Following the path into sustainability and getting an even greater chef, I am cooking this time a kebab of collejas ( I could have done a simple omelette, but that is not so fashionable, is it?).
I am saving you this time the apocalyptic speech about food scarce and all that jazz! You got it already when we had the Pakora of wild chards.
This is the beautiful plant, Silene vulgaris:
-Beans (any would do, pre-cooked),
-flour ( to make the bread),
-Almonds, garlic, black pepper, oil…the horse is just decoration!
Al right, this time I have really done “Haute cuisine”. Let’s see if I can explain it in a way that at least somebody can understand it!
There are two things here, the bread, and the filling. First the bread:
I really use chapatti bread, but I’ve called it Kebak, because I didn’t want to repeat recipe. And they are nearly the same anyway. Ok, just add water to flour to get the dough, them use a roll to make it as thin as possible. Cut a round piece of it, the size of a small plate. Put it in a frying pan till it gets hard ( half-cooked) without oil or butter, them remove it from the pan and put it straight into the fire. Yes! It should fill up like a balloon before getting little burn patches. Just try!
The filling. In one side, put the collejas in a frying pan with a bit of oil for about ten minutes till it reduces, add precooked beans. Leave apart.
The almonds salsa: Crack the almonds. Put the seeds in boiling water for a couple of minutes so that you can remove the brown skin. Toast them in a frying pan with a little bit of oil till they get golden.
In a mortar put garlic, the roasted almonds and salt. Smack it all with the pestle till your arm fall apart and it gets to a paste consistency ( the almonds and garlic, not your arm!). Add oil to make a salsa. Jokes apart, this salsa is amazing, seriously. Probably it has a name, but I ignore it. If it doesn’t, I baptise it as Quemao Viejo’s salsa!
And finally, get the bread, spread some salsa on it, add filling to taste, and roll it if you can!