{"id":368,"date":"2016-12-22T09:00:49","date_gmt":"2016-12-22T09:00:49","guid":{"rendered":"https:\/\/thephilologistugr.wordpress.com\/?p=368"},"modified":"2016-12-22T09:00:49","modified_gmt":"2016-12-22T09:00:49","slug":"germany-knuckle-codillo-en-ingles-y-espanol","status":"publish","type":"post","link":"https:\/\/blogs.ugr.es\/thephilologist\/germany-knuckle-codillo-en-ingles-y-espanol\/","title":{"rendered":"GERMANY: Knuckle \/ Codillo (en ingl\u00e9s y espa\u00f1ol)"},"content":{"rendered":"

Today’s recipe comes from another member of the team of the blog, Vanessa Rold\u00e1n, student of the last year of English Studies. She thought it could be interesting to add to our list of recipes a German one which is also cooked here in Spain. Enjoy!<\/span><\/p>\n

\"germany-knuckle\"<\/p>\n

ENGLISH:<\/strong><\/span><\/p>\n

Ingredients:<\/span><\/strong><\/p>\n

    \n
  1. 1 kg pork leg.<\/span><\/li>\n
  2. 4 tomatoes.<\/span><\/li>\n
  3. 1 onion.<\/span><\/li>\n
  4. 6 cloves of garlic.<\/span><\/li>\n
  5. 1 big red pepper.<\/span><\/li>\n
  6. 3 cloves.<\/span><\/li>\n
  7. 1 stock Cube.<\/span><\/li>\n
  8. 1 tablespoon of salt.<\/span><\/li>\n
  9. 3 tablespoon of olive oil.<\/span><\/li>\n
  10. 1 tablespoon of thyme.<\/span><\/li>\n<\/ol>\n

    Directions:<\/strong><\/p>\n

      \n
    1. Boil the pork leg with the tomato, onion, garlic, red pepper, the clove, and the stock cube in a pressure cooker with just some water- it must not totally cover the meat. 45 minutes.<\/span><\/li>\n
    2. Reserve the resulting broth. <\/span><\/li>\n
    3. Set the pork leg, the boiled garlic and red pepper, some of the broth, salt, thyme, and olive oil on the baking tray. 180\u00ba for 30 minutes.<\/span><\/li>\n
    4. Enjoy. <\/span><\/li>\n<\/ol>\n

       <\/p>\n

      ESPA\u00d1OL<\/strong>:<\/span><\/p>\n

      Ingredientes:<\/strong><\/p>\n

        \n
      1. 1 kg de codillo.<\/li>\n
      2. 4 tomates.<\/li>\n
      3. 1 cebolla.<\/li>\n
      4. 6 dientes de ajo.<\/li>\n
      5. 1 pimiento rojo grande.<\/li>\n
      6. 3 clavos de olor.<\/li>\n
      7. 1 pastilla de caldo de carne.<\/li>\n
      8. 1 cucharada sopera de sal.<\/li>\n
      9. 3 cucharadas soperas de aceite de oliva.<\/li>\n
      10. 1 cucharada sopera de tomillo.<\/li>\n<\/ol>\n

        Pasos:<\/strong><\/p>\n

          \n
        1. Cuece el codillo con el tomate, la cebolla, el ajo, el pimiento rojo, el clavo, y la pastilla de caldo de carne en una olla a presi\u00f3n con s\u00f3lo un poco de agua- \u00e9sta no debe cubrir la carne totalmente. 45 minutos.<\/li>\n
        2. Reserva el caldo.<\/li>\n
        3. Pon el codillo, el ajo y el pimiento rojo cocidos, algo del caldo, sal, tomillo, y aceite de oliva en una bandeja para el horno. 180\u00ba durante 30 minutos.<\/li>\n
        4. A disfrutar.<\/li>\n<\/ol>\n

           <\/p>\n

          Author: V.R.R.<\/p>\n

          Editor and image: E.R.S.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Today’s recipe comes from another member of the team of the blog, Vanessa Rold\u00e1n, student of the last year of English Studies. She thought it could be interesting to add to our list of recipes a German one which is also cooked here in Spain. Enjoy! ENGLISH: Ingredients: 1 kg pork leg. 4 tomatoes. 1 […]<\/p>\n","protected":false},"author":21,"featured_media":688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[22,14],"tags":[45,104,112,209,285,362,392,421],"class_list":{"0":"post-368","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-christmas-recipes-special","8":"category-recipes","9":"tag-alemania","10":"tag-christmas","11":"tag-codillo","12":"tag-germany","13":"tag-knuckle","14":"tag-navidad","15":"tag-pork-leg","16":"tag-receta","17":"entry"},"_links":{"self":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}