Category: Meat

After Party Soup. Seljanka

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After Party Soup. Seljanka

Jaaniõhtu (Midsummer Eve – 23 June) and Jaanipäev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The Jaanipäev celebrations were merged with the celebration of Võidupüha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have long holiday 🙂

Jaanipäev is summer solstice and we say ” sun do not go down”. Even at 10 pm you can read book, because is enough light 🙂 This is the day, when all children has permission to be awake overnight.

To be honest. Because of global warming summer is not summer anymore. My birthday is 17th of June, and few years ago in my birthday was snowing !
And about Jaanipäev- yes we have bonfires, but usually exactly this evening is raining or lot of mosquitoes and.. this is not very fun:)
But still until today  we believe: the lighting of the bonfire and jumping over it. This is  a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and Hämarik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.

So, this is important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Selyanka, because real Selyanka is little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”

Chicken and Rice

dsc01611Simple everyday supper.

Chicken and Rice

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

A light and simple to cook everyday supper

Ingredients

  • 1 chicken leg or thigh for each eater
  • 250 ml rice
  • 1 carrot
  • 1 onion
  • ca 200 g frozen peas
  • salt,pepper, oil for cooking

Directions

  1. Season chicken with salt and pepper and fry in to hot oil in all sides
  2. Put fried chicken in to oven pot, add sliced carrot, onion, rice and 800 ml water
  3. Cook in lid covered pot in to the oven 180C 30 minute
  4. Add peas, and let them melt

Soundtrack  Liisi Koikson ” Kaks kuukiirt mu toas”

Roasted Pork with Sauerkraut. Sealiha hapukapsaga

As You probably know, Estonians are the least religious nation.
The Estonian word jõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul  which means “cycle”,  and has no real connection with Christianity.

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Roasted Pork with Sauerkraut. Sealiha hapukapsaga

In 22th of December the Sun rises in Estonia at 9. 17 a clock and  sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.

Continue reading “Roasted Pork with Sauerkraut. Sealiha hapukapsaga”

Duck Legs with Cranberries

This is weekend food for lazy people 🙂

Duck Legs with Cranberries

  • Servings: 4
  • Time: 3 hr
  • Difficulty: easy
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A delicious slow cooking food for weekend.

Ingredients

  • 4 duck legs
  • 3 cloves garlic, sliced
  • 3-4 bay leaf
  • ca 100 g cranberries, slovenly crushed
  • salt, pepper

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Duck Legs with Cranberries

Directions

  1. Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
  2. Preheat oven up to a maximum ( 220 C)
  3. Season duck with pepper and salt
  4. Cover oven pot with lid and reduce heat up to 165
  5. Cook 3 hours.
  6. Head isu!


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Duck Legs With Cranberries

Soundtrack Raimond Valgre ” Snowflakes”

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Liver Pate

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Liver Pate

What is Christmas without pate?

 

Estonians have not “street food”, because our mothers and grandmothers and their mothers said: this is impolite to eat in street.

Liver pate is quite “street food”, because this is good to have sandwich with pate for example in forest or just outside. Add some salted cucumber and.. delicious!

Liver Pate

  • Servings: 4
  • Time: 1 hour 30 mins
  • Difficulty: easy
  • Print

Delicious liver pate

 

Continue reading “Liver Pate”

Estonian Meat Balls.Kotlet

Estonian Meat Balls. Kotletid

  • Servings: 4-6
  • Time: 60 mins
  • Difficulty: easy
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Estonian type flat shape minced meat Kotlet, is served as main dish.

Estonian Meat Balls. Kotlet.

In some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.

Ingredients

  • 600 g minced meat, best is 50% pork and 50% beef
  • 1 clove garlic
  • 1 choped onion
  • 1 egg
  • 100 ml cold water
  • 100 ml grated bread or slice of bread
  • salt, pepper
  • –  for coating grated black bread

Directions

  1. Preheat oven
  2. In a medium bowl, pour cold water over bread
  3. chop garlic and onion
  4. Add to swollen bread onion, meat, egg
  5. Mix carefully and season with salt, pepper
  6. Form spoon size flat loafs
  7. Dip the Kotlet into the coating (grated black bread) all sides
  8. Bake in oven in to baking paper lined plate ca 20 min 200 C

Soundtrack Virmalised. Naer

 

Fried Pork

Fried Pork

Beat the Pork with hammer  thin.
Dry with kitchen paper.

Season with salt and pepper.
Heat some oil . And fry Pork in a pan on both sides.
Add some sliced garlic and thyme and some butter,

Dipp meat on both sides.

 

Fried Pork
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