Thursday, 4 March 2021

EUROPEAN GOURMET DISHES

                                            WIENER SCHNITZEL


This is one of Austria's most traditional dishes.


Six 150 g (5 oz) veal, chicken or pork cutlets

1/2 cup plain flour mixed with

Salt to taste 

2 large eggs, well beaten

1 cup bread crumbs

Butter


Pound the meat and set up three shallow dishes. Mix the flour and the salt in one, the eggs in the other and the breadcrumbs in the third.  


Working on at a time, first dredge the cutlets in flour, then dip in the beaten eggs allowing excess to drip off, and then quickly roll in bread crumbs until well coated.  Fry in butter for 2-3 minutes on each side until golden and drain on kitchen paper before serving with lemon wedges. 



                                           BELGIAN CHICKEN SOUP 

                                                      (Waterzooi)



2 leeks

2 large carrots

2 celery stalks

4 chicken breasts

1 onion, peeled and chopped

1 lt (4 cups) chicken broth, well seasoned

250 ml (1 cup) heavy cream

2 tbsp plain flour

1 egg yolk

¼ cups cup chopped parsley

 

Slice the leeks lengthwise, wash them thoroughly and slice them thinly.  Also, scrape the carrot and cut them into cubes and thread the celery stalks and slice thinly. Cut the chicken breasts into medium pieces.

 

Sauté  the vegetables in butter for 10 minutes.  Pour in enough chicken broth to just cover and bring to the boil, uncovered.  Add the chicken breasts and cover the saucepan.  Poach over medium heat for about 20 minutes or until the chicken is cooked through.  Remove the chicken toa dish and cover it to keep it warm.

 

In a bowl, whisk the cream with the egg yolk and add this mixture to the chicken and vegetables, adding more broth to thin it down, if preferred, stirring constantly until the soup thickens.  Taste for seasoning and adjust accordingly, serve in hot soup plates sprinkled with chopped parsley.



                                                        BANITSA



A lovely Bulgarian pie.

16 sheets phyllo pastry

2 cups feta, crumbled

3 large eggs

1 tsp salt

3/4 cup melted butter

250 ml (1 cup) milk


Preheat oven to 180 C (350 F) and brush the bottom and sides of a Pyrex dish with melted butter.


Mix salt, cheese, milk and eggs in a bowl and stir well.  


Line the Pyrex dish with 5 sheets of phyllo pastry brushing each with melted butter. Pour enough of the cheese mixture to cover the sheets,  Continue repeating the process until all the mixture has finished.


Cover with the last 2 phyllo sheets and bake for 35 minutes, or until the banitsa is golden and thoroughly cooked.  Allow to cool and cut into portions.  Serve hot with a zesty salad. 



                                                        PASTICADA



A traditional, sweet and sour dish from the Dalmation coast of Croatia.

1.6 kg (3.5 lb) pork shoulder, skinned and trimmed of excess fat

Marinade:

2 tbsp salt

4 cloves of garlic, peeled and cut in half lengthwise

2 baby carrots, scraped and cut into 5 cm lengths

2 large onions, peeled and quartered

1 large rosemary sprig

2 bay leaves

500 ml (2 cups) vinegar or more

To cook:

60 ml (2 fl oz) olive oil

2 cloves of garlic, peeled and sliced

10 prunes

300 ml (10 fl oz)  proset or any other sweet wine

500 ml (2 cups) of red wine

1/4 tsp allspice

Salt and freshly ground black pepper to taste


Rub the salt over the pork.  Stab the pork in several places and fill each pocket with a piece of garlic pancetta and carrot.


Place the pork into a bowl or container to fit snugly along with the onions, tuck in the rosemary and bay leaves and pour the vinegar over.  The pork and onions should be completely submerged, if not add some more vinegar.  Cover and refrigerate overnight.


Remove the pork from the fridge and drain very well, discarding the vinegar.  Keep the onions, rosemary and bay leaves and set aside,


Saute the pork in olive oil, on all sides, until golden.  Remove the meat from the saucepan and set it aside. 


Toss the reserve onions into the hot oil and saute for several minutes until a bit golden on the edges.  Add the garlic and the prunes and cook for a further 2 minutes.


Place the pork back into the saucepan with the onions and prunes and pour over the proset or any other sweet wine and the red wine, the reserved herbs and salt and freshly ground black pepper to taste.  Bring to the boil, then reduce to a simmer and cook for 2 hours, turning the pork over once during the cooking time.  


Turn off the heat and carefully remove the meat from the liquid.  Set it on a chopping board and cut it into chunks.


Remove the herbs and blend the cooking liquid, the onions and prunes into a smooth puree.  Serve the meat covered with this wonderful sauce and roast potatoes.



                                                   OLIVE BREAD 

                                                      (Eliopiota) 


A delicious Cypriot bread.


For the dough:

6 1/2 cups plain flour 

6 1.2 tbsp olive oil

A small pinch of salt  

3/4 tbsp mastic powder

3/4 tbsp mahleb

2 large eggs

3 1/2 cups of milk

2 envelopes of dry yeast

1/8 cup of sugar or less

Sesame seeds


Filling:

1.5 kg of pitted and chopped Kalamata olives

1 onion, peeled and chopped

1/4 cup olive oil

2 tbsp dry mint


First, prepare the filling, mix all the ingredients in a large bowl and set aside.


For the dough, mix together the flour, mastic, mahleb and salt in a large bowl,  Pour in the olive oil and rub it into the flour. 


Dilute the yeast in 1 cup of warm milk and 1 tbsp of sugar and mix well together.  Cover the bowl with cling film and a small blanket and let it rise until doubled in bulk.


In the meantime, warm the remaining milk with the remaining sugar, over low heat, and place it into a bowl. Beat the eggs and add them to the milk until the yeast has risen.


Once the yeast mixture has risen add it to the flour mixture and start kneading the dough for 10 minutes, adding more milk if necessary until it becomes smooth and elastic about 15 minutes. Cover with a blanket and let the dough rise for 2 hours.


When the dough has doubled in bulk, punch it down with your fists.  Cut a piece of dough the size of a small lemon.  Roll it out into a rectangular shape approximately 9 inches long.  Place 2 tbsp of filling and roll it up.


On a working surface sprinkle a generous amount of sesame seeds and pour a little water on top to wet them.  Place each bread roll on the sesame seeds and roll them so that the seed stick all over.  


Place the eliopita on a tin lined with parchment.  Prepare all the eliopites the same way.  Once the tin is full, cover with a blanket and allow them to prove for 1 hour.


Preheat the oven to 180 C (350 F) brush each eliopiopita with eggwash and bake for 35-40 minutes until puffed and golden.        


 

                                                    SMORREBROD


Denmark is famous for its open sandwiches.  It is definitely not finger food.  If you try to pick up one of these carefully constructed sandwiches you would spill it down your shirt.  I was introduced to this sandwich, which is high art, by my dear friend Sussane Zouros so many years ago.

                         

                                     SMOKED SALMON SMORREBROD




2 slices rye bread buttered

2 slices smoked salmon

4 slices of radish

2 sprigs of fresh dill

A squeeze  of lemon juice and mustard    

Cover the buttered slices of bread with smoked salmon and garnish with sprigs of dill and top with a squeeze of lemon juice and a little mustard.



                                      BLUE CHEESE AND PEAR SMORREBROD



2 slices of brown bread, buttered

60 g (3 oz) blue cheese, made into a paste

2 slices of pear

2 tbsp chopped walnuts

Spread the buttered bread with blue cheese, cover with pear slices and garnish with walnuts.


    

                                        ROAST BEEF SMORREBROD



2 slices rye bread, buttered

Mustard with honey

2 slices of roast beef

Sliced gherkins

Horseradish sauce


Spread the buttered bread with mustard, top with the roast beef and garnish with sliced sweet gherkins and a tiny squeeze of horseradish sauce  

                                                     

                                                                                                     

                        

                                        BUCATINI CARBONARA


A fabulous Italian dish.

 

180 g (6 oz) bucatini

1 tbsp olive oil

120 g (4 oz) pancetta, sliced and diced

1 onion, peeled and grated

1 garlic clove, peeled and minced

250 ml (1 cup) cream

2 tbsp grated Parmesan plus extra for serving

4 large egg yolks

Salt and freshly ground black pepper to taste

2 tbsp chopped parsley

 

Boil the pasta in salted water until “al dente”.  Drain, reserving 3 tablespoons of cooking liquid.

 

Meanwhile, sauté the pancetta in olive oil for about 6 minutes.  add the onion and garlic and cook, over moderate heat, for 1 minute.  Add the cream and simmer gently until slightly thickened about 2 minutes.  Add the hot bucatini to the saucepan and stir to coat, 1 minute.  Remove from the heat and stir in the reserved cooking liquid,  the grated Parmesan and the egg yolks.  Season with salt, pepper and nutmeg.   Serve sprinkled with grated Parmesan and chopped parsley.    

 

 

 

                                                         VOL-AU-VENT    




A delicious French dish.

 

500 g (1 lb) puff pastry

1 egg yolk mixed with

1 tbsp water

 

Filling:

150 g (5 oz) mushrooms, sauteed in

2 tbsp olive oil

1 porcini, soaked in water and strained, liquid reserved

500 ml (2 cups) chicken stock

1 onion, peeled and finely chopped

2 garlic cloves, peeled and minced

4 rashers of lean bacon, chopped

4 slices smoked ham, chopped

1/4 cup Metaxa brandy

1 cup bechamel sauce

Salt and freshly ground pepper to taste

Grated nutmeg to taste

1 tsp thyme leaves

 

Preheat the oven to 180 C (350 F) and roll out the pastry on a working surface, Cut rounds with a glass of a round biscuit cutter.  On half of the rounds cut smaller rounds and set them aside.  Place the larger round on a baking dish lined with parchment.  Brush with egg wash and place the ring-shaped pastries on top and poke the bottom of the vol-au-vents with a fork.  Also, place the smaller rounds in the tin, brush with egg wash and bake for 20-25 minutes until puffed and golden.

 

Sauté the mushrooms and porcini in olive oil, over high heat, stirring constantly until slightly brown and dry.  Transfer them to a dish with a slotted spoon.  Lower the heat,  and add the onion and bacon and cook stirring for 5-6 minutes.  Return the mushrooms to the saucepan and add the garlic and smoked ham and stir and cook for 2 minutes more.  Pour in the brandy and cook until the alcohol evaporates.

 

Add some of  the stock and the porcini liquid and the bechamel sauce and sprinkle with salt,  pepper and nutmeg to taste.  Stir and simmer gently until the sauce thickens.  Taste once more and season accordingly if necessary.

 

Fill the vol-au-vents with this fantastic sauce, cover with the smaller round of puff pastry and serve immediately.

  


                                                   GERMAN RAVIOLI 

                                                       (Maultaschen)



A delicious German dish.

750 g (1 1/2 lb) fresh pasta sheet cut into 8.9 x 8.9 cm (3.5 x 3.5 inch) squares


Filling:

250 g (1/2 lb) minced veal

250 g (1/2 lb) minced pork

Salt and freshly ground black pepper to taste

1/3 tsp grated nutmeg

1/3 tsp grated ginger

1/3 tsp dried marjoram

1/4 tsp mustard powder

1/8 tsp ground cardamon

1/8 tsp ground coriander

1 1/2 tbsp milk powder

1/2 cup parsley, finely chopped

1 tbsp butter

1 medium-sized onion, peeled and grated

1 clove garlic, peeled and minced

200 g (6 oz) spinach

1/2 cup breadcrumbs

2 large eggs

Salt, freshly ground black pepper and grated nutmeg to taste


Butter and grated cheese for serving


Place the minced pork, beef and spices in a bowl and mix the meat mixture well together.  


Blanch the spinach for 1 - 2 minutes in slightly salted water.  Drain and rinse under cold water, squeeze thoroughly, chop finely and set aside. 


Saute the onion in butter, until soft, for 5-7 minutes, add the garlic and parsley and cook for another minute or two and allow the mixture to cool down.


Mix the minced meat with the onion, garlic and parsley, the chopped spinach, breadcrumbs and eggs.  Knead the mixture until thoroughly combined. 


Place a small spoonful of the filling on a square of fresh pasta, leaving 1/4 inch space from the edges.  Brush with egg and place another square of fresh pasta on top and press down with a fork to seal.  


Bring a large saucepan with lightly salted water to the boil and working in batches, so as not to overcrowd and place the maultaschen in the saucepan and simmer for 10-15 minutes.


Remove the maultaschen with a slotted spoon and transfer to a colander to drain,  Serve with melted butter and grated cheese.

  

  

                                                   TOMATO PATTIES

                                                    (Tomatokeftedes)



I have given you many Greek recipes, here is one of a delectable snack from Santorini.

 

4 tomatoes

100 g (3.5 oz) feta, crumbled

1 large onion, peeled and grated

1 tbsp parsley, finely chopped

1 tbsp spearmint, finely chopped

1 tsp thyme

½ cup plain flour

1 tsp baking powder

Salt and freshly ground black pepper to taste 

 

Cut the tomatoes into four pieces remove the flesh with a spoon, place in a colander, sprinkle with a little salt and set aside for30 minutes.

 

In a bowl combine the tomatoes with the onion and mix well.  Add the herbs and feta.  In a separate bowl mix the flour with the baking powder.  Combine the tomato and flour mixtures and stir well with a spoon until the mixture is thick enough to shape.  Add a little more flour, if necessary.

 

Heat enough olive oil to cover the bottom of a frying pan  Dip a tablespoon in water and place spoonfuls o the tomato mixture into the hot oil.  Fry the tomatokeftedes for3 minutes on each side, until nicely coloured and place of kitchen paper to drain.  Serve with wa4r brown bread and a green salad.

 

 

                                               BUCATINI CARBONARA




A fabulous Italian dish.

 

180 g (6 oz) bucatini

1 tbsp olive oil

120 g (4 oz) pancetta, sliced and diced

1 onion, peeled and grated

1 garlic clove, peeled and minced

250 ml (1 cup) cream

2 tbsp grated Parmesan plus extra for serving

4 large egg yolks

Salt and freshly ground black pepper to taste

2 tbsp chopped parsley

 

Boil the pasta in salted water until “al dente”.  Drain, reserving 3 tablespoons of cooking liquid.

 

Meanwhile, sauté the pancetta in olive oil for about 6 minutes.  add the onion and garlic and cook, over moderate heat, for 1 minute.  Add the cream and simmer gently until slightly thickened about 2 minutes.  Add the hot bucatini to the saucepan and stir to coat 1 minute.  Remove from the heat and stir in the reserved cooking liquid,  the grated Parmesan and the egg yolks.  Season with salt, pepper and nutmeg.   Serve sprinkled with grated Parmesan and chopped parsley.    

 

   

                                                             PAELLA 




 Paella is Spane's national dish.  Here is a recipe. 


300 g (10 oz) paella rice or basmati rice

2 packets pancetta cubes

1 chorizo sausage, sliced

100 g (3.3 oz) peas

1/2 tsp saffron threads

500 ml (2 cups) chicken stock

1 onion, peeled and grated 

3 cloves garlic, peeled and minced

2 tbsp olive oil

400 g (13 oz) mussels, scrubbed and debearded

2 cuttlefish, trimmed and chopped

1/2 kg (1 lb) squid, trimmed, boned 

100 g (3.3 oz) king prawns, shelled and deveined

1/2 tsp salt and 

1/4 tsp freshly ground black pepper

4 chicken breasts cut into cubes

Juice and zest of half a lemon


Saute the onion in olive oil in a large paella frying pan for 5 minutes add the minced garlic and the chorizo sausage and the pancetta and simmer for another 5 minutes, then add the chicken cubes and cook until done about 10 minutes. Then add mussels, cuttlefish and squid, season with salt and pepper to taste and pour in the saffron-scented chicken stock, rice and cook for 20 minutes then add the prawns and cook for 10 minutes more, stirring occasionally.  Serve sprinkled with lemon juice.   

 

                                 

 


 

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