Aha. Or not
Oookay. On the grounds that we wasn't near no kitchen and didn't 'ave no wine on Thursday last, I declare tonight a New Year's Eve replay. We are officially celebrating with my No. 1 New Recipe for 2010. Cabeza y asadura de cordero a la Navarra, from the Spanish cookbook (in Spanish) BF gave me for my birthday last year.
Only... well, it's not *totally* cabeza y asadura on account of the fact I only have lamb backstrap and was only concentrating on the "cordero" part and, well, didn't pay enough attention to the words on the page. Hmmmm. You don't want to know how long it took me to twig that the lovely full-colour photo was actually a boiledy sheep's head and Bits :)
GAAAH. But. Too late now, I'm committed :) so here we go. Sauce the same, method the same, just with Different Parts Of Sheep (and some meatstock, salami and spud standing in for the offal, on the grounds that between them they cover Lumps, Meat and Taste).
Eheheuh. Not sure whether pimientos (peppers) meant chilis or capsicum, so made the very yummy-looking pulpy sauce with some of each. Turns out they're supposed to be sweet peppers.
This may well be disastrous :) *raises red wine* Happy New Year folks!
ETA: turned out well.
Cabeza y asadura de cordero a la Navarra
1 sheep's head
sheep offal (heart, kidney or liver)
6 choricero peppers
1 large onion
6 cloves garlic
2 dl olive oil
1 cup white wine
1 sprig parsley
salt, pepper
Soak peppers in water 30 mins, drain. Remove and reserve the pulp.
Thoroughly clean the sheep's head, season with salt and pepper.
Clean and dice the offal.
Peel and chop the onion, garlic and parsley. Stuff the sheep's head with half the mixture.
Tie the head up with hemp string.
Stick the head in a pan, sprinkle it with oil, pour the rest of the oil into the pan. Brown it lightly.
After 10 minutes, add the offal and the rest of the garlic/parsley/onion.
Bring to half-boil, add wine with a cup of water and the pepper pulp.
Add salt to taste, cook on low heat until offal is tender.
Remove string and serve on warm plate.
Only... well, it's not *totally* cabeza y asadura on account of the fact I only have lamb backstrap and was only concentrating on the "cordero" part and, well, didn't pay enough attention to the words on the page. Hmmmm. You don't want to know how long it took me to twig that the lovely full-colour photo was actually a boiledy sheep's head and Bits :)
GAAAH. But. Too late now, I'm committed :) so here we go. Sauce the same, method the same, just with Different Parts Of Sheep (and some meatstock, salami and spud standing in for the offal, on the grounds that between them they cover Lumps, Meat and Taste).
Eheheuh. Not sure whether pimientos (peppers) meant chilis or capsicum, so made the very yummy-looking pulpy sauce with some of each. Turns out they're supposed to be sweet peppers.
This may well be disastrous :) *raises red wine* Happy New Year folks!
ETA: turned out well.
Cabeza y asadura de cordero a la Navarra
1 sheep's head
sheep offal (heart, kidney or liver)
6 choricero peppers
1 large onion
6 cloves garlic
2 dl olive oil
1 cup white wine
1 sprig parsley
salt, pepper
Soak peppers in water 30 mins, drain. Remove and reserve the pulp.
Thoroughly clean the sheep's head, season with salt and pepper.
Clean and dice the offal.
Peel and chop the onion, garlic and parsley. Stuff the sheep's head with half the mixture.
Tie the head up with hemp string.
Stick the head in a pan, sprinkle it with oil, pour the rest of the oil into the pan. Brown it lightly.
After 10 minutes, add the offal and the rest of the garlic/parsley/onion.
Bring to half-boil, add wine with a cup of water and the pepper pulp.
Add salt to taste, cook on low heat until offal is tender.
Remove string and serve on warm plate.