Recipes from “COCINA MURCIANA 101 RECETAS”
This book “COCINA MURCIANA 101 RECETAS” is still available in Spain at the Corte Inglés , La Casa del Libro , Amazon , the website of Editorial Sargantana and small bookstores (Ramón Jiménez (cathedral arcades, Murcia), etc…
BUT It can also be purchased on Amazon and other sites for non-Spanish residents.
by Mary Luz Piñeiro Torres
This Book is a compilation of the 101 best traditional recipes from the Region of Murcia.
“It is a gastronomic tour of the different towns in Murcia, on the coast and inland, compiling the most traditional and representative recipes. Recipes from mothers, fathers, grandmothers, neighbors, Gastronomic Peñas, ventorrillos, professional cooks and amateurs … Traditional Murcian recipes updated and written so that anyone who wishes to consult this book knows that they will be perfect, as the one made by the mother, grandmother, the picnic area of the garden or the traditional restaurant.”
CHICKPEAS WITH PRAWNS AND SEASONAL MUSHROOMS
How do you do it?
Half kg. chickpeas, 2 large carrots, 1 head of garlic, 1 medium onion, 2 tablespoons olive oil, 350 g. of assorted mushrooms, 1 garlic clove, 350 g. of prawns, 2 canned piquillo peppers, 2 bay leaves, 1 chilli, vegetable broth or water and salt.
1- We put the chickpeas in water soak the day before. We drain well, put them in a casserole topped with vegetable broth (cold) or cold water, a head of whole garlic, the onion without whole skin, the 2 skinless carrots cut into large pieces, the 2 peppers of the piquillo and the 2 bay leaves. laurel.
2- Cook over medium heat by removing the foam with a ladle (if any) and adding a little cold water to cut the boil 2 or 3 times.
4- We cook 3 or 4 minutes by stirring and pressing the heads of the prawnsto release their juice.
5- Remove the prawns and in the same oil add the mushrooms. We saute for a couple more minutes stirring with the stick spoon and then pour the contents of the pan into the casserole where the chickpeas are cooking.
6- Let’s cook over medium heat by carefully stirring occasionally and adding more water or vegetable broth if necessary so that the stew does not become dry.
8- Remove from the heat, rectify the salt if necessary and let the stew rest. We serve on a sopero dish.
BAKED SEA BASS WITH AUBERGINE AND PEPPERS
2 sea bass, 1 large red pepper, 1 large sweet onion, 1 aubergine, 1 boot of boneless black olives, salt, ground black pepper, 4- 5 branches of fresh thyme, 2 – 3 branches of fresh rosemary, 2 tablespoons of provencal herbs, 4 garlic cloves, virgin olive oil, 2 tablespoons soy sauce and 3 tablespoons of fig cider vinegar.
1- Wash the aubergine and cut it into small pieces of the same size. We put it in a vegetable drainer and add it salt, pimiento ground black and sprinkle with fresh thyme and Provencal herbs. We let it sit for at least half an hour before cooking.
2- We ask the fishmonger to prepare the sea bass by removing their heads and central spine.
4- We put in the oven preheated to 180 degrees and bake at this temperature until they are made (about 12 – 14 minutes), depending on the size.
5- While baking the sea bass, wash the red pepper, cut into small pieces and the skinless onion into slices of the same size.
7- Once done, pepper and onion, add the black olives cut in half, mix and remove to a plate. We booked.
8- In the same oil (if necessary we add a couple more tablespoons), we cook the eggplant cubes that we had reserved, until they are well made. We drained and booked.
9- In a small bowl, mix the baking juices (on the baking sheet) and vegetable juices (in the pan) and add the fig vinegar and soy sauce.
RECIPE OF ZORZA OR ADOBADA CARNE”
The fox is no more or less than loin meat cut into small pieces and with a delicious marinade that makes this simple dish a great delicacy that no one can resist. Try it, you’ll see!!!
1 kg. pork tenderloin, salt, ground black pepper, sweet paprika ( 2- 3 tablespoons soperas), 150 ml. of white wine (or beer), 100 – 150 ml. of virgin olive oil, 4 – 5 bay leaves, 1 head of garlic, Provencal herbs and oregano.
1- Cut the spine into bits of the same size.
In a bowl, bowl or tupper with lid that can then go to the fridge, put the loin and add salt, ground black pepper, paprika, chopped garlic cloves, bay leaves and sprinkle well with oregano and Provencal herbs.
2- Mix very well with 2 spoons so that the ingredients are distributed and mixed properly with the loin.
4- Cover the container and put the refrigerator in the fridge for at least 24 hours before cooking the meat ( fox). Remove two or three times to mix well.
CHICKEN TO THE PAPRIKA
Freshly made is a delicacy, but tempered is equally impressive, as the flavors settle and intensify as with pickles.
How do you do it?
2 tablespoons virgin olive oil, 2 large onions, 1 head of garlic, 1/4 green pepper, 1/4 red pepper, 2 tablespoons sweet paprika, 250 ml. of beer, 1 chopped chicken, 4 fresh thyme branches, 1 bay leaf, 1 tablespoon provencal herbs, salt, ground black pepper, 150 g. cherry tomatoes and 1 liter of chicken broth or vegetables.
1- In a large saucepan we put the olive oil, the onions cut into julienne and the head of whole garlic cut in half cross-sectional.
2- Saute over medium heat for a couple of minutes and then add the green and red peppers cut into small little pieces, bay leaf and chicken sprinkled.
3- Mix well and relax for a couple more minutes.
4- Add the beer, sprinkle over the chicken the paprika, the Provencal herbs, the fresh thyme branches and let cook about 10 minutes over a low heat.
5- Gradually add chicken or vegetable broth so that the stew does not become dry and the chicken is simmered.
7- Remove from the heat and let the stew rest before serving.
4 eggs L, 570 g. cream cheese ( Philadelphia type), 250 g. mascarpone cheese, 260 g. of common sugar and 50 g. of flour.
1- Separate the egg whites from the yolks.
2- We assemble the whites to the point of strong snow with electric rods. We booked.
3- In a large bowl, put the egg yolks and sugar and beat until fluffy.
5- Sift the flour over the dough and mix.
6- Finally, we add to the bowl the snow-mounted whites that we had reserved and mix with a pastry tongue by enveloping movements, until the dough has all the ingredients well integrated.
8- After this time, we remove from the oven and let the cake cool into its pan. Then we unmould and put the refrigerator in the fridge for at least 2 hours.
MOKA AND CHOCOLATE CAKE.
How do you do it?
250 g. softened butter at room temperature, 185 g. common sugar, 150 ml. of coffee (quite loaded), 20 ml. of brandy (optional), 100 ml. of milk, 250 g. of square biscuits toasted. For decoration: granillo almond, chocolate balls and 75 g. dark chocolate for pastries.
1- Dissolve the sugar in the freshly brewed coffee by stirring until completely dissolved.
2- Put the butter in a wide bowl and work it with electric rods until creamy.
3- Gradually add the sugary coffee and continue whisking with the rods. We continue to add the coffee that the butter admits (about 60 ml. approximately in total) and beating to a smooth cream with all the ingredients well integrated and with a fine texture but not too liquid (to be able to spread it later). We reserve the remaining sugarycoffeeand add the brandy (optional).
5- Mounting the cake: on the presentation tray we put a little cream of moka smeared (so that the cookies that we put on us do not move).
6- We wet the cookies in the mixture of sugary coffee, milk, brandy and place them aligned 2 in 2 along the tray.
7- On the cookie layer we spread a layer of moka cream and spread it with a spatula trying to cover the cookies perfectly and evenly.
9- We smooth the surface and sides of the cake with a spatula so that we look beautiful and then decorate with chocolate balls,almond granillo and chocolate melted in the Maria bath.
10- We put the refrigerator in the fridge for about 20 minutes and it will be ready to serve.
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