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Migas
 This
very traditional Spanish dish is the first of many cooked during
the Matanza period. It is a filling, warming dish eaten at lunch
time on the first day using the first cuts of meat from the pig.
The preparation is a truly family affair, with young and old gathered
round the fire cooking this meal for the hungry workers. This
recipe was kindly demonstrated by Angelita and her family at her
annual Matanza to which we had the privilege of being invited.
You
will need:
8
cups of water
8 cups of flour
olive oil
salt
bacon, cut into pieces
liver, cut into chunks
green pepper, sliced
Method
- In
a large pan, heat a little olive oil, and then add the water.
- Add
salt to taste and then bring the water to the boil.
- Add
the flour and stir well.
- Lower
the heat and continue stirring. This process can take up to
an hour, so it is best to get help from the family!
- As
you stir the mixture, add a little olive oil now and then, to
stop the mixture sticking, and break up the lumps with a fork.
- Meanwhile,
gently fry the bacon, liver and peppers until golden brown.
- Keep
stirring and mixing until, the flour has absorbed the water
and resembles breadcrumbs. Add oil as often as necessary throughout,
but only a little at a time.
- When
cooked, add the liver, bacon and peppers and mix.
- Serve
with sliced cucumber, grapes and tangerines.
The
best way to eat is to give everyone a spoon and just dig in and
enjoy!
To
serve a large family
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