Jan in de zak - Aragonese Style

Ingredients

In this Aragonese adaptation, the traditional Dutch Jan in de zak is transformed by incorporating the unique flavors and ingredients of Aragonese cuisine. The original dish typically uses simple seasonings and ingredients, while the Aragonese version introduces a variety of aromatic spices and herbs, such as paprika, saffron, and rosemary. Additionally, the original recipe often uses beef or pork, while the Aragonese adaptation may include other meats commonly found in Aragon, such as lamb or rabbit. We alse have the original recipe for Jan in de zak, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 sprig of rosemary 1 sprig of rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Parchment paper Parchment paper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the lamb cubes and cook until browned on all sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion and garlic until translucent.
5. 5.
   Add the carrots, potatoes, and red bell pepper, and cook for a few minutes until slightly softened.
6. 6.
   Return the lamb to the skillet and mix well with the vegetables.
7. 7.
   Sprinkle the paprika, saffron threads, rosemary, salt, and pepper over the mixture, and stir to combine.
8. 8.
   Cut a large piece of parchment paper and fold it in half. Place the lamb and vegetable mixture on one side of the folded parchment paper.
9. 9.
   Fold the other half of the parchment paper over the mixture and crimp the edges to seal it, creating a bag.
10. 10.
    Place the bag on a baking sheet and bake in the preheated oven for 1 hour, or until the lamb is tender.
11. 11.
    Carefully open the bag, taking caution of the hot steam, and transfer the contents to a serving dish.
12. 12.
    Serve hot and enjoy the flavors of Aragonese cuisine!

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb cubes in olive oil, garlic, and rosemary for a few hours before cooking.

Tips & Tricks

• If you don't have parchment paper, you can use aluminum foil to create the bag.
• Experiment with different Aragonese spices, such as thyme or oregano, to add your own twist to the dish.
• Serve the Aragonese Delight in a Bag with a side of crusty bread to soak up the flavorful juices.

Serving advice

Serve the Aragonese Delight in a Bag directly in the parchment paper bag to create a unique and visually appealing presentation. Encourage your guests to open their own bags at the table to reveal the aromatic and delicious contents.

Presentation advice

Garnish the dish with a sprig of fresh rosemary and a sprinkle of paprika to add a pop of color and enhance the visual appeal. Serve it on a rustic wooden platter to complement the traditional Aragonese flavors.