Tag: Potato Recipe

Legendary Dishes | Plăcintă cu Cartofi / Плацинды с картошкой / Platsindy s Kartoshkoy (potato pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

Potato pies for baking


We made two versions, one with a basic dough for frying and one with a kefir dough for baking.

Basic Dough

  • 500 g white wheat flour
  • 300 g water
  • 30 ml sunflower oil
  • 5 g salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Kefir Dough

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover, rest for 2 hours.

Filling

  • 1 kg potatoes, cooked, mashed
  • 600 g spring onions, chopped small
  • 1 tbsp lemon juice
  • 60 ml vegetable oil (for frying)
  • 15 ml vegetable oil
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp sugar

Over a gentle heat covered fry the spring onions until they are soft. Leave to cool.

Season the mashed potatoes, add a tablespoon of lemon juice and a little sugar. Fold in the spring onions.

Divide the dough into 25 gram pieces, shape into balls and, using a flour-dusted surface, roll out with the edges thinner than the centre. Place 50 grams of filling in the middle, flatten the filling, then take each edge of the dough and bring into the middle, pinch all the edges to seal.

Baking

Gently push a fork into the top of the dough to create an air hole. Grease two baking trays, place the pies on the trays. Bake for 10 minutes in a 240ºC oven, turn and reduce heat to 220ºC, and bake for 5 minutes until the pies have a golden-brown crust.

Frying

Fry in medium-hot oil on all sides, around 3 minutes each, until golden-brown.


Legendary Dishes | Plăcintă / Platsindy / Плацинды (pies)

MOLDOVA ROMANIA RUSSIA UKRAINE

Traditionally made with a dough from flour, oil, water and salt, these pies are shared by the diverse peoples of the Balkans and the lands to the north and east – Moldova, Romania and Ukraine.

They also share another common tradition – the desire to use every type of filling that is indigenous. This includes apple, cabbage, cheese, cherry, poppy, potato, pumpkin, soured cabbage, walnut.

These days the dough is a trip through the myriad dough preparations now prominent in the Balkans and eastern Europe, preparations that are bread doughs, bread-cake doughs, cake doughs, pastry doughs, plain doughs and soda doughs.

The shape of the pie is also distinctive, round, rolled or square, folded or what is known as skirts-up because the thin corners of the dough are stretched and brought together over the filling and sealed like an envelope.

Here we present the various doughs, for the fillings go to the separate recipes.

Dough Basic (Plain)

  • 500 g white wheat flour
  • 275 g water
  • 30 ml sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Dough Butter

  • 500 g white wheat flour
  • 130 ml water
  • 120 g butter, melted
  • 1 egg
  • 2 tsp sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Make a hole in the flour, add butter, egg, oil and water. Bring together, knead into an elastic dough. Place dough back in the bowl, cover with a damp cloth, rest for 30 minutes.

Dough Kefir

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover, rest for 2 hours.

Dough Vinegar

  • 500 g white wheat flour
  • 275 ml water
  • 15 ml vinegar
  • 15 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt. Work the oil, vinegar and water into the flour to form a loose dough. Cover, rest for 1 hour.

Dough Yeast

  • 500 g white wheat flour
  • 275 ml water, warmed
  • 30 ml vegetable oil
  • 30 g yeast
  • 1 tsp sugar
  • 1 tsp salt

Put the sugar into a bowl, add the warm water, stir to dissolve the sugar, add yeast, leave to foam. Sift flour into a large bowl, add salt. Add the yeast mixture to the flour. Knead into a loose dough, add the oil in stages. Leave to rise for an hour, degas, leave for a further hour.

Fillings

Apple

Cabbage

Cheese

Cherry

Poppy

Potato

Pumpkin

Soured Cabbage

Walnut


Pies of
Moldova
Romania
Ukraine


Legendary Dishes | Mackerel and Potatoes

IRELAND

Pan-fried fresh mackerel and whole, boiled potatoes – the old favourite, when you can get it.

Mackerel are capricious. Fishers have always known this. From Dinish to Cape Clear and around to Garinish, mackerel have defined the lives of coastal communities for countless centuries.

Stephen Crane, an American writer who visited Cape Clear in the last years of the 1800s, described the life.

The mackerel, beautiful as fire-etched salvers, were passed to a long table. Each woman could clean a fish with two motions of the knife. Then the washers, men who stood over the troughs filled with running water from the brook, soused the fish …

… the fish were carried to a group of girls with knives, who made the cuts that enabled each fish to flatten out in the manner known of the breakfast table. “After the girls came the men and boys, who rubbed each fish thoroughly with great handfuls of coarse salt, whiter than snow, which shone in the daylight, diamond-like.

Last came the packers, drilled in the art of getting neither too few nor too many mackerel into a barrel, sprinkling constantly prodigal layers of brilliant salt.

In the early 1930s the mackerel disappeared completely. When they returned, the knowledge that had been passed down led the fishers to the fish.

‘The old fishermen always knew the best geographical points to go to to get the mackerel,’ says Mitey McNally, a Garinish fisher, recalling the days when they were plenty. ‘If they weren’t there you’d see the fowls in the water and you’d chase over towards them.’

The fishers used fixed nets anchored to stalls on the seabed at specific points up to 30 feet deep. When the mackerel moved they ran straight into these nets, the force of the fish lifting the nets out of the water.

‘It was a great sight in the morning at dawn when the fish would start to move,’ says Mitey. ‘We caught the fish with netting with a three inch mesh, which ensured all the small mackerel went though it so we caught only the prime fish, the big fine fat mackerel.’

An increasing demand for mackerel was soon met by people who wanted to make big money. Unlike the Garinish fishers whose livelihoods depended on the mackerel, entrepreneurs launched large factory ships and sent them in search of the mackerel in the open sea.

‘Two of these super trawlers would catch in one night what would keep a community as large as this whole parish going for the year,’ says Mitey.

The market for mackerel collapsed in the early 1980s.

These days the mackerel come and go and then when they arrive a few intrepid souls around the coast smoke them for local consumption. The days of salting mackerel are long gone. Canned mackerel was never an Irish thing, despite an attempt to get the people to buy it.

During the summer of 2015 Irish Fish Canners of Dungloe in western Donegal launched their smoked mackerel Irish Atlantic range and one of these days we will tell you their story.

In the meantime, if you can find some fresh mackerel and some good floury potatoes, this is the dish!

  • 2 kg potatoes, whole
  • 1.2 kg (8) mackerel, whole, gutted, filleted
  • 80 g butter, for potatoes
  • 80 g butter, for mackerel
  • Seasonings
  • Water, for potatoes

Boil potatoes in their skins. Coat the mackerel with butter and grill (on foil), about five minutes each side or pan-fry in butter with a splash of vegetable oil. Serve on warm plates, with a knob of butter on each potato.

Alternatively get hold of some of the Irish Atlantic peppered smoked mackerel in oil, and serve several cans with mashed  potatoes.


INDIGENOUS INGREDIENTS

Mackerel
Potato
Smoked Mackerel

Legendary Dishes | Merluza a la Gallega (hake with garlic and potatoes)

SPAIN

Another Galician twist on hake, this recipe is featured in Catch of the Day | As Fresh As It Gets, Editions Fricot’s European fish book.

  • 4 (250 g) hake steaks, each 4 cm thick
  • 800 ml water
  • 600 g waxy potatoes, peeled, sliced thick
  • 4 garlic cloves, crushed
  • 100 ml olive oil
  • 5 g hot paprika
  • Salt
  • Paprika oil, for dressing (optional)
  • Chilli sauce (optional)

Salt the hake, and leave them to rest for 30 minutes, then wash off the salt.

Place the potato slices in an oiled casserole dish, add the garlic, cover with
water, and cook in a hot oven for 20 minutes.

Dust the hake steaks with paprika.

In a large frying pan heat the oil, and fry the hake, about two minutes each side.

Remove to the casserole dish and finish in the oven, about five
minutes.

Drain the liquid from the casserole, reduce and serve as a sauce with the hake and potatoes.

Or drizzle chilli sauce or paprika oil over the fish.


Indigenous Ingredients

Hake
Paprika
Potato

Legendary Dishes | Bolinhos de Bacalhau (fish balls)

PORTUGAL
  • 1 kg salt cod, soaked for 48 hours in 12 changes of fresh water
  • 650 g potatoes, baked, mashed
  • 4 eggs, beaten
  • 100 g onions, chopped
  • 50 g parsley, chopped
  • 30 ml olive oil
  • 6 cloves garlic, crushed
  • 25 g cilantro, chopped
  • 15 g cayenne pepper
  • Black pepper, large pinch
  • Olive oil, for frying
  • Vegetable oil, for deep frying

Garnish

4 lemons, quartered
50 g piri piri sauce

Preparation

Small bowl filled with water

Place stockfish in a large pot with sufficient water to cover, bring to a low boil, simmer for 15 minutes, drain. Flake when cold, removing skin and bones. Shred in a food processor.

Combine cod and potatoes in a large bowl, knead for five minutes.

Sauté onions in olive oil in a frying pan over a medium heat for five minutes.

Add garlic, sauté for a further five minutes, until garlic and onions are soft.

Stir into the cod-potato mixture.

Add the cilantro and parsley, mix, then fold in the eggs.

Season with cayenne, salt and pepper.

Weigh 50 grams of the mixture, shape into balls using a wet hand.

Heat a pot or deep frier with vegetable oil to 190°C.

Deep fry balls until golden brown, about five minutes.

Drain on paper towels.

Serve with lemon wedges and piri piri sauce.


Indigenous Ingredients

Cilantro
Piri Piri Sauce
Potato
Salt Cod

Legendary Dishes | Frico con Patate e Cipolla (fried cheese with potatoes and onions)

ITALY

Cheese originated in the Carnic Alps with the Benedictine monks, specifically in Moggio Udinese on the northern slope of the Jof di Montasio peak around 1200. Production techniques spread through the valleys of Carnia down to the Friuli-Veneto plain.

Cheese with pork fat is among the oldest of the traditional recipes of this region with numerous variations.

  • 300 g Montasio stagionato cheese, grated
  • 300 g waxy potatoes, boiled, peeled, thickly sliced and cubed
  • 1 onion, thinly sliced
  • 120 g pancetta / bacon, cubed
  • Black pepper, pinch
  • Salt, pinch
  • Water

In a saucepan sauté the onion and bacon until browned. Add potatoes, a pinch of salt, a good amount of pepper and two tablespoons water. Cover.

Cook for 20 minutes, stirring occasionally to prevent potatoes sticking to the pan. Remove from heat when all the liquid has evaporated.

Stir in grated cheese.

Brown the frico evenly on both sides. Serve hot.


This version is from Alessandro Molinari Pradelli’s Cooking of Friuli-Venzia Giula, published by Newton Compton of Rome.

  • 175 g Malga cheese, mature
  • 175 g Montasio cheese, young
  • 50 g pork belly, cubed

In a very hot pan taken off the direct heat, fry the pork cubes, moving them around. When they turn brown, add the grated cheese, pressing it into the pork pieces with a spatula. Return to heat, set very low, stir several times. Cook until the frico is golden and crisp, brittle to the touch. Serve with polenta.


Indigenous Ingredients

Malga Cheese
Montasio Cheese
Onion
Pancetta
Potato

Legendary Dishes | Bulviniai Paplotliai su Brokoliais (potato and broccoli cakes)

LITHUANIA

The general tradition in Europe these days is to fry a potato mixture in a greased frying pan, either as pancakes or as loose rösti.

Slow cooking them dry on a griddle or skillet is an older tradition and baking them in an oven probably began in the 19th century.

Adding broccoli was culinary genius.

In Lithuania they serve these cakes with sour cream and a hearty skanaus.

  • 750 g floury potatoes, peeled, quartered
  • 400 g broccoli, whole
  • 100 g butter
  • 1 egg, beaten
  • 10 g fresh dill, chopped
  • Seasoning

Boil potatoes and broccoli in lightly salted water in separate pots. Drain potatoes, put in a large bowl with the butter, season. Drain broccoli, reserve some of the liquid, remove large and small stalks.

Mash potatoes with three tablespoons of broccoli liquid until smooth and creamy. When cool stir in an egg.

Cut broccoli into small pieces, stir into mash.

Season again and add dill.

Make 8 large balls or 16 small balls.

Make an indent in each ball, and place a small piece of broccoli into the centre, seal.

Lay balls on an oiled tray, flatten with a light pressing of the hand and bake for 30 minutes at 180ºC.


Indigenous Ingredients

Potato

Legendary Dishes | Tourte a l’Abondance (Abondance pie)

FRANCE

The quantities are determined by the size of your baking tins, but the ratio of potatoes to cheese should be no less than 4:1.

This quantity is for two round tins each with a diameter of 20 centimetres and a depth just below 4 centimetres.

Dough

  • 250 g white wheat flour, t55
  • 125 g butter
  • 1 egg
  • 3 tbsp water
  • Salt, pinch

Work butter into the flour, add egg and sufficient water to produce a loose dough.

Refrigerate for an hour or two.

Filling

  • 750 kg potatoes, peeled, sliced thin, blanched in boiling water for ten minutes, drained
  • 300 g Abondance cheese, sliced thin
  • 4 eggs
  • 200 g smoked pork belly / bacon, cubed small
  • 100 ml cream
  • 100 ml milk
  • 10 g black peppercorns, coarse ground
  • 5 g salt
  • Nutmeg, 8 gratings

Preheat oven to 210ºC.

Divide the pastry into two pieces, push each piece into the bottom and up the sides of the cake tins.

Arrange the cheese slices and bacon cubes on top of the pastry.

Add a layer of potatoes.

Follow with another layer of cheese and bacon.

Finish with a layer of potatoes and a few pieces of cheese.

Crack eggs into a bowl, add milk and cream, whisk with six gratings of nutmeg and salt.

Pour over the layers, to cover them completely. Dress with black pepper and one grating each of nutmeg.

Bake for 50 minutes.


Indigenous Ingredients

Abondance Cheese
Cream
Milk
Smoked Pork Belly
Wheat Flour

Legendary Dishes | Pommes Frites (potato fries)

FRANCE BELGIUM NETHERLANDS

Frites are twice-fried, in oil, then in lard.

In Belgium the choice of lard is unrefined beef tallow – blanc de bœuf – the choice of oil is rapeseed, also known as vegetable oil.

  • 2 litres rapeseed oil
  • 1 kg lard
  • 1 kg potatoes, soaked 30 minutes, rinsed to remove starch, cut 1 cm thick, leave to dry

Heat a deep frier filled with oil to 175°C.

Deep-fry chips for 7 minutes at 140ºC, until al dente with some colour.

Remove to a large plate covered with absorbent kitchen paper. Rest for at least 10 minutes.

Heat a deep frier filled with lard to 180°C.

Deep-fry chips at 170°C until they are golden and crisp, about 3 minutes.


Legendary Dishes | ‘Hete Bliksem’ Stamppot (apple and potato mash – vegan version)

NETHERLANDS

Image shows apple and potato mash with a ground cinnamon garnish


This dish comes in numerous variations that contain blood, pork, smoked or spicy sausages, with beef or pork mince, with crispy bacon, with sautéed chicken livers.

The mash can contain sweet or sour apples or a combination, with sweet or spicy seasonings and sometimes with pears instead of apples.

This is the sweet apple and potato vegan version with cinnamon seasoning and a fresh mint and nutmeg garnish. Stamppot experts recommend a hint of sourness so we added a sour apple. The same criteria can be applied to the sour apple version.

  • 1.5 kg floury potatoes, peeled, cubed
  • 1.25 kg sweet apples, cored, quartered
  • 250 g sour apple, cored, quartered
  • 30 g olive oil
  • 1 tsp cinnamon, ground
  • Nutmeg, 2 gratings per portion
  • Salt, two large pinch
  • Mint, fresh, chopped, for garnish
  • Water, for boiling

Boil apples and potatoes with a pinch of salt in sufficient water to cover in a large pot, strain, mash with oil, season with cinnamon, garnish with mint and nutmeg.


Legendary Dishes | Home-Made Meat and Potato Pie

ENGLAND
Meat and Potato Pie with Peppered Crust

Meat and potato pies are a traditional dish of northern England, especially the counties of Cheshire, Lancashire and Yorkshire, where meat and potatoes have always formed the basis for a hearty meal. Packed in a pastry the meal becomes portable.

These pies have never been a home-baked product, largely because they have always been ubiquitous in the cafe and chip shop culture of north-west England, Holland’s version being the most popular of the mass-produced brands.

Made with beef, potato and yeast extract in a shortcrust pastry, Holland’s meat and potato pies are also synonymous with sporting events.

Meat and potato pies, as they are known today, began as a workhouse product, are probably related to Irish mutton pies, and were hardly known as a recipe in cookbooks.

Charles Elme Francatelli in his A Plain Cookery Book for the Working Classes, published in 1852, described a meat pie and a potato pie.

Meat Pie

Of whatever kind, let the pieces of meat be first fried brown over a quick fire, in a little fat or butter, and seasoned with pepper and salt; put these into a pie-dish with chopped onions, a few slices of half-cooked potatoes, and enough water just to cover the meat. Cover the dish with a crust, made with two pounds of flour and six ounces of butter, or lard, or fat dripping, and just enough water to knead it into a stiff kind of dough or paste, and then bake it for about an hour and a-half.

Potato Pie

Slice up four onions and boil them in a saucepan with two ounces of butter, a quart of water, and pepper and salt, for five minutes; then add four pounds of potatoes, peeled and cut in slices; stew the whole until the potatoes are done, and pour them into a pie-dish; cover this with stiff mashed potatoes, and bake the pie of a light brown colour.

Our version has an Irish stew filling and a peppered crust.


Meat and Potato Pie with Peppered Hot Pastry Crust

Filling

  • 1 kg potatoes, peeled, quartered
  • 750 g lamb, cut into 2 cubes
  • 750 g onions, chopped
  • 30 g black pepper, freshly ground
  • 25 g salt
  • Water

This is essentially an Irish stew recipe. The quantity is much more than you will need for the filling. Arrange lamb in the bottom of a large pot, turn heat to medium and allow fat to run out of the bones. Stack potatoes on top of the lamb, then the onions and seasoning, more pepper than salt. Fill the pot with water, three-quarters up to the level of the onions, bring to the boil. Cover, turn heat to lowest setting and cook for three hours.

The result should be a thick meat and potato stew, with the onions completely melted.

Dough

  • 450 g strong white wheat flour
  • 150 ml water
  • 125 g lard
  • 10 g black pepper
  • 10 g salt
  • 5 g icing sugar

Bring the lard and water to the boil.

Sieve flour and salt into a large bowl, add pepper and sugar.

Pour the hot liquid into a well in the centre of the flour, and using a sturdy wooden spoon quickly form into a soft dough.

Divide dough into eight equal pieces (approximately 90 g each), cut again – two thirds for the base, one third for the lid.

Push the dough into the bottom and sides of small deep pie tins, diameter 8 cms.

Preheat oven to 220°C.

Pack the tins with the filling, roll the remaining dough out, place over the top of the filling, crimping the edges. Pierce a hole in the centre of the lid.

Reduce oven temperature to 180°C, bake for 90 minutes.


Legendary Dishes | Boerenkoolstamppot met Rookworst (kale and potato mash with smoked sausage)

NETHERLANDS

Another traditional kale dish, this mashed kale and potato stew is a Dutch classic with numerous subtle variations – kale, potatoes, milk and butter the only constants.

Smoked sausages (generally Gelderse) complete the dish but it is also garnished with bacon.

Vinegar is a tangy ingredient in some of the classic preparations, a role also played by mustard while the modern versions call for dried vegetables, herbs and spices.

Leeks have also been known to find their way into the ingredients list because they add a gentle flavour to the kale.

The Dutch food web list 162 recipes.

The Gelderland smoked sausage story is told by traditional food specialists Vers-inspiratie (Fresh Inspiration).

  • 1.5 kg floury potatoes, peeled, cubed
  • 1 kg kale leaves, stalks removed
  • 550 g smoked sausages, sliced thickly
  • 500 g onions
  • 100 ml milk, hot
  • 100 g bacon, cubed or cut into strips, grilled (optional)
  • 60 g butter
  • 1 tbsp vinegar (optional)
  • 5 g black pepper
  • 30 g dried onions
  • 2 tsp dried vegetables
  • 5 sprigs marjoram
  • 3 sprig lovage, chopped
  • Nutmeg, 2-3 gratings for each portion
  • Salt, pinch
  • Mustard, for dressing

Boil onions and potatoes with salt in sufficient water to cover in a large pot, strain and retain cooking liquid.

Put kale in a large pot with the onion-potato liquid, cook until leaves wilt.

Drain the liquid into a new pot.

Squeeze liquid from the kale into the new pot, add the sausages, cover and simmer for 15 minutes.

When the kale has cooled, cut into small pieces, put in a small pot and simmer for 10 minutes.

Mash onions and potatoes with butter and milk, fold in kale, add the herbs and seasonings, and, if using, the vinegar.

Serve garnished with the mustard, sausages, nutmeg and, if preferred, crispy bacon strips.


Indigenous Ingredients

Note from Fricot Editors:

Please bear with us while we continue to prepare the indigenous ingredients database.

Butter
Kale
Lovage
Marjoram
Onion
Potato
Smoked Sausage

Legendary Dishes | Kartoffelsuppe mit Hackbällchen (potato soup with meatballs)

GERMANY
  • 1.5 litres water
  • 600 g potatoes, peeled, cut into 4 cm cubes
  • 500 g beef mince with high fat content
  • 150 g onion, sliced
  • 16 croutons 2 cm cubed
  • 5 g + 5 g salt
  • 5 g black pepper
  • 1 tbsp mixed herbs, for garnish
  • 1 tsp + 1 tsp oil, for frying

Place the potatoes in a pot with the water, add salt and bring to the boil. Cover and simmer.

Combine the mince with the seasonings, shape into 50 gram balls. Heat frying pan, add oil and fry the balls in batches over a high heat. Remove to a plate.

Add a little more oil to the pan, fry onions until they start to take on colour at the edges.

Add the meatballs, onions and seasonings to the potato pot.

Deglaze the frying pan with a tablespoon of liquid from the potato pot, add the deglazed liquid to the pot.

Cook for 30 minutes, until the potatoes have melted into the soup.

Serve with a garnish of croutons and herbs.


Legendary Dishes | Touffâye (fricassee / fricot / stew)

Traditional Touffâye © Florenville.org

BELGIUM

Fricot (pronounced free-ko) is the French word for a mediocre, crudely made dish. Polite definitions allow for it to mean popular colloquial cooking. It appeared in cookbooks in the mid-18th century to describe a modest meat ragoût (stew), emerging out of the fricassée method of cooking, to fry and break. By the end of the 19th century it referred to a simply made popular tasty dish.

In the 20th century fricot lost its place as a culinary term and fricassee made a comeback as the term for a meat and potato ragoût. Fricassee then came to denote a dish containing chicken, fish, meat or vegetable pieces cooked in a brown or white sauce seasoned with herbs and garnished with mushrooms or onions, and was associated with those of little means in Belgium, Luxembourg and northern France.

Fricassee and fricot have their origins in the old French, borrowed from the Normans, and are related to festin, earlier feste (feast). The old-style fricassee or fricot is the signature dish of the Fricot Project.

But in the Ardennes and Gaume regions this type of stew became known as a cacasse, a fricassée or a touffâye, history and tradition determining the definition and the ingredients, potatoes and onions becoming the most dominant. Each region has the stew made in a cast-iron pot, to allow for traditional slow-cooking.

This is a version of the touffâye based on Anne and Raymond Draize’s A Gaumaise Grandmother’s Table. It includes the local potatoes called plate de Florenville, still regarded as the essentual ingredient in this very old traditional dish. The smoked bacon is also essential, and the sausages!

Like the Gaumaise we have omitted the flour-based sauce.

  • 2 kg Plate de Florenville potatoes, quartered
  • 1 kg onions, coarsely chopped
  • 500 g fatty pork belly / smoked bacon, diced
  • 6 sausages
  • 2 sprigs of thyme
  • 2 bay leaves
  • Black pepper, large pinch
  • Salt, large pinch
  • 30 g lard (optional)
  • Water

In a heavy-based pot or cast iron pot, over a low heat, gently fry the bacon or pork until it releases its fat and becomes crispy.

Remove the meat, and begin cooking the onions in the fat (adding extra fat or lard if insufficient) until they brown, about 25 minutes.

Add the potatoes and sausages, pour water to not quite cover the potatoes.

Add the herbs and seasonings. Continue to cook over a low heat for two hours, stirring occasionally.

With 15 minutes until the end of cooking, put the bacon or pork back in the pot.

Serve with a dandelion salad in summer, with boiled eggs in winter.

Legendary Dishes | Kotletki (meat patties with fruit)

NORTHERN EUROPE

No cookbook about traditional European food would be complete without the basic recipe for kotletki, if only as a reminder that meat was once scarce and ingenious ways were always being invented to transform beef or veal, chicken or turkey, lamb or pork into a tasty dish.

Kotletki are variously called patties or rissoles but they were never meat burgers and, despite the common denominators of soaked white bread, breadcrumbs and spices, they were never odd-shaped meatballs.

Kotletki were and are generally made with beef, but these days they are made with whatever ingredients are in the larder. There are no rules about ingredients, just the method.

This version includes a stuffing of fresh apple and dried apricot in a meat and potato casing.

  • 500 g beef, ground
  • 400 g waxy potatoes, baked whole, mashed
  • 1 sweet apple, cored, peeled, puréed
  • 100 g breadcrumbs
  • 1 egg
  • 50 g dried apricots, chopped small
  • 5 g dill, chopped
  • Salt, pinch
  • Black pepper, freshly ground, pinch
  • Flour, for dusting
  • Oil, for greasing

Preheat oven to 180°C.

Combine beef, breadcrumbs, dill, egg, potatoes and seasonings.

Combine apple and apricot in a small bowl.

Divide into 90 gram pieces, cut in half and twin.

Dust flour on a clean surface.

Place each half in the flour, press into thin ovals, 10 cm in diameter. Repeat and keep the twin rounds together.

Put a heaped teaspoon of the apple-apricot mixture on one of the twin rounds, place the second on top. Seal the edges and using a fork make indentations around the edges.

Place the kotletki on a greased baking tray.

Bake for 15 minutes, turn over and bake for a further 15 minutes until they take on some colour and are crisp at the edges.


Other Kotletki.

Legendary Dishes | Fish Pie

ENGLAND SCOTLAND

The fish pie of Britain is an enigmatic creation, the roux the only constant over the generations. Good mature cheese has always been seen as the secret ingredient by some cooks while others insist the true secret ingredient has always been anchovy essence. A covering of riced potatoes would appear to be more traditional than the pastry cover. A stock made with fish will give the pie more flavour, yet once again there is some dispute whether this addition is truly traditional. Fish other than cod or white can also be found in some versions, as well as mushrooms and tomatoes.

  • 2 kg assorted haddock, hake, herring, mackerel, white fish, filleted, cut into large pieces
  • 1 kg potatoes, cooked whole, skinned, riced
  • 500 g smoked haddock, filleted, cut into large pieces
  • 600 ml milk
  • 200 g mature semi-hard cheese, grated
  • 40 g butter
  • 40 g flour
  • 30 g oyster sauce
  • 6 anchovies / sprats
  • 30 g parsley, chopped
  • 15 g black pepper, freshly ground

Make a light roux. Remove pan from heat, whisk milk a little at a time into the mixture. Back on the heat bring to the boil stirring constantly. Turn heat to low, stir in half the cheese. Add parsley and pepper, allow to cool.

Preheat oven to 200°C.

Arrange fish in ovenproof dish, pour sauce over fish and finish with potato and remaining cheese.

Bake for 45 minutes until crisp and golden, and piping hot in the middle.

Legendary Dishes | Burgonyás Lángos (fried potato flatbread)

HUNGARY

The resurgence of lángos – the aromatic flatbreads of Hungary, popular across central Europe and the Balkans – is not a surprise to snack food aficionados. Always popular as a street food, lángos gradually became a fast-food restaurant favourite. Now the bread that was once baked in brick ovens and given its name because it was close to the flame is a traditional deep-fried snack food. This is the potato version, made with a mixture of mashed potato and wheat flour.

  • 500 g white wheat flour, t500
  • 250 g potatoes, boiled, mashed
  • 150 ml milk, lukewarm
  • 20 g yeast
  • 1 tsp sugar
  • 1 tsp salt
  • Oil, for frying

Dissolve the sugar and yeast in the warm milk, leave for 15 minutes.

Work the flour into the mashed potatoes, add salt and yeast mixture. Form into a stiff dough without too much kneading. Leave to rise for two hours at room temperature.

Shape into 100 gram balls, flatten into oblongs or ovals about 1 centimetre thick for crispy thin breads or 2 centimetres for crispy thick breads, leave to rise for an hour.

Heat oil to a height of 2 centimetres in a deep frying pan, place several of the dough pieces in the pan. Fry, spooning oil on top of the dough, for about a minute. It will puff up. Turn over and fry until the dough is golden brown.

Place on absorbant kitchen paper, dress with variations from grated cheese, crushed garlic, garlic powder, cubed ham, lemon zest, oil, sour cream and yoghurt.

Legendary Dishes | Pisía Pontiaká Πισία Ποντιακά (potato pies)

GREECE

Traditionally these delightful little potato pies are served with honey and dressed with cinnamon and sugar.

Dough

  • 500 g white wheat flour
  • 125 lemon juice
  • 1 duck egg / 2 hen eggs (110 g)
  • 45 ml olive oil
  • 30 g vanilla sugar
  • 15 g yeast
  • 5 g salt

Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.

Filling

  • 900 g potatoes, whole, boiled in their skins, mashed with a fork
  • 300 g onions, chopped small
  • 45 ml olive oil
  • 10 g dried oregano
  • 5 g salt
  • 1 tbsp fresh parsley

Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.

Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.

Fry in shallow oil until they are golden on all sides.


Legendary Dishes | Vrzotovka {Ohrovtova Mineštra} (kale and potato soup)

SLOVENIA

Traditionally served as a soup, this kale and potato combination is also served as a thick stew where potatoes and carrots are mashed and thickened by a flour-water paste.

  • 2 litres water + water for cooking potatoes
  • 500 g kale leaves, cut into 1 cm wide strips, stalks cut into small pieces
  • 500 g potatoes, cooked, mashed
  • 100 g beans, cooked and coated in 1 tablespoon of lard or pork fat (optional)
  • 1 carrot, diced (optional)
  • 6 garlic cloves, crushed, mashed
  • 2 tbsp flour mixed in 4 tbsp water (optional)
  • 2 tsp black pepper
  • 1 tsp + 1 tsp salt

Cook the potatoes and, if using, the carrots in salted water, drain, crush with a wooden spoon.

Blanch the kale strips in hot water, cook for a couple of minutes to soften them. Drain the kale water into the potato pot, add the kale stalks and garlic, cook for 15 minutes. Add the kale strips, seasonings and, if using, the beans. Simmer over low heat for 15 minutes.

For a thick soup stir in the flour-water paste.

Legendary Dishes | Puchero Gaditano (chicken, chickpea, veal and vegetable broth and stew)

Puchero stew

SPAIN

This is an adaptation of the recipe in the book Gastronomy and Gaditana Cuisine by Carlos Spínola. His recipe was an adaptation of the various recipes known in 1830, when he compiled his book. A broth, the base for the velouté in croquettes, and a stew that contained variations with bread, chickpeas, noodles, potatoes and rice, the puchero Gaditano was a multi-functional creation that utilised the flavours of various cuts of meat on the bone. Jerez wine is an ingredient in some versions.

  • 1 ham hock
  • 1 kg chicken
  • 1 kg rib bones
  • 1 beef bone with marrow
  • 250 g beef shin / veal shin
  • 240 g chickpeas, soaked in water overnight
  • 200 g potatoes
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 10 g salt
  • Water

Put all the ingredients in a large pot, add water to fill three quarters of the pot, simmer for three and a half hours, remove chicken meat after two hours.

Strain the liquid for puchero stock, remove the meat for other use such as croquettes, and serve the remainder as a stew with the chickpeas.