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Friday, 12 November 2010
Sarmale (pork in pickled cabbage)
Ingredients:800 g pork meat (without bones)2.5 kg pickled cabbage (with uncut cabbage leaves) 4 onions 100 g tomato paste or purée 1.5 litre water (or, if available, meat stock)2 g paprika powder250 g dripping or cooking oil100 g rice5 g peppercorns 2 g thyme300 g smoked pork ribs10 small tomatoes20 g salt20 g sugar2 bay leaves
Preparation:First mince the fresh pork meat. [In the old days the pork was chopped and minced with a small axe!]. Very gently steam two of the onions, chopped finely, in a pot with a bit of water and dripping, then add to the minced meat. Meanwhile, parboil the rice and then cool this with cold water. When cool mix this into the cooking pork with half of the crushed pepper, thyme and salt. Leave this on the stove until the pork is no longer pink.
In a separate dish, select leaves of the pickled cabbage (they should not be shredded, as in sauerkraut) and cut them into appropriate pieces, roughly like the size of your palm. Place some meat mixture on to the middle of each leaf and roll this to about the size of a cigar or a small sausage (in different regions of Romania, sarmale of different sizes are typical). Close the ends by folding the leaves inside using your index finger. In this way, you will get the proper sarmale shape. Now shred the rest of the pickled cabbage and place some shredded sauerkraut in the bottom of a cast-iron pot or similar.
Preparation:First mince the fresh pork meat. [In the old days the pork was chopped and minced with a small axe!]. Very gently steam two of the onions, chopped finely, in a pot with a bit of water and dripping, then add to the minced meat. Meanwhile, parboil the rice and then cool this with cold water. When cool mix this into the cooking pork with half of the crushed pepper, thyme and salt. Leave this on the stove until the pork is no longer pink.
In a separate dish, select leaves of the pickled cabbage (they should not be shredded, as in sauerkraut) and cut them into appropriate pieces, roughly like the size of your palm. Place some meat mixture on to the middle of each leaf and roll this to about the size of a cigar or a small sausage (in different regions of Romania, sarmale of different sizes are typical). Close the ends by folding the leaves inside using your index finger. In this way, you will get the proper sarmale shape. Now shred the rest of the pickled cabbage and place some shredded sauerkraut in the bottom of a cast-iron pot or similar.
Next, place the sarmale into the pot and then add the pork ribs into the pot and put the rest of the chopped pickled cabbage on top.
The rest of the onions should be cut into fine rings and fried in dripping (or oil) until golden brown. Cool the simmering onions by adding the paprika powder, the tomato paste and the water (or if available the stock). This is then placed over the sarmale, together with thyme, the bay leaves, the sugar and the rest of the peppercorns (uncrushed). Cook over a low heat for about two and a half hours. Next, slice the tomatoes and place them on top of the sarmale and put the pot in the oven, where the tomatoes will become roasted. Also you can put some sour cream or yogurt on top
Serve the sarmale with pork ribs and mamaliga (a kind of polenta).
Pofta buna! Bon appetite!
The rest of the onions should be cut into fine rings and fried in dripping (or oil) until golden brown. Cool the simmering onions by adding the paprika powder, the tomato paste and the water (or if available the stock). This is then placed over the sarmale, together with thyme, the bay leaves, the sugar and the rest of the peppercorns (uncrushed). Cook over a low heat for about two and a half hours. Next, slice the tomatoes and place them on top of the sarmale and put the pot in the oven, where the tomatoes will become roasted. Also you can put some sour cream or yogurt on top
Serve the sarmale with pork ribs and mamaliga (a kind of polenta).
Pofta buna! Bon appetite!
Something about romanian food
Romanian food is very diverse - rich flavoured, coloured and fragranced, highly influenced by history and foreign traditions, as well as specific plates. Romanian cuisine identifies with the notion of exquisite dishes, with such luring smells that their aroma makes its way out of Romanian dishes photographs.
What makes Romanian food so individual and special is the fact that the dishes are easy to be prepared, without special endowment and the ingredients are handy. The biggest influence over Romanian cuisine was the Balkan cuisine, but also of other nations, such as the German, Hungarian and Serbian cuisine.
The recipes carry the same influences, as the whole Romanian culture: from Romanians the flat cake or pie, a word that initially preserved the meaning of the Latin term of "placenta"; the Turks brought the quenelles soup and the Turkish cake in the shape of lozenge; the Greeks brought the dish, called "musaca" (a dish of vegetables and mince meat); the Bulgarians have a variety of mixed vegetable food such as "zacusca", and the schnitzel comes from the Austrians.
The most common Romanian specific dish is the hominy; a broth of cornflower, which was considered for a long time poor's food, but now has become more appreciated. The main meat used by Romanians is pork, but they also eat beef, chicken, mutton or lamb, depending on the geographic area.
Some of the recipes are strictly related with the season or the holidays. Usually, on Christmas, each family used to sacrifice a pig and they used to fix a variety of dishes made from the meat and organs:
- Sausages, blood pudding, black pudding, wrapped in pork intestines.
- Meat jelly, a jelly made of difficult to use pork parts such as ears, legs, and head, arranged in aspic jelly.
- Meat balls in cabbage, a delicious mixture of meat wrapped in cabbage leafs, garden sorrel. - Tochitura, some sort of stew served along with hominy and wine;
- And as something sweet, they have the traditional pound cake, sweet bread with nuts, cocoa or Turkish delight.
On Easter, Romanians eat lamb, and the specific dishes are:
- Grilled lamb ("Roast lamb with savoury" recipe)
- Shiver, a backed mixture of organs, meat and fresh vegetables, especially green onion; ("Lamb shiver" recipe)
- And as a dessert matzos, a specific pie, with cheese and sultanas. ("Cheese matzos" recipe)
The main drink is wine, remarkable by its force and bouquet with a local tradition of over 2 millenniums. Romania is the ninth major producer of wine in the world and recently the export market has registered a growth. A large scale of local sorts is produced:
- Feteasca
- Grasa
- Tamaioasa
However, universal wines are also produced:
- Riesling
- Merlot
- Sauvignon Blanc
- Cabernet Sauvignon
- Chardonnay
- Muscat Ottonel
The beer is also consumed at a large scale; under German influences. Romania is the second large producer in the world of plums and almost the entire production of plums is used in order to produce "tuică", a brandy of plums obtained through distillation.
Romanian food and Romanian drinks can be a real challenge for any foreign visitors.
What makes Romanian food so individual and special is the fact that the dishes are easy to be prepared, without special endowment and the ingredients are handy. The biggest influence over Romanian cuisine was the Balkan cuisine, but also of other nations, such as the German, Hungarian and Serbian cuisine.
The recipes carry the same influences, as the whole Romanian culture: from Romanians the flat cake or pie, a word that initially preserved the meaning of the Latin term of "placenta"; the Turks brought the quenelles soup and the Turkish cake in the shape of lozenge; the Greeks brought the dish, called "musaca" (a dish of vegetables and mince meat); the Bulgarians have a variety of mixed vegetable food such as "zacusca", and the schnitzel comes from the Austrians.
The most common Romanian specific dish is the hominy; a broth of cornflower, which was considered for a long time poor's food, but now has become more appreciated. The main meat used by Romanians is pork, but they also eat beef, chicken, mutton or lamb, depending on the geographic area.
Some of the recipes are strictly related with the season or the holidays. Usually, on Christmas, each family used to sacrifice a pig and they used to fix a variety of dishes made from the meat and organs:
- Sausages, blood pudding, black pudding, wrapped in pork intestines.
- Meat jelly, a jelly made of difficult to use pork parts such as ears, legs, and head, arranged in aspic jelly.
- Meat balls in cabbage, a delicious mixture of meat wrapped in cabbage leafs, garden sorrel. - Tochitura, some sort of stew served along with hominy and wine;
- And as something sweet, they have the traditional pound cake, sweet bread with nuts, cocoa or Turkish delight.
On Easter, Romanians eat lamb, and the specific dishes are:
- Grilled lamb ("Roast lamb with savoury" recipe)
- Shiver, a backed mixture of organs, meat and fresh vegetables, especially green onion; ("Lamb shiver" recipe)
- And as a dessert matzos, a specific pie, with cheese and sultanas. ("Cheese matzos" recipe)
The main drink is wine, remarkable by its force and bouquet with a local tradition of over 2 millenniums. Romania is the ninth major producer of wine in the world and recently the export market has registered a growth. A large scale of local sorts is produced:
- Feteasca
- Grasa
- Tamaioasa
However, universal wines are also produced:
- Riesling
- Merlot
- Sauvignon Blanc
- Cabernet Sauvignon
- Chardonnay
- Muscat Ottonel
The beer is also consumed at a large scale; under German influences. Romania is the second large producer in the world of plums and almost the entire production of plums is used in order to produce "tuică", a brandy of plums obtained through distillation.
Romanian food and Romanian drinks can be a real challenge for any foreign visitors.
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