- 500 GRAM MINCED PORK
- 250 GRAM BACON, cut
- 2 RED CHILIES, chopped
- 3 CLOVES GARLIC, chopped
- 1/2 CUP WHITE VINEGAR
- 1 TBSP PEPPERCORNS
- 10 CLOVES
- 1 TSP CUMIN SEEDS
- 1 TSP CORIANDER SEEDS
|
|
- 400 GRAM VENISON,
in large cubes
- 400 GRAM PORK FOR ROASTING, in large cubes
- 200 GRAM SPINACH, chopped
- 200 GRAM SUGAR SNAPS
- 200 GRAM WHITE CABBAGE, cut
- 1/2 TSP NUTMEG
- 1/2 TSP GINGER POWDER
- 5 EGGS
- 1/2 CUP CREAM
- 1 CUP BEEF STOCK
|
Stir fry the chilies
and the cumin and coriander seed a few minutes. Put these with all other
ingredients in a food processor and puree until almost smooth. Stuff
the mixture into the sausage casings (you can buy those in a good butcher
shop). Bring a large pan of water to the boil and poach the sausage
40 minutes. Allow them to cool down.
On the 2nd of
April,
Argentineans celebrate
"Malvinas Day" to commemorate the fallen soldiers after the
Argentinean occupation
of the Malivinas on 2 April 1982. Click on
culinary calendar for more links
between cooking and celebration.
|
Put the meat, the ginger powder, nutmeg, pepper and
salt to taste and beef stock in an oven dish. Bake 5 minutes at 250
degrees Celsius, put the temperature
down to 175 degrees and bake 45 minutes more. Boil 2 eggs for 10 minutes
and chop them. From the other 3 eggs, just use the yolks; mix those
with the cream. Add the spinach, sugar snaps and cabbage to the meat
and pour the cream on top, stir well. Bake half an hour At 175
degrees Celsius. Put the olipodrigo
on a large dish and arrange the chopped eggs on the side.
There are many versions of this historic recipe,
which exists already for centuries. I n the 17th century, this dish
was already famous. It is based on a Spanish farmers' recipe for soup,
called "olla podrida". My recipe is an easy make-at-home version.
|
