Cook's Alphabet 'A'
The letter 'A' is, of course the first letter in the alphabet, and today's recipe is for both a wild food beginning with the letter 'A' and a recipe beginning with the same letter:
210g rice flour or any whole-grain flour
120g acorn flour
1/2 tsp salt, or to taste
3 tbsp corn oil
120ml lukewarm water or as needed
Mix all the dry ingredients together then stir-in the corn oil before adding just enough water to make a soft dough that you can press into a very thin sheet between your fingers. If the dough is too sticky to work, add more flour.
Divide the dough into 6 equal-sized balls then using a rolling pin roll the balls into flat, round disks about 2mm thick.
Place a large non-stick pan on high heat and use this to cook each disk on both sides until flecked with brown (less than 1 minute altogether). Don't overcook or the tortillas will get hard.
This recipe reproduced, with permission, from the Celtenet Acorn Tortillas recipe page.
Today's cookery term is: Abats, which is the French term for offal, which in America are sometimes known as 'speciality meats'. These being the internal organs of animals.
For more information on cookery-associated terms and information beginning with the letter 'A' here are various links that may well be of interest:
Recipes beginning with 'A'
Spices beginning with 'A'
Herbs beginning with 'A'
Wild foods beginning with 'A'
Cook's glossary 'A'