Wednesday, April 3, 2013

Chow Down to Eurovision 2013 -Estonia

Firstly a warning, some readers may find some pictures disturbing.
Today we have had landed in Estonia and our most adventurise recipe of the Chow Down to Eurovision 2013, cue the pig head or Kyle as I have come to know him. It was a bit of a challenge at first having Kyle look at me as I was about to chop him in two, but we made friends and got through it. That was the secret really, give him a name and thank him for his contributition to the blog and eurovision, talk about how he would be a celebrity and just never look him in the eye. I discovered this recipe on an Estonian website that has a series of how to videos, and thought sometimes an entrant just needs that special wow shock factor, thank you Kyle.
Poor Kyle, one eye looking at you, one eye looking for you
Doing much better after a trip to the spa, well clearly not that much better.
I'm really happy I went through with it but the flavour of the end result wasn't that great, there may be something lost in translation, or my missing celeriac. I love brawn but the stock was lacking some punch. I have included the recipe as written but I still have half of Kyle in the frezzer so will try again one day and update the recipe with any changes I make.
Estonia won eurovision in 2001 with "Everybody" by Tanel Padar, Dave Benton & 2XL but todays musical treat comes from Tanel's sister Gerri in 2007. This is dedicated to Kyle as for this meat jelly experience we were true parnters in crime.

This is the original ingredient list but I needed to vary the meat as they must have really small pig heads in Estonia as Kyle was 4 kg.

Jellied Meat
  • 1/2 pig head about 2kg
  • 1 pork hock
  • 1 pork trotter
  • 500g veal shin osso bucco
  • 1 brown onion
  • 2 carrots
  • 1 small celerac/turnip
  • 8 pepper corns
  • Spice mix (1 cinnamon stick, 1 nutmeg, 6 cloves, 1/4 teaspoon all spice)
  • 4 bay leaves
  • Salt to taste

  • Put the meats into a large boiler
  • Soak the meat in cold water for 12 hours, change the water and soak for a further 12 hours
  • Drain the meat and replace with fresh cold water.
  • Bring to the boil and then drain the water from the meat again
  • Cover with fresh cold water bring to the boil again
  • Drain off rinse meat in cold water
  • Cover with cold water and simmer for 2 hours.
  • While it simmers scoop off any scum that forms on the top
  • After 2 hours of simmering.
  • Cut the carrots legthways in half
  • Peel the celeriac and cut into 2 cm slices
  • Remove the outerlayers of skin from the onion, leaving the inner layers.
  • Cut the onion in half around it's middle
  • In a very hot dry fry pan, fry off the vegetable.
  • Let the vegetables develop a good brown colour.
  • Add to the meat and simmer for a further 1 hour.
  • Continue to skim off the fat and scum while it simmers.
  • When the meat has simmered for 3 hours add the spices and simmer for further 15 minutes
  • The meat is ready when it is falling off the bone, remove the meat from the boiler.
  • Let it cool and then remove the meat from the bones.
  • Chopped the meat into small cubes/shred.
  • Strain the broth
  • Add the meat back into the boiler and bring it to the boil.
  • Season to taste, remembering that the seasoning will become milder as the jelly cools.
  • Rinse the moulds in cold water
  • Ladel the meat and broth into the molds and cool.
  • Place the molds in the fridge and let set over night or about 8 hours.
  • To unmould the jelly for serving gently pull the jelly away from the sides of the mould.
  • Place serving plate on top of the mould and flip over.
  • Give and gentle tap and remove the mould.

Et Uus Saaks Alguse will be sung by Birgit for Estonia this year.

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