Serves 8 to 10 people Ingredients: 1 capon (2kg) 1kg minced meat 1 egg 2 slices of bread soaked in milk 1 truffle (optional) 100g prunes 1 cup sweet sherry parsley salt peppercorn 1 glass of water or stock Sauce: 8 tbsp extra virgin olive oil ¾ jar apricot jam ¾ jar cocktail sauce (½ ketchup, ½ mayonnaise) – same quantity as the apricot jam 1 packet of dried onion soup Garnish: 200g sun-dried apricots 200g pitted prunes 4 tbsp extra virgin olive oil
Method Bone the capon, leaving the skin on the meat. Leave the sun-dried apricots and prunes to soak in the sherry. Beat the egg and mix it with minced meat, the bread, the sherry used to soak the prunes and sun-dried apricots, and the chopped truffle. Add salt, peppercorn and chopped parsley. Put a bit of salt inside the capon and stuff it alternating the stuffing with layers of sundried apricots and prunes. Loosely sew up the skin (it is important not to fill the capon too much because the skin will shrink during the process). Tie up the wings and the legs to the body so it looks like a whole capon with bones. Heat up the oil in a casserole and brown the capon in it. When it is brown, put it on its back. Mix the jam with the cocktail sauce and the dried onion soup and spread it on the capon. Cover the casserole and leave it to cook over low heat for 1 ½ hours, adding water or stock from time to time and basting the capon with the sauce. Take the capon out of the casserole to cool. Deglaze the sauce with water in the casserole and strain it in the blender with the juice released by the cooling capon. Check and rectify the seasoning, heat up the sauce and serve with the capon sliced thinly. Garnish: Sauté the sun-dried apricots and prunes in extra virgin olive oil. Recipe courtesy of the Interprofessional Olive Oil from Spain