We are half-way through this challenge, and from Bulgaria we now travel to Wales, home of leeks, Bara Birth and Welsh cakes! Yummy....
Cooked with score (out of 100):
Chicken with Beans………………………………………………….80
Cheese Scrolls………………………………………………………….70
Fried Peppers with Cheese……………………………………...no score
Sour Lamb Soup……………………………………………………….90
Wanted to cook:
Bulgarian Rice Pudding
Thracian Tomato Casserole
Sour Lamb Soup
A traditional sour soup or chorba. The recipe uses lamb, although pork and poultry are also
popular.
Serves 4-530ml 2 tbsp oil
450g / 1lb lean lamb, trimmed and cubed
1 onion, diced
30ml / 2tbsp plain flour
15ml / 1tbsp paprika
1 litre / 1¾ pint / 4 cups hot lamb stock
3 parsley sprigs
4 spring onions
4 dill sprigs
25g / 1oz long grain rice (I used pearl barley)
2 eggs, beaten
30-45ml / 2-3 tbsp or more vinegar or lemon juice
Salt and pepper
Crusty bread to serve
Garnish
25g / 1oz butter, melted
5ml / 1tsp paprika
A little parsley or lovage or dill
- In a large pan heat the oil and then brown the meat. Add the onion and cook until it has softened
- Sprinkle in the flour and paprika. Stir well, add the stock and cook for 10 minutes.
- Tie the parsley, spring onions and dill together with string and add to the pan with the rice and a little salt and pepper. Bring to the boil then simmer for about 30-40 minutes, or until the lamb is tender.
- [NB: I didn't do this step] Remove the pan from the heat then add the beaten eggs, stirring continuously. Add the vinegar or lemon juice. Remove and discard the tied herbs and season to taste.
- For the garnish, melt the butter and paprika together in a small pan. Ladle the soup into warmed serving bowls. Garnish with herbs and a little red paprika butter. Serve with thick chunks of bread.TIP: Do not re-heat the soup, as the eggs could become scrambled.
Fried Peppers with Cheese
Usually served as a started or light snack, can be red,
green or yellow peppers. Traditional dish, which may vary from region to
region.
Serves 2-4
4 long peppers
50g 2oz/ ½ cup plain flour, seasoned
1 egg, beaten
Olive oil, for shallow frying
Cucumber and tomato salad for serving
For the filling:
1 egg, beaten
90g / 3½ oz / ½ cup feta cheese, finely crumbed
30ml / 2 tbsp chopped fresh parsley
1 small chilli, seeded and finely chopped
- Slit open the peppers lengthways, enabling you to scoop out the seeds and remove the cores, but leaving the pepper in one piece.
- Carefully open out the peppers and place under a pre-heated grill, skin side uppermost. Cook until the skin is charred and blackened. Place the peppers on a plate, cover with clear film and leave for 10 minutes.
- Using a sharp knife, carefully peel away the skin from the peppers.
- In a bowl mix together well the filling ingredients. Divide evenly among the four peppers.
- Reshape the peppers to look whole. Dip them in the seasoned flour, then the egg, then the flour again.
- Fry the peppers gently in a little olive oil for 6-8 minutes, turning once or twice, or until golden brown and the filling is set. Drain the peppers on kitchen towel before serving with a cucumber and tomato salad.
Cheese Scrolls
These delicious Bulgarian cheese savouries are traditionally served warm as a first course or else as a snack any time of the day.Makes 14 – 16
450g / 1lb / 2 cups feta cheese, well drained and finely crumbled
90ml / 6 tbsp natural Greek yogurt*
2 eggs, beaten
14-16 sheets 40 x 30cm / 16 x 12inches readymade filo pastry (thawed if frozen)
225 8oz 1 cup unsalted butter, melted
Sea salt and chopped spring onions to garnish
- Pre-heat the oven to 200C / 400F /GM6. In a large bowl mix together the feta cheese, yogurt and eggs, beating well until the mixture is smooth.
- Fit a piping bag with a large 1cm / ½inch plain round nozzle and fill with ½ the cheese mixture.
- Lay out one sheet of pastry, fold into a 30x20cm / 12x8inches rectangle and brush with a little melted butter. Along one edge pipe the cheese mixture 5mm / ¼ inch away from the edge.
- Roll up the pastry to form a sausage shape and tuck in each end, to prevent the filling from escaping. Brush with more melted butter.
- Form the sausage into a tight “S” or crescent shape. Repeat with the remaining ingredients, refilling the bag as necessary.
- Arrange the scrolls on a buttered baking sheet and sprinkle with a little salt and chopped spring onion. Bake for 20 minutes or until golden brown and crispy. Cool or a wire rack before serving.*It is claimed that yogurt originated in Bulgaria, Greek yogurt is a good substitute.
Chicken with Beans
Serves 4-6275g / 10oz dried kidney or other beans, soaked overnight
8 – 12 chicken portions, such as thighs and drumsticks
12 bacon rashers, rinded
2 large onions, thinly sliced
250ml / 8 fl oz / 1 cup dry white wine
2.5ml / ½tsp chopped fresh sage or oregano
2.5ml / ½tsp chopped fresh rosemary
Generous pinch of nutmeg
150ml ¼ pint soured cream
15ml / 1 tbsp chilli powder or paprika
Salt and pepper
Sprigs of rosemary, to garnish,
Lemon wedges to serve
- Preheat the oven to 180c / 350F GM4. Cook the beans in fast boiling water for 20 minutes. Rinse and drain the beans well and trim the chicken pieces. Season the chicken with salt and pepper.
- Arrange the bacon around the sides and base of an ovenproof dish. Sprinkle over half of the onion and then half the beans, followed by another layer of onion and then the remaining beans.
- In a bowl combine the wine with half the fresh sage or oregano, rosemary and nutmeg. Pour over the onion and beans. In another bowl mix together the soured cream and the chilli powder or paprika.
- Toss the chicken in the soured cream mixture and place on top of the beans. Cover with foil and bake for 1¼ - 1½ hours, removing the foil for the last 15 minutes of cooking. Serve garnished with rosemary and lemon.
Thracian Tomato Casserole
Thracian is in south Bulgaria, and this typical recipe
from that region is eaten at harvest, during the hottest days of the year.
Serves 4
40ml / 2 ½ tbsp olive oil
45ml / 3 tbsp chopped fresh flat parsley
450g / 1lb firm ripe tomatoes
450g / 1lb courgettes
5ml / 1tsp caster sugar
40g / 1 ½ oz day old breadcrumbs
2.5ml / ½ tsp chilli powder or paprika
Salt
Chopped parsley, to garnish
Rye bread, to serve
- Preheat the oven to 200C / 400F /GM6. Brush a large baking dish with 15ml / 1 tbsp of the oil.
- Sprinkle the chopped flat leaf parsley over the base of the dish. Cut the tomatoes and courgettes into even slices, discarding the two ends of each. Arrange the slices of veg in the dish so that they overlap slightly. Sprinkle them with a little salt and the caster sugar.
- In a mixing bowl, stir together the breadcrumbs, the remaining oil and chilli powder or paprika, and then sprinkle over the top of the veg.
- Bake in the oven for 40 – 50 minutes, covering with foil if the topping is getting too brown. Serve hot or cold, garnished with chopped parsley and accompanied by rye bread.
Bulgarian Rice Pudding
There are many version of rice pudding to choose from, but the presence here of pistachios, lemon, cinnamon and rose petals make this version distinctly Bulgarian.Serves 4-6
75g / 3oz / ½ cup short grain or rice pudding
45ml /3tbsp granulated sugar
900ml / 1 ½ pints full cream milk
25g /1oz / 2tbsp unsalted butter
1 cinnamon stick
Strip of lemon rind
Halved pistachios and rose petals to decorate
- Put the rice, sugar, milk, butter, cinnamon stick and lemon rind into a large double or heavy based pan.
- Cook over a very gentle heat, stirring occasionally, for about 1 ½ hours, or until thick and creamy. Remove and discard the cinnamon stick and lemon rind.
- Spoon into serving dishes and sprinkle with halved pistachios and rose petals, to decorate.
COUNTRY
Bulgaria is the oldest country in Europe that hasn’t changed
its name since it was first established in 681 AD. Sofia,
the capital of Bulgaria, was founded 7000 years ago. This makes it
the second oldest city in Europe. Bulgaria comes third in the list of countries
with most valuable archaeological sites discovered on their
territories, preceded only by Greece and Italy. Over 15 000 Thracian tombs have been discovered on the
territory of Bulgaria. The bulk of them are yet to be explored.
It has a healthy climate,
clear warm seas and mineral springs (over 600 of them) are thought to cure many
illnesses. Roses are grown to make attar; oil used in perfume and sometimes it
is worth more than gold, 1 gram
rose oil is produced out of 1000 rose blossoms. Vineyards thrive in the Bulgarian climate, and much wine is exported. There is solid historical evidence that wine has been produced on the
territory of what is now modern-day Bulgaria ever since the Stone Age. Today
the country has earned the reputation of a world-class wine producer.
Nearly one third of
Bulgaria is covered in forests and this shouldn’t be too surprising given the
fact that there are over 40 mountains on its territory. The first computer
in the world was created by a Bulgarian. In the period 1937 – 1942 John Atanasoff, a scientist of
Bulgarian descent, together with Clifford Berry, an American inventor working
for the University of Iowa, designed and developed the first electronic digital
computing device. The first digital wristwatch was also invented by a
Bulgarian. His name is Peter Petroff.
And finally… Bulgarians express approval by shaking their heads rather
than nodding.
CUISINE
Bulgarian cuisine is exceptionally diverse and
delicious, consisting of various salads, breadstuffs, stews, and other local
dishes. Many of the dishes are prepared according to traditional recipes handed
down from generation to generation over the centuries. The most products for
which Bulgaria is internationally known are yogurt and white brine (feta)
cheese. These are almost always present on Bulgarian tables in one form or
another.
One of the most famous and most popular breakfast
items in the country is banitsa. It is a made of dough with various fillings,
such as cheese, spinach, rice, and meat. Other popular breakfasts dishes
include pancakes, buhtas (fritters), mekitsas (fried dough pieces), and fried
bread slices. All of these are particularly delicious when served with jam,
marmalade, honey or Bulgarian yogurt.
People in rural areas grow vegetables that are
exceptionally tasty, which is why salads occupy a central place. Potatoes are a
main ingredient in many Bulgarian recipes. The most popular potato dishes
include Ogreten (au gratin), Patatnik (in the Rhodope region), potato stew, and
fried potatoes.
One of the most popular appetizers is Tarator (cold
Cucumber Soup). It is prepared with yogurt, cucumbers, dill, crushed walnuts
and spices. Soups and broths are also popular in the countryside – particularly
delicious bean soups are served in the region of the village Smilyan, in the
Rhodope Mountain. Excellent fish soups are served in the regions of the Black
Sea and the Danube River.
Some of the most popular Bulgarian dishes are grilled
– meat balls, kebapches, grilled meat pieces, grilled sausages, and others.
Various stews and dishes in clay pots are also a regular part of the Bulgaria
cuisine (hotchpotch and casseroles). These include Chomlek, Kavarma, and Kapama
(in the Bansko region).
Another favourite Bulgarian dish is prepared with
stuffed cabbage or vine leaves – the leaves used may be either small or broad.
The dish, which is prepared by wrapping the filling in the leaves, is very
popular in the Thracian region. One of the trademarks of the Bulgarian cuisine
is Cheverme – an entire lamb roasted on a spit. This dish is typical for the
Rhodope region, but it is also served throughout the country.
Like most countries there are regional variations where
the traditional recipes are proudly maintained and culinary delights are
constantly on offer.
No comments:
Post a Comment