| |
- 1 KG CHICKEN LEGS
- 75 GRAM BUTTER
- 1 GLASS CALVADOS
- 250 GRAM MUSHROOMS, sliced
- 2 CUPS APPLE CIDER
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 APPLE, peeled, cored and sliced
- 1 CUP CRÈME FRAÎCHE
|
|
- 300 GRAM PORK LOIN, cubed
- 300 GRAM CHICKEN BREAST, cubed
- 1 ONION, chopped
- 4 POTATOES, peeled and sliced
- 1 TSP CUMIN SEED
- 100 GRAM PEANUTS
- 50 GRAM BLACK OLIVES
- 2 EGGS, hard boiled and sliced
|
Fry the chicken legs in half of the butter until
they are brown on all sides. Take them out of the pan, and fry the onions,
garlic and mushrooms for 5 minutes on high heat. Put the chicken back,
and add the cider and the Calvados and pepper and salt to taste. Bring
to the boil and simmer for half an hour. Take the chicken out, add the
crème fraîche and reduce the sauce
on high heat until it thickens. Cut the remaining butter in cubes and
add them to the sauce, while beating. Fry the apple slices shortly on
both sides. Put the chicken in a large dish, pour the sauce on top and
decorate with the apple slices.
On 22
July 1894, the first
motorized racing event was held in
France from Paris
to Rouen (Haute-Normandie).
The winner did not get the price as his steam machine required a
stoker. Click on
culinary calendar for more links
between cooking and history.
|
Grind the peanuts.
Stir fry the onion for 3 minutes. Add the pork and the chicken and stir
fry until brown on all sides. Add 1 1/2 cup of water, the potatoes,
the peanuts and the cumin seed and pepper and salt to taste and bring
this to the boil. Simmer for 25 minutes. Serve with olives and egg slices
on top.
Carapulcra is a very
old Peruvian dish and it used to be made in clay pots. The original
recipe calls for dried potatoes but as they are not available here,
I substituted them with fresh potatoes.
Serve carapulcra on the 24th of
January, when Feria de
Alasita, a very old custom, is celebrated. Click on
culinary calendar for more links
between cooking and celebration.
|
