Saturday, January 2, 2016

Chow Down to Eurovision 2015 - Latvia

Labvakar Latvia,winner of Chow Down to Eurovision 2014!
This is Melbourne calling, Hello, it's me, I was wondering oh never mind...

If you follow the Chow Down to Eurovision (and really who wouldn't) you will know I have wanted to make Latvia liverwurst for the past three years.

This year the plan was going to happen but unfortunately I couldn't get the pork livers for the farmer so it was onto plan B.  

Latvia is dare I say the most inspirational country in the Chow Down to Eurovision. While it's true Belarus provided us with Cheesecake, Latvia gave us Cake to Bake and now Love Injected.  

How is Love Injected food related? It indicates a filling....natch.

So what would be the natural receptacle for a liverwurst filling? Doughnuts of course, I can't believe there was even a second of doubt.

A liverwurst filled doughnut is the delicious realisation of the term Love Injected!

Latvian Liverwurst Doughnuts (30 doughnuts)
  • 500g strong flour
  • 14g yeast
  • 40g caster sugar
  • 10g salt
  • 2 eggs
  • 50g softened unsalted butter
  • 250ml milk
  • 25 ml water
  • Icing sugar to roll
  • 100g Latvian liverwurst
  • 80ml cream
  • 2 pork belly rashers
  • 1 tbsp. honey
  • Heat 100 ml of milk in the microwave for 1 minute
  • Add it to the remaining milk and water
  • Add to a stand mixer flour, yeast, caster sugar, salt, eggs and butter
  • Knead adding most of the liquid but retaining about 25ml
  • While kneading add the remaining liquid if it is required, the dough should be soft and moist
  • When dough is elastic (about 5-7 minutes) place in a oiled bowl
  • Let rise for about an hour covered in plastic wrap
  • Divide the dough into 30 pieces
  • Roll each piece into a ball and place on floured bake paper to rise again
  • Let prove covered in plastic warp for about 30 minutes till they spring back when touched
  • Heat a pot of canola or sunflower oil (or deep fryer) to about 180°C
  • I adjust the heat throughout the cooking as you see if they brown too quicker or are taking too long.
  • Gently place the donuts in the oil about 5 at a time
  • Flip them over when you can see the bottom is golden about 1-1.5 minutes
  • When golden all over, drain on kitchen paper
  • Roll in icing sugar
  • When cool fill with liverwurst cream and top with pork crumb
Liverwurst cream
  • Lightly whip the cream before mixing through the liverwurst 
Pork Crumb
  • Roast the pork rashers in 180°C oven for about 30 minutes till crisp
  • Allow to cool and then blitz in a food processor with the honey

I had the pleasure of meeting Aminata in Vienna while assisting her and Molly from Ireland and their backing singers take selfies. 

Aminata was very polite as I told her how her song had inspired the liverwurst doughnut, though I'm sure she was thinking what on earth is this bloke raving on about! 

A liverwurst doughnut is best tasted rather than describe the sweet, salty, meaty experience....pass me some beer icecream.

A photo posted by Aminata (@aminata_savadogo) on

One should always get selfies from multiple angles

After not qualifying for the Eurovision finals since 2009 Aminata's powerful voice and song secured them 6th place in the final.

The quality of an artist is evident when they can deliver an amazing performance sitting on a sofa with just a guitar and a great ensemble of singers.


  1. Love the idea of this doughnut. A beautiful creamy pate piped into a doughnut, topped with sweet/crunchy. The ultimate sensory overload!

    1. Thanks Fiona, I will get you to write the menu description for my meat doughnut inspired restaurant! (paid in meat doughnuts??)

    2. Thanks Fiona, I will get you to write the menu description for my meat doughnut inspired restaurant! (paid in meat doughnuts??)