1½ pounds pork sliced into strips like bacon but about 1/4 to 1/2 inch thick
3 tablespoons salt
1 pinch of allspice (optional)
Ingredients for the dough
2½ cups water
3¼ cups rye flour sifted
1¾ cups whole-wheat flour sifted
4 teaspoons salt
½ ounce yeast, active dry
Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick.
Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
J'ai goûté ça il y a bien longtemps lors d'un voyage en Finlande. J'avais beaucoup aimé.
Il faudrait que j'essaye d'en faire pour voir.
Ingredients for dough
2 cups (coarse) rye flour
3/4 cup whole wheat or spelt flour
1 cup water
1 tsp salt
Ingredients for rice porridge
2 cups uncooked short grain brown rice
1 litre of whole milk
1 tsp salt
2 tbsp butter
Combine flour and salt and then add water, stir until it looks like the above mixture. My mom usually grinds the flour herself because it’s better when it’s grainy and course. And let it sit for a few hours, that always makes it better as well.
Cover brown rice with water, bring to a boil and simmer for five minutes. Then add milk and while stirring to make sure the milk doesn’t burn, bring to a boil and then simmer for 45 minutes. Stir occasionally. Then add salt and butter. If the whole mixture is too thick add more milk. Then let it cool down before you make the rice boats.
Take some dough and shape into a roll about two inches thick. Then cut about a one inch piece to make each individual crust.
Pat it out first using lots of flour (because the dough is very sticky)
Use a rolling pin adding flour each time you turn it to make it into an oval shape.
Spread a thin, even layer of rice porridge leaving an inch in the perimeter.
Fold over in the center and pinch along to each end.
These are what they should look like and trust me, this takes experience. Mine would not look like this if I tried this at home alone.
Bake at 375 degrees for 45 minutes to 1 hour.
Make sure they are brown, crispy and well done before you pull them out of the oven.
Final step, take 1/2 cup butter and 1 cup water and bring to a boil so that it’s completely melted (then you can turn off the heat). Dip each individually into the butter mixture immediately upon taking out of the oven.
Quand j'ai découvert ça, j'ai tout de suite été captivé. Je me suis dit que ce serait un joli cadeau pour un ami fan de viking.
Et puis après réflexion, je me suis dit que ça ferait également de joli boutons de manchettes. Bien sur pour ça, il faudra faire une chemise sur mesure.
J'avais complètement oublié l'existence de ces biscuits. Il faut que j'en fasse !
110g self-raising flour
pinch of salt
25g spreadable butter
25g golden caster sugar
2 tablespoons milk
a little egg white, lightly beaten
a little granulated sugar
Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage.
Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm. Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm.
Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar. Bake at 200°C near the centre of the oven for 12–15 minutes, then cool on a wire tray and store in an airtight tin.
Il y a quelques années, j'ai goûté quelque chose de très similaire en Savoie. Il me semble que la pâte utilisée était une pâte à pain. Il faut que je continue mes recherches. En attendant, cette recette fera l'affaire.
500 grammes de pâte brisée
1,5 kg de pommes de terre (1,2 kg épluché)
4 verres de crème crue (soit 40 cl)
1 jaune d’œuf
Après avoir épluché les pommes de terre, les couper en rondelles dans une jatte.
Préchauffer votre four à 210°C.
Recouvrir les pommes de terre par une pâte brisée jusqu’en butée du bord de la tourtière.
Recouvrir à l’aide du bord de la pâte brisée inférieure, celle du dessus.
Effectuer au centre du pâté un trou de 5 cm de diamètre (dit « La Cheminée »).
Passer avec un pinceau le jaune d’œuf sur le pâté.
Mettre au four pendant 1 heure à 210°.
À la sortie du four, mettre la crème par la cheminée à l’aide d’une cuillère à café et faire tourner la tourtière pour que la crème pénètre bien dans les pommes de terre (ou décalotter le pâté et verser la totalité de la crème sur les pommes de terre).
Add the flour and sugar to the bowl (for best results, use sieve).
Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture.
Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistancy as double cream, so you will not need a lot of milk.
Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary
start by rinsing your pork cheek. If you can get it with the skin still on that would be ideal. Weigh your pork cheek and input that weight into the "Servings" field of this recipe. It will automatically calculate the ingredients for you.
combine all of the ingredients together and rub them all over your pork cheek. Place into a vac bag or a ziplock bag. Be sure to add 100% of all the spices into the bag. Remove as much air as possible.
Place into the refrigerator for 1 week. Massage daily and flip the bag over every other day.
Drying the Pork Cheek
Remove the cured cheek from the refrigerator and rinse clean. Wrap in a collagen sheet and truss it up. Weigh the pork cheek and record the weight.
Place the cured pork cheek into a drying chamber set to 55F and 80% humidity for 4-6 weeks. I try to target a 30% weight loss for this charcuterie.
After 4-6 weeks remove the guanciale from your drying chamber, remove the casing and the skin. Enjoy pan fried over just about anything you want…
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