Ingredients for the rice and turkey (4 people)
1 kg of turkey meat
½ kg of rice
5 leaves of parsley
One picks of saffron in hair
1 litre of water
Olive oil

Processing

To scorch well the oil. To fry the turkey meat, that will have been washed carefully. To ripen of salt. When it begins to gild the turkey, add the water. Later, to cook during one hour to untimed fire and to throw the rice and saffron. The baking will be from 18 to 20 minutes.

How the balls become (meatballs)

To grind the bread well, to which later divided crude sausage is added. Aside, to cook turkey during one hour and to grind it next. To add it all and the pepper, slipped lemon, one picks of saffron salt and garlic. Later, to knead everything with egg, to ripen again and to fry. The meatballs are served with a turkey hen broth that will have been prepared and to which pinions, saffron in hair, parsley and almonds are added.

Ingredients (4 people)

2 forefeet of pig
200 g of wheat
100 g chick-pea
3 medium potatoes
2 bones of backbone ‘espinazo’ of the pig
1 bone of ham
4 blood sausages of onion and blood
2 small branches of hinojo
Water
Salt

Fry

2 mature tomatoes
1 medium onion
1 sweet teaspoon of red pepper
3 spoonfuls of olive oil

Processing

The previous night to soak the wheat, to put it in a coat, to give blows it so that the envelope is come off it and to cook it during 10 minutes in a pot to pressure with water. To let it rest all the night with the pot covered with a rag and without opening. The following day to place the forefeet of pig in a casserole.
Previously, they must be burned, be scraped and be washed with water, salt and vinegar. To add the water to the casserole, the bones of back bone and the one of ham and to ripen. To let boil during 1 hour to alive fire, spilling more water if it is necessary.

At the time of the baking, to add chick-peas and to leave until they are soft. To throw the fry that has been prepared aside with the mentioned ingredients previously, the hinojos, cut potatoes and, finally, the wheat and blood sausages, leaving to cook more during 5 minutes.

Processing

The imperial sausage of Lorca is one of the most delicious representations of rich and varied cook pork products of Lorca, thanks to the important cattle cabin. It is processed with a pricked fat mixture of pig, first quality, and bacon of grained ‘panceta’. Add salt and white pepper, it is kneaded and it is inserted in natural guts. After a process of maturation and drying, the imperial sausage acquires stability, aroma and a flavor unmistakable. One appears in individual pieces, of cylindrical form, slightly curved in his ends, of aspect smooth and covered by a finelayer of white mould.

 

Ingredients (calculated for a kg)

1 kg of white sugar
150 toasted hazelnuts
Natural juice of lemon
1.5 Dl. Of water

Processing

To dilute the first white sugar in the water, on alive fire. When the sugar acquires a yellowish colour, to separate. Later, to spill drops of lemon juice. It is let rest the resulting paste until the formed air bubbles disappear. In some moulds, the hazelnuts toasted are covered with the caramel still warms up. Finally, to surround with paper cellophane.