Wonton, Wanted, wanton or wuntun

The wonton is a very thin dough made from flour, water and salt, typical of Chinese cuisine. Usually stuffed and boiled or fried in hot oil. What you can easily find Chinese food stores. Normally you will find it frozen and feel is similar to Italian pasta.
I remembered the wonton at this time because it was part of my Christmas meal and I think a more complete recipe for what to put here. I teach a thigh of duck confit, to try the wonton and make a sweet and sour sauce.

Fried wonton stuffed with duck confit to dip in spicy sweet and sour sauce

For duck confit thigh:
2 duck legs
Sunflower oil
Peppercorn
Herbs like thyme, rosemary, bay leaf ...
3 cloves garlic

For the spicy sweet and sour sauce:
200 gr sugar
200 g of wine vinegar or rice vinegar
2 or 3 green chillies

To make the wonton:
A package of wonton
The two confit beef
2 tablespoons spicy sweet and sour sauce

To sweeten the thighs'll take a pot where we put both thighs without stacking. It will put the whole garlic crushed herbs and peppercorns, salt prior post the thighs skin side up and cover everything with sunflower oil. A very very low fire confit leave it gradually over a couple of hours or, failing that, until done. When they are cool picaremos boneless meat and skin. Do not even think to pull the skin. That should be a crime. It is the richest.
I guess for many of you, as this is a very slow process, you will not be willing to sweeten anything, so I tell you also can find the confit already made in many supermarkets.
While the thighs confit can start making the sauce. To do this we will take the vinegar, sugar and finely chopped hot peppers at a time in a small saucepan and let the mixture boil for about 10-15 minutes. Until it becomes a light syrup. After we put the sauce in a bowl and there we will leave to cool.
Then only will we duck meat mixed with spoonfuls of sauce and let mixture cool in a flat container, pressing the dough to cut it later without difficulty. When cool we'll just cut it into rectangles of 7x1, 5 cm and placed in one half of the wonton square mass. Then fold the dough in half, leaving the filling inside and pasting the edges with a little soaking water. The abundant oil and fry in very hot and serve with a bowl of spicy sweet and sour sauce.

Bon appetit!

A memory of Baeza

First wanted to wish you happy new year, I hope that 2010 brings you everything that you stole the 2009. Secondly I wanted to apologize for all my time without writing. The truth is that what little I like these dates, together with all there is to cook, have made that he could not go through here.

As I asked one of my readers and friends, today I will talk about what we can get into the boats: the pate. And as promised, the recipe is the partridge pate.
I called and Baeza post because it was my home for two years, and it was there where I learned everything I could of gastronomy and history of Jaén, and also many recipes for partridge pate. The one I always do is the following:

Partridge Pate

For the marinade:
3 cloves garlic
1 onion
1 carrot
2 partridges
1 cup vinegar
1 glass of white wine
1 ½ cup water
Peppercorn
1 bay leaf
Olive oil
Salt

For the pate:
2 meat marinated partridges
150 g chicken livers
½ cup brandy
1 apple
1 banana
1 onion, julienned
1 clove garlic, minced
3 eggs
2 cups heavy cream
Black pepper
Olive oil
Salt

Partridges pickle will be easy. First doraremos partridge thoroughly cleaned and seasoned with olive oil and in the same oil sauté a little sliced garlic and onion and sliced carrots. Then add the partridges, pepper, bay leaf, wine, vinegar and water. Oh, and salt. And we'll let it cook about 20 to 30 minutes.

While we can be sautéed, in this order, garlic and onion and peppercorns, bananas and sliced apple, crumbled meat of partridges, chicken livers, salt and brandy (each comma means due time for everything we do). We will pour the brandy thrown right after the chicken livers and Flambe livers should therefore make very little, just browning out. That will give us a pinkish pate later. Finally we add the cream and eggs and mince well. Then to make it even finer, we'll all for a Chinese and adjust salt.
We cook it in various ways, but the easiest is to empty them by boiling 1 hour and a half.

Partridge Pate nougat powder, pomegranate and olive oil picual