3 lb lean beef*
1 1/2 lb calf meat
1/2 lb chicken
1/2 lb turkey
1/2 lb rabbit
1 1/2 lb day old wheat bread
1/4 lb ham (optional)
4 garlic cloves
4 tsp olive oil
2 oz pork drippings**
1 paprika, salt and piripiri to taste
10 feet tripe casing
Directions
* Or lean pork, or a mixture of both, for cost reasons. **
Probably a modern addition, or replacement for suet. You may change
the proportions of chicken/turkey/rabbit - it may be all chicken,
etc., provided the total amount remains the same. You can use
partridge, quail, duck, and so on... Boil the meats together long
enough to make the bones separate from the meat by themselves.
Reserve the resulting broth and set meats aside. In a large bowl
place the thinly sliced bread and add the reserved broth. Cover with
a towel and, as soon as the bread is soft enough, mash it with an
wooden spoon. Add the mashed garlic and ground piripiri, paprika and
a little salt. Add the meats cut in very little pieces. Mix
thoroughly. When everything is completely mixed add the olive oil and
the pork drippings, hot. Fill the casing using a suitable funnel. Tie
each 'alheira' so that it's about 8" long, with the filling
concentrated in the middle section, leaving the ends almost empty.
Smoke for 2 or 3 hours a day, for a week. Tie both ends together
before selling or using - the 'alheira' should be U shaped. A typical
way of serving 'alheiras' is frying them in hot oil, and presenting
them with fried eggs and potato chips. Some add broccoli as a side
dish.
Servings: 15 units
Alheiras De Mirandela Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Poultry; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into antiquity, certainly as far as pharonic Egypt, and quite possibly further than that. Having said that, generally, these early recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans were skilled in the use of many herbs and spices, including a few you will know like bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of cookery books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is served today, but rather accounts of the types of food eaten by the rich and wealthy people of those days. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new foods and spices created an explosion in cookery books, some of which still exist in private cookery archives. Over the next few centuries, the powerful families of Europe competed to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, recipe publications were highly popular mostly as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Alheiras De Mirandela recipe.
