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Kitchen Tour

Tonight I served up Sienimunakas-kääryle, Rosolli Salad and Pickled Herring.

Sienimunakas-kääryle is a thick omelette rolled with a mushroom filling. Being mushroom lovers this was right up our alley.

Rosolli Salad is traditionally eaten for Christmas dinner so we expected something exceptional. Quite a bit more plain than expected.

Herring is Finland’s favourite fish and apparently there are hundreds of different types of pickles and marinades. It is estimated the Finnish eat around 80,000 tons of it a year, which is about 60kg per person.

All the recipes I cooked tonight are listed here along with a great selection of other popular Finnish dishes.

Next up: France

Kokoda is Fiji’s version of ceviche and the national dish. Raw fish is marinated in lime and lemon juice. The juice “cooks” the fish. Then mixed with fresh salad ingredients, coriander and finished off with coconut milk.

Lovely dish.

Kitchen World Tour Day 54: Ethiopia

Key Wat, Misir Wat, Ye’abesha Gomen and Injera bread

I was hugely excited to be cooking Ethiopian, one of my all time favourite cuisine styles, so I decided to try extra hard to be authentic.

First step was properly fermented, 100% Teff (flour) Injera bread. This takes five days. To my dismay my Teff arrived in the post and they accidentally sent me Teff seeds not flour. After some research I discovered that you can grind Teff easily in a coffee grinder so with fresh flour in hand I mixed it with warm water and let it sit to ferment.

Five days on I was presented with a slightly awful looking brew of muck with a slightly blue film on top. Nearly throwing it out I re-read my source material and discovered this was to be expected so I completed the process and proudly ended up with a plate of dark Injera which was as good if not better than any I had been served before. Massive effort but worth every bit!

Next step is the Niter Kibbeh. Niter Kibbeh is a spiced clarified butter and if you are cooking Ethiopian it is essential. It provides the basis of the flavour. Simmer a stick of butter over a low heat for 2 hours with a stack of spices, strain it and you have Niter Kibbeh. Use this as your cooking oil in everything. A spectacular flavour.

From there the rest was pretty easy, Key Wat as slow cooked onion and beef stew, Misir Wat (red lentil stew), Ye’abesha Gomen (collard greens stew).
Ethiopian food is king.

Next Up: Fiji

Kitchen World Tour Day 53: Estonia

Main: Hernesupp and Dark Rye sour dough.
Dessert: Estonian Kringle

Hernesupp is the the Estonian version of a pea and ham soup. Made with yellow peas and barley it was quite different to the pea and ham I am used to. This was served with lovely Dark Rye sour dough. Estonia is famous for its fermented black bread. This is achieved by a long fermentation of rye flour.

Kringle is a braided bread filled with a sugar/cinnamon mix. Fun to make and great to eat. To make it you roll out a thin layer of yeasted milk dough, cover it with the cinnamon, roll it up into a sausage shape, cut it in half and plait/twist it like hair.

Next up: Ethiopia

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