I will admit that I learned of brassica mash at an old job. I used to work at a Paleo food cart that made a really tasty Brassica Mash. However I have majorly tweaked the recipe to suit my own standards, and thus feel comfortable claiming this as my own creation and am secure that I’m not giving away anyone’s secrets . The recipe could serve 4 people as a side, but it’s also about enough to have mici and brassicas for a week’s worth of work lunches.
The thing I’m most proud of with this recipe is the inclusion of gelatin broth gathered after roasting a chicken. I didn’t add vegetables to the roasting pan last time I cooked a chicken, so all the drippings are pure beneficial goodness. I collect it and let it cool in a jar so that the fat can separate and float to the top, and save it to add to broth or vegetable sautés…or things like this.
Gelatin is full of glycine and is great for hair, skin, nails, and gut health. It also adds a satisfying richness to anything it’s added to,making you feel nourished and full while helping you properly digest your meal. I tend to think of it as grease on the gears. Your brain, your joints and your skin all going a little smoother with its inclusion.
The mititei(or mici) are an experiment…. but a successful one. When I was a kid my mother had a friend who was a missionary in Romania, and I remember hearing her talk about “meachee” and described …spam, essentially. She said they eat it raw or cooked, almost every meal, and she thought maybe it was all the undesirable leftovers from the meat industry. There were rat meat jokes. Mici had kind of a legendary status in my head as the daringest of foods. I excitedly tried some at a food cart a few summers ago and fell in love with it. It’s not any of the things my mother’s friend insinuated. These don’t have rat meat, but I did add offal in the form of chicken livers. Liver is rich in vitamin a, which is anti inflammatory, boosts skin health, the immune system and healing.
1 small head of cabbage, quartered
1 head of broccoli, chopped into flourettes
1 small yellow onion, quartered
6-7 cloves of garlic, crushed and pealed
Sea salt to taste
3 tablespoons of chicken gelatin
1.5 tablespoons of grass fed butter
Chop everything up into manageable pieces and lightly steam them. You want them cooked, but just barely. Softened, but not soft.
Place steamed vegetables into a food processor and grind them until you have a chunky cut vegetable confetti. Add sea salt. Add butter and gelatin. Process again until everything is finely chopped but not mushy.
½ lb bacon ends and pieces
½ pound ground lamb
¼ lb chicken livers
1.5 tsp black pepper
1 tsp thyme
1 tsp ground juniper
1.5 tsp ground coriander
1 tsp ground cumin
1 tsp baking soda
1/2 tbsp sea salt
Place chicken livers and bacon ends and pieces in a food processor and turn them into whipped meat. A mousse like consistency is ideal. Add this to the ground lamb and thoroughly mix with your hands, until homogeneous.
Add in all your spices and the baking soda. Mix it well, and let it sit in the fridge for 24 hours.
The next day, preheat the oven to 425 f. Then form small logs and place them in a cast iron skillet or on a baking sheet. Ovens differ, so keep an eye on them. Turn them occasionally. They should get pretty dark on the outside and be done within a half hour.