Recipes Included On This Page Mock Partridge (Perdices de Capallan) Mojo Criollo - Canary Islands Hot Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mock Partridge (Perdices de Capallan) Recipe By : The Spanish Cookbook by Barbara Norman; 1966 Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices veal -- (very thin slices) [less than 2 ounces each] 12 slices cured ham -- (very thin slices) [not a salty ham] 12 slices salami -- *see Note 1 large garlic clove -- crushed 1 tablespoon dried herbs [thyme, basil, tarragon, rosemary or any combination you prefer] 3 tablespoons olive oil 1/2 cup white wine Flour for dusting the meat Salt and pepper -- to taste * Note: "This recipe, which comes from the Balearic Islands, traditionally used the local sausage, sobrasada, a reddish pasty sausage of distinct flavor. The suggested salami substitute works well and is used in parts of Spain where sobrasada is not available." Flatten the veal slices to make them as thin a possible. Put one slice of ham and one slice of sausage on each slice of veal. Roll firmly, tucking in any loose edges; tie with a piece of string or thread. Dust in flour and brown well in hot olive oil in a flat casserole large enough to hold all the pieces without crowding. When the meat is browned, add the dried herbs, crushed garlic clove and wine. Cover and cook slowly for 1/2 to 3/4 hour. During cooking, add small quantities of water from time to time as the sauce thickens. Season with salt and pepper when almost ready to serve. Remove the thread from the meat and serve in the sauce, which should be fairly thick. From The Spanish Cookbook by Barbara Norman; 1966. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1333 Calories; 75g Fat (52.8% calories from fat); 142g Protein; 10g Carbohydrate; trace Dietary Fiber; 556mg Cholesterol; 4419mg Sodium. Exchanges: 20 Lean Meat; 0 Vegetable; 4 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mojo Criollo - Canary Islands Hot Sauce Recipe By : The Sauce Book: 300 World Sauces Made Simple by Paul Gayler Serving Size : 5 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons olive oil 2 garlic cloves -- crushed 1/2 cup sour orange juice -- (Seville) or equal mixture of lime juice and orange juice 1 teaspoon cumin seeds 1 hot red chili pepper -- seeded and finely chopped 1 teaspoon sherry vinegar -- optional 1 tablespoon tomato ketchup -- optional Salt and freshly cracked pepper Put the oil and garlic in a pan and heat gently until lightly golden but not browned, about 30 seconds. Add the orange juice or lime and orange juice mixture, the cumin and chile; bring to a boil and simmer for 3-4 minutes until slightly reduced. Remove from the heat and let cool slightly before adding the vinegar and ketchup, if using. Season to taste and let infuse for a couple of hours before serving. Mojo will keep, covered, in the refrigerator up to 2 days. Variations: Mojo De Ajo - Garlic Mojo Replace the chile with pickled red chilies and add double the amount of garlic (4 cloves). When the mixture is cool, add 2 tablespoons of chopped flat-leaf parsley. Red Onion, Grapefruit and Cilantro Mojo Proceed as for the basic recipe but replace the orange juice with grapefruit juice and add 1/2 small chopped red onion and a few chopped cilantro leaves at the end before cooling. Mango and Mint Mojo Add 1/2 chopped fresh mango and 2 tablespoons roughly chopped mint leaves to the basic mojo recipe. Source: "The Sauce Book: 300 World Sauces Made Simple by Paul Gayler, Kyle Books, 2008." S(Formatted by Chupa Babi): "Oct 2009" Yield: "1 1/4 cups" Contributed to the FareShare Gazette by Chupa; 4 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 14g Fat (94.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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