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

Method

• 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.

...And I was amazed how some people fan for the Eurovision here, in Vienna😍!

A photo posted by Aminata (@aminata_savadogo) on May 13, 2015 at 4:44pm PDT

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.

Past Latvia Chow Down to Eurovision:

2014 Latvian Honey and Walnut Cake Winner Chow Down to Eurovision 2014

2013 Latvian Cucumber Salad

Chow Down to Eurovision 2013 - Norway

Norway is a country that knows the extremities of Eurovision by winning in 2009 with the most points ever awarded and by placing worst over all in the contest's history with the most the most nul points (0 points).
In my opinion it is underserved so for the Chow Down to Eurovision 2013 I made sure to find a special dish so they would get at least un points (1 point).

Smultringers, now be careful how you say that, are a cardamom flavoured doughnut that are cooked in lard. AB has really enjoyed this recipe but I think it is more about the deliberate mispronunciations than the eating.

In my time I may have eaten 1 or 2 doughnuts so feel qualified to judge Smultringers as the most interesting for flavour and texture. The middle is dense and cake like with a crispy porky crust, yum yum! There must be a huge pork industry in Europe as so many recipes are pork or lard based I could have almost done a Lard Down to Eurovision 2013.
Today we will remember one of Norway's nul point entrants Finn Klavik from 1981 and the song Aldri I livet, perhaps the 13 on his top was a mistake?

Smultringers
Ingredients

• 2 eggs
• 150g caster sugar
• 150ml thickened cream
• 150ml sour cream
• 400g self raising flour
• 2 tsp. ground cardamom
• 2 tsp. backing powder
• 1 packet of lard or oil to fry
• Icing sugar

Method

• In a large bowl mix eggs and sugar together with electric beaters till fluffy and a touch paler
• Mix in the cream and sour cream
• Sift in the flour
• Add the cardamom and baking powder
• Mix together, it will be a sticky dough
• Refrigerate overnight
• Flour a bench and roll out cold dough to about 1-1.5cm thick
• Cut out doughnut shape with whatever you have available, I used a floured espresso glass and the end of a pipping nozzle.
• In a saucepan heat lard over a high heat
• Cook the smultringer for about 1-1.5 minutes, turning a couple of times
• Cook in batches of 2-3 depending of the size of your pan and quantity of lard
• Keep an eye on the lard heat and lower if too hot, you don't want to burn them before they cook in the middle
• Drain the smultringer in a colander over a bowl
• Place on a serving plate and dust with icing sugar
• Substituent canola or sunflower oil for the lard if you prefer but it does add to the flavour
• You can do a variety of shapes I did them without holes but you need to cook them for longer to make sure the middle is cooked.
• My favourite were the tiny cut out holes because they are so cute and yummy not a nul points in sight!

 

 

 

 

 

 

Which end will Norway be this year when Margaret Berger performs I Feed You My Love, if all else fails she can whip out a couple of smultringers and feed us them.

 Lykke til!