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Eat It Broadcast: 7/3/17 Cooking show in which a recipe is made every day with Andalusian products, presented by chef Enrique Sánchez. Today: Jerezana cabbage. Ingredients: 1/2 kg of chickpeas 1/2 kg of white beans 300 g. of chorizo 300 g. of blood sausage 1/2 kg of pork loin 1/4 kg of fresh bacon 1/4 kg of jowl 2 pig's trotters 1/2 bunch of chard 1/2 bunch of celery 4 potatoes 5 carrots 5 cloves of garlic Sweet paprika, cloves, ground cumin Extra virgin olive oil, salt and pepper Preparation: Place the pork loin, bacon, jowl, pig's trotters and white beans that we have soaked the night before in a large saucepan. Cover with water and bring to the heat. Remove the celery and chard strands. Chop them and add them to the stew. When the water in the pan is no longer cold, add the chickpeas that we have soaked in hot water the day before. Let it boil for approximately 45 minutes, skimming off the foam frequently, over a medium heat. Make a “majao” by placing a good handful of salt and the chopped garlic cloves in the mortar. Mash until you have a paste and add a tablespoon of extra virgin olive oil, another of sweet paprika, 3 cloves and half a tablespoon of cumin. Continue crushing with the pestle in the mortar, dissolve with a little broth from the pan and pour the “majao” over the pan. As an optional trick, pour 1 generous tablespoon of “colorá” lard into the pan. Add the chorizo and blood sausage to the pan. On the other hand, peel the potatoes and carrots. Cut them into generous pieces and add them to the stew. Let it cook until the vegetables and meats are tender. Remove the pringá from the pan, cut it into pieces and place it on a serving platter with the Jerez cabbage.