Andalusian Gypsy Stew Food

SPANISH ANDALUSIAN STEW

Spanish Andalusian Stew image

A mixture of salt pork, ham hock, pork loin and chicken with a healthy medley of vegetables. Make sure you soak the chick peas overnight before cooking them.

Provided by Olha7397

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1/4 lb salt pork, diced
1/4 lb ham hock, cubed
3/4 lb pork loin, cubed
3/4 lb chicken, chopped
salt
fresh ground pepper
3 quarts cold water
2 cups chickpeas, cooked
6 turnips
4 carrots, chopped
4 onions, quartered
1/2 lb green beans
1 small cabbage, quartered
3 medium potatoes, quartered
3 garlic cloves, pressed
1 pinch saffron (optional)
1/2 teaspoon cumin
1 pinch coriander

Steps:

In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
Larousse Treasury of Country Cooking.

Nutrition Facts : Calories 1075.4, Fat 58.3, SaturatedFat 16.9, Cholesterol 114.2, Sodium 1063.2, Carbohydrate 98.7, Fiber 21.4, Sugar 22.9, Protein 44.2

More about "andalusian gypsy stew food"

ANDALUSIAN STEW (BERZA ANDALUZA) RECIPE - LOS ANGELES …

2011-03-03 1. Place the drained chickpeas in a large soup pot with the hot water. Bring to a boil over high heat, skimming off the froth. Add the beef, pork …
From latimes.com
Servings 6
Estimated Reading Time 6 mins
Category MAINS
Total Time 2 hrs

Place the drained chickpeas in a large soup pot with the hot water. Bring to a boil over high heat, skimming off the froth. Add the beef, pork ribs, hambone and pancetta. When the water comes to a boil again, reduce the heat to a very gentle simmer, cover and cook for 1 hour.
Stir the chard, carrot and pumpkin in with the beans. Prick the morcilla several times with a toothpick or skewer (so it doesn't pop as it cooks) and add it to the pot. Place the peppercorns in a sachet and add them to the pot, along with the salt. Cover again and continue to gently simmer for 20 minutes.
Stir in the potatoes, cover and gently simmer until the potatoes are tender, about 20 minutes. Remove several chunks of potatoes and pumpkin and mash them smooth. Stir the mash back into the pot to thicken the broth.
Remove the stew from heat and set it aside for about 10 minutes to marry the flavors. Remove the meats from the stew. Cut the meats into pieces (remove the bones), then stir the pieces back in with the stew. Remove the sachet, taste and season the stew if desired. Serve the chickpeas, meats, vegetables and broth in shallow soup dishes.

Andalusian Gypsy Stew Food

SPANISH ANDALUSIAN STEW

A mixture of salt pork, ham hock, pork loin and chicken with a healthy medley of vegetables. Make sure you soak the chick peas overnight before cooking them.

More about "andalusian gypsy stew food"

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