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MEATS
Catalan sausage with white beans - Butifarra amb Mongetes

6 1/4 lb butifarra (Catalan sausage), or mild Italian

3 tablespoons Spanish olive oil

6 cups precooked dried white beans

Salt and fresh ground pepper, to taste

1 cup allioli or roasted red bell allioli

2 tablespoons Italian parsley, minced

Preparation:

With a fork, make marks in the sausage in several places and grill under broiler or over charcoal‚ until they are done. Fry precooked beans in the olive oil over fairly high heat until browned, turning them with a broad spatula to avoid bruising. It is essential to use olive oil, which imparts a special flavor and consistency to the beans.

When the beans are fried, pour a thin stream of olive oil over them, arrange in a warmed serving platter, and serve with the sausage on top. Garnish with a dollop of allioli, garlic mayonnaise or roasted red bell mayonnaise and minced parsley.

Catalan Roast - Rustit a la Catalana

2 lb Veal roast

2 tablespoon lard

1/4 cup dark rum

3/4 cup dry white wine

1 head garlic, unpeeled

2 garlic cloves, peeled

1 sprig thyme

6 black pepper grains

1 bay leaf

Salt and pepper, to taste

1/2 stick cinnamon

Preparation:

Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper grains, head of garlic, and the cloves in a deep casserole with the meat over a moderate fire. Turn the meat frequently until well browned, then sprinkle with salt and pepper, pour wine and rum over it, cover casserole, and cook over fairly low flame for 2 hours or until meat is tender. If necessary, add small amounts of hot water during cooking. Before serving, strain sauce. Slice meat and serve in sauce. Meat reheated slowly in sauce the following day is excellent.

DESSERTS
Catalan Cream Custard - Crema catalana

4 1/2 cup milk

7 egg yolks

1 1/3 cup sugar

3 tablespoons cornstarch

1 stick cinnamon

1/2 lemon, rind

Preparation:

Heat 3 1/2 cups milk with cinnamon stick broken in pieces and lemon rind. Bring to a boil and simmer 5 to 6 minutes. Separate yolks from whites. Add half of remaining cold milk to yolks and beat well. Add rest of cold milk to cornstarch and beat.

Strain boiled milk into clean saucepan<br. While stirring it constantly over the fire without letting it come to a boil, add in rapid succession 2/3 cup sugar, the egg yolk mixture, and the cornstarch diluted in milk. The custard will thicken quickly. Continue stirring until it is the consistency of a thick cream sauce. Pour at once into six shallow dessert plates.

When custard has cooled to room temperature, sprinkle surface with remaining sugar. Put under hot broiler just long enough to turn sugar an even light brown. Chill cream before serving.

Carquinyolis

1 lb flour

3/4 lb sugar

3/4 lb marzipan

1 cup milk

1/3 lb of thickening agent

1/3 lb almonds toasted

Lemon rind, grated

A little cinnamon

Preparation:

The marzipan is made in the traditional way, mixing the egg whites, almonds and icing sugar. Next mix the flour with the sugar, add the milk and the marzipan. Knead with the hands and gradually add the thickening agent, the almonds, the grated rind and cinnamon.

Roll out the dough mixture on greaseproof paper on a baking tray, and place in the oven at 150ºC for about 15 minutes. Then remove and cut the mixture into strips two centimetres wide, glaze with the egg yolk and return to the oven until it turns golden.