Chow Down to Eurovision 2015 - Denmark

It's seems like only yesterday Denmark invited the world to #JoinUs in Copenhagen, host city of the 2014 Eurovision Song Contest. 

I'm sure no one will object if I take a  moment to thank Denmark for the really, really, really good show.

In 2010 Denmark gave us another eurovision moment, In a Moment Like This, Charnee and N'evergreen belted out a G:Son number that saw them place 4th.

I have often wondered if this may have been the inspiration for the Dr Who, Rose Tyler trapped in a parallel universe story line...

(photo source pixgood.com)

When deciding which dish to represent Denmark I turned to Kate who is one of the organisers of EuroClub Perth and also happens to be originally from Denmark.

Frikadeller was her suggestion and I was instantly onboard. I have used the recipe from the SBS website as the base and then added a pickled carrot to complete the dish.

Frikadeller with pickled carrots

Ingredients

• 500ml chicken stock
• 150ml red wine
• 300ml milk
• 500g veal mince
• 500g pork mince
• 1 tbsp. salt
• 1tsp. cracked black pepper 
• 1 brown onion grated
• 50g plain flour
• 100g panko bread crumbs
• 3 eggs 

Method

• In a saucepan on medium heat reduce the chicken stock and wine till there is about 150ml 
• Allow to cool and add the milk to the stock 
• Add all the remaining ingredients to a stand mixer with a dough hook
• Knead together and gradually add the milk stock mixture till well combined
• Let rest in fridge over night
• In a medium-low pan  with butter and oil, fry spoonfuls of the mixture until cooked through (about 7 minutes)
• Drain on paper towel and serve

I really enjoy the way the carrots cut through the soft richness of the frikadeller with their sharp crunch.

The other pickles we a gift from a friend and were perfect! 

Pickled carrot

Ingredients

• 1 large carrot ( I used purple)
• 100g sugar
• 100g water
• 100g white vinegar

Method

• Slice carrot thin in food processor
• Put sugar, water, vinegar into a put
• Bring to boil
• Add carrot, remove from heat
• Let stand 10 minutes then add to jar
• Leave in fridge overnight

Anti Social Media will represent Denmark in 2015 with a name that has embodied the notion of life imitating art. When they were first selected there was a lot of anti social media commentary.

They will bring a tasty portion of pure pop to the musical banquet in Vienna.

Held og lykke!

Past Denmark Chow Down to Eurovision

2014 Gravlax

2013 Apple Oven Pancake

Chow Down to Eurovision 2015 - Serbia

Good evening this is Belgrade calling....well welcome back Serbia it is so wonderful to have you with us after your absence in Chow Down to Eurovision in 2014.

While Serbia was missing from Copenhagen some of us had a Serbian representative  thrilling us in Melbourne.  I co hosted a Eurovision fan club event and through the magic of twitter had discovered that the 2011 Serbian contestant,  Nina was living in Melbourne.  

You can imagine everyone's surprise when I needed to "fill in" time because the votes weren't ready and asked if anyone from the audience could help me sing Caroban....and Nina volunteers!

She gave an amazing performance and was so incredibly lovely and generous with her time having photo's taken with everyone. 

Caroban is most certainly a Eurovision crowd favourite!

Nina in Düsseldorf 2011

Nina in Melbourne 2014

I think I nailed the "stay cool" on stage selfie, right??

The Chow Down to Eurovision could easily be sponsored by cabbage and pork farmers as so many European recipes love these ingredients.

I know when I say cabbage soup you probably think Charlie Bucket from Charlie and the Chocolate factory but believe me this is so delicious I could happily live off it for a week. 

Cabbage Soup

Ingredients

• 1kg cabbage
• 2 brown onions
• 2-3 tsp. hot paprika 
• 150g bacon pieces
• 300g pork mince
• 750ml passata
• Olive Oil
• Knob butter
• Salt/Pepper

Method

• Quarter the cabbage and slice into 2cm strips
• Dice the onions
• Add a splash and a knob of olive oil and butter to a oven proof pot
• Add the onions, fry for a couple of minutes till softened
• Add the cabbage and coat with onions and oil
• Add the bacon and mix well
• Cook till cabbage starts to soften
• Dot the top of the cabbage with the pork mince
• Add the passata 
• Bake with lid on in a 180°C oven for 45 minutes
• Season to taste
• Top with some parsley and enjoy with a crusty loaf 

Cabbage, more than just coleslaw

The cabbage has a sweetness that would warm any winters night

Beauty Never Lies is a brilliant life motto and will be the Serbian entry in Vienna from Bojana Stamenov. 

This preview video is my favourite of 2015 for it's simplicity in capturing people's love for Eurovision and embodying a sense of empowerment. I am different and it's ok!

Bojana is going for a record with the number of languages the song has been recorded in, Serbian, English, French, German, and Spanish... but there is still time for Italian, Swedish and Russian before Eurovision starts! 

This is one of the songs I am really excited about seeing in Vienna plus Bojana seems such a lovely person. In interviews she comes across as someone who would be great fun to be around....I think we could be besties......#justsaying

срећно!

Past Serbia Chow Down To Eurovision:

2013 Avjar 

Chow Down to Eurovision 2015 - Estonia

As the song goes....Welcome to Estonia!

For today's dish I headed out on location to the Estonian House for a concert by Estonian Eurovision greats Ott Lepland (2012) and Tanel Padar (winner 2001) with Jalmar Varbana.

The concert was a very relaxed affair and even though I don't speak a word of Estonian, loved every second. 

My only negative about the night is neither star sang their Eurovision song!

While they are known for a lot more than their Eurovision participation it would have only taken 6 minutes to give the group of Eurovision fans in attendance what they came for, Everybody would have loved it. I know what I did there, really could I get any kuula?

As a special treat instead of past Eurovision song today we have a little taster of said concert.

Dishes that were on offer at the Estonian club which may or may not have also been eaten by Ott Lepland or Tanel Padar on the night....what is that in degrees of separation??

A herring on rye

Pork belly and pear at the Estonian house

The pork belly and pear was an inhale-able combination of salty, meaty and sweet that had to be the dish to represent Estonia this year. 
This is my made up "I think that is how it tasted" version.


Pork Belly and Pear (makes a lot)
Ingredients 

• 500g pork belly
• 1 cup green ginger wine
• 2 cloves garlic crushed
• 2-3 pears cored and quartered (I didn't peel)

Method

• Slice the pork belly into 2-3cm cubes
• In a bowl add pork, green ginger wine, garlic and a good pinch of salt
• Let marinate for a couple of hours or overnight
• Preheat oven to 180°C
• Drain pork and pat dry
• In an oven proof fry pan brown the pork then put in oven for 15-20 minutes
• Cube the pears into a similar size as the pork
• Add to the oven with the pork and cook a further 5-10 minutes
• With caution, use a toothpick to attach a piece of pear to a piece of pork

 I went to the edge of caramelised with my pork and pear as that is how I remembered them, looking back on the original photo now I think it was just because it was dark!

Elina Born & Stig Rästa will sing Goodbye to Yesterday in Vienna but hopefully not goodbye to a place in the final.  

Estonia remind me of a modern Johnny Cash and June Carter very comfortably delivering a country break up duet. 

You may catch yourself singing "goodbye to yesterday" as you go about your everyday business...or maybe that's just me.

Õnne!

Past Estonia Chow Down to Eurovision:

2014 Estonian Rye Bread Mousse

2013 Jellied Meat

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!

Chow Down to Eurovision 2014 - Hungary

Jó estét this is Budapest, Hungary calling the 16th and final country in Semi Final One of 2014 Chow Down to Eurovision.

While Eurovision has it's trending gimmicks such as the reveal, key change or long haired man in a white suit. The Chow Down to Eurovision appears to be developing it's own standby by gimmick, pork crackling.

Last year we saw it dipped in chocolate in Ukraine and this year Hungary have delivered it in a biscuit, though it is probably more part of the scone family.

I saw a lot of different versions but basically it's like an enriched scone dough that is treated like a croissant, so I thought cool I can do that so this is my take on the Hungarian Pork Crackling Biscuit.

In 1997 Hungary sent VIP (a boy band not a Pamela Anderson sitcom) to sing Miért kell, hogy elmenj? They placed 12th in the final perhaps adding Pamela Anderson could have helped?

 

 

Hungarian Pork Crackling Biscuit
Ingredients

• 6 large pork belly rashers
• Pork rind sheet about 300g
• 500g strong flour
• 14g yeast
• 2 eggs
• 2 tbsp. golden caster sugar
• 100ml milk
• 150ml cream
• 100g butter softened
• Paprika

Method

• Preheat oven to 180°C
• Give the rashers and rind a splash of olive oil and salt
• Bake for 35-40 minutes on a wire rack over a tray
• They should be crisp and dry
• Cool and then grind to crumbs in a food processer (not too fine)
• Heat the milk a little, don't let it boil
• Add the flour, yeast, eggs and caster sugar to the bowl of a stand mixer
• Add the cream and milk
• Knead till smooth and elastic
• Cover bowl with plastic wrap and let double in size.
• Mix the butter through the pork crumbs with a good pinch of salt
• Roll the dough into a rectangle on a floured bench
• Cover the dough with 1/4 of the pork/butter mix
• Fold the dough in a book turn and repeat 3 times till pork/butter mix is used
• Roll the dough out to be about 2cm thick
• Cut out rounds and place on a lined tray
• Brush tops with milk and sprinkle with paprika
• Bake at 200°C (non fan) for about 10-12 minutes till golden and puffed.
• Serve warm
• While jam and cream may not be the best friend for these scones, a bowl of hot pumpkin soup would be heaven. I also want to try adding chilli, cos chilli makes everything better!
• Using an espresso glass as the cutter I get about 40 biscuits

 

 The folds don't have to be perfect, it's probably better but life is short!

András Kállay-Saunders will perform Running which highlights an issue you wouldn't instantly think of for the Eurovision stage, family violence.

The world seems to have lost the basic concept of treating each other with respect so well done Hungary for bringing this issue to the spotlight.
If you or someone you know needs assistance call Life Line on 13 11 14

Let's hope that Hungary makes it through to the finals so that more people can hear Kállay-Saunders' message.

Sok szerencsét!

Chow Down to Eurovision 2014 - Portugal

Boa Noite this is Portugal calling!

Please let us all welcome Portugal to their first appearance in the Chow Down to Eurovision. YAAAY!!

I have spared no expensive on their debut in the competition with this dish coming directly from Lisbon, well via Facebook.

I met Manel while he was visiting Melbourne many, many years ago through a mutual friend Anne.

We then all caught up again a few years later for a great New Years Eve party in London with a very excellent chilli if I remember rightly (there may have been 1 or 2 beverages consumed).

Being both wonderful cooks and Manel being from Portugal I knew that this was the brains trust I needed to consult.

Manel suggested pork belly and claims to which I replied that he had me at pork belly!

Hopefully we will get to catch up in person again soon to cook and eat more Portuguese food, naturally in the name of Chow Down to Eurovision research.

Portugal's highest placing since first joining Eurovision in 1964 was in 1996 with O meu coração não tem cor sung by Lúcia Moniz who later went on to the hopelessly romantic bilingual relationship with Colin Firth in Love Actually.

They placed 6th.

Portuguese Pork Belly and Clams
Ingredients

• 1kg pork belly (rasher, less cutting)
• White wine dry (about 400ml, enough to cover pork)
• 1-2 tbsp. hot paprika
• 1 tbsp.  sea salt flakes
• 1 tsp. cracked black pepper
• 3 bay leaves
• 8 cloves garlic
• 4 red capsicum
• 2 red onions
• 3 shallots
• 1 cup vermouth
• 1kg clams, cleaned
• 1/2 bunch coriander

Method

• Remove the rind from the pork belly and reserve
• Cut the pork belly into 2cm pieces
• Rub the pork belly with paprika, salt, pepper
• Place in a container and cover with white wine, about 400mls
• Crush bay leaves onto the pork belly
• Add 4 crushed cloves of garlic
• Cover and let marinate overnight
• Roast the capsicums covered in a tray for about 45 minutes in a 160°C oven
• Remove the skin and seeds and add to a jug
• Add 4 cloves of garlic and a pinch of salt
• Blend until smooth
• Pass through a fine sieve to catch any stray seeds (there is always one!)
• Drain the pork belly and pat dry
• Finely chop the onions and shallots
• In a heavy based oven proof pan heat a good swig of olive oil 3-4 tbsps.
• Add the reserved rind to add additional flavour to the oil
• Fry till crisp but not burnt then discard the rind (let's be honest we know what that means, yum!)
• Add the onion and shallots and sauté to soften
• Add the pork belly to brown it (do in batches to avoid over crowding)
• Add the capsicum puree and stir through
• Bake in a 180°C oven for 30 minutes
• Take the pan from the oven and stir through the vermouth
• Add the clams and cover with a lid or tin foil
• Bake for a further 10-15 minutes till the clams open (discard any non openers)
• Serve topped with chopped coriander and a drizzle of olive oil

You can reduce the number of clams, but mine came in a 1kg bag from the fish monger and I wasn't going to waste any.

This pork is also delicious without adding the vermouth and clams as it is all crispy and sticky.

Some warm ciabatta and I could happily be left alone with this dish

Making a return to Eurovision this year after not participating in 2013, Portugal will be represented by Suzy singing Quero ser tua. 

Boa sorte!

Coldcannon

I would love to say I am ultra foodie forward by creating dishes where no cooks have gone before. The truth is often there is no plan, I just make stuff up as I go along.

 

This is mainly the case around midweek dinners, racing from work, to create something spectacular with whatever is left in the fridge.

 

Our adventure begins while some Kipfler potatoes were merrily roasting.

 

I had some spring onions and wombok (Chinese cabbage) and cheddar, if only the potatoes weren't already roasting I could have made a colcannon. (I know you can mash roasted potatoes but not Kipfler, too fiddly)

 

So long story short and borrowing some wisdom from Kate Perry things can be Hot'N'Cold, so Cold-cannon was born.

 

 It has all the flavours of colcannon but with a freshness and crunch.

 

The original was meatless but I have never been one to say no to some crispy lardons, or even some speck as pictured below in another version.



 

 

Cold-cannon

• 1kg potatoes (the variety is up to you)
• 1/2 a large wombok
• 4 spring onions finely sliced
• 150g speck sliced (or 250g crispy lardons we all know not all of them will end up in the dish)
• 150g grated cheddar or parmesan
• Salt and pepper
• Olive oil

Method

• Roughly chopped the potato into even pieces, just a bit bigger than bite size.
• Add to a baking dish with a good amount of olive oil, not drowning but enough to paddle.
• Season the potato with salt and pepper
• Bake in the oven till crisp and golden on 180°C, about 45mins.
• Finely shred the wombok and add to a large bowl
• Add the hot potatoes and combine
• Mix through the spring onions, speck/lardon and cheese
• Season to taste but it shouldn't need much with the salt from the meat, cheese and potatoes.
• I find because the potatoes go in hot out of the oil it doesn't need a dressing as such as the combination of oil, fats from the meat and cheese do this job. If you prefer it creamier stir through a couple of tablespoons of sour cream.
• I love it with a steak or on it's own as a work lunch!

 

 

 
 

Sausage and Egg Crumpin

We all have our little food dirty secrets that we don't want the foodie paparazzi to snap us eating, mine was the drive-thru breakfast but after such a public declaration of my self imposed ban I'm even too scared to drive past said establishment.

Yes with my ever increasing twitter following I am lame enough to believe the paparazzi would be interested in me. (Sad isn't it)
I now even wear 2 pairs of underpants just in case they try and snap me getting out of the car, although I should think wearing jeans should see me safe there.

I do miss a meat patty and egg muffin though in all it's peppery glory, it had the staying power to be with you all day. The Italians even do fast food better and I remember their breakfast meat patty flavoured with fennel. So in lieu of a 27 hour flight I have put my Crumpins to good use.

There is no science behind the ingredients in the patty it was just what was in the fridge.
Sausage patty
Ingredients

• 1 tbsp. fennel seeds
• 1 tsp. salt
• 200g pork mince
• 100g beef stir fry strips (optional but adds more body)
• 100g streaky bacon
• 4 spring onions chopped
• 1/3 cup chopped parsley
• 2 tbsp. tomato sauce
• 1/4 tsp. black pepper

Method

• Toast fennel seeds for 30 seconds in a hot fry pan
• Grind seeds and salt in a mortar and pestle
• Add all ingredients to a food processer and blend, not too smooth.
• Shape into 1-2cm thick patties, I cheat and use the cake tin I use for the Crumpin to help with sizing
• In a fry pan on medium seal one side of the patty then flip.
• Don't squeeze the patty as that pushes out the moisture.
• They should take about 7-8 minutes to cook and makes about 6
• For the egg I also used the cake tin as a mould but also added some left over eggs whites, and just fried as normal
• Assemble as pictured or whatever combination you like, bacon, no bacon, no egg, double patty......
• A slice of cheese or two is a must but I don't add sauce due mainly to memories of sauce dripping onto my tie before work, always carry a spare!

This one I call Eileen...