How To Do Meat Jelly. Sült

Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…

Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

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Meat Jelly. Sült

My father still cooking Sült himself. It is very complicated to cook  Sült only  for 2 persons and still you need very large pot. So, I buy sült in summer time from culinary.  And in winter time, I get it from my father. This is my father recipe.

For cooking Sült you need glue-rich meat. Continue reading

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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

Estonian Meat Balls.Kotlet

Estonian Meat Balls. Kotletid

  • Servings: 4-6
  • Time: 60 mins
  • Difficulty: easy
  • Print

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