Andorran Recipes?

Question

hello, My school is doing world language week where each of us has a country and we are suppose to bring in a food dish from that country. My country is Andorra. I have searched for Andorran foods and havent been successful...do you know any food from there or any sites that have andorran recipes ...thanks

Answer 1

Trinxat

Ingredients

a green cabbage
bacon dice
potatoes
some cloves of garlic

Preparation

Boil the cabbage and potato until well done and very tender. Drain them and chop them.. Fry with three or four cloves of garlic and a slice of streaky bacon cut into dice.

The bacon and garlic should be fried slowly, turning the bacon from side to side so that it becomes crusty on the outside. Trinxat can also be served with salt herring.





Andorran meat

Recently meat production in Andorra has been revived, a national product, the result of a traditional system of rearing and feeding which carries an official seal guaranteeing "controlled quality meat from Andorra". You can enjoy it in restaurants in Andorra. Here are two recipes using Andorran veal.



Carpaccio of Andorran veal and ceps with parmesan cheese and honey


Ingredients for 4

400 g Andorran veal
250 g ceps
160 g parmesan cheese
100 g honey
10 g basil
2dl oil
1 lemon
1 clove of garlic
white pepper
salt

Preparation (20 minutes)

Cut the veal into 4 very thin slices and season them with salt and pepper. Spread the honey over the veal and singe it with a salamander.

Arrange the finely sliced ceps over the veal slices, previously sautéed and marinated. Roll up the veal in the form of cannelloni, tie up with string making sure that the ends are closed. Brush with olive oil and cook on a griddle just to sear the outside, leaving the meat pink. Dip the rolls into finely grated parmesan cheese so that the flavour impregnates the meat.

Presentation

Make a sauce in a mortar with olive oil, garlic, basil and lemon and spread on the plate. Cut the veal rolls across into fine slices and arrange over the sauce. Serve cold.






Ingredients

1 courgette
500 g Andorran veal sweetbreads
4 shallots
200 g ceps or morels
1 small glass of brandy
1 egg
60 g butter
truffle
meat juice
salt, pepper and nutmeg

Preparation

Butter individual moulds and line them with finely cut slices of courgette. Reserve.

Sauté the chopped shallots with butter and add the sweetbreads cleaned and cut into little pieces. Let them take colour for a few minutes and flambé with the brandy. Add the beaten egg. Season well and leave to reduce for a few minutes. Put the mixture through the food processor and fill the moulds, closing them up with a slice of courgette. Cook them in a bain-marie in the oven for 40 minutes at 170ºC.

Meanwhile, prepare the truffle sauce with the truffle juice and meat juice, reducing to the desired consistency.

Turn out the charlottes onto plates, surround with a thread of the truffle sauce and, if wished, garnish with a few wild mushrooms and sautéed sweetbreads.






Party crispies
(Recipe offered by M. Dolors Ribes Roigé and Josep M. Troguet Ribes at their book of customs and recipes: Costumari i receptari de la gastronomia andorrana)


Ingredients

¼ l. water
1 glass of milk
½ cup of oil
½ tsp baking powder
2 eggs
flour
honey
sugar
a pinch of cinnamon

Preparation

Put all the ingredients in a bowl and mix them to make a paste, let it rest for an hour. Then take up the paste in little pieces, shape into rolls or balls and flatten them with the fingers. Put them in a deep frying pan with plenty of oil and fry them until crisp. Drain them and when they are ready, sprinkle with a little sugar.

http://www.cookbookwiki.com/Andorra_Cuisine

Answer 2

Trinxat (A traditional Andorran dish with bacon, greens and potatoes)

1 large bunch kale, cleaned
1 large bunch Swiss chard, greens shredded, stems reserved for another use
12 small red potatoes, peeled and cut into 1-inch cubes
3 Idaho potatoes, peeled and cut into 1-inch cubes
1/2 cup olive oil
9 bacon slices, cut into 2-inch pieces
1 head garlic, peeled and thinly sliced

Bring a pot of salted water to a boil and add the kale and Swiss chard. Cook for 20 minutes. Add the potatoes to the pot and cook until softened, about 20 more minutes. Strain and reserve the vegetables.

Meanwhile, place the oil in a pot over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Keep the bacon warm. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky.

To serve, mound the vegetables on a serving platter and garnish the top with the reserved bacon. Serve warm or room temperature.

Coques (Andorran Cakes)

Ingredients
Ingredients: 300g of rough pieces of rolls 400g of sugar 15cl of hot water 8 eggs 1kg 600g of flour 175cl of oil

Preparation
Beat the eggs, mix them with the flour, the sugar, the oil and the water. Mix everything and let it stand. Refresh the dough with cold water two or three times. Then make the cakes (coques), giving them a rectangular shape and cooking them in the oven until they are well browned and well done inside.

you can find an article about Andorran foods here
http://www.cookbookwiki.com/Andorra_Cuisine

Andorran cuisine combines the Spanish and the French cuisine with the local dishes. Because it is a mountainous country sheep’s are the most common animal raised in Andorra while the Lamb meat and sheep products are very popular in Andorran cuisine as well as Pork meat. Local dishes are heavy on pasta, meat and vegetables like potatoes, tomatoes, cabbage, and celery. Beside Lamb and Pork meat, people from Andorra also consume poultry, rabbit and Pork products like Ham, sausages. Due to the fact that the country has a large sea opening fish is also an important ingredient in Andorran cuisine.

Answer 3

here is a link list of world recipes by country

World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)
http://www.europeancuisines.com/Regions (europe by country)