PORK JELLY

3 1/2 KILOS (7.7 POUNDS) OF PORK SHOULDER BLADE       -       4 PORK LEGS       -       2 PORK TAILS       -       SALT & PEPPER

3 CLEANED PORK SKIN PIECES        -        3 GLASSES OF LEMON JUICE        -        2 GLASSES OF ORANGE JUICE

100 ml (3.4 US oz) OF VINEGAR        -        30-35 gr (0.07 POUND) OF GELATIN

 - WASH THE MEAT OUT, PARCH THE HAIRS OF THE LEGS AND THE TAILS, PUT THEM ALL INTO A PRESSURE COOKER, COVER THEM IN WATER, SALT AND PEPPER THEM AND BOIL THEM FOR 15-20 MINS UNTIL THE MEAT GETS TENDER. THEN, EMPTY IT INTO A COOKING-BOWL, REMOVE THE EXCESSIVE FAT, CUT IT IN SMALL PIECES, STRAIN ITS BROTH INTO ANOTHER CASSEROLE, ADD THE MEAT PIECES AND LET THEM BOIL AGAIN FOR ANOTHER 5 MINS. THEN, THIN THE GELATIN INTO SOME HOT WATER, ADD IT INTO THE CASSEROLE, STIR WELL AND ADD SOME MORE SALT, THE VINEGAR, THE LEMON JUICE AND THE ORANGE JUICE. WHEN THE FOOD STARTS BOILING, TAKE IT OFF THE FIRE, EMPTY A FEW SPOONFULS OF THE BROTH INTO A LARGE BOWL OR FORM AND PUT IT IN THE FREEZER TO CURDLE. MEANWHILE, ADD SOME LEMON JUICE, SALT AND PEPPER IN THE FOOD AND WHEN THE BROTH IN THE FREEZER IS HARD ENOUGH, PLACE THE MEAT PIECES ON, POUR THE REST BROTH OVER TO COVER THEM, LET IT COOL A BIT, PUT IT IN THE FRIDGE AND WHEN IT IS THICK ENOUGH, DEFORM IT, CUT IT IN PORTIONS AND SERVE.

 

QUESO AL PAREJIL

250 gr (0.55 POUND) OF MAHON CHEESE        -        5 SPOONFULS OF FLOUR        -        2 EGGS        -        2 SPOONFULS OF MILK

150 gr (0.33 POUND) OF POLENTA        -        2 1/2 SPOONFULS OF CHOPPED PARSLEY        -        SOME CORN OIL

 - CUT THE MAHON CHEESE IN LUMPS 2,5 cm (1 INCH) LARGE, FLOUR IT, WHISK THE EGGS AND DIP THE MAHON CHEESE LUMPS INTO. THEN, MIX THE POLENTA WITH 2 SPOONFULS OF CHOPPED PARSLEY, DIP THE MAHON CHEESE LUMPS INTO THE MIXTURE AND FRY THEM IN SCORCHING CORN OIL SO THAT THEY BROWN ALL AROUND.  FINALLY, PUT THEM ON KITCHEN PAPER TO DRY, EMPTY THEM INTO A PLATE, DREDGE THEM WITH THE REST CHOPPED PARSLEY AND SERVE THEM HOT.

 

COLD ALMOND & GARLIC SOUP

125 gr (0.27 POUND) OF WHITENED ALMONDS        -        3 BREAD SLICES, WITHOUT THE CRUST        -        4 GARLIC CLOVES

4 SPOONFULS OF EXTRA VIRGIN OLIVE OIL        -        1 LITER (33.8 US oz) OF VERY COLD WATER        -        SALT

2 SPOONFULS OF WHITE VINEGAR        -        6-8 WHITE GRAPES, PEELED AND CUT IN HALF

 - IN A HAND CHOPPER PUT THE ALMONDS (APART FROM 4), THE BREAD, THE GARLIC, THE OLIVE OIL AND HALF THE VERY COLD WATER. THEN, CHOP THEM INTO PASTE, ADD THE REST WATER LITTLE BY LITTLE UNTIL THE SOUP BECOMES SMOOTH BUT NOT TOO THIN AND THEN ADD THE SALT AND THE VINEGAR. AFTER THAT, STIR WELL, PUT THE SOUP IN THE FRIDGE FOR AT LEAST 1 HOUR BEFORE YOU SERVE IT AND THEN PORTION IT INTO BOWLS, GARNISH EACH BOWL WITH 1 ALMOND AND 3-4 GRAPE HALVES AND SERVE.