Pig ears salad with coriander. Stop over in Portugal.

You'll probably be surprised by my way of talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you!

Pigs ears with coriander.

I learned that in the blog www.tascadaelvira.blogspot.com that in addition to raw fish, the Japanese island of Okinawa consume a lot of rind, feet and pig's head. The cartilage and gelatinous pork pieces are super rich in protein and collagen and contain no fat. If thoses Japanese are famous it is because many of them are old (healthy). So eat as much of these pieces of cartilage that crunch under your teeth, and you will increase your chance of growing especially old and, the cherry on the top, to stay fit.

Ingredients for 4 persons.

For the broth :

2 pig ears

Thyme, bay leave, onion, cloves

Salt and pepper

water

For the meat salad:

4 tbsp white wine vinegar

3 garlic cloves

1 onion

chopped coriander

salt and pepper

Preparation.

The day before start cooking the ears (well cleaned) in a broth made ​​of the ingredients mentioned above, until done (+ - an hour and a half)
The next day, cut the ears into pieces and put them in a dish. Season with  white wine vinegar, add the onion, cilantro and chopped garlic.
Check the seasoning.

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Brain with tarator sauce. Stop-over in Turkestan.

This sauce comes probably from the same origin as the one  that we call tartar sauce in French cuisine. However, it brings a different flavor and it goes particularly well with the taste of brains.

Ingredients for 2 persons.

100 g walnuts

salt and pepper

3 garlic cloves

the crumb of 2 bread slices

2 tbsp lemon juice

olive oil

chopped parsley to garnish

1 beef or calf’s brain.

Preparation.

Grind the walnuts, garlic, salt and peper in a blender.

Soak the crumbs in some water and squeeze out.

Spoon all those ingredients in a bowl.

Little by little add the lemon juice and olive oil until the sauce becomes thick and smooth.

Serve on a plate with slices of brain and garnish with the parsley.

Rita's calf feet recipe (stop over in Burkina Faso).

I love that recipe, it's just too delicious!
It's a recipe from Burkina Fasso, that my friend Rita prepares! In Marocco, that recipe slightly differs and is known under "Hargma's" name.
I have been told that the feet are prepared for the days after feast!
They put the pan on the fire at night. When someone wakes up during the night, he puts wood back on the fire to keep the cooking go up to the next morning. You can start eat the juice for breakfast with some bread. The rest will be served at lunch time.

Ingredients for 2 persons.

1 calf’s foot

1 cup chick peas

1 green pepper

1 tomato

1 onion

10 cloves of garlic

salt and pepper

Preparation.

Rinse the chick peas.

Put the calf's foot in a large saucepan.

Add remaining ingredients.

Cover and boil until done.

Be sure to start well in advance as the meat will take some hours before being done.

Black pudding stuffed lasagnes. Stop-over at Master Chef

The search for the recipe started with the discovery on the web of fresh pasta

 "Sabores nuestros" home Gallo, who put on the market ravioli stuffed with black pudding and pickled onions.
From there I started exploring recipes, switching back and forth  to find inspiration ending eventualy at  Tim Kinnard’s recipe, a finalist in the 2010 Master Chef at home.

Here is my version.

Open lasagna with black pudding, pumpkin,sage, and saffron infusion.

Ingredients for 2 persons

6 sheets of lasagne
100 g of black pudding
1 tbsp olive oil
60 g butter
few saffron threads
a few sage leaves
1 piece of pumpkin

Preparation.

Cook the noodles according to instructions.
Y cut circles with cookie cutter.
Place the diced pumpkin in a baking dish.
Coat them with oil, salt and pepper.
The grill cook position for 15 minutes or until lightly browned.
Remove skin from sausage meat and spread on sheets of lasagne.
Cover with another sheet and put a layer of pumpkin and cover with the third sheet.
For butter, melt one hour in advance and infuse sage and saffron.
Just before serving, pour the sauce over the pasta, put the dish in the microwave oven so that the sausage is heated through.

Rooster combs and testicles. Stop over in Asia.

This is an out of beaten track recipe.

I am not sure you will find testicles in your supermarket but, should you have friends living in the  country side, maybe they could help you to find a supplier.

Rooster combs and testicles.

Ingredients for 8 persons.

500 g  combs and testicles

125 ml gin

80 ml water

6 slices ginger

7 tbsp soja sauce

20 g palm sugar

1 chilies

2 tbsp oyster sauce

2 tbsp Hoisin sauce

2 star anise

1 small piece of cinamon stick

To garnish :

2 green onions chopped

1 tbsp toasted sesame seeds

Place all the ingredients in a large saucepan and bring to the boil.

Cook covered for 10 minutes. Remove the lid and reduce sauce shaking it frequently until the meat is well coated.

Serve hot and garnish with the green onions and sesame seeds.

Yon can find the french version of this recipe on my french blog .

Stewed trotters. Stop-over in Kenya.

As I started  my african culinary stopovers in Congo with the moambe,  let us continue the trip and rest for a while in Kenya to enjoy some “stewed trotters”. I am an offals lover as  the famous writer Anissa Helou

You can find lots of offals recipes on my french  blog La triperie There is a Google translator engine waiting to help you.

Ingredients :

2 pigs trotters cleaned and cut into pieces

1 large onion

1 sprig rosemary

salt and pepper

1 glass red wine

1 blade of mace

1 egg yolk

juice of one half lemon

2 handful white breadcrumbs.

Preparation.

Boil the trotters pieces in salted water during about 2 hours or until the flesh floats off the bones.

Strain the liquid and remove the flesh, place in a dish with the rest of the ingredients.

Bring to the boil and simmer for half an hour, stirring from time to time.

Add the breadcrumbs and stir well to amalgamate the mixture.

Leave it for a short while.

Beat together the egg yolk and the lemon juice and stir vigorously into the stew.

Serve with mashed potatoes.

You'll probably be surprised by my way of talking, do'nt be complexed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you!