Plum Pudding.

Steamed Dumplings.

Irish Stew, Stobhach gaelach.

LAMB'S/GOAT'S LEGS ( PAYA )

PAYA - LAMB'S/GOAT'S LEGS

Ingredients:

Paya-( Lamb's/Goat's Legs )- 12

Onions- 4

Oil- 2 tbsp

Ginger garlic paste-4 tsp

Turmeric powder-1/4 tsp

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Green chilly- 2

Tomato- 1

Ghee (clarified butter)-2 tsp

Cumin seeds- 1 tsp

Fenugreek seeds- ½ tsp

Whole Wheat Flour- 2 tbsp

Garam masala pdr- 11/2 tsp

Salt to taste

Method:

Heat oil in a cooker. Add onions and fry well. Add ginger garlic paste, turmeric powder and washed paya. Fry well for 15- 20 mins. Add green chilly, tomato , salt and
1- 1 ½ litre water. After 1 whistle lower flame and cook for 1 hr.

In a big pan heat ghee(clarified butter). Add Cumin seeds, Fenugreek seeds, ginger garlic paste, 1tsp Red Chilli powder, 1 tsp Coriander powder and Wheat Flour. Fry till you get a good smell. Add paya mix and boil. Add garam masala and boil. Serve hot with sheermal/ Arabic bread/ par, roti, garnished with coriander leaves.

http://kulsummehmood.hubpages.com/hub/indian-food-recipe_goat-legs

Scotch Broth Soup.

Is That Overexpressing Or What?

Are you sure enough to be unsure? How do you know that you are depressed? How do you know when to get depressed?

Grilled Beef Heart with Herbed Vinaigrette. Serves 6-9.

Around Valentine's Day there was a lot of heart lying around my kitchen because I had a feeling that the penis would not be appreciated by everyone at the table. Heart, on the other hand, is a fairly likeable cut. Beefy with a just slightly gamey flavor (think kidney, except much milder), the texture of heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing.
By taking this forgoten muscle and giving it a little love you can have a great range of dishes, here is just one of the many I serve at Incanto.


1 beef heart, trimmed and cut into slices or chunks
salt as needed
1/2 large shallot, roughly chopped (save the other half for the vinaigrette)
pepper to taste
olive oil as needed
arugula as needed (a handful per serving)
For the vinaigrette:


3 tablespoons red wine vinegar
1/2 large shallot, minced
1/4 teaspoon salt
3 tablespoons olive oil
1 chopped tablespoon each: oregano, parsley, chives.

Liberally salt the beef heart, add the shallot and oil, toss and refrigerate till youre ready to cook it (an hour is optimal, but for as long as 24 hours).
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Grill the beef heart over hot direct coals. Depending on your grill and how you’ve cut your meat, you may want to grill the pieces in a basket or put them onto water-soaked skrewers. Grill to medium rare, 2 to 3 minutes per side.
Arrange arugula on plates, top each with beef heart, and spoon the vinaigrette over the organ.

Them Schi.

Pimientos Asados Con Anchoas.

Kvas.

Fermented rye beverage.


Kvas is an ancient and beloved beverage from Slavic Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. Factory-made versions have been available for some time and many are quite good. But homemade will always be best. Often spelled "kvass."


2 1/2 quarts


Ingredients:
Stale dark rye bread, cubed -- 1 pound
Water -- 3 quarts
Active dry yeast -- 1 (1/2-ounce) packet, or 2 1/2 teaspoons
Water, lukewarm (110°F) -- 1/4 cup
Sugar -- 1 cup
Raisins -- 2 tablespoons




Method:

Preheat oven to 200°F. 

Spread the cubes of bread on a baking sheet and place in the for about an hour, or until the bread is fairly well dried out.

Bring the 3 quarts of water to a boil in a large pot. Remove from heat and immediately stir in the bread. Cover with a clean towel and let rest in a dark, cool place for 8 to 10 hours.

Pour the liquid through a fine-meshed sieve or strainer, gently pressing one the bread to get the liquid out. Don't press too hard, or your kvas will turn cloudy.

Mix the yeast with the warm water and a pinch of the sugar. Set the yeast mixture aside for 10 minutes to proof until foamy. Stir into the strained liquid along with the 1 cup of sugar until the sugar is fully dissolved. Cover again with the towel and let set another 8 to 10 hours.

Strain the liquid again through a fine-meshed sieve or strainer and pour into a 1-gallon pitcher or container. Add the raisins and cover tightly with plastic wrap and a rubber band. Set in a dark, cool place for 4 or 5 days until the yeast sediment has settled to the bottom of the container and a clear liquid remains.
Carefully pour off the clear liquid into a clean container or individual bottles, taking care not to disturb the yeast sediment. Chill well before serving.


Variations:
Add 2 tablespoons of fresh mint leaves along with the yeast and sugar.
Some recipes substitute berry juice for 2 to 3 cups of the water, giving it a refreshing, fruity flavor.
Kvas is often served unfiltered, with the yeast sediment. This gives it a richer flavor and boosts its vitamin content.
The final fermentation can also take place in stoppered bottles if you like. In step five, pour the strained liquid into individual beer bottles. Add one or two raisins to each bottle and rest for 4 or 5 days. Move to a refrigerator and store chilled until consumed. CAUTION: the bottles have an alarming habit of popping open from pressure during the fermentation. So it's best if you know what you're doing.

Tongue With Horseradish.

Once you get over the psychological hurdle , you'll find it's quite delicious!

1 beef tongue
2 medium onions
2 bay leaves
salt and pepper
2 whole cloves

1 Scrub fresh beef tongue
 with vegetable brush in running water.

2 Soak 1 hour in salted water.

3  Place tongue in pot, cover with hot water.

4 Add spices and simmer for 4 hours.

5 Remove pot from heat and let cool.

6 Remove cooled meat from pot.

Once tender, the skin should nearly lift off the tongue in one satisfying pull.

7 Using a sharp knife, split outer layer, trim and remove outer layer of skin.

8 To serve, slice thin at a slight angle.

9 Serve with horseradish.

Holodets.

Holodets (Feet in Aspic) is the best meat appetizer, It can also be serves hot as meat soup.

Have the butcher skin and split pigs' feet. 

Cook pigs' feet, pork, vegetables, bay leaves,

peppercorns, allspice, garlic, and water to cover in a covered saucepot 2 hours on low heat. 

Skim off foam and add salt, parsley, and vinegar; cook 2 hours.

Strain off the stock; set aside. Take out pigs' feet and carrots. Discard onion and spices. 

Dice meat and slice carrots.

Arrange sliced carrots on bottom of an oiled mold. Put meat on top of carrots in mold. Add

parsley. Pour stock into mold.

Chill until set, at least 4 hours. Skim off fat.

Unmold onto platter. Garnish with lemon wedges and parsley sprigs.

Ingredients

1 kg pigs' or calves' feet.

300 g veal shanks.

1 ea onion, chopped.

3 ea carrots, pared.

3 ea bay leaves.

5 ea peppercorns.

2 ea celery stalks.

2 ea garlic cloves crushed (optional).

water.

salt.

fresh parsley chopped.

1/3 c vinegar.

Selyodka Pod Shuboy (Dressed Herring).

The Russian name is "Selyodka pod Shouboy", that means "Herring under fur coat". It is a traditional national dish for just about any event. A more common name for this is Dressed Herring. Dressed Herring is loved and considered one of the most delicious salads by Russians everywhere.

 

2 salt herring fillets (Schmaltz)

1 cup milk
1 small red onion , cut into thin rings
5 potatoes
4 carrots
3 beets
4 eggs
2 cups mayonnaise

Directions:

1. 1
   Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs.
   
   
2. 2
   Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces.
   
   
3. 3
   Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer.
   
   
4. 4
   Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes.
   
   
5. 5
   Then mince the carrot and spread over the mayonnaise.
   
   
6. 6
   Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful.
   
   
7. 7
   This salad must look like a cake.
   
   
8. 8
   Put the dish in the fridge for an hour.