Tag: Legendary Dishes

Legendary Dishes | Gobhi Gajar Aur Matar Ki Sabzi (cauliflower, carrot and peas)

INDIA
  • 1 kg cauliflower, broken into florets
  • 1 kg carrots, grated
  • 350 g peas, from frozen, thawed
  • 6 tomatoes, chopped small
  • 200 g shallots, sliced 
  • 60 g coriander leaves, for garnish
  • 4 tbsp (60 ml) vegetable oil
  • 60 ml water + 30 ml water
  • 30 g garlic, chopped small
  • 30 g ginger root, chopped small
  • 4 green chillies
  • 10 g cumin seeds
  • 10 g garam masala
  • 10 g mustard seeds
  • 5 cm turmeric root, chopped small
  • Salt, large pinch

Fry shallots in a tablespoon of oil until crispy, set aside. Blend garlic, ginger, green chillies and turmeric root in four tablespoons of water to form a loose paste. Pour remaining (three tablespoons) oil in to a large wok, fry the cumin and mustard seeds. When the mustard seeds begin to pop add the paste, fry for five minutes. Add the tomatoes, garum masala and salt, cook for ten minutes. Add the cauliflower and two tablespoons of water. Reduce heat, cook cauliflower for 15 minutes. Fold carrots into the mixture, increase heat, cook for five minutes. Finish by stirring the peas into the mixture. Garnish each serving with coriander leaves. Serve with Kerala parotta or paratha.


INDIGENOUS INGREDIENTS =  Carrots | Cauliflower | Coriander Leaves | Cumin Seeds | Garum Masala | Garlic | Ginger | Green Chillies | Mustard Seeds | Peas | Turmeric Root

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Legendary Dishes | Bratkartoffeln mit Speck und Zwiebeln und Bratkartoffelgewürz (fried potatoes with bacon and onion and spice mixture)

GERMANY

Fried potatoes are intregal to the image of German traditional food, because they epitomise the relationship with the country’s indigenous products, of which bacon, onions and potatoes feature prominently. The spice mixture designed for fried potatoes adds a depth of flavour that is remarkable.

  • 1.5 kg waxy potatoes of roughly equal size, cooked whole, cut into 2 cm dice / raw, cut into 2 cm dice 
  • 300 g smoked belly pork / smoked bacon, cubed
  • 300 g onions, sliced thick
  • 75 ml rapeseed oil
  • 15 g pepper / 45 g spice mixture
  • 5 g salt (exclude if using spice mixture)

Sauté onions in two tablespoons of oil in a large frying pan, until they start to brown, remove with a slotted spoon and keep warm.

Increase heat, fry pork belly / bacon to release the fat, then add a tablespoon of oil. When the pork / bacon begins to take on some colour, remove to a plate with a slotted spoon.

Add a tablespoon of oil, fry half of the potatoes until they have taken on a crispy crust, remove and keep warm.

Pour a tablespoon of oil to the pan, add potatoes and fry until crispy. Slide first batch of potatoes into the pan, fold in the bacon and onions, season with salt and pepper or with the spice mixture and gently heat through for a couple of minutes.


INDIGENOUS INGREDIENTS =  Bacon | Onions | Pork Belly | Potatoes

Adapted from AROUND THE WORLD IN 80 LEGENDARY DISHES, VOLUME 1

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Legendary Dishes | Petits farcis Sardines et Thon (tomatoes stuffed with sardines and tuna)

Petits farcis Sardines et Thon FRANCE tomatoes stuffed with sardines and tuna

Traditionally these are made with the large tomatoes of southern France. Beef tomatoes are a good substitute, and one per person is not an absolute. The filling amounts are a guide, the volume of fish in cans varies from country to country. We have taken the liberty of adding an Italian touch to this very French dish by suggesting ricotta cheese instead of crème fraîche for the topping and a grating of parmigiano or pecorino as a dressing. The choice is yours.

4 large tomatoes, cored, pulp retained
250 g onions, chopped small
150 g ricotta cheese / crème fraîche

Canned sardines in oil, approximately
100 g
Canned tuna in oil
1 small long red pepper, chopped small
1 small zucchini / courgette, chopped small
45 ml olive oil
30 g hard cheese, grated, for garnish

2 garlic cloves
10 g black pepper, fresh ground
5 g salt
Rocket, for garnish

Boil onions for 20 minutes in salted water, drain and retain water to cook the zucchini for five minutes. Meanwhile sauté garlic in oil, add onions, tomato pulp and any liquid from the tomato and cook over a high heat until all the moisture has evaported, to leave a paste. Cool.

Mash tuna in own oil, add the paste, zucchini and seasonings.

Drain oil from sardines, mash with ricotta or crème fraîche.

Stuff tomatoes with tuna mixture. Heap creamed sardines on top. Use a fork to make peaks.

Bake at 180°C for 15 minutes.

Garnish with a sprinkle of hard cheese. Serve with undressed rocket.


INDIGENOUS INGREDIENTS =  Olive Oil | Red Peppers | Sardines | Tomatoes | Tuna | Zucchini (Courgette)

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Legendary Dishes | Marmitako (Basque fish stew)

BASQUE SPAIN

Marmitako is a traditional Basque fish stew, with all the flavours of the region – land, valley and sea, and generally prepared in an earthenware pot, and baked. We are slow-cooking it on top of the stove.

  • 1 kg fresh tuna, cut into 2 cm dice
  • 1 kg potatoes, cut into 2 cm dice
  • 800 g tomatoes, chopped small
  • 600 ml fish broth 
  • 400 g onions, sliced thin
  • 5 pimientos / red peppers, cut in strips
  • 200 ml white wine
  • 60 ml olive oil
  • 6 garlic cloves, minced
  • 2 tbsp fresh green herbs (lovage, marjoram, parsley, thyme), chopped small
  • 30 g smoked sweet paprika
  • 1 tsp salt
  • 2 bay leaves
  • Dried marjoram, large pinch

Sauté onion in the olive oil in a large heavy-based pot over medium heat for 10 minutes, add garlic, fry for three minutes. Add peppers and tomatoes, increase heat and reduce for five minutes until the mixture starts to stick to the bottom of the pot. Add tuna and salt. Brown the fish, then pour in the stock and wine. Cook for five minutes, add potatoes, paprika, bay leaves and dried marjoram, bring to a low boil. Reduce heat and simmer until the potatoes are cooked, about 30 minutes. Add herbs.


INDIGENOUS INGREDIENTS =  Chillies | Marjoram | Paprika | Potatoes | Red Peppers | Tuna

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Condiments | Red Pepper Paste

EUROPE SPAIN TURKEY
  • 4 red bell / long peppers, washed
  • 30 g paprika flakes (optional)
  • 15 ml olive oil

Preheat oven to 180ºC. Grease a baking tray with the oil. Place peppers on the tray, bake in oven for 25 minutes, until the peppers have wilted and the skin and seeds are easily. When cool liquidise the softened peppers. For a deeper flavour add paprika flakes. Store in fridge or in sterilised jars.


INDIGENOUS INGREDIENTS =  Paprika | Red Peppers

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Legendary Dishes | Kalkanoğlu Pilavı (rice pilaf with beef and red pepper / tomato paste)

TURKEY

The Kalkanoğlu restaurant in the heart of the Beyoğlu district of Istanbul has maintained the culinary tradition of Trabzon with its signature dish, rice with beef and tomato paste, so good it is sold by the kilo! We have tweaked their version with the option of red pepper paste.

800 ml water
300 g beef fillet, cut into medium dice
300 g rice, soaked in water for 30 minutes, drained
150 g tomato paste / red pepper paste
60 g butter
15 ml olive oil
15 g salt
5 g black pepper

In a large pot combine choice of paste with the water and salt. Boil, add rice, reduce heat. Cook until rice has absorbed the liquid. Melt butter and oil in a large frying pan, brown the beef, no more than that. Fold meat into the rice. Serve, dressed with black pepper.


INDIGENOUS INGREDIENTS =  Beef | Rice | Red Peppers | Tomatoes

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Legendary Dishes | Kapusta z Jablkami (apple with cabbage)

POLAND

Historically made with flour and sour cream, this traditional Polish dish continues to evolve.

Modern versions omit the flour and sour cream, using honey as a thickener, and use a larger quantity of apples.

Some cooks use an array of herbs and spices.

It is not unusual to see a vegan version, with the cabbage cooked lightly and added to grated apple flavoured with lemon juice, raw onions and vinegar for a salad or side dish.

  • 1 kg red cabbage / white cabbage, shredded, blanched for 5 minutes, cooking water reserved
  • 400 g sour apples, cored, peeled, cubed, steeped in juice of two lemons, juice drained
  • 250 ml cabbage cooking water
  • 250 g shallots, sliced thin
  • 60 ml honey
  • 15 ml apple cider vinegar
  • 15 g butter
  • 15 ml oil
  • 1 tbsp dill, chopped
  • 5 g salt
  • 5 g cumin

In a large heavy-bottomed pot, fry the shallots in oil over a medium heat for 5 minutes.

Add butter and cabbage, fry for 5 minutes.

Add 150 millilitres of cabbage cooking water.

Cover and cook for 20 minutes until the cabbage has softened.

Add the drained apple, cider vinegar and honey, cook for 10 minutes.

Test for acidity, add more honey if necessary.

Add the cumin and dill, season and bring slowly to the boil.

Remove lid, reduce heat to low, simmer for 15 minutes.

When the water has evaporated, serve hot with sliced boiled potatoes.


Cold Version

  • 1 small red cabbage, shredded
  • 1 sour apple, cored, peeled, grated, marinated in lemon juice
  • 1 sweet apple, cored, peeled, grated, marinated in lemon juice
  • 240 ml red wine
  • 150 g onion, chopped
  • 120 ml mineral water
  • 1 lemon, juiced
  • 10 g sugar
  • 2 sprigs thyme
  • Seasonings

Place cabbage and onions in a large pot with the water, wine, sugar and thyme.

When the cabbage is tender and the liquid has almost evaporated, thoroughly incorporate the apples with their lemon juice. Leave to cool, serve as a salad.


INDIGENOUS INGREDIENTS

Apple
Apple Cider Vinegar
Honey 
Red Cabbage 
White Cabbage

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Legendary Dishes | İmam Bayıldı / Imam Baialdi (stuffed aubergines)

TURKEY BALKANS

Banu Özen, author of the Fricot pocket book Traditional Tastes of Turkey, says the name of this dish has a funny story.

‘An Imam’s wife made this dish and it was so delicious that he fainted from ecstasy. Actually the word “bayildi’ has double meaning, “to faint” and “to love something.” The meaning used here refers to “loving it so much” therefore the Imam really loved this dish. But when translated we always tend to use the word “fainted” to add the funny element to this dish.’

4 long aubergines / 8 small aubergines
3 onions, large, cut in half and sliced
2 tomatoes, large, peeled and cut into small dice
6 tbsp parsley, finely chopped
4 tbsp olive oil + olive oil for frying aubergines
6 cloves garlic, thinly sliced
4 tsp salt
2 tsp sugar
Olive oil for frying
Water for cooking stuffed aubergines

Heat four tablespoons of olive oil in a pot and sauté the onions with salt and sugar over low heat. This will take about 40 minutes until the onions are almost caramelized. Add the garlic then the tomatoes and cook until the tomatoes are softened.

Meanwhile heat some olive oil and fry each of the aubergines until almost softened. Take out of the oil and place on a plate lined with paper towel. Make a lengthwise slit in the centre of the aubergines and press down with the back of a spoon to make a hollow centre.

Fill the aubergines with the onion-tomato mixture and place in a clean pot.

Pour the water over the aubergines. Simmer until the aubergines are cooked.


INDIGENOUS INGREDIENTS =  Aubergines | Paprika | Tomatoes

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Legendary Dishes | Yeşil Zeytin Piyazı (green olive salad)

TURKEY
  • 200 g small green olives, pitted
  • 2 spring onions, finely chopped
  • 4 tbsp lemon juice
  • 3 tbsp olive oil
  • 8 tbsp parsley, finely chopped

Mix all the ingredients in a large bowl, refrigerate for two hours.


INDIGENOUS INGREDIENTS =  Green Olives | Lemon Juice | Olive Oil | Parsley

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Legendary Dishes | Calamari Salad

MEDITERRANEAN

This olive, potato and squid salad is found everywhere in towns and villages along the Mediterranean coast.

Salad
1 kg squid, cooked whole, sliced
500 g potatoes, cooked whole, peeled, sliced
100 g green olives, stoned, sliced
Dressing
100 ml extra-virgin olive oil
15 g black pepper, fresh ground
Salt, large pinch

Mix olives, potatoes and squid together in a large bowl, dress with seasoned oil.


INDIGENOUS INGREDIENTS =  Green Olives | Olive Oil | Potatoes | Squid

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Legendary Dishes | Acılı Ezme Salatası (spicy tomato salad)

TURKEY

This minced salad is a marriage of juicy tomatoes with spicy paprika. The quantities for the cucumber, mint, parsley, pepper and spring onions are a guide. The tomatoes should dominate. One of the great salads.

450 g tomatoes, grilled, peeled, diced small
2 red peppers, grilled, diced small
1 cucumber, peeled, chopped small
6 spring onions, diced small
30 g parsley, finely chopped
30 ml pomegranate molasses / Basra date syrup
2 tbsp olive oil
1 lemon, juiced
1 tbsp paprika flakes
10 g black pepper
10 g fresh mint, chopped small
Salt, large pinch

Mix dry ingredients thoroughly. Whisk lemon juice into the molasses or syrup, add oil.  Pour over salad, and mix again.


INDIGENOUS INGREDIENTS =  Basra Date Syrup | Lemon | Mint | Olive Oil | Onions | Paprika Flakes | Pomegranate Molasses | Tomatoes

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Legendary Dishes | Thalassiná Piláfi (seafood pilaf)

GREECE
  • 750 ml water
  • 500 g long grain rice, washed, drained
  • 300 g squid, whole
  • 12 prawns, whole
  • 100 ml olive oil
  • 100 g onion, chopped
  • 100 ml Retsina wine
  • 100 g tomato, chopped
  • 1 red pepper, chopped
  • 40 small shrimp
  • 20 mussels, cooked
  • 1 lemon, juiced
  • 6 spring onions, chopped
  • Saffron, very large pinch
  • Seasonings

Heat the water and blanch the squid for five minutes, drain, cool and cut into small pieces. Heat the oil in a large pot, add onions, stir for a couple of minutes, add squid and cook for two minutes. Add rice, cooking water, wine, lemon juice, saffron and seasonings, bring to the boil, remove from heat, cover and cook over a low heat for 15 minutes. Add mussels, prawns, peppers and tomatoes, cover and cook for a further 10 minutes. Grill the prawns in their shells. Serve the pilaf garnished with the prawns.


INDIGENOUS INGREDIENTS =  Lemons | Mussels | Olive Oil | Onions | Prawns | Retsina Wine | Shrimp | Squid

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Legendary Dishes | Topik (chickpea-potato-tahini balls stuffed with caramelized onions)

ARMENIA TURKEY

This is a very popular Armenian dish, appreciated also in Anatolia. It is served cold but it can also be served hot, baked in a 180ºC oven for 45 minutes.

Six Portions

  • 1.5 kg onions, cut in half, sliced thin
  • 400 g potatoes, boiled whole until cooked, peeled, mashed
  • 400 g chickpeas, soaked in water for 8 hours, boiled until soft, mashed
  • 250 g + 35 g tahini
  • 25 g currants
  • 25 g pine nuts
  • 2 tsp + 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp + 1 salt salt
  • 1 tsp + 1 tsp sugar
  • Cinnamon, to garnish
  • Olive oil, to garnish

Combine potatoes with chickpeas and one teaspoon each of cinnamon, salt and sugar, 35 g of tahini. Form into a dough, set aside.

Sauté a third of the onions in a very large pan with a teaspoon of salt on low heat, cover. When the onions start to soften and release water add the second batch, increase the heat, cover. Add the third batch, increase the heat a little more, cover. The purpose is to soften the onions, release their water content and reduce them to a quarter of their original quantity. When the onions are completely soft, remove the lid and cook over a medium-high heat. The operation can take more than a hour, depending on the quality of the onions.

Add currants, pine nuts, 2 teaspoons of cinnamon, one teaspoon each of allspice, black pepper and sugar to the onions, mix well. Cool, add the tahini and mix thoroughly.

Cut 6 pieces of clingfilm approximately 20 cm x 20 cm. Divide the chickpea-potato and onion-tahini mixures into 6 equal portions. Take a portion of the chickpea-potato mixture, and spread it flat into a round about ½ cm thick on the clingfilm. Place a portion of the onion-tahini mixture in the middle. Hold the clingfilm on all four sides and close up to make a round ball, twist the corners and turn over on a large plate or tray. Repeat with remaining mixtures. Transfer to the refrigerator for three hours or overnight.

Twelve Portions

Shell

  • 800 g potatoes, peeled, boiled, mashed
  • 750 g chickpeas, soaked in water overnight, boiled, mashed
  • 75 ml tahini
  • 2 tsp cinnamon
  • 2 tsp salt
  • 2 tsp sugar

Filling

  • 3 kg onions, halved, sliced thin
  • 500 g tahini
  • 3 tbsp currants
  • 3 tbsp pine nuts
  • 4 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 tsp sugar
  • Cinnamon to garnish
  • Olive oil to garnish

For the shell combine potatoes with chickpeas and tahini, work in the cinnamon, salt and sugar, knead a little to form a dough.

For the filling sauté onions in a very large frying pan with salt on very low heat, stir from time to time. The onions should cook down to almost a quarter of the original quantity.

Add currants, pine nuts, cinnamon, allspice, black pepper and sugar to the onions, and mix well. Once cool add tahini and mix.

Prepare 12 pieces of clingfilm (approximately 20 x 20cm). Divide the chickpea / potato dough into 12 equal portions. Take a portion and spread on a stretch film in a round manner, it should be about ½ cm thick. Place 1/12th of the onion mixture in the middle, then hold from all four sides of the stretch film and close up to make  round ball, twist the corners and turn over on a large plate or tray. Do the same with the rest of the mixes.

Transfer to the refrigerator, chill for two hours. Ideally topik tastes much better the next day. The surplus may be kept in the refrigerator for up to a week or frozen for up to two months.


INDIGENOUS INGREDIENTS =  Allspice | Chickpeas | Currants | Onions | Pine Nuts | Potatoes | Tahini

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Legendary Dishes | Stoemp (aromatic carrot, onion, potato mash)

BELGIUM FRANCE GERMAN LUXEMBOURG NETHERLANDS

A Flemish dish associated with Brussels, stoemp is popular in Belgium, Luxembourg, the Netherlands, northern France and western Germany.

  • 750 g carrots, peeled, cubed
  • 750 g floury potatoes, peeled, cubed
  • 300 g onions, chopped small
  • 5 g nutmeg, grated
  • Black pepper, freshly ground, large pinch
  • Salt, large pinch
  • Butter, for mash (optional)
  • Milk, for mash (optional)
  • Water, for boiling

Boil carrots, onions and potatoes with a pinch of salt in sufficient water to cover in a large pot, drain, mash, season and, if necessary, add a small amount of butter and milk. Serve with choice of meat and vegetables.


INDIGENOUS INGREDIENTS =  Carrots | Nutmeg | Onions | Potatoes

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Legendary Dishes | Patatnik (cheese and potato pie)

BULGARIA

When the farmers of the Rhodope mountains in southern Bulgaria began to grow potatoes, it was a natural progression to cook them with the rural ingredients that formed their traditional culinary heritage – cheese from sheep‘s milk, strong onions, and aromatic herbs such as spearmint.

These are the basic ingredients for a good patatnik, but there are always options. Meat enriches the dish, red peppers replace onions, savoury replaces spearmint, but cheese is the constant. Keeping with the Balkan tradition of making pies with filo pastry, patatnik should also be encased in the thin sheets.

  • 300 g potatoes, mashed 
  • 150 g sausage meat, cooked
  • 100 g Bulgarian brined white cheese 
  • 2 eggs
  • Parsley / Mint
  • Salt
  • Seasonings
  • Butter, melted
  • 10 filo sheets cut to size of baking tray, greased with butter

Preheat oven to 180°C. Mix eggs into cheese, meat and potatoes, season with salt and some chopped parsley or mint. Grease tray with butter, place a sheet of filo lightly on the bottom, repeat with four more sheets. Spoon mixture into tray. Place remaining greased sheets on top.

Bake for 40 minutes.


Traditional Version

  • 1 kg potatoes, peeled, grated
  • 250 g Bulgarian brined white cheese / semi-hard cheese
  • 2 duck eggs
  • 120 ml sour cream
  • 90 g bacon, cubed
  • 30 g butter / oil, for greasing
  • 15 g parsley / mint, chopped small
  • 5 g black pepper, pinch
  • 5 g salt, pinch

Preheat oven to 180ºC. Work bacon, cheese, eggs, herbs and seasonings into the potatoes. Grease a shallow baking tray, spoon potato mixture onto tray, press with a spatula into corners for an even spread. Bake for 50 minutes, until golden brown, a little longer for a crisp finish.


Levened Version

  • 750 g potatoes, grated
  • 375 g white wheat flour
  • 200 g onions, chopped small
  • 3 eggs
  • 125 ml sunflower oil
  • 30 ml water, tepid
  • 25 g yeast
  • 10 g black pepper, freshly ground
  • 10 g salt
  • Butter, for greasing

Dissolve yeast in water, leave to froth, about ten minutes. Combine onions with potatoes in a large bowl, add flour followed by yeast mixture, oil and seasonings. Mix thoroughly with wet hands. Spoon into a greased baking tray, leave to rise for an hour. Preheat oven to 200°C. Bake for 50 minutes, until top is golden brown.


INDIGENOUS INGREDIENTS =  Eggs | Onions | Potatoes | White Brined Cheese

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Legendary Dishes | Mischleta (apple, cheese, corn and potato gratin)

SWITZERLAND
  • 400 g potatoes, cooked whole, peeled, cut into 1 cm slices
  • 250 g sweet apples, peeled, quartered and halved
  • 200 g coarse corn
  • 200 g Bergkäse / Swiss mountain cheese, grated or sliced
  • 60 g butter
  • 30 ml rapeseed oil
  • Black pepper, large pinch
  • Salt, large pinch
  • Oven dish, 25 cm in length

Sauté apples and potatoes in oil in batches in a frying pan over a medium heat, season and set aside to cool. Preheat oven to 200ºC. Grease baking dish liberally, add the corn, cheese, potatoes and apples in layers and finish with cheese. Bake for 40 minutes. Serve on warmed plates.


INDIGENOUS INGREDIENTS =  Apples | Corn | Mountain Cheese | Potatoes

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Legendary Dishes | Farçon (puréed potatoes with fruit, eggs, herbs and spices)

FRANCE
Farçon baked in casserole dish

A speciality of the French Alps, farcement and farçon are generally interchangeable in Savoy, although it would seem that farçon recipes in the rest of France exclude the bacon to produce a vegetarian version baked in a casserole-type dish in the oven. The elegant farcement mixture is contained in a mould, the rustic farçon mixture in the frying pan or skillet, so don’t worry if you cannot find a suitable utensil, just bake it in the oven. Farçon is generally eaten hot but it is just as delicious made cold.

  • 1.2 kg potatoes, cooked whole, peeled
  • 150 ml milk
  • 2 eggs
  • 100 g apples, cubed small
  • 100 g blueberries
  • 100 g pears, cubed small or 50 g dried pears, sliced thin
  • 100 g raisins
  • 30 ml olive oil
  • 15 g sugar (optional)
  • 1 sprig rosemary, chopped small
  • 1 tsp dried or fresh marjoram
  • 1 tsp fresh thyme
  • Black pepper, large pinch
  • Cinnamon, large pinch
  • Nutmeg, large pinch Salt, large pinch

Purée the potatoes in milk with one or two eggs, add fruit, herbs and spices, pour into a tray greased with oil, bake in oven at 180ºC for 30 minutes. For the cold version purée the potatoes in milk, add choice of fruit, herbs and spices and extra salt and some sugar.


INDIGENOUS INGREDIENTS =  Apples | Blueberries | Dried Pears / Pears | Eggs | Marjoram | Milk | Potatoes | Raisins | Rosemary | Thyme

Text & Photo © Fricot Project 1998-2019

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Legendary Dishes | Anjovislåda (anchovy {sprats} and potato gratin)

SWEDEN

Canned sprats (called anchovies in Norway) and left-over potatoes were a typical Atlantic fringe food until 1929 when anjovislåda was the subject of a film, The Temptation of Jansson, and got a makeover. Cream and onions were added, the potatoes were uncooked and cut into French fry shapes. Other versions had béchamel sauce or cheese or tomatoes instead of the cream. Traditionally a festival dish, it is now a Swedish standard with countless variations.

  • 1 kg onions, sliced
  • 1 kg potatoes, peeled, thin sliced
  • 700 g sprats in oil
  • 500 ml cream / sour cream / béchamel / mascarpone
  • 125 g breadcrumbs
  • 15 g black pepper, freshly ground
  • Parsley, for garnish

Preheat oven to 200°C. Grease bottom and sides of a small deep baking tray with butter, sprinkle with fine breadcrumbs. Drain oil from the anchovies, retain oil. Place a layer of potatoes followed by the onions, anchovies and a grating of pepper. Repeat, finishing with a layer of potatoes.

Pour on top anchovy oil, cream (or choice of cooking liquid), remaining breadcrumbs and butter.

Cover with foil, bake for 30 minutes, uncover and brown for 15 minutes.


INDIGENOUS INGREDIENTS =  Atlantic Sprats | Potatoes

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Legendary Dishes | Räimepihvid (pan-fried herrings)

ESTONIA FINLAND 

The home cooks of the Baltic countries have kept alive the tradition of treating fresh herring like a long-lost favourite cousin, who must be fussed over.

Herring fillets by their nature attract a crust.

On the northern shore of the Baltic sea the fillets are dusted with flour, dipped in egg, coated in cheese and flour, then fried over a high heat.

Across the sea in Estonia they do exactly the same but rye flour is preferred to wheat flour and a thin mustard, loosened with oil, replaces the egg batter.

What they agree on is the cheese, grated parmigiano or a similar hard cheese.

The accompaning dishes also reflect their culinary perferences.

In Finland it might be pasta, in Estonia, it might be potatoes. Sauces vary dramatically.

In Sweden they take the fried Baltic herring onto a different level, treating it, like the Danes, with the reverence it deserves, serving it with a full orchestra of culinary sounds.

This is pan-fried herring.

  • 500 g herring fillets, deboned
  • 200 g rye flour / whole wheat flour
  • 2 eggs, beaten
  • 100 g cheese, grated
  • 50 g butter / 30 ml olive oil (or combination of both), for frying
  • 30 g mustard thinned with oil
  • Black Pepper, large pinch
  • Salt, large pinch
  • Dill for garnish

Place half the flour on a plate, the other half with the cheese (with seasonings) on a second plate, and the batter in a wide bowl.

Dredge fillets in flour, batter with egg or mustard, finish in the cheese-flour mix.

Fry, skin-side down first, for two minutes over a high heat for two minutes. Turn without breaking the fillets, three minutes.

Generally the herring recipes of the upper Baltic region are variations of the same theme – baked in pastry served with a napkin, deep-fried served with chips, marinated served with toast, pickled served with imagination, smoked served with salad, spiced served with fresh bread, stewed served with potatoes.


INDIGENOUS INGREDIENTS =  Baltic Herring  | Rye Flour

LEGENDARY DISHES


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Legendary Dishes | Räime Pirukad (herring pies)

ESTONIA

Encasing fish in pastry is an old tradition of the Baltic region.

Dough

  • 150 g potato, boiled in skin, grated
  • 125 g rye flour
  • 100 g butter
  • 75 g white wheat baking flour
  • 1 egg
  • 1 egg yolk
  • Black pepper, large pinch
  • Salt, large pinch

Rub butter into the flours with the seasonings, add eggs, then the potatoes. Work into a loose dough, refrigerate for an hour.

Filling

  • 500 g (4) smoked herring fillets, finely chopped 
  • 200 g cream cheese
  • 200 g sour cream
  • 150 g leek, finely chopped
  • 50 g butter
  • 2 egg whites, beaten stiff
  • 15 ml olive oil
  • Black pepper, pinch
  • Salt, pinch

Garnish

  • Chives, chopped
  • Dill, chopped

Sauté leeks in the butter and oil in a frying over a low heat for 15 minutes, until the leeks are soft. Leave to cool. Roll the dough out on a clean, floured surface to a thickness of 5 mm, cut into desired shapes to fit into pie moulds. Place dough in moulds leaving a little overlap. Preheat oven to 200°C. Mix the cream and cheese, add the leaks and seasonings. Stir in the fish, then fold in the egg white. Fill pies, bake for 30 minutes, until the filling has risen and has a golden brown colour.


INDIGENOUS INGREDIENTS =  Baltic Smoked Herring  | Potatoes | Rye Flour | Sour Cream

LEGENDARY DISHES


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