Abacería Molucas' Legumes
Caparron
Ingredients:
- 500 gr Long Caparron.
- 200 gr Marinated Ribs.
- 100 gr of Rice Blood Sausage
- 100 gr of Streaky Bacon
- 200 gr of Chorizo Sausage.
- 1 Bay Leaf.
- 2 Cloves of Garlic (for step 3).
- 2 Cloves of Garlic (for step 6).
- 1 Onion.
- 1 Chorizo Pepper
- Oil and Wine Vinegar.
- 1 spoonful of Paprika.
- Salt.
Preparation:
- Soak the caparrones in plenty of water for 12 hours.
- Strain the caparrones and put them in a large pot with cold water on a medium-high heat until it comes to the boil.
- When boiling, drain and return to the boil.
- Add the bay leaves, the cloves of garlic, the onion in six pieces, the chorizo pepper and salt to your liking.
- Lower the heat to the minimum and leave it like this for 1 hour, with the pot covered and stirring from time to time.
- To avoid excess fat, we like to blanch the meat products. This is basically to put in cold water, bring to the boil for 5 minutes and remove from the heat. This way it will not be so heavy and the fat factor of the chorizo will not predominate so much, as well as not blocking the rest of the flavours.
- At the end of the hour that the caparrones should be cooked, add the sacramentos (the ribs, blood sausage, bacon and chorizo) to the caparrones pot and cook for another 2 hours over a low heat.
- In a frying pan, fry 4 cloves of garlic in plenty of oil.
- When they are golden brown, remove the pan from the heat and add 1 spoonful of paprika first and then a dash of wine vinegar.
- We add it in the last 5 minutes of cooking.
Chana Masala
Ingredients:
- 250 g. of Chickpeas
- Oil
- 1 tbsp. Fennel Seeds
- 1 Star Anise, crumbled
- 2-3 Green Cardamom Pods
- 1 small Cinnamon Stick
- 3 Cloves
- 2 Bay Leafs
- 1 large Onion, chopped
- 1 tbsp. Garlic powder
- 1 tbsp. Ginger powder
- Salt
- ½ tbsp. Turmeric powder
- 1 tbsp. Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp of Cayenne en polvo
- 1 tbsp Garam Masala
- 2 medium Tomatos, diced
- 1/2 cup Water
Preparation:
1.- Soak the chickpeas the night before.
2.- Boil the chickpeas for 10 minutes in a pressure cooker, or 1 hour in a normal pot, until they are soft.
3.- Heat a frying pan over medium heat. Add the oil
4.- When the oil is hot, add the fennel seeds, star anise, cardamom, cinnamon, cloves and bay leaves. Sauté for 1-2 minutes, stirring constantly.
5.- Add the onion, garlic, ginger and salt. Sauté until the onion begins to brown.
6.- Add the turmeric, coriander, cumin, cayenne and garam masala. Sauté for 1-2 minutes, stirring constantly.
7.- Add the tomato. Mix gently and cook until the tomato is broken down.
8.- Add the water and boiled chickpeas. Cover and cook until the sauce begins to boil, about 5 min.
9.- Serve. Garnish with coriander leaves.
Hazelnut and Cocoa Cream
Preparation:
- Toast the hazelnuts in the oven for 10 minutes at 180º and allow them to cool.
- Stir the hazelnuts and put them back in the oven for 10 minutes to toast them evenly.
- Crush the hazelnuts together with the plums.
- Add the rest of the ingredients to the mixture, except the milk, and blend to a purée.
- Add the milk little by little until the desired texture is obtained.
Dal Tadka
Preparation:
- Place the dried lentils in a large pan with water, salt and the turmeric over a high heat. When it comes to the boil, reduce the heat to low. Cook for half an hour until the lentils begin to break down and are soft.
- Once the lentils are ready, heat a small frying pan over medium heat. Add oil
Once the oil is hot, add the cumin, cayenne and garlic. Sauté until the garlic begins to brown.
Add tomato and sauté until tomato begins to break down.
- Add the mixture to the lentils and stir gently.
- Serve and garnish with coriander leaves.
Michirones
Ingredients:
- 1/2 Kg dried broad beans
- 7-8 small potatoes for garnish
- A piece of salted bacon
- A ham bone
- 2 small chorizo sausages for stewing
- 200gr of ham
- 1 bay leaf
- 1 tbsp of sweet smoked paprika from la vera
- 1 or 2 cayenne peppers (depending on your preference)
- 1 tbsp granulated garlic
- Añana salt
Preparation:
- Soak the beans for 24 to 48 hours, changing the water 2 to 3 times
- Put the beans in a pot with all the ingredients except the potatoes.
- Bring to the boil and leave to simmer. Simmer for 40-50 minutes.
- While it is cooking, wash the potatoes well.
- Add the potatoes to the potato mixture and leave to cook for a further 10 minutes.
- Serve the michirones in a bowl with a little broth, but not too much.
- Serve with a little alioli.
Fake Chickpea Cheese
Preparation:
- Soak the chickpeas in plenty of water for 8 hours.
- Clean the chickpeas with plenty of water and put them in a pot to cook for 16-20 minutes and strain.
- In the blender, add all the ingredients and mix until you get a homogeneous mass (this can take several minutes).
- With the mixture we have just made, we put it back into a pot and put it on a very low heat and stir it with a stirring rod as if it were a béchamel sauce, until it thickens and has a thicker consistency.
- When it has this consistency, transfer it to a bowl (previously greased with a little oil so that it does not stick).
- Leave to stand for about 30 minutes and put it covered in the fridge for another 4 hours.
- Remove from the mould and we have our false chickpea cheese.
Red Lentils with Salmon
Preparation:
- Put the lentils in a pot with the broth, lemongrass, aniseed, cardamom and lime leaf.
- Put on the heat and cook for 12 minutes.
- Dice the salmon.
- Marinate with a little oil, salt, pepper and curry.
- Sauté until golden brown on the outside.
- Season the lentils with salt
- Place the lentils on the plate first.
- Place the salmon on top.
- Garnish with some fresh coriander leaves.
Red Lentil Hummus
Preparation:
- Wash the lentils under the tap with plenty of water.
- Cook the lentils covered with water (covering them with about two fingers) for about 15 minutes.
- Mix the salt, curry and sesame seeds with a little oil in a mortar and pestle to make a paste.
- Put all the ingredients in a mixing glass and blend.
- Chill for 2 hours in the fridge.
- Garnish with smoked paprika and oregano.
- Add a drizzle of olive oil and some fresh parsley leaves.
- We enjoy it accompanied by some toasted bread or regañas.
Hummus
Preparation:
- Soak the chickpeas the night before.
- Cook the chickpeas until they are soft and set aside, reserving a glass of the cooking broth.
- Mix the salt, turmeric and sesame in a mortar and pestle with a little oil to make a paste.
- Put all the ingredients in a blender and blend.
- For a more buttery texture, while blending, gradually add the cooking water until the desired texture is obtained.
- Cool for 2 hours in the fridge.
- Garnish with paprika de la vera (we like to mix spicy and smoked paprika to give it a personal touch).
- Add a drizzle of olive oil and some fresh parsley leaves.
- We enjoy it with some toasted bread or «regañas».
Beetroot Hummus
Preparation:
- Soak the chickpeas the night before.
- Cook the chickpeas until they are soft and set aside, reserving a glass of the cooking broth.
- In a mortar and pestle, mix the salt and sesame with a little oil to make a paste.
- Put all the ingredients in a blender and blend.
- For a more buttery texture, while blending, gradually add the cooking water until the desired texture is obtained.
- Chill for 2 hours in the fridge.
- Garnish with turmeric and oregano
- Add a drizzle of olive oil and some fresh parsley leaves.
- We enjoy it with some toasted bread or chunks of toast.
Verdinas with Clams and Prawns
Preparation:
1. To start with this recipe the first thing to do is to soak the vegetables, I like to soak them for about 24 hours to avoid digestive problems, but 12 hours would be enough.
2. Like any good stew, the important thing is the base, and for good pulses, we will make a good fumet.
3. The first thing to do is to open a bottle of #cabezadeperro, wine from @cantarina_vinos and then cut an onion into julienne strips (or however you like) and fry it together with a clove of sliced garlic over a medium heat.
4. Meanwhile, take the prawns and clean them, leaving only the bodies, reserving the rest for the stock.
Once the onion is poached, add the prawn heads and in this case, as always, I had some fish bones in the freezer (you should never throw away the bones at the fishmonger's, it sounds strange, but I like to de-stress and I like to buy whole fish and clean them).
Sauté over a slightly higher heat for 5 minutes and when the prawn heads are well browned, add a splash of the wine we are drinking and let the excess alcohol evaporate, cover with water and leave until it comes to the boil.
5. In another pot, cook the vegetables with the fumet we have prepared.
6. Meanwhile, in a frying pan, brown the shrimp bodies well over high heat, just seal them and set aside. In the same frying pan, add the clams with a little of the previous broth and remove them one by one as soon as they open and set aside along with the shrimp tails and of course the remaining broth "for the casserole".
7.Serve everything together, adding the prawns and clams in the last few seconds so that they merge with the stew, but do not overdo it.
And enjoy!
Lenten stew
Preparation:
- Soak the chickpeas the night before in plenty of water with a pinch of salt.
- If the cod is salted, soak it the night before and change the water at least once.
- Strain the chickpeas and cook them in fish broth (60-90 min).
- Heat a frying pan with oil.
- Fry the onion and garlic and when they are soft, add the tomato.
- While it is cooking, make a paste with the stale bread, cumin, paprika and salt.
- Meanwhile, put a pan of water on to boil.
- Pour the mixture into the frying pan and cook everything together for 5 minutes and add to the chickpeas.
- Put an egg in the pan of boiling water for 10 minutes and when it is boiling, leave it for 2 minutes in another bowl of cold water to stop it from cooking..
- Crumble the cod and chop the spinach.
- Add to the chickpeas for the last 4 minutes.
- Peel the boiled egg and cut into quarters.
- Serve in a deep dish decorated with a piece of egg.
