Blanching or blanching is slightly softening a food before cooking. It is a very useful technique that facilitates and saves time in some kitchen preparations. Vegetables are blanched before sautéing, when we are going to use them for salads, if you want to eliminate the excess flavor as in Asturian cabbage
This technique is used in order to soften a food, take away its color (the color of the food becomes paler) or facilitate the operation of removing the skin of vegetables or nuts, as in the case of tomatoes. It is also used to remove excess salt and impurities, remove the bitter taste, reduce its volume or pre-cook food.
- Blanching is done by boiling food in water for a short time, or steaming for a few minutes.
- This system is used in all kinds of food, in vegetables, fish.
- Chicken with nuts
- In a pan with the very hot oil, brown the seasoned chicken pieces and place in a flat-bottomed saucepan where we reserve it.
- Boil water , blanch the olives in it and add to the chicken pieces of the casserole.
- In the frying pan, fry the ham in the chicken fat
cut into small strips.
- Chop the onion very finely and the diced tomatoes, apart.
- Add the onion to the pan and, when golden, add the tomato.
- When they reduce, pour the sauce into the chicken casserole and approach the fire.
- Add the tablespoon of flour, stirring well and coat everything with water .
- Add the bay leaf and oregano and cook until reduced, about 25 minutes.
- In a mortar, crush the garlic clove with the saffron and the cinnamon, the almonds and the hazelnuts until obtaining a fine paste .
- Add a few tablespoons of the chicken sauce to the pasta , dissolve it well and add to the chicken stew 10 minutes before cooking is finished.
Ingredients (4 diners)
- 1 chicken in large pieces
- 50 g roasted almonds and hazelnuts
- 1 onion
- 100 g of Serrano ham
- 100 g of olives
- 2 ripe tomatoes
- cinnamon powder
- 1 teaspoonful of oregano
- 1 bay leaf
- 1 tablespoon of flour
- olive oil
- 1 clove garlic