Gachas

Typical Porridge from Jaén

History

They have been a traditional meal in Northern Europe and Russia since ancient times.

In Spain the porridge appears at the time of Al-Andalus. Nowadays they are typical in Scottish breakfasts but these are salted and in Spain are

made as follows.

Serves 4 people

Ingredients

• 6 tbs flour
• 1 litre milk
• 1 small glass olive oil
• fried bread
• lemon rinds
• 3 cinnamon sticks
• powdered cinnamon
• aniseed (matalahúva)
• dry anisette
• pinch salt
• 5 tbs sugar

Instructions

1. First of all, mix six spoonfuls of flour and half litre milk in a bowl. Whip for some minutes and reserve.

2. Next heat in a saucepan the remaining half litre milk.

3. Meanwhile, fry the lemon rinds in a pan. When they are golden, take them out and put them in the saucepan with the warm milk. In the same oil fry three cinnamon sticks, take them out and place them in the saucepan with the milk and lemon rinds .

4. Next fry the aniseed in the pan, remove it from heat and and mix it with all the previous ingredients of the saucepan, stirring all the time.

5. Then add the six spoonfuls of flour and the remaining half litre of milk in the bowl, little by little stirring constantly.

6. When it begins to thicken, add a pinch of salt and five spoonfuls of sugar. Stir again and add the oil in which we have fried the lemon peels, cinnamon and aniseed.

7. Mix all well and add a drizzle of dry aniset.

8. When it is cooked, pour the porridge in bowls and decorate with pieces of fried bread. You can sprinkle with powdered cinnamon.

Note: In older times porridge was made with water instead of milk and the flour was baked.

Pablo Pérez del Pino

Sources:

Degusta Jaén (Photos and variations on this recipe

Web Jaén sobre Gachas típicas