Chow Down to Eurovision 2015 - France

Bonsoir Europa this is Paris calling for the next installment of our Eurovision food tour....does anyone have a breath mint?

France's entry is a dish that I have wanted to do since the birth of the Chow Down to Eurovision, forty clove garlic chicken because I am garlic obsessed.

I could go on and on about my love of garlic but as this is the second last country I think it's best to....what is French for "just get on with it"?

Forty Clove Garlic Chicken with Creamy Garlic Sauce
Ingredients

• 40 cloves of garlic (skin on) 
• 1kg chicken thighs 
• 1kg chicken legs 
• .5kg chicken wings 
• 30mls olive oil 
• 30g lard 
• 1 large carrot 
• 1 leek 
• 2 stalks celery with leaves 
• Sprigs of parsley 
• Sprigs a thyme 
• Sprigs of tarragon 
• 250ml white wine 
• 80ml cream 

Method

• Cut the carrots into small batons (or just chop) 
• Roughly chop leek and celery 
• Add carrots, leek and celery to a large baking dish (one with a lid) 
• Add a handful of garlic cloves 
• Chop a couple of sprigs of herbs and add to vegetables 
• In a deep frypan heat the oil and lard and brown the chicken in batches (be careful this is a spitter) 
• Arrange the chicken in the baking dish and cover with remaining garlic 
• Add a few more sprigs of herbs 
• Pour the wine into the frypan and then pour over the chicken 
• Bake at 180 °C for 1 hour with the lid on 
• After 1 hour bake a further 15 minutes at 200°C lid off 
• Remove chicken and most of the garlic and vegetables from the baking tray onto a serving plate 
• Pass the liquid and any remaining garlic or vegetable through a sieve into a medium saucepan 
• Skim some of the fat off the top 
• Bring to the boil and whisk through 1-2 tablespoons of flour 
• When thickened add 1/3 cup thick cream 
• Pass the sauce through a sieve for an extra smooth sauce 
• Serve with extra sauce, roasted garlic and a crunchy baguette

A delicious base

Browned and ready to go in the oven

Golden and juicy the way chicken should be!

Who doesn't love a glistening thigh?

Lisa Angell delivered an incredible performance for France with one of best uses of video wall the contest has every seen! Yes I heard the people sing and I was ready to raise my banner high, unbelievably France scored just 3 points and come 25th!

I'm not sure what the voters were watching but I don't think it was this??

Past France Chow Down to Eurovision:

2014 Tarte Tartin

2013 Liver and Jam

Chow Down to Eurovision 2015 - Azerbaijan

Azerbaijan,the land of fire is our host country for today's Chow Down to Eurovision contestant. 

Following on from Azerbaijan's last entry of those char grilled beauties lulu kebabs we again have a dish that would be at home on a barbecue.

I'm hungry so let's head straight into today's plate of tender marinated chunks of chicken with a smoky hint of char goodness....

Azerbaijani Marinated Chicken
Ingredients

• 500g chicken (breast or thigh)
• 50g cream
• Juice of 1 lemon
• Handful of mint chopped
• 1 small brown onion grated
• 1 spring onion sliced
• 1 clove garlic chopped
• Big pinch of salt
• Cayenne pepper and extra mint to garnish 
• 1 onion sliced

Method

• Cut chicken into chunks
• Combine chicken, cream, lemon juice, mint, onion, spring onion and garlic in a bowl
• Let marinate for about 4 hours
• Remove excess marinade from chicken
• Cook in a really hot griddle pan for few minutes each side till cooked through
• Serve with sliced onion, mint and a sprinkle of cayenne pepper or sumac
• Can be barbecued on a skewer for that extra level taste sensation

The cheap cast iron grill pan has come in handy over the years

Mint can sometimes be forgotten about or kept with desserts but a I really love have it makes the chicken come alive. an added bonus with all the raw onion it's means you are probably still quite kissable....you know you are!

In 2015 Elnur Huseynov was back to try his luck for Azerbaijan this time a little less angel and little more twilight.

Azerbaijan has always place top ten in Eurovision finals apart from 2014 (22nd) and 2015 where Hour of the wolf finished 12th. 

 

Day and Day Azerbaijan 2008 debut performance placing 8th in the final.

Past Azerbaijan Chow Down to Eurovision:

 2014 Lulu Kebabs

2013 Zebra Cake

Chow Down to Eurovision 2015 - Montenegro

Good evening Europe and good morning Australia....

The Chow Down to Eurovision 2015 will now continue semi final two with Montenegro.

There has been a little bit of a gap (ok a big gap) between our last country San Marino which I posted while in Vienna and now.... I was a little bit busy having the most amazing time of my life.

Did he only pack one shirt??

 

In my research for the dish to represent Montenegro I read about one dish that was a whole lamb that was stuffed with 6 chickens!

The prospect of a lamb and 6 chickens rotating over red hot coals is enough to get me inappropriately excited but the reality of it happening as a mid week meal just isn't practical.

So as my tweet suggests, I had to scale it down which really means I just made it up.

I do love a recipe that says, stuff 1 lamb or kid with 6 chickens! I might scale it down.....

— dontboilthesauce (@dbtsauce) April 17, 2015

I had the opportunity to chat with Knez who represented Montenegro this year so naturally I had to find out if he knew about this lamb and chicken dish.

He really likes that shirt....

 

Montenegrin Lamb stuffed with chicken AKA Lambkin
Ingredients

• 700g lamb rump roast (what was in the freezer)
• 300g chicken mince
• 1 small brown onion
• Handful of parsley
• Salt & pepper

Method

• In a food processor add chicken mince, onion, parsley, pinch of salt and pepper
• Pulse till combined
• Cut a pocket along the centre of the lamb
• Stuff with chicken mixture
• Brown the lamb in a hot fry pan
• Cover with aluminium foil and bake at 160°C for 1 hour
• let rest and slice

Surely what ever meat needs is more meat right??

Two meats and one veg?

 

It's a strange adventure but not completely unenjoyable, cold on warm buttery toast heaven.

 

 

Bringing the Baltic flavour to Eurovision 2015 Knez performed the crowd pleasing Adio.

Placing 9th in semi final two was enough to secure a place in the final where Montenegro ended the night 13th.
 

Knez delivers the expected professional performance given his experience and the water nymphs backing  are the perfect support.
 

A bit of trivia Knez's daughter Xenia is one the backing singers.

Past Montenegro Chow Down to Eurovision:

 





2014 Squid Ink Risotto with Calamari

 

2013 Sesame Chicken Soup

Chow Down to Eurovision 2015 - Moldova

Buna Seara Europe/World we have arrived in Moldova, the first country for Chow Down to Eurovision 2015!  

 

If this is your first time to the Chow Down to Eurovision you will discover that each country will present us with a dish, a Eurovision entry from their past and a taste of this year's contestant.

 

We begin are musical journey into Eurovision history in 2008 when Moldova gave us Century of Love sung by Geta Burlacu. 

Geta has a flexible jazz voice that successfully navigates the scat sections with the trumpeter and in case you were unsure if this was lounge music, they decided to bring one with them.

I think Moldova would score well on The Block as who wouldn't want a lounge room with a cool moody trumpet player at the foot of the sofa??

Wonder if I could get one at Ikea?

Like the great Paul Oskar's 1997 Minn hansti dans for Iceland, I have a lot of respect for someone that can combine entering Eurovision with a lay down on the couch!

Sadly as with last year, 2008 saw Moldova fail to secure a place in the final, which may have had something to do with the teddy bear...great voice, great song, creepy teddy bear.

 

 

 

Our first culinary morsel of 2015 is sure to disappear in a flash from any Eurovision party buffet.

 

Placinte are a pastry covered dumpling/pie/pastie bites of deliciousness.

There are many methods of making and both sweet or savoury varieties.

 

Today Moldova is in the space between both with a chicken and pumpkin variety.

 

The chicken with the hint of garlic champion team savoury with the pumpkin making a very welcomed appearance for team sweet.

 

I suspect Moldova will do well in Chow Down to Eurovision 2015 as covering anything in pastry is a good idea really.

 

Chicken and pumpkin placinte (makes 35-40)

Ingredients

• 300g chicken (breast or thigh meat)
• 2 cloves garlic
• 1 small onion
• 200g pumpkin grated
• Salt and pepper
• Puff pastry (home made or bought see note)
• 1 egg, beaten

Method

• Mince chicken, garlic, onion and a good pinch of salt/pepper in food processer
• Transfer chicken to a bowl and mix through the pumpkin
• Either roll out pastry or thaw some bought sheets
• Brush the pastry with the egg wash
• Cut out rounds with a 9cm cutter
• Place a small spoon of mixture onto the pastry, fold over and seal the edges
• Place on a lined baking tray and bake at 200°C for 15 minutes until golden
• Serve with dipping sauce of your choice, I went with sweet chill

Note on pastry: I made the pastry for the placinte featured which adds to the puffed up look, a little like a Eurovision reveal. They go into the oven all neat and oval but come out puffed and gorgeous.

 

I used about 3/4 of a 750g batch to get 40 placinte, so a packet of pastry should be enough to get 30+ depending on the size. My normal pastry recipe is from the Great British Bake Off - How to Bake but there are lots of recipes out there if you are going to make your own.

 

 

 

The offcuts became a very rustic pie

 

 

One plate just isn't enough!

The Moldovan entry to grace the Wiener Stadthalle stage this May will be Eduard Romanyuta with I Want Your Love.

While the selection process was rocked with allocations of vote buying, I think Britney Spears fans will give this song 12 points....ah yeah yeah yeah yeah

noroc!

Past Moldova Chow Down to Eurovision appearances:

2014: Moldovan Fish with Roast Vegetable and Feta Salad

 2013: Moldovan Beetroot Salad

Chow Down to Eurovision 2014 - Spain

Buena tarde Europa this is La La La, Spain calling, country 35 in this year's Chow Down to Eurovision.

Just to mix things up and keep everyone on their toes (awake) let's start with our Spanish musical offering.

Spain first entry into Eurovision was sung by Conchita Bautista placing 9th in 1961 then returning to place last in 1965...She may have done better if she had a beard!

Singing her heart out in 1965 

Whenever I think Spanish I think sausage, chorizo!

I remember fondly a recipe from a magazine that was chicken and chorizo skewers either on the BBQ or grill and how it was the perfect combination.

A party food with the same combination was what I was after but didn't want to just recreate the dish. As fate may have it a burger cookbook I was given for Christmas jumped out at me while looking through my cookbook bookcase and as the say the rest is history. A burger it must be!

The chicken and chorizo burger may not be the best for elegant cocktail parties due to the spillage factor but is perfect for a relaxed time with friends who don't mind a few slops.

 

Chicken and Chorizo Burgers
Ingredients

• 2 chorizo
• 2-3 large chicken thigh fillets
• 1 red onion
• 80g grated cheese (like manchego or other sheep cheese)
• 1 jalapeno chopped
• 5 threads of saffron (or a pinch)
• 1/4 cup mayonnaise

Method

• In a food processor add chicken, red onion and a pinch of salt
• Mince
• Heat a frypan or griddle to medium high heat
• Shape the chicken into small patties, about 1 tbsp.
• Panfry them for about 10 minutes till cooked through, turning but not pushing down as it will squeeze out their juices
• Slice chorizo into 1/2 cm slices 
• If the pan is big enough fry off the chorizo slices so both sides are crisp
• Make the mayonnaise by adding the saffron to a bowl with 5ml of water and let sit for 10 minutes the stir in the chilli and mayonnaise
• Assemble the burger, adding a dollop of mayonnaise on top
• Toothpicks may help if your burger doesn't want to sit
• This can be enjoyed hot or cold

You can get about 16 tops/bottoms depending on the length of your sausage....now that's a sentence I never thought I'd write!

This year Ruth Lorenzo performed Dancing In The Rain

Chow Down to Eurovision 2014 - Georgia

საღამო this is Georgia calling, our fourth port of call in Semi Final 2 on our culinary journey to Copenhagen.

If you joined us last year for Chow Down to Eurovision 2013 you may remember that Georgia brought us the scrumptious Khachapuri (cheese bread) which secured them a place in the final.

This year Georgia is offering a moreish walnut sauce to serve with a roast chicken, eggs or vegetables.

There are many variations of this sauce with ingredients that include dried marigolds, blue fenugreek, saffron, though I have made a version that doesn't require a trip to a spice bizarre. (even though I do love a trip to a spice bizarre or shop as they are commonly known)

Just like today's walnut sauce this act is great with the excitement added by the dancers but is just as great if it was pared back with Sopho just standing and singing.

 Georgia first joined Eurovision in 2007 with Sopho and Visionary Dream, she came 12th in the final.

 
 

Chicken with Walnut Sauce
Ingredients

• 12 chicken legs  (going on it serving 4-6)
• Cayenne pepper
• Salt & pepper
• Olive oil
• 120g walnuts
• 1 large brown onion
• 1 clove garlic
• 400ml chicken stock
• Pinch saffron threads
• 40g butter
• 60g plain flour
• 1/4 tsp. cloves ground
• 1/2 tsp. cinnamon ground
• 1 tbs. red wine vinegar

Method

• Preheat oven to 180°C
• Lay chicken legs on a foil lined tray
• Splash with olive oil
• Rub with a good pinch of cayenne pepper, salt and pepper
• Bake for about 35-40 minutes
• To make the sauce
• Blend the walnuts into a paste (a tbs. of water can help it along)
• Add the saffron to the chicken stock to let it infuse
• Roughly dice onion and crush garlic
• In a medium sauce melt butter
• Add onion, garlic and cook on low heat till soft
• Add flour and stir to make a paste
• Add cloves and cinnamon to flour and cook for about 1 minute
• Slowly add the chicken stock, bit by bit, stirring continuously
• As the sauce thickens add more stock
• When the sauce has thickened add the walnuts and vinegar
• Mix well and cook for another minute or 2 to ensure it is the consistency you like
• Season to taste
• Serve over the roast chicken legs, my vegetable option is boiled potato with sauté kale (I'm a bit kale mad sorry)
• For a Eurovision party this could be converted to a great nibble with drinks using chicken wing drumettes and having a walnut dipping sauce....and 1 or 2 drinks

 

 

The Shin & Mariko will perform Three Minutes to Earth but will their three minutes being heard around the world get them a place in the final?

გისურვებთ წარმატებას! 

Chow Down to Eurovision 2014 - San Marino

Buona sera, come state?

Sono molto bene, grazie ma fame adesso. ah scusami, parliate L'Inglese?

Ok...OK... sorry about that, just the mention of pasta and off I go.

The two dishes I found to represent San Marino were a lasagne verde (beef with spinach pasta) or Nidi di Rondine as rolled pasta with ham in a béchamel.

Well everyone loves a mashup up, don't they? So today we have spinach rolled pasta with a chicken and ricotta filling.

I'd like to give a shout out to the wonderful Joanne from What's on The List? Who is a great supporter of the Chow Down to Eurovision. I think she is almost a converted Eurovision fan now!

Interestingly a bit of Googling alerted me that Joanne also has a delicious recipe for swallows nest with prosciutto and basil, so why not invite friends over and make both versions.

San Marino also has a tradition of doing different versions of the same thing as this year will be the third connective year they will be represented by Valentina Monetta.

San Marino has, as yet failed to qualify for the final, but the songs are getting better and better with each attempt.

2012 The Social Network Song placed 14th out of 18.

2013 Crisalide (vola) placed 11th out of 17 (an improvement of 2 places)

Hold onto your hats Saucers, this recipe seems long but it's more the number of steps than the time it takes.
There is time for a vino while the pasta chills

Chicken and Spinach Swallows Nest (Nidi di Rondine con pollo e spinaci)
Ingredients

• 1 large bunch spinach
• 500g 00 flour
• 3 eggs
• 700g minced chicken
• 3 small red onions
• 600g ricotta
• 40g butter
• 60g plain flour
• 750ml milk (50:50 chicken stock if you prefer)
• 100ml cream
• 1/2 nutmeg grated (I like a lot)
• 100g parmesan or pecorino grated

Method

• Boil the spinach for about 3-4 minutes in a pot of salted water
• Drain
• Squeeze the spinach to remove most of the water (don't burn your hands)
• Put into a jug and blend till very smooth
• Pass through a fine sieve (there should be about 150g of spinach puree)
• Add flour, eggs and spinach puree to bowl of a food processor with dough attachment
• Process until pasta has come together as a ball
• Check for smooth feel, knead further if required or cover in plastic wrap to rest in fridge for 30minutes
• Finely chop the onions
• Add a splash of oil to a fry pan and fry off onions and chicken together till cooked
• Transfer to a bowl and place in the fridge to cool
• Make the sauce
• In a medium saucepan melt the butter on high heat
• Add the flour and combine to make a paste
• Cook the flour for about 1 minute
• Slowly add some milk while whisking to avoid lumps
• Reduce the heat and continue to stir
• As the sauce thickens add more milk and continue to stir
• Repeat till all milk is used and sauce is at a consistency you are happy, not too thick as it will thicken more as it bakes
• Season with salt and pepper and grate in 1/2 nutmeg
• Pour sauce into baking dish (mine is 32cm x 22cm), leaving about 1/2 cup to add to the chicken and onions

• Roll the pasta out to about 40cm wide and 120cm long
• You want the pasta to be thin, but not so thin that it will have holes
• Mix ricotta and 1/2 cup of sauce with chicken and onions
• Spread thinly over the sheet of pasta as evenly as possible (the old pallet knife came in handy)
• Roll the pasta up lengthways firmly, it will end up looking a bit like a door snake (draught excluder)
• To make it manageable cut into 4 equal lengths
• Put the tubes into freezer for 20 minutes to firm up
• Slice the tubes into 4cm slices
• Put the slices into the baking dish (it should work out to be 4 rows)
• Add 2-3 tablespoons of water, just to add some extra moisture to help cook the pasta
• Lightly sprinkle the parmesan over the top
• Bake in 170°C oven for 40-50 minutes till golden and pasta is cooked
• Serve with a salad or just eat it as is....remember the spinach so it practically is a salad

Will Valentina strike it lucky and make it to the final with this 3rd attempt?

Maybe?

Buona Fortuna