Friday, May 10, 2013

Chow Down to Eurovision 2013 -Romania

Romania the final country in Semi Final Two of Chow Down to Eurovision 2013, I can't believe we are already here it only seems like 4 years ago we set off from Austria. In honour of the journey today's recipe is the longest of the Chow Down needing 3 days preparation. It sounds a lot but it is about 15 minutes a day. There are a lot of recipes for mititei on the internet so I studied and took the best from them all to develop my version.
Romania always delights me in Eurovision and usually ends up on my playlist for the year. Their highest place in a final was in 2010 when Paula Seling & Ovi where Playing With Fire, appropriate for a barbecued sausage.



Don't forget to vote for your favourite country in Semi Final Two.
We then only have 6 countries to see before a winner of Chow Down to Eurovision 2013 is crowned on the 18th May.

Mititei
Ingredients
  • 1 kg chuck steak
  • 1 tsp. ground coriander
  • 1 tsp. ground oregano
  • 2 tsp. ground cumin
  • 1 tsp. ground all spice
  • 1 tsp. ground star anise
  • 1/2 tsp. ground cinnamon
  • 2 tsp. salt
  • 1 tbsp. pepper
  • 1 cup beef stock
  • 3 leaves of gelatine
  • 1 whole garlic
  • 1 tbsp. lemon juice
  • 1/2 tsp. bi carb soda
  • extra olive oil
Method
  • Pass the meat through a fine grinder 3 times
  • Prepare the gelatine leaves as per instructions on packet and mix through the cup of beef stock
  • In the bowl of a stand mixer add the meat, spices, salt, pepper
  • Combine the lemon juice and bi carb soda in a bowl, let it fizz and add to the meat
  • Using the dough hook mix the meat on slow while adding 1/2 cup beef stock bit by bit as it is absorbed into the meat, like a risotto. Will take about 10 minutes
  • Refrigerate meat and remaining beef stock over night
  • Don't peel but smash the garlic and soak in 1/2 cup warm water for 30 minutes
  • Strain the garlic water
  • Remove the meat and stock from the fridge and allow to stand for 30-50 minutes
  • Repeat the process mixing with a dough hook and add remaining beef stock and garlic water
  • Refrigerate over night
  • Shape the meat into small sausages (makes 20-25 the size is up to you) and brush with oil
  • In a frypan or on a bbq cook on a medium heat for about 8 minutes
  • They will be very light and moist and you might need to test a couple to see if they are done.
  • If you're in a hurry you could leave out the resting time I'm sure they'll still taste good.


I wasn't very neat shaping the sausages I must do better next time, might be my eternal love of the nugget??
It's my Life will be performed by Cezar offering more than just a key change. Some media is claiming is the first time "Popera" will feature in Eurovision which is incorrect, they have either never seen the contest or at least not read the article on "Popera" they published in 2009, but I'll let it go..........
Noroc!
 

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