The Vampir Metrou: Blood Recipes Here are some recipes that I have found which include blood as an ingredient. Please exercise caution when preparing or consuming any of these, as blood-born diseases and parasites from animals can be highly unpleasant, and in some cases even fatal. Also keep in mind that some of these are very old-style foods, and may not seem too terribly appetizing to the modern palette. Czarnina (Polish Duck Soup) 1 live duck 1/2 cup vinegar 1 stalk celery, chopped a few sprigs parsley 1 small onion, chopped bouquet garni of 4 whole allspice, 4 whole cloves, and 4 whole peppercorns, tied into a piece of cheesecloth 2 cups dried mixed fruit, made up of about 10 dried pitted prunes, 1/2 cup dried cherries or raisins, and dried apples and/or pears (some people don’t add this dried fruit to the soup, but it is traditional) 2 Tbl flour 1 1/2 cup sour cream 1 tsp sugar salt to taste Raw potato dumplings, as garnish: Make a stiff dough of 2 cups grated (and drained) raw potatoes, 1 teaspoon salt, 2 beaten eggs, 1 1/2 cups flour, and 1/2 cup dry bread crumbs Kill the duck (or buy it preferable with the blood) chop off its head. Catch the blood in a glass or pottery bowl. Stir in the vinegar to keep it from clotting; set aside in fridge to cool. In the meantime, pluck and dress the duck. Place the duck carcass, including the neck, heart, liver, and gizzards into a large stockpot. Cover with water and bring to a boil. Skim the stock, reduce heat to a simmer. Add the celery, parsley, onion, and the small spice bag to the stock. Cook slowly until the duck meat is done – about 2 hours. Remove the spice bag from the soup and discard. Lift the duck carcass from the soup and pull the meat off the bones; put the meat back into the soup. Add the dried fruit and cook about another half hour. Blend the flour into the sour cream, then slowly mix into the blood-vinegar mixture. Slowly (or it will curdle) add about 1 cup of the hot soup stock to the blood-vinegar-flour-sour cream mixture, stir well, and add it all to the stock pot. Add the sugar, add salt to taste, and if necessary add a bit more vinegar. It should have a slight sweet/sour ‘nip’ to it. When ready to serve, drop the potato dumpling dough by small spoonfuls into the boiling soup stock or salted water. They are done as soon as they float to the top. Cabrito en Sangre (Kid in Blood) An Aussie Dish. 1 Baby goat, or kid (lamb can be used, but it is not as good) 3 Garlic cloves 10 Comino seeds (cumin) Salt to taste 1/4 tsp Marjoram 3 Carrots, thinly sliced 1/2 cup Lard Sauce: 1/2 cup olive oil 3/4 cup white wine 10 whole peppercorns 2 Tbl chili powder Tabasco to taste 1/2 tsp salt 10 whole cloves 4 bay leaves 1/4 tsp marjoram 2 garlic cloves 1 Tbl sugar 2 Tbl vinegar 2 green chili peppers, cut in small pieces (a small green bell pepper can be substituted) 2 onions, finely chopped 1/2 cup Mexican (or unsweetened) chocolate, ground and made into a thick paste with water 2 Tbl flour, mixed with water to make a paste 1/4 cuppimientos, finely chopped When the young goat is killed, have the butcher drain off the blood and save it in a container. Wash the carcass, cut off the lower legs, tail, etc., and cut the kid into conveniently sized serving pieces, roughly about the size of a half chicken. Place the meat in a pot with garlic and salt. Cover with cold water and boil for one hour. Stretch a triple thickness of cheesecloth, or a tea towel, over the top of the pot. Pour in the blood, allowing the cloth to contain the congealed element. Draw the ends together, tie with a string, drop into the pot liquid, and boil for 10 minutes. Remove the cloth containing the congealed blood, and force the blood through a fine sieve or strainer. Remove the meat from the pot, drain, and brown in a large skillet in very hot lard. Add the mashed blood, comino seeds, marjoram and sliced carrots. Add 1/2 cup of the water in which the goat meat was cooked. Bring to a boil, stirring occasionally, and add the following ingredients to complete the sauce, as directed. To make the sauce, place olive oil, wine, peppercorns, chili powder, Tabasco, salt, cloves, bay leaves, marjoram, garlic, sugar, vinegar, chopped peppers, and chopped onions in a saucepan. Simmer over a low flame for about 5 minutes, stirring occasionally. Add the chocolate paste, stirring constantly as the mixture boils for about 3 minutes. Add the flour paste and chopped pimientos, stirring until the ingredients thicken. Add the sauce ingredients to the meat, blood and other contents of the skillet. (You will have to use 2 or 3 skillets for this quantity.) Stir well until all ingredients are thoroughly blended. This should take 2 or 3 minutes. Serve on individual plates garnished with watercress, cubes of fresh pineapple, chilled seedless grapes, white radishes and string beans. Orange sections dipped in powdered sugar make a good addition. With this dish serve either tortillas or tostados, a green salad with a simple oil and vinegar dressing, and beer, preferably a Mexican beer if you can get it. Serves 10-12. Blood Sausage Or Black Pudding In France, known as boudin noir; in Germany, as Blutwurst. Sausage casings 3/4 cup finely chopped onions in: 2 tablespoons lard 1/3 cup whipping cream 1/4 cup bread crumbs 2 beaten eggs A grind of fresh pepper 1/8 teaspoon fresh thyme 1/2 bay leaf, pulverized 1 teaspoon salt 1/2 lb. leaf lard diced into 1/2-inch cubes 2 cups fresh pork blood Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood. Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins. To prepare, split and grill them very gently. Blood Sausage 1 lb. leaf lard 10 lb. onions, diced 1/2 lb. butter 1 qt. heavy cream Salt to taste Pepper to taste 1 tbsp pâté spice 1/2 gal. beef blood Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size. Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes. Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels. Yield: 8 lb. Blood Bread You can use 1/2 dark and 1/2 light rye flours, or even substitute whole wheat flour for the graham flour.” Original recipe yield: 6 loaves. 3 cups graham flour 3 cups boiling water 3/4 cup shortening, melted 3 teaspoons salt 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 (0.6 ounce) cakes compressed fresh yeast 1 quart blood 6 cups medium rye flour 4 cups bread flour In a large bowl, use a wooden spoon to mix together the graham flour and boiling water until smooth. Stir in melted shortening, salt, cloves, allspice and yeast. Mix in blood until well blended, then stir in rye flour and bread flour 1 cup at a time, and stir until dough no longer sticks to the spoon or the sides of the bowl. Sprinkle flour over the top of the dough, and let rise in a warm place until doubled in size. When dough has doubled, stir down, and spoon dough into six 9×5 inch loaf pans. Let rise until dough is doubled in size. Preheat the oven to 300 degrees F (150 degrees C). Grease the tops of the loaves. Bake loaves for 1 hour in the preheated oven, or until tops are browned and loaves sound hollow when tapped on the bottom. Chicken Blood Rice Original recipe yield: 4 servings. 1 cup uncooked white rice 2 1/2 cups water 1 cup chicken blood with a dash of vinegar mixed in 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced 4 chicken leg quarters 1 cup wine 1 teaspoon salt 1 teaspoon hot pepper sauce In small saucepan over medium heat, combine the rice and water. Bring to a boil, reduce heat to medium-low, and let simmer for 20 minutes, or until rice is tender. Remove from heat and stir in the chicken blood. Set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until tender and lightly browned. Add chicken legs to the skillet and brown on both sides. Stir in the hot pepper sauce and wine. Reduce heat to medium, and simmer until chicken is no longer pink, and the juices run clear, about 30 minutes. Stir in the blood rice, and cook for a few more minutes before serving. Nana’s Traditional Black Pudding 1 lb Pig’s liver 1 1/2 lb Suet, chopped 120 fl oz Pig’s blood 2 lb Breadcrumbs( homemade is best) 4 oz Oatmeal 1 Medium onion, finely chopped 1 teaspoon Salt 1/2 teaspoon Allspice Beef casings(what they use to make sausages) Stew liver in boiling salted water until tender. Remove liver, and mince finely. Reserve cooking liquid. Allow to cool. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in 6 inch loops. Steam for 4-5 hours. Leave until cold. Beef blood can be used instead of pigs blood if you prefer, but as it is steamed for so long all the nasties are well and truly dead. Blood Pancakes 10 ounces calf´s or sheep´s blood 5 ounces gill beer 1 egg 1 small onion 4 tablespoons rye flour 4 tablespoons barley flour 1 pinch mixed herbs 2 teaspoons salt Butter or margarine for frying Strain the blood into a bowl -Chop the onion finely, fry lightly and add to the blood with the beer, beaten egg, herbs, seasoning and flours. Stir well until the batter is smooth then leave to stand for about 30 minutes -Pour a thin layer of batter into a small, hot, greased pan and fry on both sides until done -When all the batter is used up, serve the pancakes hot. Boudin Du Pays (Blood Pudding) 2 c Pork blood 5 Onions; chopped Salt & pepper 2 lb Pork, fresh Cloves 1 Pig’s lung Summer Savory 1/2 Pig’s heart Coriander seeds; crushed 2 Pig necks 2 tb Flour “Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays.” Also part of Cajun cuisine, Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches (sausages) in boiling water and cook for 45 to 1 hour. Dinuguan (Blood Stew) 1 lb Pork, diced 2 tb Oil 2 Cloves garlic, minced 1 Onion, diced 1/4 lb Pork liver, diced 1/2 c Vinegar 2 tb Patis (fish sauce) 1 ts Salt 1/4 ts MSG (optional) 1 1/2 c Broth 1 c Frozen pigs blood 2 ts Sugar 3 Hot banana peppers 1/4 ts Oregano (optional) Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Bloody Mary Party Soup 2 1/2 c Minced onion 2 c Minced celery 1 1/4 c Peeled, seeded and minced Cucumber 8 lg Cloves fresh garlic, minced 2 tb Butter or margarine 4 cn 46 oz. ea. tomato juice 1 1/2 c Lemon juice 3 tb Sugar 1/2 ts Tabasco sauce 1/2 ts Worcestershire sauce 1 Bottle (fifth) Vodka 1/2 c Green onion, sliced Saute onion, celery, cucumber and garlic in butter until soft. Add tomato juice, lemon juice, sugar, Tabasco and Worcestershire; simmer 7 to 8 minutes. Chill. Place vodka bottle in No. 10 can filled with water; freeze until ice is solid. Remove can but keep vodka surrounded in ice and wrapped in a towel. To serve: portion soup into serving bowl. Garnish with green onion. Add 1 oz. jigger of vodka per serving of soup at table. Bloody Mary Bread 1 pk Yeast 3 c Bread flour 1 t Salt 1 T Sugar 1 T Soft butter 1 cn Spicy V-8 juice (6 oz.) 1 T Vodka 1 T Water 1 ea Egg Place all the ingredients in the order listed into the pan, select white bread, and push “Start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. Black Pudding (Irish) 1 lb Pig’s liver 1 1/2 lb Unrendered lard, chopped 120 fl Pig’s blood 2 lb Breadcrumbs 4 oz Oatmeal 1 Medium onion, chopped 1 ts Salt 1/2 ts Allspice 1 Beef casings Servings: 8 (Always served with an Irish “fry”. The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig’s blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. Black Pudding From Scratch (English) 1 1/4 qt Fresh pig’s blood 8 7/8 oz Bread cut into cubes 1 1/4 qt Skim milk 1 lb Cooked barley 1 lb Fresh beef suet 8 oz Fine oatmeal 1 ts Salt 2 ts Ground black pepper 2 ts Dried and crumbled mint Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven — 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato. Jugged Hare 1 Hare 1 Carrot 1 Onion 4 Cloves 1 1/2 lb Bones 4 pt Water, Cold 1 Wine glass Port Wine Salt Pepper Mace, small amount Mixed Herbs Fat for frying Remove the inside from the hare, being careful to save the thick blood. Skin the hare, wipe it, and cut into joints. Wash the head, heart, and liver in some cold salted water, put in the a saucepan with the blood and the bones, which have also been washed. Add four pints of cold water and a teaspoon of salt, and bring the stock to a boil. Remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace. Scrape and wash the carrot, peel the onion, and stick the cloves into it, and add these to the stock, simmer all the ingredient for three or four hours; keep well skimmed to remove the grease. Flour the joints of hare, melt some butter or shortening in a pan, and fry the joints lightly so as to brown them slightly. Then place in a large brown jar or casserole. Mix some flour to a smooth paste with water. When the stock is ready three to four hours, strain it into another saucepan and add the thickening flour mixed with water, stir well and boil for a few minutes. If necessary add a few drops of browning. Strain the gravy over the fried hare, the hair should be just covered. Place in a moderately hot oven, and cook for about two hours. Just before serving, add to it the port wine. To serve. Heap the hare into a large dish, pour some of the gravy round, the remainder is served separately. Serve with red currant jelly. NOTE the gravy should be quite thick.
Posted on: Sat, 08 Nov 2014 00:36:14 +0000
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