A. ISABEL MORENO HOLLY PARSONS 1ESO1-4ESO1 RECIPES ALBUM 1
IRENE AMOR MARTÍN ALONSO
Cachuela soup
ORIGINS AND WHEN IT IS EATEN: The origin of this soup is linked to the days of pig slaughtering. The viscera is what first decomposes and spoils, so they are used to make this soup on the days of the pig slaughter to feed the people who are participating in it. It's eaten after the pig slaughter.
INGREDIENTS: 500 g pork liver
15 g salt
300 g lard
10 g clove
2 garlic cloves
2 bay leaves
25 g extra virgin olive oil
1⁄4 tablespoon of black pepper 1 pinch of nutmeg
COOKING INSTRUCTIONS : We begin the preparation of this dish from Extremadura by adding the garlic lic cloves together with the cloves and peppercorns, the bay leaves, nutmeg and d salt, salt, and mixing well. Later, place the chopped liver in a container, pour in the mixture of spices, and mix ix thoroughly by hand or with the help of a spatula. Set aside. The marinade must be in the refrigerator for 3-4 hours. Heat a little olive oil and pour in the marinated liver. Cook and set aside. Heat the lard and add the liver along with the paprika. Stir and cover to solidify. Refrigerate for at least an hour.
RECOMMENDATIONS: By tasting this traditional soup you will be able to get closer to the typical traditional foods of our ancestors. Go ahead and accompany it with a piece of onion or green pepper to achieve a delicious fusion of flavour on the palate.
WHO PROVIDES THE RECIPE: MY GRANDMA, PIEDAD CALDERÓN
IRENE AMOR MARTÍN ALONSO
Marinated Loin CÉSAR CORTIJO HUGO CASAS
ORIGINS AND WHEN IT IS EATEN: This dish, loin stew has its origins in marinating, which ch was a technique for preserving meat when refrigerators ators did not exist. People usually eat it at the time of the pig slaughter, which is usually during the winter months. You can buy this recipe at the supermarket, but if you want better etter quality you can buy it at the butcher.
INGREDIENTS: 500 grams of lean meat
salt,
2 teaspoons of sweet paprika
dried parsley
ground garlic
3 tablespoons of olive oil.
a mixture of ground pepper
COOKING INSTRUCTIONS : 1.In a deep bowl, add all the marinade ingredients; paprika, garlic, parsley, a little black pepper and salt 2. Stir well so that everything is mixed correctly 3.Add the meat. Stir again, cover with a plate and leave to rest for 24 hours in the refrigerator so that the meat is well soaked in the marinade. 4. The next day or two days later, we just have to put the grill or frying pan (without any oil), place the meat and it iit until it is well done 5. Place it in a dish with absorbent paper and then in another dish to serve at the table
RECOMMENDATIONS: I recommend this dish because it’s delicious and it can be easily prepared. It’s perfect for eating with friends or family.
WHO PROVIDES THE RECIPE: MY GRANDPARENTS: DIONISIO CORTIJO AND CONCHI ESCRIBANO
CÉSAR CORTIJO HUGO CASAS
Pennyroyal cold soup HAFSA EL GOUAL ÁFRICA FERNÁNDEZ
ORIGINS AND WHEN IT IS EATEN: Pennyroyal gazpacho is a very old cold soup which is still eaten in Extremadura ura and which has a fresh flavour with an unexpected (very slight) spicy touch that makes this dish a different experience from the usual gazpachos without seeming like an n eccentricity. This dish obviously arose from that 'miserable' table in times of famine f mine fa and poverty, a very common table throughout our region. Lola and I adored its simplicity and the great creativity that was applied to these preparations, realizing ealizing that with the few ingredients that were previously available, and because of that almost extinct cult of what is close and authentic, the dishes, no matter how insignificant they were, tasted of something. You can also make it at home. In my opinion, it is a very rich and refreshing dish. My grandmother usually makes it in the summer.
INGREDIENTS: • Water
• Eggs
• Salt
• Fresh pennyroyal
• Oil
• Vinegar • Bread.
COOKING INSTRUCTIONS : 1. Fry the eggs 2. Place them in a clay pot with breadcrumbs and crush everything 3. Put a little minced garlic, salt, and the pennyroyal in the mortar, and mix everything. 4. Add olive oil. 5. Pour the mixture into the clay pot and add the water and vinegar. 6. Let it cool.
RECOMMENDATIONS: I recommend drinking it in summer as it is a very refreshing and delicious beverage. If you put a mint leaf on top it gives it a very good flavour.
WHO PROVIDES THE RECIPE: ÁNGELA FERNÁNDEZ
HAFSA EL GOUAL ÁFRICA FERNÁNDEZ
GUADALUPE GARCÍA ALBERTO FRUCTOS
Pig ears in Tomato Sauce
ORIGINS AND WHEN THEY ARE EATEN: This dish is explained in the context of generations that have grown up with great difficulties. Times of great famine. The pig's ear was a very economical option. The ears, like all pork offal, is a cheap dish and widely consumed in different stews, and also in other cultures such as China. Tomato sauce was very common in the homes of farmers, since, when the harvest was ready in summer, they could not all be consumed and were made canned, raw or in sauce to be consumed throughout the year. The fusion of pig's ear and tomato sauce is a delicious and very cheap dish.
INGREDIENTS: 1kg of precooked pork ears
1 glass of water
1 onion
1 tablespoon of oil
6 cloves of garlic
1 tablespoon of salt
1 can of crushed tomato
1 red pepper
1 teaspoon of sweet
1 green pepper
paprika 1 glass of white wine.
COOKING INSTRUCTIONS : Pigs' ears can be bought already cooked, so we will save ourselves the time of having to clean and wash them. If we buy them raw, sometimes we have to burn them before washing, because they still contains some hair and it is a bit unpleasant. It is advisable to buy them raw since in this way the flavour of the ear will be more intense. 1. Heat a little olive oil and, once hot, with the help of a knife, hit the garlic, peel them and fry them until golden brown. 2. When the garlic is golden brown, add the diced onion along with a little salt and poach it well. 3. Then, add the sweet paprika and fry it a little, but be careful because it burns very quickly. 4. Next, add the ears and stir the mixture well so that all the ingredients are well incorporated. 5. Add the wine. 6. Then, add the tomato together with the sugar and the water, and cook the whole mixture well over medium heat for 45 minutes. 7. After 45 minutes we will have our recipe ready.
RECOMMENDATIONS: If you have never tried them, you can cook them yourself or you can go to a bar to try this delicious dish.
WHO PROVIDES THE RECIPE:
MY GRANDMA, JUANA ROMERO
GUADALUPE GARCÍA ALBERTO FRUCTOS
CAYETANA GARCÍA CELIA GARCÍA
Lean Stew
ORIGINS AND WHEN IT IS EATEN: They use versatile white meat remains from the slaughters, especially pork. Meat in ancient times was preserved only by salt and vinegar, but the need arose to transport or sell it. This dish lengthens the shelf life of the product, softens the fibres of the meat, aromatizes it, gives it a characteristic reddish colour and, enhances its flavour. The technique originates from medieval Spanish cuisine, and was exported to countries that were under its influence, such as the Philippines, Mexico, Peru, Puerto Rico, etc. In Extremadura and Castile, during the 15th century, a large quantity of tomatoes was produced, which the Castilians macerated during the cold months. One of the ways to avoid throwing away the produce that is going to go bad is making fried tomato sauce or a broth. This culinary technique would be developed throughout the peninsula, especially in the south, where the heat accelerates the failure of the meat, and finally to America. It is used in stews for better preservation of the meat, to which chopped vegetables such as onions are added, which give a feeling of pisto. Depending on the region, peas, croutons or red pepper from la Vera are added. This dish can be accompanied with potatoes from the area. This dish is usually cooked by elderly persons, who have been passed the recipe by their ancestors. You can also eat it in bars, as it occupies a very privileged place as a characteristic tapa from Extremadura.
INGREDIENTS: 1300 grams of lean pork
3 carrots
salt
2 leeks
ground pepper
1 green pepper
4 tablespoons of olive oil
1 teaspoon of rosemary
1 onion
1 glass of white wine
3 cloves of garlic
1 teaspoon of thyme
1 bay leaf 2 teaspoons of concentrated tomato 1 teaspoon of La Vera sweet paprika 2 glasses of water 1 cube of meat broth 4 medium-sized potatoes
COOKING INSTRUCTIONS:
1. Prepare the meat. In this case, I bought a whole piece of lean pork weighing 1,300 grams. 2. Cut it into bitesize pieces and season with salt and pepper. 3. Chop the peeled garlic cloves, the onion and the green pepper, and cut the leeks and carrots into crescents. 4. Add the chopped and seasoned lean meat . 5. In a pressure cooker, with a splash of olive oil, fry until they are golden. 6. Remove from the pot both the meat and the juice that has come out, and set aside. 7. Add a little more olive oil to the same cooker and add the minced garlic and onion. 8. When the onion is translucent, add the chopped leeks, carrots and pepper, leaving them to fry for about 10 minutes. 9. At that moment, return the meat and the juice to the pot. 10. Mix well and add the glass of wine, letting the alcohol evaporate for a few minutes. 11. Next, add the bay leaf, the cube of meat broth, the teaspoons of thyme, rosemary and sweet paprika, and the 2 tablespoons of tomato paste. 12. Finally, add 2 glasses of water (until all the ingredients are covered).
WHO PROVIDES THE RECIPE:
MY GRANDMA, BENIGNA ARCAZ RECOMMENDATIONS: If you go to Extremadura, and you visit a restaurant with typical dishes, you should try this lean stew, a good option to snack on with your friends. I'm sure you'll wipe the plate clean.
CAYETANA GARCÍA CELIA GARCÍA
Ears and Snouts in Marinade
ALBERTO GASPAR ÁNGEL GARCÍA
ORIGINS AND WHEN IT IS EATEN: The marinade technique is used to preserve meat for longer, something that in ancient times was quite complicated. The cold facilitates the preservation of food, but sometimes climates do not provide the low temperatures ideal for conservation and it is necessary to apply such techniques. In its original version it was very simple, and in the Middle Ages it was only composed of vinegar and salt. In Castile-La Mancha the marinade arose in the fifteenth century, but it was not until the sixteenth century that paprika was added. The verb «adobo» comes from the Old French adober, which refers to the arming or granting of a knight. This, in turn, comes from the Frankfurt *dubban, which means 'push' or 'hit', by the habit of giving a back to a new knight. This culinary technique spread throughout the peninsula, especially in the south, where heat accelerated the decomposition of meat, and eventually to America. You can buy this food already marinated in any supermarket or butcher or you can also buy the ears and nose without adobar but to be marinated, you must buy the ingredients to make the marinade sauce.
INGREDIENTS: 1 pig snout
1 bay leaf af
4 pig ears
Peppercorns orns
5-6 cloves of garlic
1 sprig of thyme
Sweet paprika
Salt
COOKING INSTRUCTIONS: In the pressure cooker, place the ears and snouts, the whole garlic, e onion, the peeled ga l and a handful of salt. Cover with water, and when it starts to the valve on the o boil, put th pressure cooker. Let it cook for 20 minutes then allow to cool until we can open the pressure cooker. Remove the ears and snouts and let them drain in a colander. Meanwhile, prepare the marinade. In a bowl, add a splash of olive oil, paprika, pepper, salt, garlic, and chopped parsley. Mix well. Cover with a plate and let it marinate in the refrigerator for at least 24 hours.
WHO PROVIDES THE RECIPE: In my opinion, apart from tasting good, this MY GRANDMA: Mª CARMEN SÁNCHEZ RECOMMENDATIONS:
dish is healthy for our body. For some people eating ears and snouts is unthinkable. In my experience with this dish, it is very good and I would recommend other people to try it.
ALBERTO GASPAR ÁNGEL GARCÍA
DIEGO GUTIÉRREZ HUGO GARCÍA
Chicken Gizzards
ORIGIN AND WHEN IT IS EATEN: Gizzards is a type of offal from different animals, like chicken, lamb, pork...This meat is usually thrown away, but if you cook them, they could be delicious. Years ago, they were the most popular food in the lower class, because they were cheap and easy to cook. Gizzards are a traditional dish and they are considered trash cooking. In spite of those good characteristics, nowadays these parts of the animal aren’t very famous, but in the past they were. In birds, the gizzards are a muscle near the stomach. It’s usually eaten at parties and celebrations.
INGREDIENTS: 500 grams of chicken gizzards 1 medium onion 1 red or green bell pepper 3 garlic cloves 2 peeled tomatoes
1 small glass of white cooking wine 1 tablespoon paprika 2 bay leaves 1 teaspoon of oregano o Salt and pepper to taste aste
COOKING INSTRUCTIONS: 1. Clean the chicken gizzards well and add salt and pepper to taste. 2. Chop the onion, bell pepper, and garlic into small cubes. 3. Crush the tomatoes and set aside. 4. Heat a skillet frying pan over medium heat with olive oil and d sauté the garlic, onion and an nd d paprika. paprika. 5. Cook until the onion is slightly golden, taking care not to burn any ingredients. gredients. 6. Now add the crushed tomatoes. Mix well in the pan with the other ingredients ts and cook for f ra fo couple of minutes. 7. Add the bay leaves, oregano, and paprika powder. Keep cooking over medium heat. 8. Add the white wine and stir well until the alcohol evaporates. 9. Now, incorporate the seasoned chicken gizzards. 10. Then, add water to the preparation, enough so that everything is covered. 11. Cover the pan and let it cook over medium heat for 1 hour. 12. Constantly check that the liquid does not evaporate too much. Taste the flavour and, if you need it, you can add more salt or pepper to your liking. 13. Once the gizzards are ready you have 2 options: you can blend the cooking sauce with your vegetables in a food processor to achieve a uniform and creamy consistency, or you can simply leave it as it is. ad de sauce. sauce. 14. Enjoy some delicious chicken gizzards in homemade
WHO PROVIDES IT:
MY GRANDMA, JULITA CRESPO
RECOMMENDATION: With no doubt, I would recommend this traditional dish if you want to remember your childhood. Gizzards could be a bit disgusting for someone, but trust me that is a delicacy.
DIEGO GUTIÉRREZ HUGO GARCÍA
INGRID HERRERO RODRIGO GARCÍA
Easter Eggs, Cod and Potatoes,
ORIGINS AND WHEN IT IS EATEN: Potatoes are a good choice for kids and adults and they are also cheap and easy to cook. To understand the origin of these potatoes you need to know the historical context, in which after the war there was a food shortage. Nevertheless, potatoes were common in allotments, so cooking them in different ways was a great alternative. Vigil eggs is a dish in which, after boiling the eggs, you can add into it ingredients such as bread crumbs or yolk. Moreover, this recipe is usually cooked during Easter and it is possible that the origin was religious.
INGREDIENTS: 1 dozen eggs
2 kg of potatoes
200g of flour
1 kg of cod
2 leaves of parsley
A pinch of salt
1 head of garlic
2 bay leaves
COOKING INSTRUCTIONS: 1. The day before cooking, soak the cod, changing the water 4 times. s. 2. Cook the eggs. 3. Chop the potatoes into slices. Then, coat the eggs, the potatoes and the baked cod and egg in batter and fry. 4. The sauce is made with water, flour, crushed garlic, cloves and salt. 5. Let it cook a little, add the other ingredients and cook a little more.
WHO PROVIDES THE RECIPE:
MY GRANDMOTHER, LEONOR RIVERA RECOMMENDATIONS: To finish, I would strongly recommend this dish forpeople who like fish meals, because with the mix of cod, eggs, and potatoes you can really enjoy a tasty dish and a great combination of flavours.
INGRID HERRERO RODRIGO GARCÍA
CANDELA HIDALGO SORAYA GARVÍN
Pork Tails and Feet
ORIGINS AND WHEN IT IS EATEN: This dish comes from pork offal, which is a cheap dish and widely consumed in different stews in other cultures, tures, such h as China.
Tomato sauce was very common in farmers' houses, uses, since when the harvest was ready in summer it could uld not be consumed all and they were canned, stored raw or made into sauce, to be consumed throughout the year. The fusion of pork ear and tomato sauce is a delicious and very economical dish.
INGREDIENTS: Pig’s tails and feet
Bay leaf
Olive oil
Tomato
Salt
Garlic
Pepper
Parsley
COOKING INSTRUCTIONS: 1. Cook the feet and the tails with water, salt and bay leaves in the pressure ure cooker for 15 to 20 minutes. Drain and set aside. 2. In a saucepan, sauté the onion and the pepper. Add the feet and the tails, season with salt and pepper, some crushed garlic and parsley. Stir a few times and add the peeled and beaten tomato, a bay leaf and cook over medium/low heat until the tomato is done. 3. Add a cayenne pepper to the sauce if you like it a bit spicy. 4. Serve on a plate with bread to dip in the sauce.
WHO PROVIDES IT: MY MOTHER, SILVIA BERNAL RECOMMENDATIONS: We encourage you to try this dish as it has a unique flavour and is suitable for all kinds of occasions.
CANDELA HIDALGO SORAYA GARVÍN
ASIER LOZANO SORAYA GONZÁLEZ
Pork Sample
ORIGINS AND WHEN IT IS EATEN: This typical dish called pork test has its origins in the method of preservation of the meat, in this case pork. The marinade is a preservation technique that consists of the immersion of raw meat or fish in a broth or sauce made with different ingredients: paprika (the most common), oregano, salt, garlic, vinegar, and others, depending on the place and the food to be marinated. The technique of adobo traces its origins to medieval cuisine. It is eaten in December or January which is when the slaughters are done.
INGREDIENTS: 500 grams of lean meat
50 ml of white wine
1 tablespoon sweet paprika from the
50 ml extra virgin olive
vera
oil
1 tablespoon spicy paprika from the
Oregano
vera
Salt
3 cloves garlic
COOKING INSTRUCTIONS: 1.Clean and chop the meat into chorizo. Peel the garlic and put it in a mortar along with a pinch of salt. 2. Form a paste, then add the white wine, stir, and add to the bowl with the lean chopped pork. 3. Add the oil and season the dish with the two types of paprika and a couple of teaspoons of oregano. Mix well. 4. Now, we cover everything with clingfilm and leave it in the refrigerator overnight.. 5. The next day, fry the marinated meat in a pan, add salt, and when it is golden, remove and serve. WHO PROVIDES IT:
MY GRANDPARENTS, ENRIQUE BARQUILLA Y Mª LUISA RAMOS RECOMMENDATION: For all the above mentioned it is a dish that I recommend to anyone who is a fan of meat. It is eye-catching, appetising, and has a flavor that you will never forget.
ASIER LOZANO SORAYA GONZÁLEZ
Blood Sausage in Tomato Sauce
DANIELA MARTÍN MARTA IZQUIERDO
DANIELA MARTÍN MARTA IZQIERDO ORIGINS AND WHEN IT IS EATEN: In the old days, when growing tomatoes, there were times when a large amount of tomato was ready to use and could get spoiled, so they preserved them to be used in sauces and stew along year. As for mondongo, we owe its origin to the Greeks. In fact, the first mention is found in Homer's Odyssey. According to Plato, Apctonitas was "inventor" of sausages, among which was our black pudding. The Romans took up the baton as true specialists in the world of pork. Among them were "botullus or bottles" (black pudding) made
COOKING INSTRUCTIONS: 1. Blood sausage is chopped and set aside in a bowl. 2. .Then, in a frying pan, fry the crushed tomato, garlic, onion, salt and paprika to taste in a Little oil.
with blood that became widespread in the Iberian
3. Once the tomato sauce is prepared, add
Peninsula. The mondongo is a very spicy sausage
the chopped blood sausage and stir it.
made at the slaughter with the blood and the fat
4. It´s ready to serve.
of the pig. Due to the ingredients, it is eaten right after it is made. The tomato sauce helps
RECOMMENDATION:
preserve it for longer.
It is a very tasty dish, spicy and tender. Tomato
Blood sausage with tomato should be served recently made. This dish is eaten mainly during
sauce is delicious with anything and for this
the winter months when blood sausage is usually
dish it is normally a bit hot with red hot chilli
available, although if the blood sausage is frozen
peppers from the Tiétar valley and La Vera.
it can be prepared at any time of the year.
WHO PROVIDES THE RECIPE:
INGREDIENTS INGREDIENTS
INGREDIENTS FOR
FOR THE
MONDONGO:
TOMATO
Pork blood
SAUCE :
Pork lard
Mondongo
Onion
Tomato
Salt
Olive oil
Cumin
Garlic
Paprika from La
Onion
Vera
Salt
MY GRANDMA, Mª DEL PILAR GARCÍA
Tench in brine ELENA MARTÍN AINARA MORENO
ORIGIN AND WHEN IT IS EATEN: Tenches are fish that live in fresh water. Legend has it that Charles V fell in love with the taste of tenches, which is why this fish is linked to Extremadura. Brine is an ancient method used to preserve food for a longer time. They are eaten in spring and summer.
INGREDIENTS: Tenches Olive oil Onion Wine vinegar Parsley Garlic Pepper
COOKING INSTRUCTIONS: Clean the tenches thoroughly and coat them em in fl fflour our to fry them in hot oil. After that, the finely chopped garlic and onion, n, and the parsley are also fried. Add wine and vinegar, salt and pepper, and let it boil for about 10 minutes so that the marinade mixes well. The dressing, still hot, is poured over the tenches, then placed in a clay container with a lid, where it will marinate for two days.
RECOMMENDATIONS: I recommend it because I think that tenches in brine is a dish with many nutrients, few calories, and a magnificent flavour.
WHO PROVIDES THE RECIPE:
MY DAD, PEDRO MARTÍN
EDURNE RNE MESA ME VÍCTOR ÍCTOR PARRILLA PARR
Lamb Sweetbread
ORIGINS AND WHEN IT IS EATEN: This dish has humble origins in the 1950s when it was developed from the leftovers from the abattoirs . They
EDURNE MESA A VÍCTOR PARRILLA
were delivered among the local establishments and they y cooked them. It was a cheap food for all social classes. asses. They used to be discarded or be part of the diet et of the poorest homes. But lately they have become e increasingly appreciated in gourmet cuisine.
INGREDIENTS ½ kg of sweetbread of lamb 4 cloves of garlic 1 chilli pepper 3 spoons of white vinegar Salt and pepper Olive oil
COOKING INSTRUCTIONS: 1-Fill a container with plenty of ice water and vinegar. Submerge the gizzards for 30 minutes to remove impurities. 2-After that time has passed, drain well and season to taste. 3-Heat a frying pan with three tablespoons of oil. 4-Finely chop the garlic cloves. Sauté for five minutes with the chili, which has been cut in half and the seeds removed. 5-Add the gizzards whole or cut them into pieces. Cook for 10 minutes, stirring so they don't burn. 6-When they look golden, remove from heat. 7-Add salt to taste.
RECOMMENDATIONS: We recommend this dish because it has a lot of flavour. It is also a dish that you can do in a number of ways and it will always good.
WHO PROVIDES THE RECIPE:
MY GRANDMA, ÁNGELA RIVERO
HAVE FUN COOKING! We hope you have enjoyed yourself preparing our traditional family recipes.
