Category: Pork

Apple and Buckthorn Pork with Juniper berries. Õunasiga kadakaga

6unasiga (11) Juicy and delicious everyday dinner. Gin and juniper berries give the meat a pleasant woody taste.
Braising produces extremely moist, tender, and flavorful meat and pork will be so soft and tender you can cut it with a spoon. Apple juice and onions forming a tasty sauce. Sweet and sour with juniper taste.

And the liquid used for braising can be used as a sauce or gravy, which is handy for pork dishes served with rice or a similar side dish.

winterinestonia (65)

Juniper berries (cones) are refreshing and power-giving Nordic treats.
The type of juniper most widely spread in Estonia is the common juniper (juniperus communis). You can see it growing the most in Western and Northern parts of Estonia. Juniper symbolizes rebirth, protection and humbleness
. „There is no reason to wonder, why the juniper has become one of the symbols of our windy homeland and for all Estonian nation, showing the undying power of life, no matter what comes ahead. (Ants Viires, 2000)“

Picking juniper berries means success that can be achieved with hard work. People widely  believe that if you eat one juniper berry in a day, they stay young forever. If children have three juniper berries in a day, they are more likely to stay healthy.
This and many other sayings created a belief that a juniper can cure 9 different diseases, 99 diseases in some cases.
Since juniper berry  carries a cross formation on it, it was believed that juniper can help against witchcraft, revenants and anything evil.

It is also believed that juniper cleans and strengthens one’s body  energetically. For humans it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up bad aura.       

 Juniper berries contain essential oils, sugars, resins, colorants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.

Continue reading “Apple and Buckthorn Pork with Juniper berries. Õunasiga kadakaga”

Pork Chops dipped in Kama in Plum Sauce. Kamapaneeringuga siga ploomikastmes.

kamaliha (4)This is a unique Estonian inspired pork chop dipped in Kama coating.

What is KAMA?

Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia.  Read more

Estonians call this dish ” pork treats” 🙂
Kama breading gives for meat special sweet taste. In case you do not have Kama, use rye bread crumbs. The tart plum sauce complements pork sweetness very well.

 

 

Continue reading “Pork Chops dipped in Kama in Plum Sauce. Kamapaneeringuga siga ploomikastmes.”

Rowan Berries and Apple Pork. Pihlaka- õunaliha

pihlakaliha (3)Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.

But.

If in your home forest are living greedy birds, you should pick them as soon as possible and leave in deep freezer at least for 3 hours.

20171202_130531

 

 

Continue reading “Rowan Berries and Apple Pork. Pihlaka- õunaliha”

Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

greenchicken (3)Great spring or summer recipe.

The Tart rhubarb marinate softens poultry.

Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
Continue reading “Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.”

Pork tenderloin in Beer Marinade with Mushrooms. Sea sisefilee õllemarinaadis

sigaseenega (4)Amazingly delicious combination of sweet pork, bitter beer and crunchy mushrooms.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
Frozen chanterelle : melt, fry slightly.

Continue reading “Pork tenderloin in Beer Marinade with Mushrooms. Sea sisefilee õllemarinaadis”

Roasted Pork Leg. Ahjukoot

dsc01654
Roasted Pork Leg

Pork Leg is a traditional Estonian Shrove Tuesday dish. On that day, everything except for the pork legs was eaten.

So before fast, pork legs were used to create an additional greasy, delicious dinner. Last year I wrote about Shrove Tuesday’s customs.
Now, when I think about my childhood school times, on every Shrove Tuesday we had this tradition of going on a 15 km ski-hike.

It happened quite often that on that exact day we had crazy snowstorms and it was terrible! Well, sure, hot pea-soup and Shrove Tuesday’s whipped cream jam filled sweet-buns were waiting for you when you finally got back but still…

Due to global warming or some other unusual phenomenon the snow from November to March isn’t that common anymore. Ironically, I would love to have a chance to ski now… And. Fortunately this year we have real winter with snow 🙂

Btw. Can you tell me why two words: fast food =junk food and fast as fasting have different and contrary meaning but the same base and strain?

Continue reading “Roasted Pork Leg. Ahjukoot”

Rice with Pork. Plov

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow Estonians consider it being part of our national cuisine.

Plov. Originally, it’s a dish from the Middle East/Central Asia that has gone through a long journey from south to north to our dinner tables. With some touches of local seasoning and ingredients Plov has become one of the most common ”everyday meals” in Estonia. As Estonians love pork so much, one of the main ingredients of the Estonian Plov is definitely pork.

Rice with Pork. Plov

  • Servings: 4-6
  • Difficulty: easy
  • Print

A East dish with Estonian twist and touch. Plov

plov1 (2)
Rice with Pork. Plov

Continue reading “Rice with Pork. Plov”

How To Do Meat Jelly/Aspic. Sült

Aspic or Meat jelly is a savoury jelly made from meat.

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

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

Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food served as an appetizer or as a meal itself.

dsc02123
Meat Jelly. Sült

My father still cooking Sült himself. It is very complicated to cook  Sült only for 2 persons and still you need a 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 “How To Do Meat Jelly/Aspic. Sült”