| Ciurons Tendres |
| Libre de Sent Sovi, 1323 Catalan. |
| Si vols apperellar ciurons tendres ab let de amelles, se ffa axi: Prin los ciurons, e leva'ls be. E ages let de amelles, e mit-los a coura ab la let e ab holi e ab sal; e met-hi seba escaldade ab aygua bulent. E quant deuran esser cuyt, met-hi jurvert e alfabegua e moradux e d'altres bones epicies [should be 'erbes'] e un poc de gingebre e de gras. E quant hi metras los ciurons, sien levats ab aygua calda, que tentost son cuyts. |
| If you want to prepare tender chickpeas with almond milk, do it thus: take the chickpeas and wash them well. And take almond milk and set them to cook with the milk and with oil and with salt; and put in it onion scalded with boiling water. And when they should be cooked, put in them parsley and basil and marjoram and other good spices [should be 'herbs'] and a little ginger and verjus. And when you add the chick peas, wash them with hot water that they should cook more quickly. |
|
2 lbs
|
Chick Peas Drained |
|
1 3/4 C
|
Almond Milk |
|
1 T
|
Vegetable Oil |
|
1 t
|
Salt |
|
1/2 C
|
Onion |
|
1 T
|
Marjoram |
|
1 T
|
Basil |
|
1 C
|
Loose Chopped Parsley |
|
2 T
|
Verjuice |
|
1 t
|
Ground Ginger |
Chop onions and blanch in boiling water. Blanch, peel and grind almonds (in blender). Once almonds are ground, add 2 C of hot water in the blender and blend for around a minute. Line a strainer with a layer of muslin twice as big as the strainer. Place strainer in bowl. Pour almond mixture into the muslin and gather edges up to form a sack. Press the mixture until all of the almond milk has been extracted - should be around 1 3/4C of milk. Put cooked Chickpeas, Almond Milk, vegetable oil, onions and salt into a saucepan. Bring to a simmer and cook for a bit. Add Marjoram, Basil and parsley and simmer some more. In a separate container mix verjuice and ginger. When the chickpeas have simmered for around a total of 30 minutes remove from heat. Allow to cool a bit, then stir in verjuice and ginger.
