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Coleslaw
Hello,
On my previous recipes (Cocido montañés) it remained half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:
Ingredients:
- Half cabbage
- 2 carrots
- 1 medium onion or 2 small
- 1 apple
- 1 lemon
- Mayonnaise
- Mustard
- Optionally some sugar
It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.
On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.
Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour before serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Cocido montañés
Hello,
Recently on the video explaining quesada pasiega recipe a youtube user (digbychick) suggested me to show how to prepare another typical dish from Cantabria, and based on the description done by him I supposed it was cocido montañés. Fortunately I bring an apron from my holidays last summer in Cantabria on which is printed the recipe. It’s a really nice recipe for cold days, it’s really easy to prepare, perhaps it’s only difficulty will be bring to home all ingredients, so better write down the list before going to market 🙂
Ingredients (4 people):
- 200 gr white beans
- 200 gr fresh bacon
- 1 pig’s trotter
- 1 pig’s ear
- 250 gr pork chop
- 4 blood sausages
- 1 piece of ham bone
- 1 potato
- 1 turnip
- ½ cabbage
- 2 garlic cloves
- Sweet paprika
On a bit pot add one pig’s trotter, one pig’s ear, 200 gr of fresh bacon, a piece of ham bone, 250 gr of pork chop. And 200 gr of white beans, these beans must be in water all the night before, taking in mind they would double their size. Add also some salt and cover all ingredients with cold water. Cover the pot with a lid and cook for 2 hours, take a look from time to time, and if it’s getting short of water add more water, but heat it first otherwise you will break the cook process.
After 2 hours cooking add ½ cabbage, 1 turnip and 1 potato all them cut in small pieces and cook them for 20 minutes, add also the blood sausages.
While vegetables are cooking add a bit of oil in a pan, and add 2 laminated garlic cloves when the oil is still cold. When garlic becomes golden turn off the heat and add 1 or 2 tablespoons of sweet paprika, then mix them. Put the garlic and paprika in a mortar and grind them. Then add this mix to the pot, you can help with the water to get the most of the mix. Now just wait the 20 minutes from vegetables aggregation and your cocido montañés is ready.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Recipes from Spain 