Tag: Legendary Dishes

Legendary Dishes | Gobhi Gajar Aur Matar Ki Sabzi (cauliflower, carrots 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 
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
60 g coriander leaves, for garnish

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)

FRANCE

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, approximately 100 g
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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Legendary Dishes | 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.

750 kg white cabbage, shredded, blanched
400 g sour apples, cored, peeled, cubed, steeped in lemon juice
250 ml water
150 g onion, chopped small
30 ml honey
15 ml apple cider vinegar
15 ml butter / oil
1 tbsp dill, chopped
5 g salt
Cumin, large pinch

In a large heavy-bottomed pot, fry the onion in butter or oil over a medium heat for five minutes, add the cabbage and water. Cover and cook for 15 minutes until the cabbage has softened. Add the apple, cider vinegar and honey, cook until the apples are al dente. Add the cumin and dill, season and bring slowly to the boil. When the water has evaporated, serve hot with sliced boiled potatoes.

Cold Version
1 small red cabbage, shredded
240 ml red wine 
120 ml mineral water
1 sour apple, cored, peeled, grated, marinated in lemon juice
1 sweet apple, cored, peeled, grated, marinated in lemon juice150 g onion, chopped
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 Cider Vinegar | Apples | Honey | Red Cabbage | White Cabbage

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Legendary Dishes | Imam Baialdi / Imam Bayildi (stuffed aubergines)

BALKANS TURKEY
750 g aubergines, small 90-95 g, four deep slits cut along length
500 g tomatoes
3 onions, sliced
180 g cabbage, shredded
1 garlic bulb, crushed
1 parsnip, grated
1 carrot, grated 
1 celery stalk, grated
1 green pepper, grated
50-200 ml olive oil
15 g paprika, hot
10 g pepper
5 g salt
5 g sugar

Bring a saucepan of water to a rolling boil, blanch aubergines for ten minutes. Leave aubergines to drain.

The amount of oil is always a personal choice, but 20 ml is sufficient to sauté the garlic and onion. Add paprika and salt, remove from heat. Make a sauce with the oil, pepper, sugar and tomatoes.

Mix the cabbage, carrots, celery, pepper and parsnip with the garlic-onion-paprika mixture, and stuff into the slits in the aubergines.

Place the aubergines in a casserole or deep baking tray. Cover aubergines with the tomato sauce. Bake in a 200°C oven for 30 minutes.


The traditional Turkish version calls for the aubergines to be submerged in salted water for 15 minutes after two incisions have been made along the length of each one.

Dry, then fry lightly in 80 ml olive oil until golden brown. Remove from oil and place alongside each other in a large wide saucepan. Add another 80 ml of olive oil to the saucepan the aubergines were fried in and sauté eight cloves of crushed garlic and two large onions sliced into rings until soft.

Remove from heat and add 350 g diced tomatoes, 120 g chopped parsley, thin slices from one garlic clove. Stuff this onion-tomato mixture into the slits in the aubergines, add 500 ml of water, cover and simmer for an hour, until aubergines are soft. 

If using large aubergines, cut in half along their length, remove pulp after frying, stuff with onion-tomato mixture. The water in the saucepan should not cover the aubergines.


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 and potato patties stuffed with caramelized onions)

ARMENIA TURKEY

This is a very popular Armenian dish, appreciated also in Anatolia.

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
Salt, large pinch
Black pepper, freshly ground, 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
2 eggs
30 g butter, for greasing 
15 g parsley / mint, chopped small
Black pepper, pinch
Salt, pinch

Preheat oven to 180°C. Work cheese, egg, 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 35 minutes, until golden brown, a little longer for a crisp finish.

Leavened Version
750 g potatoes, grated
375 g white wheat flour
200 g onions, chopped small
3 eggs
125 ml sunflower oil
10 g black pepper, freshly ground
10 g salt
30 ml water, tepid
25 g yeast
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 / sunflower 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 eggs, herbs and spices)

FRANCE

A speciality of the French Alps, the fancy version is contained in a mould, the rustic in the frying pan or skillet, so don’t worry if you cannot find a suitable mould. You won’t want the smoked streaky bacon casing to give it a haute cuisine touch anyway. It can be made not, fried, or cold.

1 kg potatoes, cooked whole, peeled
150 ml milk
2 eggs (optional)
100 g apples, quartered / blueberries (optional)
100 g raisins (optional)
50 g dried pears, sliced thin
30 ml olive oil (optional)
15 g sugar (optional)
1 sprig rosemary
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 choice of fruit, herbs and spices, fry in oil until hot. 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 | Marjoram | Milk | Potatoes | Raisins | Rosemary | Thyme

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Legendary Dishes | Colcannon (kale and potato mash)

IRELAND

The combination of green cabbage, buttermilk or cream, potatoes and spring onions or leeks is believed to be one of the oldest dishes in northern Europe. In Ireland it is known as colcannon and is made with kale, not cabbage, because kale survived the harsh winter, especially in coastal areas. Kale has made a comeback in recent years, largely because it continues to survive the inclement and unpredictable weather. In some areas it thrives, improving its flavour.

1 kg potatoes, whole
500 g kale
10 scallions / spring onions, chopped
150 ml cream
100 g buttermilk
30 g butter
Pepper
Salt
Nutmeg (optional)

Soak the kale in cold then warm water to remove dirt and chase away the small spiders that love to weave their webs among its leaves. Leave to drain for half an hour. Remove stems, cut into leaves into strips. Bring to the boil in a little water, reduce heat and cook until al dente. Drain and retain water. Boil the potatoes in their skins in the kale liquid. Cook the spring onions in the cream over a low heat. In a heavy based saucepan mash potatoes with the spring onion mixture over a low heat. Add kale, seasonings and the buttermilk, blend with a wooden spoon until the mash assumes the colour of the greens. Serve heaped with a large knob of butter.


INDIGENOUS INGREDIENTS =  Buttermilk | Kale | Potatoes | Scallions (Spring Onions)

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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
650 ml cream / sour cream / béchamel / mascarpone
350 g sprats in oil
125 g breadcrumbs
50 g butter, flaked
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
30 g mustard thinned with oil 
2 eggs, beaten
100 g cheese, grated
50 g butter / 30 ml olive oil (or combination of both), for frying
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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