2 chicken
3 lb each -- cut into serving
1 size pieces
8 tbsp olive oil
2 onions
1 finely minced
3 garlic cloves
1 finely minced
1 1/2 red peppers
1 finely sliced
1 1/2 green eppers
1 finely sliced
1/4 tsp saffron
1 pinch hot red pepper
1/2 cup proscuitto
1 finely cubed
4 large ripe tomatoes
1 peeled -- seeded and finely
1 chopped
1/2 cup white wine
1 bouquet garni*
1 cup chicken stock
12 raw shrimp
1 peeled
2 tbsp finely minced parsely
1 salt and pepper
OPTIONAL
1 tsp tomato paste
2 tsp cornstarch
1 mixed with a little wine
GARNISH
1 french bread fried in olive
1 oil
Directions
*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3-4
sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry
thyme. Leave the string long enough to hand the garni in the pot and
tie the string to the pot handle for easy removal. Dry the chicken
pieces thoroughly with paper towels. season with salt and pepper. In
a large skillet or chicken fryer, ehat 4 Tb of olive oil. Add chicken
pieces a few at a time and brown then on all sides over meidum heat,
partially covered. remove each piece as finished and reserve. add a
little more olive oil if necessary. When all the chicken as been
removed from the pan, reduce the heat and add the onion and 1 ts
minced garlic. Cook until onions are soft and very lightly browned.
Add the sliced peppers, saffron and hot red pepper. Cover the pan and
continue cooking until the peppers are soft. add the proscuitto,
tomatoes and tomato paste, if desired. Bring to a boil and cook,
uncovered, over high heat until most of the tomato juice has
evaportaed. add the wine, Bouquet Garni and the chicken stock. Bring
to a boil and interactive personal service 11/19/93
5:59 PM FOOD BB TOPIC: FOOD SOFTWARE TIME:
11/13 3:31 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT:
R-MM NEW FORMATS
Recipe By :
Servings: 6 servings
Chicken A La Mallorquina Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into history, in fact as far back as the early Egyptians, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple pictorial instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius tells us how the ancient cooks were skilled in the use of many spices and herbs, including many that are still in use today for example thyme, mint and parsley. Later on, there were some interesting books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is popular today, but instead descriptions of the types of food eaten by the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as rosemary and coriander. These new foods and tastes was responsible for an explosion in publications on food, many of which are now in private collections. For the centuries that followed, the upper-class families of the West strove to offer the best banquets, and as a consequence, cooks and their recipe collections were much in demand. However, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording the recipes of their peers. By the time we get to the 20th century, cookery publications were greatly in demand due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Chicken A La Mallorquina recipe.
