POLLO A LA PEPITORIA

Ingredients 1 chicken 1 oil cup Some meat light broth 1 trickle of wine 3 boiled egg yolks 15-20 almonds 1 big onion 2 cloves of garlic Some saffron Some flour Some parsley Some salt and pepper

How to cook it: 

1st.    Cut  the chicken into pieces seasoned with salt and pepper and flour batter.
           Brown it in the oil (be careful the chicken and  the flour don’t scorch).
           When it´s brown, drain it and place it on a pan.

2nd. In that oil  brown the  chopped onion, when it’s ready  put it into the pan with the chicken pieces,
          saute it a bit ,put a trickle of wine and then add the broth to cover the chicken. Boil very gently.

3rd.  In a mortar, mash  the garlic –previously roasted  in a pan without oil- the parsley ,
           the  almonds and the saffron –previously toasted.

4th.  Cut the yolks into small pieces and add to the stew when the chicken is half-cooked.
          And the other half when the chicken is on the plate for garnishing.

Homemade soft nougat. (Spanish turrón)

INGREDIENTS FOR TWO BARS OF NOUGAT

100 grams of sugar

One egg

200 grams of honey

250 grams of grounded almonds

50 grams of toasted almonds

One lemon

Cinnamon

How to make Homemade soft nougat?

1. Put the honey and sugar in a saucepan to heat. It must be a slow fire.

We have to let the sugar  completely dissolved in honey ..
Until that happens, separate the white of the egg and beat it until it is frothy.
We take the pan off the heat and add the white of the egg with care.

2. Add one teaspoon of lemon zest, a pinch of cinnamon and stir again for one minute.

Then add the grounded almonds and continue stiring.

When the mixture is thick and homogeneous we add the chopped almonds and remove from heat.

3. Now we just have to put it into the mold and leave it to cool down.