Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.
The name would refer to hashing, the meat, the veggies…
Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder
That’s ready :
That goes well with garlic flavored potatoes.
It’s inspired by Scottish haggis that I have never eaten. Well, the original is a round sausage made with sheep innards, boiled.
I have made it with chicken and cabbage instead of casing.
I had no idea what it would taste like. Maybe you wonder too. Then read till the end.
Toasted oatmeal, minced onion and minced cooked chicken liver and heart make the base. I also added a little ginger and garlic, tarragon and laurel, nutmeg, black pepper, paprika and sea salt for flavoring. Then for the fat a tbs of lard, two of neutral oil. Plus 2 tbs of brandy. Some hot water. Be generous in spices to avoid the smell. The paprika makes the aspect much more appealing.
Wrapped in blanched cabbage leaves.
I put them in plastic bags and steamed about 40 minutes. Let cool.
Reheated with carrots in some herb broth. And enjoy ! Like that it’s delicious.
Well, I tried a bit just after steaming and that was not so good and too soft. A few hours later, reheated it got perfect.
The global taste is in the line of boulettes de foie (liver meat balls). The oatmeal is not perceptible but gives that crumbly texture. Since it’s a bit dry, having the juicy cabbage around and the broth makes it more pleasant.