First of all I'd like to wish you all a Happy new year!! As promised, here is the farinheira with scrambled eggs:
This is one of the various versions you can cook farinheira.
We were so hungry this was the only picutre I remembered to take before eating it.
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For those who don't know what farinheira is here's a rough explanation of how it's made and what's in it:
Mix in a bowl: wheat flour, corn flower, garlic, melted lard, paprika, ground pepper, orange juice, vinegar and water until the consistency is right. Then you grab a pork's dry intestines (used for home-made farinheiras) or plastic that resembles the same texture elasticity of the pork's intestines (use in d Industrial) and fill it to 2/3 of the total size. After separating and closing them up, they are smoked for 2-3 days and end up drying in the sun. They're still not cooked at this point, just smoked, you should cook them after this or rub in olive oil and they preserve for a year. I prefer to freeze mine since I don't have a dry dark place to put them. I do not make my own because it's a very big mess and the amount of lard is not so healthy at all.
Since mine was frozen I put it in the microwave (after cutting the metal clips on each tip) for about 2 minutes until I can remove the skin.
You should carefully remove it with a sharpen knife or rip it with your fingers. Don't try to squeeze it out or you'll lose half of the content that glues to the skin. Remember, the skin is NOT edible so make sure to remove it.
When all of it is removed, mash or cut the farinheira into chunks. Don't worry if they're too big, you'll be crushing them almost until it's ready sothe bits will get smaller.Turn on the heat. You won't need oil, even with a sticking pan like mine,because of all the lard the farinheira has.
Keep it on medium-high heat until the bits are small and it looks like this. As you can see, I did not add anything else to the pan and you can see the lard. At this point, drop some eggs inside. I used the ones I had at home at the moment but you can use more or less depending on your taste.
You can beat the eggs first if you want an even colour or put them in like this for yellow/white chunks in the middle. I didn't have time to beat them beforehand so I dropped them inside. The different colour of the egg yolks is because the large yolks were from the supermarket and the smaller ones from my grandparents' chickens which are from a smaller race, therefore lay smaller eggs.
Keep the heat on medium-high and mix it well until the egg is almost cooked. You can leave it moister or dryer by adjusting the cooking time here. I like mine well cooked. And the final version is on the top (the first picture I showed) since as I said before, hunger was stronger and soon after it was all gone.
Farinheira can also be boiled or put in a stew, but I don't use it like that so, if I eat it at some relatives' house, I'll be sure to take pictures!
Enjoy your kitchen time!
And if anyone wants the recipe for how to make the farinheira by themselves, leave a comment and I'll e-mail you with the values. I do not own the recipe but I'll translate it for you if asked.
This is one of the various versions you can cook farinheira.
We were so hungry this was the only picutre I remembered to take before eating it.
[/caption]For those who don't know what farinheira is here's a rough explanation of how it's made and what's in it:
Mix in a bowl: wheat flour, corn flower, garlic, melted lard, paprika, ground pepper, orange juice, vinegar and water until the consistency is right. Then you grab a pork's dry intestines (used for home-made farinheiras) or plastic that resembles the same texture elasticity of the pork's intestines (use in d Industrial) and fill it to 2/3 of the total size. After separating and closing them up, they are smoked for 2-3 days and end up drying in the sun. They're still not cooked at this point, just smoked, you should cook them after this or rub in olive oil and they preserve for a year. I prefer to freeze mine since I don't have a dry dark place to put them. I do not make my own because it's a very big mess and the amount of lard is not so healthy at all.
Since mine was frozen I put it in the microwave (after cutting the metal clips on each tip) for about 2 minutes until I can remove the skin.
You should carefully remove it with a sharpen knife or rip it with your fingers. Don't try to squeeze it out or you'll lose half of the content that glues to the skin. Remember, the skin is NOT edible so make sure to remove it.
When all of it is removed, mash or cut the farinheira into chunks. Don't worry if they're too big, you'll be crushing them almost until it's ready sothe bits will get smaller.Turn on the heat. You won't need oil, even with a sticking pan like mine,because of all the lard the farinheira has.
Keep it on medium-high heat until the bits are small and it looks like this. As you can see, I did not add anything else to the pan and you can see the lard. At this point, drop some eggs inside. I used the ones I had at home at the moment but you can use more or less depending on your taste.
You can beat the eggs first if you want an even colour or put them in like this for yellow/white chunks in the middle. I didn't have time to beat them beforehand so I dropped them inside. The different colour of the egg yolks is because the large yolks were from the supermarket and the smaller ones from my grandparents' chickens which are from a smaller race, therefore lay smaller eggs.
Keep the heat on medium-high and mix it well until the egg is almost cooked. You can leave it moister or dryer by adjusting the cooking time here. I like mine well cooked. And the final version is on the top (the first picture I showed) since as I said before, hunger was stronger and soon after it was all gone.
Farinheira can also be boiled or put in a stew, but I don't use it like that so, if I eat it at some relatives' house, I'll be sure to take pictures!
Enjoy your kitchen time!
And if anyone wants the recipe for how to make the farinheira by themselves, leave a comment and I'll e-mail you with the values. I do not own the recipe but I'll translate it for you if asked.
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