Chow Down to Eurovision 2014 - Finland

Hyvää iltaa this is Finland calling.

Home to many wooden spoon performances and one hell of a victory in 2006 with Lordi and Hard Rock Hallelujah (it's a shame you can't hear my intonation as I type this because I'm using my best full monster metal falsetto! Hallelujah!)  

I assume, not being totally au fait with the monster diet that Lordi would devour a Finnish hot pot being meat, meat and meat but it would forever ruin the illusion if I found out they were Paleo Vegans!

Laila Halme was the first Finnish contestant to come last at Eurovision with the dreaded nul points.(zero points) They have placed last 9 times since first participating in 1961 but thankfully only nul points on 3 occasions.

I believe Laila deserved some points in the very least as she does have a touch of the Eleanor LaGore about her, I'm just waiting for the entrance of The Saturday Show Dancers!

Laila Halme Muistojeni laulu

 

 

This recipe was inspired by Karelian hot pot from about.com. The quantity of this recipe will feed a Eurovision party crowd, or freeze for later, but once the slow cooker is out you want to make it worth your while.

Finnish Hot Pot

Ingredients

• 1kg pork fillet
• 1kg beef chuck
• 1kg lamb chump
• 2 tbsp. of black peppercorns
• 2 tbsp. of whole pimento/all spice
• 6 large brown onions
• 5-6 bay leaves
• 1 tbs. sea salt
• 2 tbs. cornflour approx.
• 2 tbs. verjuice
• Olive oil

Method

• Thinly slice the onions, a food processor is a joy to be hold at this stage 
• Cut the meats into equal(ish) 2cm cubes
• With a splash of olive oil brown off the meat in batches
• Make sure to render the lamb fat well (or leave it out)
• In a slow cooker add 1/4 of the onions and 1/4 of the meat and repeat layers till used
• Add the pepper, pimento/all spice, salt, bay leaves and 600ml of water
• Cook for about 6 hours on low till meat is tender and the stock is glorious (I believe that is a culinary term)
• When it's ready you can thicken the sauce with cornflour, but I prefer separate the meat from the stock and leave both overnight
• The next day you can remove a layer of fat from the stock and strain away any excess spices 
• Heat the stock and thicken with a paste of cornflour and a touch of water
• Add a couple of tablespoons of verjuice to the sauce and adjust the seasonings
• Reheat the meat gently through the sauce so it doesn't dry out

Serve with a rustic mash potato, skin on, manual masher, no fine dining passing through drum sieve here, just salt, pepper and enough butter to......actually I'm not sure I should publicly speak of the amount of butter used...use your own judgment here.

Traditionally the dish is served with cranberry sauce but my twist and revelation is a good handful of dried cranberries through the mash potato takes it to the next level as they say would on reality TV cooking shows. The cranberries offer a tart yet fruity accompaniment to the meat and potatoes, and possible an extra vitamin or two.

Another option is to use ground spices if cooking for children, older people or you can't be bothered eating around the whole spices.

 

This year Finland doesn't want to risk coming last for the tenth time so they have decided to send Something Better, performed by Softengine.

Onnea!

Soupy Stars: Mixed onion soup with goats cheese toasts

Being in the middle of cold and flu season in Melbourne it is good to keep the immune system boosted. Knock wood I have avoided a bout of Man Flu with a regime of preventative medicine, I mean eating.

 

The smell of onions and garlic frying in butter is just one of the joys of being alive.

 

Mixed Onion Soup

Ingredients

• 1kg of mixed onions (red and brown)
• 5-6 cloves garlic 
• 60g butter
• Splash of olive oil
• 1 tbsp. brown sugar
• 120ml red wine
• About 2.5 litres of beef or vegetable stock
• 4-5 sprigs of thyme

Method

• Peel onions and slice finely (I used the food processer, no more tears)
• Peel garlic and slice finely
• Heat butter and oil on medium in a heavy base pot
• Add onions and cook for about 10-15 minutes till softened, I don't brown them too heavily but it's up to you
• Add brown sugar, red wine and stir through
• Add the stock, it should cover the onions very generously as it will reduce
• Simmer on medium for about 40-45 minutes
• Serve with soft goats cheese spread on toasted baguette, glittered with thyme leaves (oh that sounds classy)
• Onion tip, if you store them in the fridge you are less likely to cry as the juice/vapours spray less when chilled.
• Also it's good to ensure the onions have softened before adding the liquid as boiling raw onion doesn't give the same smooth texture

 

 

Everything is better with butter and a splash of oil!

 

 

The toast can be served on the side to avoid the risk of soggy bread!

Especially the beans.....

After the joy, fun and deliciousness that was Chow Down to Eurovision 2013 it is time to resume normal Don't Boil The Sauce broadcasting. Winter has hit Melbourne in all it's time for blankie snuggles glory and I bloody love it!
I also love a dish that can be breakfast, lunch or dinner so no matter what time you finally get out from under the covers it's an acceptable time to eat it.

 
This will make enough beans to feed both sides of the army and some left over. It needs to be started a day ahead to soak the beans, or use canned for a super quick version.

Slow cooker beans
Ingredients

• 2 cups borlotti beans dried
• 1 cup haricot beans dried
• 1 cup lima beans dried
• 1 cup cannellini beans dried
• 300g approx. pancetta
• 2 tbsp. olive oil
• 3 red onions rough diced
• 3 brown onions rough diced
• 4 celery stalks chopped finely
• 3 garlic cloves crushed
• 1 red capsicum rough diced
• 1 bottle passata  (approx. 600-700ml)
• 600g chopped tomato
• 120ml red wine
• 4 tbsp. Dijon mustard
• 2 tbsp. mustard powder
• 2 tbsp. honey
• 2 tbsp. brown sugar 
• 1 cup beef stock
• 1 tbsp. salt
• 3 bay leaves
• 2 large sprigs rosemary
• 1 small handful of thyme
• Pepper to taste

Method

• Into a large mixing bowl or boiler of water add the beans.
• Leave to soak for about 8-12 hours or overnight, they will double in size.
• Drain the beans
• Chopped the pancetta into small strips
• Fry in a hot pan with 2 tbsp. olive oil
• Add the onions, celery, garlic, capsicum, fry for about 3 minutes then add to slow cooker
• Into the slow cooker add beans and all remaining ingredients and stir well
• Cook on low for about 5-6 hours depending on your slow cooker and how mushy you like your beans
• Serve as a side with a chili/pepper steak, with eggs and home made crumpets or just on their own.
• You may need to add more salt depending on your taste, beans and pancetta, just remember you can add it but you can't take it away

• You could do this in an oven for about 2-3 hours on 160°C but I haven't tested this

• For the super quick version in a large pot add fry the pancetta, and vegetables as per recipe then add remaining ingredients and boil to reduce for 15-20 mins. Add drained canned beans and simmer for another 20 minutes (also not tested but this is how I would tackle it) 
• ok now back under the blankie!!

A thing of beauty

 

 

 

 

 

Crumpet recipe will be posted soon, I have some surprise tweaks to work on.

 
 

Chow Down to Eurovision 2013 - Latvia

Welcome to Latvia and the start of the second semi final in the Chow Down to Eurovision 2013. Since Latvia hosted the contest in 2003 and an appropriate menu item was needed to celebrate I have loved Latvian liverwurst, that smooth creamy meat paste on a warm buttered English muffin..........oh sorry where was I?

The natural choice to represent Latvia this year in the Chow Down was Liverwurst and I was so looking forward to making it until disaster struck! If you follow me on twitter* you'll know my oven has broken! I opened the door and heard a hell of a crack and now the oven door wont stay closed. The poor old thing I suspect is older than I am so she had a good innings but I say it will be a little while before she is replaced for with younger shiner model. Thankfully I had completed the baking for most of this Chow Down so not too many countries have been affected.

Latvia and my liverwurst will have to wait unfortunately but it has been replaced with a much better option health wise anyway.

*If you're not following me on Twitter why aren't you?? @dbtsauce

Our past Eurovision hit is an homage to my broken oven, I'd ask why my oven breaks in the middle of the Chow Down to Eurovision 2013 but only Mr God knows why! I could have asked if there are a lot of out of tune notes in this one but I know the answer to that, enjoy.

Latvian Cucumber Salad
Ingredients

• 2 large cucumber
• 1 small red onion
• 100ml sour cream
• 2 tbsp. chopped dill plus extra
• juice of a small lemon
• salt and pepper

Method

• Slice the cucumbers and onion finely (I used the food processer)
• In a large bowl mix the sour cream, dill, lemon juice
• Add the cucumbers and onions
• Mix to combine and season to taste
• Sprinkle with extra dill to garnish 

Fittingly Here we go by PeR is a first taste of semi final 2, will we see them again in the final?

lai jums veicas!