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My Easy, Cheap, Georgian Beef & Chicken Shashlyk Recipes

06/09/201023/10/2016 by Charlotte J

Whenever I discuss what I do for a living, most people say in amazement, “Surely the cuisine of the region is no more exciting than meat and carbohydrates?” I spend hours explaining just how varied the food is across Central and Eastern Europe. When I talk about former USSR countries, such as Georgia, people are truly shocked how fabulous the traditional dishes are. However, there is nothing wrong with some basic meat recipes such as shashlyk skewers of meat. These are popular, in some form, in many countries, Turkey for one, but for me, they will always remind me of a wonderful meal in Ket in St Petersburg. Shashlyk can be served with a variety of sauces but they key is to get the meat tender and charred. Here’s my easy, cheap, recipe, inspired by the people of Georgia…

Ingredients

500g cubed meat (this can be chicken, beef – though make sure it is not stewing steak or it’ll be tough as old boots – or pork)

2 large white onions cut in quarters

4 bay leaves

1 tsp black peppercorns

Pinch of salt

100ml white wine vinegar

50ml Georgian white wine

150ml cold water

Instructions

Put the all the ingredients into a large bowl and leave to marinate for at least 3 hours

Rinse meat under tap to take away any harsh acidic taste of vinegar

Put meat on skewers (metal work best but as you can see from the photographs, wood will work too, just ensure they have been thoroughly soaked in water to prevent them burning)

Either put on a barbecue/hot coals to seal the outside of the meat for a minute on each side

Heat a griddle pan until it’s steaming, add a teaspoon of rapeseed oil (or vegetable oil but NOT olive oil) and seal the meat for a minute each side

Place in a hot oven (at about 180 degrees Centigrade) and cook for 5 to 10 minutes or until cooked through but still tender

Serve on a plate with a sauce of your choice, buckwheat kasha and salad

Related Images:

Hungarian One-pot / Family Pork Porkolt Recipe

22/03/201019/10/2016 by Charlotte J

There is much more to Hungarian cooking than the stereotypical goulash, porkolt for one. Porkolt is an easy, one-pot, family dish and can be made with cubes of pork shoulder or veal. Just fry off the onion, add in the pork to seal the meat, add in the other ingredients, stir and leave to cook for a few hours on a low heat. Just serve with gnocchi or polenta. Super easy, super delicious!

Related Images:

Russian Zakuski Part II: Cold Cod Salad

07/01/201018/10/2016 by Charlotte J

Cold Cod Salad was created during the Soviet era when the Russians regularly suffered severe food shortages. Thankfully, due to the presence of carrots in this dish, it provided necessary colour to the zakuski table. It is best to chill the salad overnight so the sour cream top hardens slightly.

Romanian Bean Stew

17/07/200918/10/2016 by Charlotte J

Charlotte J - stirring. Photo Credit: Jill Robinson — Charlotte J – stirring. Photo Credit: Jill Robinson

I recently visited Cornwall for a few days as my school friends had rented a large cottage for the week. The kitchen was an absolute delight and I insisted on cooking some good East European fare for my 7 companions.

The best thing about East European cooking is that the recipes are usually not desperately complicated, require just one or two pots and few ingredients, which keeps both washing up and costs down, yet enables you to create a really hearty and tasty meal.

Although this bean stew required smoked pork and a ham bone, I cheated and used pork chops and smoked bacon which added the required smokey flavour. Everyone seemed to enjoy it so I would definitely recommend this recipe!

Ingredients (serves 8 hungry beings)

2 white onions

1 tbsp sunflower oil

2 red chilies

1 tbsp Hungarian hot paprika (or to taste)

3 tins of mixed beans

20 black peppercorns

8 pork chops

500g smoked bacon

4 tbsp cornflour

Tomato puree or chili powder for colour if desired

Handful of chopped parsley for garnish

Crusty white bread to serve

Instructions

Put mixed beans into saucepan

Place pork chops on top of beans

Just cover pork with cold water and add peppercorns

Heat until boiling

Reduce heat, cover pan and leave on gentle simmer for 2 hours

Remove pork chops from pan

Cut off fat and bone and cut into chunks

Return pork to pan

Chop onions and heat in sunflower oil in separate pan until translucent

Add chopped and deseeded chili to onion and cook for 5-10 minutes

Chop smoked bacon and add to onion and chili and cook until crispy

Add paprika to bacon mix, stir and cook for 5 minutes

Add cornflour to bacon mix, stir and cook for 5-10 minutes

Add bacon mix to stew and stir

Cook for further 10 minutes until well mixed

If desire deeper red colour, add tablespoon of tomato puree or chili powder

Serve into bowls, garnish with parsley (I forgot to!) and serve with chunky white bread

Serve!

Owen, Jared, Dave, Jill, Simon, Nicky, Carla

Related Images:

Deliciously Light Lemon Cake

23/04/200917/10/2016 by Charlotte J

If you are permanently on the hunt for the lightest cake in the world, look no further. This Romanian cake is made from a blend of thick yogurt, lemon and honey and is the lightest cake I have ever consumed.

Ingredients:

50g butter

115g caster sugar

2 large eggs

115g Greek yogurt

Grated rind of 2 lemons

Juice of 1/2 lemon

150g self-raising flour

1/2 tsp baking powder

curls of lemon rind to decorate

For the syrup: juice of 1/2 lemon, 4 tbsp honey, 3 tbsp water, 1 cinnamon stick

Instructions:

Preheat oven to 190ºC

Grease and line a shallow, 7-inch square cake tin (I made extra to fit my rectangular tin)

Allow butter to soften.

Cream together the softened butter and sugar either in a bowl or a mixer until pale and fluffy.

Slowly add the egg yolks, Greek yogurt, lemon rind and juice.

Beat until smooth.

In a separate bowl, whisk the egg whites until just stiff.

Sift together the flour and baking powder.

Fold flour and baking powder into yogurt mixture. Fold carefully, do not excessively stir because you will stretch the gluten in the flour.

Then, fold in egg whites, again carefully, making sure they do not lose all their air, otherwise the cake will not be light. A top tip is to use a metal spoon not a wooden one!