taste
Mix well,taste, adjust Seasoning to your liking,you could also add some cinnamon if you wish.
Fill your casings like sausage,turning them every 50 cms and tying them with thread,thick white butchering one.Do not cut the thread,just tie,let hang till the next Prieta knot,tie and so on,Until you finish,then make a big Knot to secure .
Make a stock with a Hand of pig ( Pernil),some big onion with some cloves stuck to it,bay leaf,peppercorns,chunky carrots,celery,some wine would be nice,Red obviously.
Make the stock,cook until Ham is off the bone,cool down. When it is cool or even cold, add the Prietas,bring to boil and immediately turn to simmer for around 30 minutes.

Pan fry the Prietas on both sides until lightly charred and crunchy. Serve ideally with a Chile mash Potato. When you cut the Prieta,it will flow out like lava,blend with the mash and you will be in heaven. Enjoy Prieta con PureI have added this photo as an example of how they should look.from (resource) www.chile1mas1.cl

Egg Award 2013 trophy

egg award 2013 cup in progress

Egg Award 2013 Winner @gansoIberico displaying their Goose Eggs at #millesimemadrid2013

egg award trophy2013

http://theeggaward2013.blogspot.co.uk/2013/08/the-egg-award-2013-results.html?spref=tw Thank you to all who participated in the Egg award 2013 ! Click on the link above to see the winning recipes and their fabulous prizes !

The Egg Award 2013 has become an international community project for the community and by the community,a place to share and exchange through an egg recipe that encourages the use of local eggs.

Its objective is to support and promote our local Egg farmers and producers and to highlight the difference in taste between Fresh,Country,Free Range and Organic eggs sourced directly from the grower as opposed to supermarket eggs.Sourcing local produce and knowing about provenance is important today and it does not cost more,as some might think.

It all started when we got a twitter message from @Croftorganiceggs , inviting us to meet up for coffee and discuss how we could help them sell their eggs in Edinburgh.

Obviously ,we are not a PR company or food supplier,but part of our ethos is about giving something back to the community.,so we agreed to meet,met had a chat about eggs and about their Farm and their ethos as farmers.

We came up with an idea of creating a competition that would encourage people to buy eggs locally,and the Egg Award 2013 was born.

Through  twitter, we made contact with our friends and others,and invited them to support and participate,and they all agreed and put forward some ideas to make this happen.

We also invited  @Fruitbatwalton to become the Egg Award internet Organizer/ Promoter,something he has done  exceptionally ,well because he is a really cool Jack Russell.

So the team for the egg Award 2013 was created,including Top Chefs who submitted cool egg recipes and Food critics.

http://theeggaward2013.blogspot.co.uk/2013/03/the-egg-award-2013-judging-panel.html

as well as having the support of various companies and Artists who donated the prizes freely.

http://theeggaward2013.blogspot.co.uk/2013/03/the-egg-award-2013-prizes.html

 

This project has now taken flight and it is all due to the freely donated time and effort from people that really care to make this a better place to live and eat.

It is fun and open to anyone who loves cooking,and we are getting entries from all over.It has also opened a space to exchange,promote,have a laugh and talk about eggs.

And it is Free !

So if you feel like joining in,please do,we are having a lot of funSapone pollo holiday at beach (1)Thanks to all and for all

Cheers

@Justlovefood

Goose Egg from Lochgilphead ready to be soft boiled for 10 minutes.duck egg 014Laver soaking,to be fully drained and made into a relish with wild garlic,Extra Virgin Olive oil and squeeze of lime.Let mix rest for 30 minutes in fridge.duck egg 018Goose Egg salad,terrible Photo,I know,but we hope to get better.Dandelion Flower petals on side of egg.

Anchovies are sprinkled with Nigella seeds for crunch and slight olive flavor.duck egg 020Pickled sloes from last year and anchovies with Nigelladuck egg 021Laver and Wild Garlic relish close upduck egg 022Finished dish with too much lightduck egg 030Nice Egg salad and it is easily a main dish.

We loved it and it tastes superb

Enjoy