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Russian Beet Salad with Herring

Russian Beet Salad with Herring

Russian beet salad with herring is commonly known in Russia as a “Herring under the Winter Coat Salad”. It is a must for every Russian holiday.

Ingredients:
– 3 large potatoes
– 2 large carrots
– 2 beers
– 1 jar herring fillets
– 1/2 yellow onion
– Mayonnaise
– Salt and black pepper, to taste

Cooking Instructions:
1. Boil the potatoes, carrots, and beets until cooked but still firm (15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets).
2. Peel and then shred the potatoes, carrots, and beets, keeping them separate.
3. Arrange the onion and herring fillets in a layer in the bottom of a bowl. Cover the layer with grated potatoes, then carrots, and finally beets.
4. Spread each layer with mayonnaise.
5. Season with salt and pepper.
6. Cover with plastic wrap and chill in the refrigerator at least 1 hour.
7. Serve cold.

Malloreddus with sausage and fennel ragù

Malloreddus with sausage and fennel ragù

Malloreddus are a popular dish in Sardinia. They are made with a simple mixture of semolina, water and saffron, and look like gnocchi.

Ingredients:
– 200g semolina
– 100ml warm water
– 2g powdered saffron
– 3 pork sausages
– 1 tsp fennel seeds
– 1/2 onion, chopped
– 2 garlic cloves, sliced
– 100ml white wine
– 1 can Datterini tomatoes
– 1 bay leaf
– olive oil
– salt, black pepper, to taste
– Pecorino Romano cheese, grated

Cooking Instructions:
1. To make the malloreddus dough, add the saffron powder to the warm water, then add the semolina. Knead for 5 minutes. Wrap and leave for 1 hour.
2. Meanwhile, make the ragù. Sauté the onions and garlic with the fennel seeds and bay leaf in a splash of oil until soft.
3. Add sausages, then add the white wine.
4. Add the can of tomatoes and season with salt and pepper.
5. Cook for 20 minutes.
6. Make gnocchi-like malloreddus.
7. Cook malloreddus in a salted boiling water for about 5 minutes.
8. Drain the malloreddus and stir into the ragù.
9. Before serving, top with grated Pecorino Romano.

Thai Miang Kum

Thai Miang Kum

Thai Miang Kum is a Northern Thai appetizer, also known as meng khum.

Ingredients:
– 1/3 cup dried unsweetened coconut
– 1/4 cup small dried shrimp
– 1/4 cup dry roasted peanuts
– 1/2 tsp chili powder
– 1 fresh red chilli
– 1 tbsp ginger
– 2 cloves garlic
– 1 tsp fish sauce
– 1 lime, for serving
– spinach leaves, or lettuce leaves, or banana leaves, for serving

  1. Dry-fry the coconut until it turns golden, for approximately 1-2 minutes.
  2. Place toasted coconut in a mixing bowl.
  3. Place dried shrimps in a food processor and process into powder-like bits.
  4. Add the powdered shrimp to the coconut in the mixing bowl.
  5. Grind up the peanuts and add them to the bowl.
  6. Grate ginger and garlic and add to the bowl.
  7. Add the chili powder, chili, and fish sauce. Stir well.
  8. Arrange or more leaves (traditionally it’s served on cha phlu leaves, but lettuce, spinach or banana leaves will work as well) on a platter.
  9. Spoon some of the filling onto each leaf.
  10. Top with more toasted coconut and serve with wedges of lime.

Marinated mushrooms

Marinated mushrooms

Marinated mushrooms is a popular appetizer in Russia. It’s also a favourite dish at the meatless Orthodox Christmas Eve dinner, known as sochelnik.

Ingredients:
– 1kg fresh mushrooms (cremini, baby bella, button, etc.)
– 1 large onions
– 1 carrot
– 1 bell pepper
– 4 garlic cloves
– salt, sugar, ground black pepper, to taste
– 1/2 tsp ground coriander
– 1 tsp ground mustard
– 1/2 tbsp whole black peppercorns
– 1 tbsp mustard seeds
– 2 dry bay leaves
– 1/4 cup apple cider vinegar
– 1/4 cup oil
– fresh herbs, optional

Cooking Instructions:
1. Clean the mushrooms and cut the bigger mushrooms in half or into quarters.
2. Peel and slice the onions. Roughly chop garlic cloves. Grate the carrot. Finely chop the pepper.
3. In a large deep skillet, place the mushrooms, 2 cups water, all the vegetables and spices.
4. Simmer for 10-15 minutes. The mushrooms should be still firm, but cooked through.
5. Turn off the heat and pour in the vinegar and oil.
6. Let the mushrooms marinate for 12-24 hours.
7. Refrigerate when the mushrooms have cooled to room temperature for up to 2 weeks.
8. Garnish the mushrooms with fresh herbs before serving.