Morteruelo

Terrine of chicken, rabbit, ham and liver

Don Quixote is said to have eaten this peasant dish almost four hundred years ago at El Toboso in La Mancha It is a typical mixture of game and other meats – the gazpacho manchego, by the way, contains the same composition. From the hare, only forelegs and ribs are used The better meat from the back and legs is kept back for braising.

In the classic method, all the ingredients are finely ground in a mortar (hence the name morteruelo) and served hot. But this combination of different meats suggests shredding the meat and bringing the dish to the table cooled as an exotically spiced, coarse pate.

Put the ham in a saucepan, cover with cold water, and let it bubble Then simmer gently for 5 minutes, then drain. Separate the forelegs from the ribs and put them in a saucepan together with the chicken, ham and pig’s foot. Cover with wine and simmer for 40 minutes.

Chop the lard and heat in a frying pan until the liquid fat oozes out. In a heatproof measuring cup, measure out 250 ml of it. Remove the drippings from the frying pan. Saute the onions with a little of the measured fat until soft, add the garlic at the end, then place the onions and garlic in the hand blender of the food processor form.

When the chicken is well cooked, place it on a clean board and remove the meat.

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