Chanfaina: Difference between revisions
No edit summary |
No edit summary |
||
| Line 7: | Line 7: | ||
|description=This is a stew made with mixed meat. My husband and daughter enjoyed this in a restaurant near to the city of Antequera (Malaga) | |description=This is a stew made with mixed meat. My husband and daughter enjoyed this in a restaurant near to the city of Antequera (Malaga) | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->This is a [[Stew|stew]] made with mixed [[Meat|meat]]. My husband and daughter enjoyed this in a restaurant near to the city of [[Antequera]] (Málaga). There are many variations of this recipe so I have tried to re create it as near as I can to that which they ate. The orginal had [[goat]] instead of [[lamb]], but it is not easy to come by in the UK. However, our butcher said he can get it for us. | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4599 | |TotalCalories = 4599 | ||
| Line 29: | Line 18: | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
|Image = [[Image:Chanfaina recipe.jpg|alt=Electus]] | |Image = [[Image:Chanfaina recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"><span class="reviewHeader"> | <span class="review"><span class="reviewHeader"> | ||
===Recipe review=== | ===Recipe review=== | ||
| Line 40: | Line 34: | ||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | <span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | ||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 102: | Line 95: | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chanfaina|#chanfaina]] [[Special:Search/carrots|#carrots]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/stock|#stock]] [[Special:Search/lamb|#lamb]] [[Special:Search/tomato|#tomato]] [[Special:Search/onions|#onions]] [[Special:Search/porktenderloin|#porktenderloin]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/meats|#meats]] [[Special:Search/saffron|#saffron]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 18:13, 27 January 2022
This is a stew made with mixed meat. My husband and daughter enjoyed this in a restaurant near to the city of Antequera (Málaga). There are many variations of this recipe so I have tried to re create it as near as I can to that which they ate. The orginal had goat instead of lamb, but it is not easy to come by in the UK. However, our butcher said he can get it for us.
| Chanfaina | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1149 |
| Ready in: | 1 hour 35 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Recipe reviewlove the eggs 4.6/5 Very Spanish, Julia! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 45 ml olive oil
- 1 kg potatoes, peeled and cut into slices
- 2 large carrots, peeled and sliced
- 2 large onions, peeled and sliced
- Garlic to taste, diced - we used 2 bulbs
- 1 kg in total of chicken breast, pork tenderloin and shoulder of lamb
- 1 red pepper, chopped
- 1 teaspoon cumin seeds
- 2 tablespoons sweet smoked paprika (Pimentón de la Vera), or to taste
- A few saffron strands, crushed with a pestle and mortar
- 1 large tomato, skinned
- 1.3 lites (approx) Stock or water
- 200 g long grain rice
- 1 tablespoon breadcrumbs
- 40 g ground almonds
- 125 ml manzanilla or very dry sherry
- Seasoning
- 2 eggs, hard-boiled and cut into slices
- Parsley, chopped
Method
- Heat the oil in a large deep pan and saute the potatoes and carrots until they are golden.
- Remove them from the pan and reserve.
- Fry the onions and garlic in the same pan until soft, then add the meats.
- Cook until the meats are sealed.
- Add the pepper and cook for a minute or so then stir in the cumin, paprika and saffron, cooking for a further 30 seconds.
- Mix in the tomato, and return the potatoes and carrots to the pan and add enough hot stock or water to cover.
- Add more stock or water as needed throughout the cooking process.
- Bring to the boil and simmer until about 15 minutes before you think the meat will be done, then add the rice, breadcrumbs, almonds and sherry.
- Cover and cook for a further 15 minutes.
- Check seasoning and serve, garnished with the egg slices and parsley.
Variations
Some variations use just pork or lamb, but would be a mixture of, for example, heart, liver and flesh. The version from Córdoba uses pork tenderloin, whole chicken pieces, morcilla and chorizo.
Chef's notes
Remember to make sure the liquid does not evaporate too much or it will stick to the pan. It should have a thickish consistency though. By the way, the verdict was that it is very, very similar to that meal in Antequera!
See also
- Get chicken pieces the economical way, joint the chicken yourself
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#chanfaina #carrots #potatoes #stock #lamb #tomato #onions #porktenderloin #breadcrumbs #meats #saffron