Chechnya

Flag_of_the_Chechen_Republic.svg

 

Unusual Fact: Chechnya is not actually a country, it is a part of the Russian Federation. However they have been fighting for their independence for many years

Although Chechnya is not technically a country I am still cooking it as there have been other places I have cooked from that are not countries such as the Cayman Islands, Bermuda and Antarctica. Both of these recipes of Chechnya are from the World Cook Book For Students.

Dinah Lord
Photo from Dinah Lord

First up the beef and potato salad. The beef we used in this was sliced corn beef from the Deli. I have changed this recipe from what was written in the book because they has very little peas for the amounts of every thing else. The pickles add a freshness that cuts through the sour cream perfectly. I accidentally cooked my potatoes for too long and so I couldn’t stir the salad as well as I would have liked for fear of the potatoes turning into mash.

The North Caucasus
Photo from The North Caucasus

Secondly the pumpkin tarts. There is a lot of pastry for the amount of filling. If you are serving four or five people then I would suggest halving the amount of pastry. But if you are serving six or more, I would suggest to double the amount of filling. Which in turn will make more pastries. With the amounts listed below (I have not changed these) the pastry will be too thick and overwhelming. Although the filling mix may seem to strong are unusual stick with it. The filling has an amazing different taste to nothing I have ever tasted before. This taste goes excellently with the pastry a the pastry does not have much flavour. They work really well together.

IMG_0494

Beef and Potato Salad

Mum  7

Dad  7.5

Angus  8

Me  7

 

Pumpkin Tarts

Mum 6

Dad 7.5

Angus 8.6

Me  7.5

 

Beef and Potato Salad (Vainakh Saladi)

8 ounces boiled beef (corned beef, we used about 12 ounces)

8 ounces boiled potatoes, diced we used 1 pound)

1 ounce freshly picked young green peas, or frozen and thawed (we used 3 ounces)

1 ounce pickled dill cucumber (we used 1 pickle)

salt and pepper to taste

2 hard boiled eggs, quartered

1 cup sour cream

 

In a bowl mix well the potatoes, peas, pickle, salt and pepper. Stir through sour cream.  Arrange eggs on top.

 

IMG_0491

 

Pumpkin Tarts (Khingalash)

PASTRY

1tsp salt

1/4tsp baking soda

1 1/2pounds  wheat flour

2 cups kefir (a sour milk availiable from Russian shops, or substitute for equal parts of yoghurt and water or butter milk), warm

3/4 cup hot water

5 ounces butter, melted

1 egg, whisked

FILLING

1 1/2 pounds pumpkin, unpeeled, cubed

1 large onion. chopped fine

1 TBS oil

1 tsp salt

2 1/1 ounces sugar

 

Sift salt and baking soda with the flour

Pour in kefir gradually while mixing with a wooden spoon to make a dough

Knead dough for 10 minutes until soft

Divide Dough into 8 pieces and roll into 1/8inch (3mm) disks

Put filling (see recipe below) on half of one disk; fold over the other half to form a cresent.

Brush with egg

Press the edges well to seal with the fingers or a fork, and bake at 190˚C for 15-20 minutes until light brown

Using tongs dip the pastries quickly in hot water, and brush with melted butter

Serve with extra melted butter as a dip

FILLING

Place pumpkin cubes in a microwavable container

Add 1/4 cup water. Partly cover and microwave in an 800w oven for 15-20 minutes or until pumpkin is very tender. So soft you can mash it with you fingers

Scoop out pulp from the peel and reserve. Discard peels

Meanwhile, fry the onion in oil until softened

Add to reserved pumpkin with salt and sugar, and mash together thoroughly

IMG_0490

 

Have a thought?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s