Picada is a standard Catalan seasoning made by pounding collectively stale bread, garlic, parsley and nuts in a mortar. The crumble-like combination is then added to stews or sauces close to the top of the cooking course of, to thicken and add flavour. It’s an effective way to make use of up stale bread and wilted herbs, which get cooked into the sauce and provides it an enormous increase.
Venison (or lamb) shoulder and mushroom stew with chocolate and orange picada
This wealthy, satisfying dish has a deep, vibrant flavour from all of the completely different earthy and potent substances. Serve with creamy polenta or mashed potatoes. You too can make picada with contemporary bread by toasting and drying it out first, however actually it’s a useful technique to upcycle odds and ends of outdated bread. Picada is historically made in a mortar, nevertheless it’ll be positive reduce by hand or pulse-blended, too; simply goal for a barely chunky texture.
Serves 4
50g butter
400g boneless venison (or lamb) shoulder (or ox cheek or stewing steak), reduce into bite-sized items
400g flat mushrooms, reduce into thick slices roughly the identical dimension because the meat
1 medium onion, peeled and roughly chopped
1 carrot, reduce into rounds
3 garlic cloves, peeled and roughly chopped
300ml pink wine
2 rosemary sprigs
For the picada
1 stale slice of bread
1 garlic clove, peeled and roughly chopped
5 shelled walnuts
3 sprigs flat-leaf parsley, roughly chopped, stalks and all
10g 70% cocoa chocolate, finely chopped
1 tsp orange zest
Soften the butter in a big, heavy casserole dish on a medium warmth, then fry the meat till browned throughout. Add the mushrooms, onion, carrot and minced garlic, prepare dinner, stirring often, for quarter-hour, till softened, then add the wine, convey to a boil and deglaze the pan. Add 150ml water and the rosemary, return to a boil, then flip right down to a simmer and prepare dinner gently for half-hour.
In the meantime, warmth the oven to 170C (150C fan)/325F/gasoline 3. Cowl the pan and switch to the nice and cozy oven for 2 hours, till the meat may be very tender.
Whereas the stew is cooking, make the picada. Soak the stale bread in water for a number of seconds, then squeeze out as a lot liquid as you possibly can and tear into small items. Crush the chopped garlic in a mortar (add a little bit salt to assist break it down), then grind within the walnuts and parsley. Stir within the bread, chocolate, zest and a little bit pepper, and put aside.
When the stew’s time is up, switch again to the stovetop, sprinkle the picada evenly excessive, then return to the oven uncovered and prepare dinner for an additional quarter-hour till thickened. Serve with mash or gentle polenta.
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