Tag: Russia

Legendary Dishes | Svinina s Chernoslivom (pork with prunes)

MOLDOVA | RUSSIA

One of the un-sung traditional dishes of the word, popular across Russia, rooted in Moldovan food tradition, and, unlike much of the food of the country, not influenced by the Greeks or the Ottoman Turks.

  • 1.2 kg g pork, cut into large chunks
  • 700 g prunes, pitted
  • 475 ml apple juice
  • 200 g onions, chopped
  • 150 g tomatoes, chopped
  • 45 ml olive oil
  • 30 ml red wine
  • 5 g black pepper
  • Salt, large pinch

Sauté onions in olive oil over a medium heat for 15 minutes. Increase heat, add pork and brown, season. Put prunes and apple juice into a large pot, bring slowly to a simmer, add pork and onions and tomatoes. Deglaze frying pan with the wine, add to the prune pot. Cook for three hours over a very low heat, adjust for seasonings. Serve with rice.

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Legendary Dishes | Farshirovannyye Gusinoy Kasha (stuffed goose with cream, nut and semolina skin) 

RUSSIA 

This Russian stuffed goose is a serious rival to the French version. What makes it memorable is the use of cream, made into kasha, a concoction of cream, cream skins, milk, nuts and semolina coated with apricot jam and candied fruit. First the kasha.

Kasha

  • 1 litre full-fat cream
  • 800 ml full-fat milk
  • 300 g walnuts, pounded
  • 200 g semolina
  • 150 g sugar
  • 125 g apricots, sliced
  • 125 g candied fruit, diced small
  • 50 g almonds, ground
  • 30 g butter, for greasing

Preheat oven to 180°C. Grease a baking dish. Put cream into a large shallow rectangular tray, place in oven. After 15 minutes a caramelised skin will have formed, carefully skim off and place on a greased surface. Repeat until the cream begins to coagulate. Bring milk to a slow boil, add almonds and semolina and stir continually until the mixture starts to thicken, about 15 minutes over a low heat. Add sugar and remaining baked cream. Spread a layer of the semolina mixture on the baking dish followed by a cream skin, a layer of walnuts and a layer of apricots, repeat to use up ingredients, leaving some of the almond-semolina mixture to finish the top. Bake in the oven for 20 minutes, until the top has browned. Sprinkle with candied fruit, bake for another ten minutes at 150°C.

Goose

  • 4 kg goose
  • 550 g kasha
  • 6 celery stalks, chopped
  • 500 g boletus (100 g dried, re-hydrated)
  • 250 g carrots, chopped
  • 150 g onion, chopped
  • 15 g parsley
  • 1 tsp dill
  • 1 tsp black pepper, freshly ground
  • 1 tsp salt 
  • Water, for stock

Detach skin in one piece from goose, de-bone completely, set meat aside. Immerse skin in cold water for 30 minutes, drain and leave to dry, season. Put goose bones into a large pot with the herbs, mushrooms, (soaking water if using dried mushrooms) and vegetables, cover with sufficient water, bring to the boil, simmer for four hours, strain into a separate pot. Remove mushrooms, chop into small pieces, set aside. Lay skin on a clean surface, put breast meat in centre and other meat pieces around it, leaving a free edge. Spread kasha on goose meat, fold skin carefully to form a cylinder, tie with string and sew any open ends with thread. Place in the stock pot, poach over a low heat for an hour. Preheat oven to 200°C. Remove the goose cylinder to a rack in a baking tray, turn heat down to 150°C, roast for 90 minutes, basting with the stock after 45 minutes and at 15 minutes intervals. Turn heat up to 190°C, roast for 20 minutes. Remove goose cylinder from oven, leave to rest for ten minutes. Reduce 500 ml of stock to a thin sauce, add mushrooms and heat through. Serve in thick slices with a ladle of mushroom sauce on each portion.

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Culinary Connections | Potato Pancakes

RUSSIA LITHUANIA SLOVAKIA

Kartofel’nyy Blin

This is the standard Russian version of the potato pancake, more like a fritter than a pancake.

  • 500 g floury potatoes, peeled, grated small, drained
  • 150 g onions, chopped small
  • 2 eggs
  • 45 g flour
  • 45 ml kefir
  • Salt, large pinch
  • Oil, for frying.

Combine all the ingredients in a large bowl, mixing thoroughly.

Using an oiled tablespoon transfer onto hot oil in a frying pan, cook over a medium heat for 15 minutes, turn once.


Bulvinių Blynų / Bulviniai Blynai

This traditional Lithuanian version generally omits the flour and kefir, and uses less egg.

  • 500 g floury potatoes, peeled, grated small, drained
  • 150 g onions, chopped small
  • 1 egg
  • Black pepper, freshly ground, pinch
  • Salt, pinch
  • Oil, for frying

Combine potatoes, onions, egg and seasonings in a large bowl, mix thoroughly.

Fry a heaped tablespoon of the mixture over a high heat, about a minute.

Turn, fry for a minute, reduce heat to low.

Serve with sour cream.


Kėdainių Blynai

Named after the Lithuanian town on the Nevėžis river, this meat-filled potato pancake is a very old recipe, and still a popular dish.

  • 1 kg floury potatoes, peeled, grated small, drained
  • 300 g pork mince
  • 150 g onion, chopped small
  • 2 eggs
  • Black pepper, freshly ground, large pinch
  • Salt, pinch
  • Oil, for frying

Mix potatoes and onions with eggs and salt in a large bowl, set aside.

In a separate bowl combine meat and seasonings.

Begin to fry five heaped tablespoons of potato mixture in oil in a large frying pan over a high heat.

Top each potato pile with a level tablespoon of meat mixture.

Turn heat to medium.

Finish with another heaped tablespoon of potato mixture on top of the meat mixture, press down with a spatula.

Turn heat high, carefully turn pancakes, fry for two minutes, reduce heat to low.

Transfer to a tray, bake in a 140°C oven for ten minutes.

Serve with mushroom and sour cream sauce.


Zemiakové Placky

This is the aromatic Slovakian version.

  • 1 kg floury potatoes, peeled, grated small, drained
  • 180 g flour
  • 60 ml milk
  • 1 egg
  • 5 garlic cloves, crushed
  • 15 g salt
  • 10 g marjoram
  • Black pepper, freshly ground, large pinch
  • Oil, for frying

Mix potatoes and garlic with egg and salt  in a large bowl, work in flour and milk, season with marjoram and pepper, set aside.

Fry in small batches over medium heat until golden brown, about 15 minutes, turning once.