Author: Fricot Editors

Legendary Dishes | Dolmades / Dolması / Koupepia {Κουπέπια} (vine leaves stuffed with meat and rice)

EASTERN MEDITERRANEAN

Called koupepia in Cyprus and generally known as dolmades throughout the Balkans and eastern Mediterranean, these stuffed vine leaves are part of a stuffed vegetables tradition that includes stuffed dried aubergines and stuffed dried red peppers.

The stuffing is always a combination of minced meat and short grain rice with herbs and spices based on olive oil fried onions.

The Cypriot version uses pork meat, and has a strong lemon flavour.

Fresh or dried mint is an essential ingredient in all versions.

In Cyprus, Greece and Turkey stuffed vine leaves are eaten as part of the meze (snack) tradition with flatbread (pie or pita), chickpea paste (houmous), deep-fried squid rings (calamari), grilled cheese, herb-flavored meatballs (keftedes or köfte), olives, olive oil bread (eliopitta), sesame seed paste (tahini), smoked cod roe (taramosalata), stuffed pastries (börek, böregi or bourekia).

  • 500 g lamb / pork, minced
  • 400 g vine leaves, boiled, drained and dried
  • 250 g tomatoes, blended
  • 150 g short grain rice
  • 120 g onion, chopped small
  • 75 ml olive oil
  • 4 lemons, juice
  • 1 tbsp mint, dried, crushed
  • 1 tbsp parsley, finely chopped
  • 1 tsp marjoram, dried, crushed
  • 5 g cinnamon, ground
  • Black pepper, large pinch
  • Salt, pinch

Fry the onion in 45 ml of oil for 10 minutes over a medium heat, add the mince, brown. Add the tomatoes, increase heat, reduce mixture for five minutes.

Take pan off heat and leave to cool.

Add the rice, herbs, spices, seasonings and half of the lemon juice.

Separate the vine leaves, remove the stalk, place a heaped teaspoon of mixture on each leaf.

Use two for the smaller leaves, and overlap.

Fold over the sides and roll tightly into a parcel.

Line a wide saucepan with vine leaves, place the stuffed vine leaves on top, packed together in layers. Add two tablespoons of oil, remaining lemon juice and sufficient water to cover the parcels.

Cook covered over a low heat for 30 minutes.


Indigenous Ingredients VINE LEAVES

Legendary Dishes | Stracciatella alla Romana (cheese and egg threads in soup)

ITALY

Generally made with a litre of broth, 2 eggs, a few tablespoons of finely grated cheese and a pinch of salt (and sometimes with a couple of hundred grams of pasta) for a quick and modest meal, some versions call for a few aromatics and even a little amount of lemon zest.

  • 1.5 litres meat broth / vegetable stock
  • 4 eggs
  • 90 g Parmigiano Reggiano cheese, finely grated
  • 1 tbsp lemon zest (optional)
  • 5 g salt
  • 4 sprigs parsley, chopped
  • Black pepper, large pinch
  • Nutmeg, several gratings

Break the eggs into a large bowl. Add the cheese and seasonings and, if using, the zest. Whisk vigorously for several minutes.

Heat the broth or stock, pour the egg mixture into the pot, stirring constantly for 30 seconds.

Reduce heat and simmer for 5 minutes, stirring a few times.


Legendary Dishes | Qofte me Oriz-Qifqi (egg, rice balls)

ALBANIA

Stuffed rice balls are generally associated with the traditional food of the Levant, Iraq and Iran and western Asia, where savoury and sweet ingredients meet with herbs and spices to produce a hearty dish.

How this delectable street food evolved into one of the national dishes of Italy and became the iconic symbol of Sicilian migrants is not hard to imagine. You would suspect that over the centuries the trading ships of the Mediterranean had something to do with it.

On the Balkan side of the Adriatic, qofte me oriz-qifqi is a national dish of Albania and stands proudly on its own, a surprisingly delicious ball of rice without filling, enriched with eggs, seasoned with mint and pepper, encrusted with olive oil.

  • 1 kg vialone nano rice / short grain rice
  • 6 eggs (300 g)
  • 30 g black mint, fresh, finely chopped
  • Black pepper, ground, large pinch
  • Salt, large linch
  • Olive oil

Wash rice and cook al dente. When cooled mix with beaten eggs, mint and seasonings.

Form into balls (6 cm diameter), brown all over in shallow oil on a medium heat for five minutes.

Finish in a 160ºC oven for fifteen minutes.


Legendary Dishes | Gefüllte Kartoffeln mit Ei und Käse (baked potato stuffed with egg and cheese)

GERMANY
  • 4 x 400 g potatoes, whole, washed
  • 8 eggs, small
  • 120 g hard cheese, grated
  • 60 g mustard
  • 45 ml olive oil
  • Black Pepper
  • Salt

Cook potatoes in boiling water for 25 minutes in boiling water. Finish cooking in a 200ºC oven, about 45 minutes. Halve potatoes along their length, scoop out with a small spoon, leaving a thick edge all around.

Place potato halves on a tray, season.

Mash the scooped-out potato with the oil and mustard, mix in the cheese.

Break an egg into each half.

Bake at 200°C for 10 minutes.

Remove from oven and spoon mixture on top of each egg.

Reduce heat to 175ºC. Bake for 15 minutes.


Legendary Dishes | Mercimek Çorbasi (lentil soup)

TURKEY

The secret of this aromatic lentil soup is in the modern method. Generally lentil soups, from the time of the ancient Greeks and Romans to the time of the aristocratic French and Italians, were slow-cooked, the lentils allowed to dissolve slowly into the liquid. In Turkey, as we discovered during a visit to Bekir Tezçakar at his cafe in Istanbul’s Grand Bazaar, they blend the ingredients into a purée to create a creamy soup.

  • 1.5 litres water
  • 250 g carrot, diced
  • 250 g red / white lentils, washed
  • 150 g tomatoes
  • 100 g onion, chopped small
  • 30 ml vegetable oil
  • 15 g flour
  • 5 g black pepper
  • 5 g paprika flakes
  • Salt, two large pinches

Sauté onions in oil over a low heat in a large pot until they take on a brown colour. Stir in flour, fry for a couple of minutes.

Add tomatoes, carrots and lentils, stir, add water and seasonings, bring slowly to the boil, reduce heat,
cover.

Cook until the lentils are tender.

Cool for 15 minutes.

Blend to a pureé, return to pot, reheat, taste and season again.

Garnish with paprika flakes.


Legendary Dishes | Gallina Ripiena (stuffed chicken)

ITALY

One of the great traditional dishes of the Italian regions, stuffed chicken is a feast of flavours. In Bologna the stuffing will usually contain mortadella and veal with layered hard-boiled eggs. In Brescia the stuffing will have amaretto breadcrumbs, Grana Padano cheese and liver.

Generally the stuffing is pork mince with onion and salami bound with breadcrumbs, hard cheese and egg. Herbs are prominent.

We have decided to stay with the Po Valley versions, not that we don’t believe the Emilia-Romagna versions have merit.

It is also a tradition in northern Italy to have the butcher bone the chicken.

We are simmering our stuffed chicken in an aromatic stock containing garlic, onions and root vegetables.

  • 1.8 kg chicken, boned
  • 500 g pork mince
  • 3 eggs (2 hard-boiled)
  • 100 g shallots, chopped small
  • 90 g prosciutto, cut small
  • 45 g breadcrumbs
  • 45 g Grana Padano cheese, grated
  • 30 ml vegetable oil
  • 30 ml wine
  • 1 tbsp herbs (from marjoram, parsley, rosemary, sage, thyme)
  • 10 g black pepper
  • 3 rosemary sprigs
  • Salt, pinch

In a bowl bring together the mince with the breadcrumbs, cheese, prosciutto, shallots, seasonings and choice of herbs. Add an egg, form into a homogenous mass.

Bone the chicken, leaving the wings on.

Layer the stuffing in the middle of the boned chicken, place the hard-boiled eggs in the middle, fold and sew together.

Pour some oil into a large frying pan, add the rosemary sprigs, carefully brown the stuffed chicken on all sides.

Remove the chicken to the stock pot.

Deglaze the frying pan with a little wine, add the liquid with the rosemary to the stock pot.

Bring the stuffed chicken pot to a low boil, reduce heat and simmer for two hours.

Leave to cool, place stuffed chicken in a bowl, refrigerate overnight.


Legendary Dishes | Abbacchio alla Cacciatora (lamb with garlic, rosemary and sage, hunter-style)

ITALY

A traditional Sunday lunch dish of the Lazio region of central Italy, associated with Christmas and Easter, the suckling lamb flavoured with anchovies, garlic and herbs gives it a distinctive taste, not unlike the lamb and anchovy tradition in other parts of the peninsula.

Some cooks like to coat the lamb pieces in flour, a technique that will produce a sauce. Anchovies are optional and sage is personal. Generally this is a garlic and rosemary flavoured lamb dish.

  • 1 kg lamb leg / suckling lamb shoulder, cut into small pieces
  • 120 ml red wine / white wine
  • 9 Mediterranean anchovies, chopped small (optional)
  • 60 ml water
  • 5 garlic cloves, pounded with 3 rosemary sprigs
  • 45 ml olive oil
  • 6 sage leaves
  • 3 rosemary sprigs
  • Black pepper, large pinch
  • Salt, large pinch

Brown the lamb in the oil in a pot with three sprigs of rosemary, about three minutes. Remove the rosemary sprigs. Add the rosemary, garlic mixture, toss in the meat. Add the wine, water, sage, anchovies (if using) and seasonings. Cover and cook slowly over a low heat until the meat is tender, about an hour.


Legendary Dishes | Żurek (sour soup)

POLAND

Żurek with bread is a classic Easter dish and only one of hundreds of variations of this enduring soup.

An ancient traditional dish across the Carpathian mountains through to the Ukraine steppe, the Polish have refused to let it fall out of favour, and even make it easier to make with commercial versions of the rye sourdough leaven that is the basis for the soup.

  • 1.5 liters water
  • 400 g smoked pork ribs
  • 500 g white sausages, whole
  • 500 ml żur (rye leaven)
  • 4 boiled eggs
  • 400 g (4) bread slices
  • 6 tablespoons cream
  • 2 tablespoons of dried marjoram
  • 2 garlic cloves, unpeeled
  • 2 tsp vegetable bouillion
  • 1 tsp black pepper
  • 1 tsp salt

Bring the water to a low boil in a large pot, add the vegetable bouillion and the ribs. Cook for 60 minutes.

Remove the ribs from the pot, leave to cool, then strip the meat off the bones.

Meanwhile add the sausages to the soup, reduce heat and simmer for 20 minutes. Add the rib meat and rye
leaven, cook for 10 minutes.

Meanwhile toast the whole garlic cloves in a frying pan for 10 minutes, remove and crush with the marjoram.

Take the soup off the heat, add the cream and season.

Remove the sausages from the soup, cut into slices, put it back into the soup pot.

Serve in bowls with a slice of bread in each bowl.


Legendary Dishes | Sopa de Camarão (prawn soup)

PORTUGAL

Traditionally made with live shrimp, this soup now requires whole prawns because the flavour comes from the cooking water and from prawn heads that have been pounded in a mortar with butter, sieved and returned to the prawn stock.

  • 1.5 litres water
  • 1 kg prawns, whole
  • 500 g onions, chopped
  • 125 g butter
  • 125 ml white wine
  • 30 g flour
  • Seasonings

Put the prawns in a large pot with the water, simmer until cooked, strain liquid and leave prawns to cool.

Sauté onions in 45 g of butter over a low heat for 30 minutes.

Peel the prawns, pound the heads in a mortar with a little butter, then sieve the paste.

In a separate pan melt a large knob of butter, add the flour and fry until it takes on some colour. Deglaze with the wine, add to the prawn stock in a separate pot.

Add the onions to the pot.

Deglaze the onion pan with some of the stock and add to the soup.

Add the prawn paste and slowly bring to a low boil.

Distribute the prawns equally in bowls, pour the prawn soup, season.


Legendary Dishes | Grochówka (pea and sausage soup)

POLAND

Traditionally this soup was made with a roux. That is not necessary anymore. Cook the peas a little bit longer and they will thicken the soup. A vegetable bouillon powder added to water will produce the vegetable stock.

It was also left overnight then reheated and served with bread, a method still in existence.

This soup compares with snert, the pea soup of the Netherlands, a winter favourite once found in railway station restaurants and high street cafes, with countless variations of the same basic recipe – dried whole or split peas, pork preparations and vegetables, and a stock made with pork hock and trotters.

Grochówka also contrasts with ähzezupp, the pea soup of Cologne and the Rhineland where the preferred sausage is mettwürst – the smoked beef-pork sausage used in soups and other winter preparations throughout Germany. The Rhenish pea and sausage soup augments the carrots, potatoes and sausages with celeriac, leeks, onions, mustard and parsley.

  • 1.5 litres vegetable broth / stock
  • 500 g carrots, peeled, diced
  • 500 g dried peas, reconstituted in 1.5 litres of water for 48 hours
  • 500 g potatoes, peeled, diced
  • 250 g smoked pork sausage, diced
  • 100 g steamed pork belly, diced
  • 5 garlic cloves, chopped small
  • 1 tbsp dried marjoram, crushed
  • 15 g white spelt flour (optional)
  • 15 ml water (optional)
  • 5 g butter (optional)
  • 5 g rosemary spears, chopped
  • Black pepper, large pinch
  • Salt, large pinch

Cook peas in soaking water, strain and sieve, retain cooking liquid.

Add carrots and potatoes to the pea liquid in a large pot, add vegetable stock and cook covered for 30 minutes,

Add the peas, pork belly and sausage, simmer for 15 or 30 minutes, depending on whether you want to thicken the soup naturally or with a roux.

If the latter, melt the butter in a frying pan, add the flour and the tablespoon of water, stir until the mixture thickens, add to the soup.

Add the garlic, cook for five minutes, then add the remaining herbs and seasonings.


Legendary Dishes | Ähzezupp {Kölner Erbsensuppe} (Cologne pea soup)

GERMANY

This pea soup of Cologne and the Rhineland is another traditional classic making its way back into the culinary heartlands of the country since everyone started to celebrate their regional differences.

  • 1.5 litres vegetable stock
  • 500 g peas, dried, soaked in pot with 2 litres of water for 36 hours
  • 4 mettwürstchen (smoked beef-pork sausages), sliced thin
  • 300 g carrots, cubed small
  • 300 g celery, chopped small
  • 300 g onions, chopped small
  • 300 g potatoes, cubed small
  • 1 leek, sliced thin
  • 2 bacon slices, cut into strips
  • 1 tbsp mustard
  • 5 parsley sprigs
  • 1 tsp marjoram, dried, chopped small
  • 1 bay leaf
  • 10 g mixed peppercorns, ground
  • 1 tsp salt

Simmer pea pot for two and a half hours.

Add bay leaf, celery, leeks, onions, parsley and potatoes to the pea pot, bring to the boil.

Fill with vegetable stock, bring to the boil again, reduce heat and simmer for 20 minutes.
Fry the bacon until crispy.

Add marjoram and sausages to the soup, season with mixed peppercorns and salt, add the mustard, bring to the boil.

Simmer for 10 minutes to allow the flavours to mingle.

Ladle the soup into bowls, garnish with the crispy bacon, serve with crusty bread.


Legendary Dishes | Bramborová Polévka (potato soup)

CZECHIA

A constant resident on restaurant menus across central Europe, traditional potato soup has its own unique allure. Made with a roux, vegetable stock, root vegetables, herbs and spices, it is both comforting and hearty.

In the Czechia it is still referred to as ‘Old Bohemian Potato Soup’ and may be served with fresh boletus,
garnished with chives or parsley.

In the home it is the subject of much tinkering. Debates whether to add mushrooms, paprika, sausage, smoked bacon, sour cream or stock are lively and informative with much disagreement.

  • 1.5 litres meat broth / veg stock
  • 500 g versatile potatoes, cubed
  • 500 ml warm water
  • 350 g onions, chopped
  • 150 g carrots, cubed small
  • 150 g celery, cubed small
  • 180 g pork sausage / smoked
  • bacon
  • 130 g dried boletus, soaked in warm water
  • 60 g parsley roots, cubed small
  • 30 g flour
  • 30 g sunflower oil
  • 3 garlic cloves, crushed
  • 3 stalks fresh marjoram
  • 5 g caraway / cumin
  • Paprika, large pinch
  • Pepper, large pinch
  • Salt, pinch
  • Chives, chopped, for garnish
  • Parsley, chopped, for garnish

Fry onions with cumin or caraway in oil in a large saucepan over a medium heat, about five minutes.

Chop sausage or bacon into pieces, fry for five minutes. If the onions begin to take on colour at the edges reduce heat, stir in flour. Coat the onions and meat in the flour, add a little of the soaking water from the mushrooms, if using or if not, a little of the broth or stock.

Add broth or stock (less if using dried mushrooms), the mushroom soaking water or not, potatoes and mushrooms, bring to the boil and cook for five minutes.

Reduce heat to low, add garlic, marjoram, season and simmer until the vegetables are tender, about 30 minutes.


Legendary Dishes | Älplermagronen mit Wirz (alpine pasta with green cabbage)

LIECHTENSTEIN SWITZERLAND

Peter Büchel, of Restaurant Riet in Balzers, makes this exquisite Alpine dish with strips of green cabbage and dry-roasted oatmeal. The classic version, älplermagronen klassiker, has onion rings and potatoes.

Traditionally made with mountain cheese, we recommend the neighbouring Appenzeller, and, if you are unable to get it, instead use Gruyère.

  • 500 g green cabbage, stalks removed, cut into thin strips
  • 500 g magronen pasta / long macaroni
  • 500 ml milk
  • 225 g Appenzeller cheese / Gruyère cheese, grated
  • 150 g onion, sliced
  • 30 ml rapeseed oil
  • 2 garlic cloves, crushed
  • 10 g bouillon powder
  • Nutmeg, large pinch
  • Pepper, large pinch
  • Salt, pinch

Sauté onion in the rapeseed oil over a medium heat in a large, deep frying pan. Add garlic, cabbage and bouillon. Sauté for five minutes. Increase heat, add milk and bring to the boil. Reduce heat to low, simmer until the cabbage is soft. Season with salt and pepper.

Cook macaroni until al dente.

Drain macaroni, add to the sauce.

Stir cheese into the sauce, season with nutmeg.


Legendary Dishes | Albóndigas en Salsa de Almendras (meatballs in almond sauce)

SPAIN

The Spanish believe meatballs have an Arabic origin. Albóndigas, the Spanish for meatballs, comes from the Arabic, al-búnduga, which in turn refers to the hazel shape of the balls.

While the Arabic origin is plausible, equally credible is the belief that meatballs originated with the ‘fertile crescent’ civilisations, and therefore go back over 10,000 years to the beginning of animal domestication.

Meatballs are prominent in the food cultures of the Mediterranean basin, in northern Africa, in southern Europe, the Balkans, the Causcaus, Anatolia and the Levant.

Spain, with its own food origins rooted in Arabic food culture, shares many of the meatball recipes found across the entire region, but Spanish meatball traditions utilise the method of finishing and serving meatballs in tomato sauce.

Like the countries of the east, the Spanish also make meatballs from beans and fish, and do not always resort to the use of eggs for binding. And their meatballs can be baked as well as fried.

Meatballs

  • 500 g beef / veal
  • 500 g lamb / pork
  • 300 g Manchego cheese, grated
  • 250 g scallions / spring onions, chopped small
  • 100 g cured bacon / ham, cubed small
  • 2 slices fried bread / stale bread, soaked in equally amount of milk (optional)
  • 60 ml olive oil
  • 5 garlic cloves, crushed, chopped
  • 4 tbsp parsley, chopped
  • 5 g black pepper
  • 5 g sea salt
  • 3 sprigs of thyme

Almond Sauce

  • 600 ml meat stock
  • 300 g scallions / spring onions, chopped
  • 50 g cured bacon / ham, cubed small
  • 45 g almonds, ground
  • 45 ml olive oil

Sauté spring onions in the oil with the bacon or ham, add the almonds and coat in the mixture. Gradually add the stock, heating gently until the sauce starts to form.

Tomato Sauce

  • 750 g tomatoes reduced in 250 ml chicken stock

Sauté garlic and scallions in half of the oil, set aside to cool. Combine the minced meat until the fat starts to separate, put in a bowl with the cheese, garlic-scallion mixture, bacon and seasonings. Mix, then shape into 60 g balls. Brown in remaining oil in a frying pan over a high heat or bake in a 180ºC oven for 30 minutes.

Serve with choice of sauces.


Legendary Dishes | Abkhazura აფხაზურა (spicy meatballs)

GEORGIA
  • 250 g beef, lean, double-ground
  • 250 g pork, minced
  • 75 g onion, chopped
  • 75 g dried pomegranate seeds
  • 50 g caul fat (optional)
  • 5 garlic cloves, minced
  • 45 ml pomegranate juice
  • 3 tsp red pepper flakes
  • 2 tsp barberry, ground
  • 1 green chilli pepper
  • 1 tsp dried dill
  • 1 tsp dried fenugreek
  • 1 tsp dried marjoram
  • 1 tsp dried savoury
  • 1 tsp sumac, ground
  • 1 tsp black pepper, ground
  • 1 tsp coriander seeds, ground
  • Salt, large pinch
  • Grape vinegar, three splashes
  • Butter, for frying

Soak onions in pomegranate juice for four hours.

Purée onion mixture with garlic, green pepper, and pomegranate seeds.

Add this wet mixture to the dry ingredients, add the vinegar and leave for 5 minutes to allow the flavours to mingle.

Combine the two minces, add to the wet mixture. Leave to rest in the refrigerator for two hours.

Shape the mixture into 50 gram balls, wrap in caul if using. This quantity will make 16 balls. Separate into three batches of 6, 5 and 5.

Add butter to a small frying pan. Fry each batch over a medium heat.

After three minutes the moisture in the balls will be released into the pan.

After 10 minutes turn heat up and all the moisture to evaporate.

Repeat with remaining batches.

Serve with tkemali (plum) sauce or with tomato sauce.


Legendary Dishes | Paçanga Böreği (air-dried beef and cheese)

TURKEY
  • 2 pieces of yufka, cut into 6 equal triangles
  • 12 pastırma slices, cut into strips
  • 120 g kaşar cheese, grated
  • 4 tbsp olive oil
  • 2 egg yolks, whisked
  • 5 tbsp dill, chopped

Combine dried beef strips with cheese and dill, divide the mixture into 12 equal portions.

Brush a yufka piece with oil, place a ball of the mixture in the middle, fold ends, place on an oiled
oven tray, brush surface with egg yolk.

Repeat with the ingredients that remain.

Bake at 180ºC for 35 minutes.


Other Böregi


Legendary Dishes | Hamsi Kızartma (crispy anchovies with lemon juice)

TURKEY
  • 1 kg Black Sea anchovy fillets
  • 250 g maize flour
  • 4 lemons, juiced
  • Vegetable oil

Pour flour into a large bowl, dredge anchovies through flour, place side by side on plates.

Heat oil, fry anchovies until crisp, drain.

Serve with lemon juice.


Breads of Europe | Stollen (spiced fruit and nut bread)

AUSTRIA GERMANY SWITZERLAND

Stollen was a heavy yeast-raised loaf with a high butter and fruit content associated with the German city of Dresden, found in the months up to the end-of-year festivities throughout Germany, and in Switzerland where it became known as stollen fest. Free-formed by hand and shaped into loaves, stollen now come in several sizes with various ingredients but it is the original stollen that is still the template for this iconic fruit bread.

Dresdner stollen, also known as Dresdner Christstollen, has an interesting history. In 1490 Pope Innocent VIII exempted Dresden‘s bakers from the 1450 ban on baking with butter during Advent (which was then a period of fasting). Today‘s Dresden bakers regard this ‘butter‘ letter as an historical document that establishes stollen as a traditional product exclusive to the food culture of their city. The two million stollen produced every year in the city are sold worldwide. A modern Dresdener stollen has a light aerated crumb, with an aromatic smell and taste.

Stollen is no longer associated exclusively with Dresdener food culture or with the festive bread tradition in Germany and Switzerland. It has become an integral aspect of Alpine food culture, with countless variations on the original ‘butter’ recipe. Butter is still prevalent but spices play a larger role in the Alpine version.

  • 1 kg white wheat flour, t550
  • 500 g raisins
  • 330 ml whey
  • 250 g butter, melted, for surface
  • 200 ml apple and pear purée
  • 200 g butter, softened
  • 175 ml kirsch
  • 150 g almonds, chopped
  • 150 g candied lemon and orange peel, fine cut
  • 150 g icing sugar
  • 150 g milk
  • 2 eggs (120 g)
  • 100 g almonds, ground
  • 50 g yeast
  • 30 g bread syrup
  • 25 g vanilla sugar
  • 20 g speculaas spices
  • 15 g honey
  • 10 g salt

Dissolve 30 g of yeast in the milk with the honey, and 200 g of the flour. Knead into a loose dough, leave for at least 16 hours.

Soak chopped almonds, peel and raisins in the kirsch.

Sieve remaining flour into a large bowl, add salt, eggs, bread syrup, spices and 300 ml of the whey. Autolyse for 60 minutes.

Dissolve remaining yeast in the vanilla sugar and remaining whey.

Add yeast mixture to the autolysed dough, fold onto a clean surface, knead for 10 minutes, divide into four equal pieces. Place fermented dough on the work surface, and with wet hands work into a soft dough. Cut into four equal pieces.

Work small pieces of the fermented dough one at a time into one of the yeast dough pieces, knead until the quarter dough is soft and smooth.

Repeat this process with the remaining fermented dough and yeast dough. Bring all four pieces of dough together, knead for a few minutes, then divide the dough into two pieces. Knead each piece until it is soft and spongy.

Leave to rise for 90 minutes, degas, leave for an hour. Divide the dough into two pieces, work the softened butter into each piece, bring together, knead until the dough is spongy.

Leave to rise again for an hour.

Work two-thirds of the fruit and nut mixture into dough. Do not knead. Leave for an hour.

Add remaining fruit and nut mixture.

Combine fruit purée with ground almonds to form a paste.

Divide dough into four equal sized pieces, shape into rectangles, then flatten each one in turn. Push fruit on the outside into the dough, don’t leave it exposed.

Fruit on the outside of the dough must be pushed inside the dough


Spread almond paste along the middle of each rectangle, take the long end and fold over, to create a tunnel shape.

Place on greased trays, leave to rise for an hour.

Preheat oven to 180°C.

Bake in the middle of the oven for 45 minutes.

Increase the heat to 195°C, bake for 15 minutes.

While still hot brush the surface with the melted butter, dust with icing sugar.

Leave to mature, then slice and eat.


Notes on Stollen

  • Traditional stollen is a long process, other stollen less so.
  • The fruit and nut content should be relatively high, it should be soaked in kirch for up to 14 days and 1 day at least.
  • Stollen should be left to to rest for 14 days (two at the least, seven is acceptable) to allow the spice flavours to mingle with the fruit, nuts and kirch.
  • Generally the butter-sugar coating is applied after the breads have cooled completely, at least eight hours or the following day. For Alpine stollen the coating is applied while the bread is still warm.
  • The spices that make up the speculaas mixture (the traditional gingerbread spices that include cinnamon, cloves, nutmeg, ginger, cardamom seeds and white peppercorns) can be increased, lowered and substituted. Allspice will give a subtle flavour whereas larger quantities of cinnamon and ginger will increase the organoleptic quality of the bread, and the reason why stollen should not be consumed until the flavour of the spices has matured.
  • This version has increased quantites of allspice, cinnamon and ginger plus cardamon, cloves and nutmeg, and no white peppercorns.

South Tyrol Stollen


FRICOT V5 Insalata di Valeriana (lamb’s lettuce salad)

The story of valeriana is told in detail in the Around the World in 80 Legendary Dishes series.

  • 300 g cornsalad / lamb’s lettuce, washed, dried
  • 25 cherry tomatoes, halved
  • 30 ml olive oil
  • 15 ml balsamic vinegar
  • 5 g black pepper

Mix cornsalad with cheese and tomatoes, combine oil and vinegar with the pepper, dress and serve.


Condiments | Ras-El-Hanout (spice mixture)

ALGERIA MOROCCO TUNISIA NORTH AFRICA

All the traditional spices qualify for this north African condiment. It is characterised by the scent of lavender, lime and rose, and the aroma of the distinctive cardamon, galangal, lovage, orris root, sumac, turmeric and various peppers. The authentic mixture contains at least 30 ingredients (see below). Anise or fennel, cardamon, chufa or tigernut, cinnamon, clove, coriander, fenugreek, galangal, lavender, rosebud, orris root, sumac, turmeric and all of the peppers (black, long, melegueta, monks, paprika and tail) are essential ingredients. Many are indigenous to north Africa, in particular Morocco, where they have been an intregral aspect of culinary and commercial life for thousands of years.

Allspice
Anise / Aniseed
Ash (rowan) Berry
Ajawan / Lovage
Black Peppercorn
Cardamom
Chaste Berry / Monks Pepper
Chilli Pepper
Chufa / Tigernut
Cinnamon
Clove
Coriander
Cubeb / Tail Pepper
Cumin
Dried Lavender
Dried Lime
Dried Rosebud
Fennel
Fenugreek
Galangal
Ginger
Long Pepper
Mace
Melegueta Pepper / Grains of Paradise
Nutmeg
Orris Root
Paprika, hot
Paprika, sweet
Sumac
Turmeric

All the ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground.

So we recommend you follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do, following their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.