Chow Down to Eurovision 2015 - Romania

Romania calling....Let Me Try and tempt you with this comforting eggplant moussaka. 

The type of comfort food to give you the feel of being awarded Ten douze points or perfect recovery food for any nul points!

In 2005 Romania's Let Me Try from Luminita Anghel and Sistem, they brought us the first DIY (angle grinder) to Eurovision and scored Romania's highest place in a final 3rd. 
This was after they had won their semifinal. 

The only other act to reach third place for Romania is Paula Seling and Ovi with Playing with fire. (So Romania we love you and fire at Eurovision)

This year Luminita Anghel asked Romania to Let her Try for Eurovision again by participating in their national final with A Million Stars.....Romania said no and she came 2nd.

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A Don't Boil The Sauce first, replated for shoot as the first one I used the wrong flag!

Romania and Moldova same flag but one has a bird.....

Romanian Eggplant Moussaka
Ingredients

• 2 eggplants
• 3 small brown onions chopped medium
• 600g lamb mince
• 2 cups of cooked rice
• 4 eggs
• 250ml milk
• 1/2 nutmeg grated
• Olive oil

Method

• Slice the eggplant into 1-2cm rounds
• Add a splash of olive oil to a fry pan and fry eggplant in batches till softened
• In a frypan with a splash of oil fry the onions till softened
• Add the mince, a good pinch of salt and mix well
• In a just mix the eggs, milk and nutmeg
• In a baking dish place a layer of eggplant, season 
• Smooth over 1 cup of rice
• Add a layer of mince mix
• Repeat till all ingredients are used
• Pour over the egg mix
• Bake at 180°C for 40-45 minutes

Look at that juicy eggplant and ignore I took the photo with the wrong flag!!

2015 will see Voltaj sing De la capat/ All over again in Vienna. 

Voltaj is Romania's version of the boyband....a Dadband.

They sing of the children that are left behind as many Romania's need to work in other countries to support them.

I hope the Dadband only has one direction and that is straight into the final where they will get to sing De la capat.....all over again! (seriously who writes this stuff?!?)

Of course I teared up at the video....it's the old bloke and kid in the boat!

Past Romania Chow Down to Eurovision:

2014 Romanian Fish Balls

2013 Mititei

Chow Down to Eurovision 2014 - Romania

Buna seara, you have made it to the end of the Semi Finals in Chow Down to Eurovision 2014....and this is Romania calling.

Today is all about balls, well quenelles if you please.

These fish quenelles were originally made with trout, but after I filleted and pin boned one trout I was well and truly over it, all that work for balls! What was really exiting me about these balls was the parsnip, I love the flavour, so I've kept the parsnip and threw back the trout.

As Romania is last in Semi Final 2 I thought we would have a look at their first attempt to enter the Eurovision Song Contest.

In 1993 Dida Drăgan performed an extremely interpretive and dramatic version of Nu pleca in the pre qualifying round (before they had semi finals) but failed to qualify.

Romania did make the final of Chow Down to Eurovision 2013 though!

 

 

Romanian Fish Balls
Ingredients

• 1 parsnip core removed
• 2-3 chat potatoes
• 1 medium carrot
• 1 medium onion
• 1/2 bunch of parsley
• 2 eggs
• Salt good pinch
• 400g white fish (boneless skinless I like Basa)
• Oil for frying

Method

• Add vegetables to a food processor and chop for about 20 seconds
• Add eggs, salt and fish and process for another 20 seconds till all combines but not a paste
• Heat oil in a saucepan on high heat
• Quenelle (shape with a spoon...how ever it comes out will be fine) about 1 tbsp. of mixture into the oil
• Fry for about 2-3 mins till brown and cooked through
• There should be enough mix for about 20 balls
• I serve with yogurt that has gherkins and capers chopped through it

This year Paula Seling and OVI are back to perform a Miracle for Romania. 

In 2010 when they were Playing With Fire they placed 3rd in the final, will they go 2 places better this year?

noroc!

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!