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Kharcho, Shashlik, Salad "Olivier" & Russian Salad: Katie & Denis
Our expectations were set high, coming to a День Москвы at the home of a true Russian, and we were not disappointed!
Katie warned us to come hungry, and she was right.... We started out with the first course of Kharcho (Georgian Lamb Soup)... amazing!!!
The second course consisted of Shashlik (braised pork shoulder) with a delicious Satsebeli sauce and two beautiful Russian salads! I think I could move to Russia :)
2nd Place Winner: Culinary Couples Year One - Best Dinner!
Recipes:
Kharcho:
1 lb lamb shank, cut into 5cm pieces (include the bone)
3 medium onions, chopped
2.21 water
140g raw rice, well-rinsed
1/4 tsp freshly-ground black pepper
1 whole fresh jalapeno or serrano chilli
3 tbs tomato puree
3 garlic cloves, minced
1 tsp salt (or to taste)
4 tbs fresh coriander, chopped
4 tbs flat-leaf parsley, chopped
4 tbs fresh dill, chopped
Add a little oil to a soup pain and when hot use to stir-fry the lamb over low heat for about 10 minutes, or until well browned. Add the onions and stir-fry for 1 minute. Cover the pan and allow to sweat down for 15 minutes, stirring occasionally. At the end of this time add the water and bring the mixture to a boil. Reduce to a low simmer and cook, partly covered, for 45 minutes, or until the lamb is tender. Stir in the rice and cook for a further 10 minutes then add the pepper, chilli, tomato puree, garlic and salt. Return to a simmer and cook for a further 15 minutes. Finally add the herbs and cook for 2 minutes more. Ladle into soup bowls and serve.
Shashlik:
Serves 4 to 6, depending on the amount of side dishes
3 lbs pork shoulder
4 large onions
2-3 garlic cloves, crushed
2 tbs white vinegar (30% proof)
2 tsp finely ground salt
1 tsp freshly ground black pepper
1 tsp caster sugar
1/2 lemon (squeezed)
Cut the pork shoulder into thick slices, then into small chunks, sized about 2x2 inches. Please into a large bowl.
Peel the onions and cut into then slices. Add to the bowl with crushed garlic, salt, pepper, and sugar. Sprinkle the vinegar on top.
Wearing a pair of kitchen gloves, massage the meat and onion rings for about 10-15 minutes, so the onion juices are released and the seasonings are firmly massaged into the meat chunks. Instead of dark red, the meat should look much paler now.
Cover the bowl and leave to marinate for 24 hours.
Pierce the meat chunks into a skewer and cook over hot coals until fully cooked and dark brown outside.
Satsebeli Sauce:
http://shushanik.hubpages.com/hub/Georgian-Cuisine-Satsebeli-Sauce-Recipe
Also include about 1/2 onion, and cilantro and adjika chili paste to taste.
Salad "Olivier":
Salad Olivier is known all over the world, it is also called Russian salad in some countries. Olivier is a simple must on the New Year table, as well as on the 8th of March and any other special event with family gatherings. Main difference in versions come from meat kinds - poultry, veal, beef or sausages.
5 ea potatoes
3 ea carrots
4 ea eggs
1 pound boiled meat
1/2 pound green peas
2-3 ea dill pickles (you can use fresh cucumbers)
salt to taste
1/2 pound mayonnaise
Boil potatoes and carrots in skin (it helps to keep vitamins), then cool them down and peel them. Boil eggs and boil meat. Chop potatoes, carrots, eggs, meat, dill pickles into 1/2 inch squares. Add green peas and salt. Trust your own taste, everything must be in proportion. Stir mayonnaise only for the part of the salad you are going to eat. It will be kept better without it. Mix the salad and refrigerate for a while. If you want your salad a little tender, mix a part of mayonnaise with an equal part of sour cream. Bon appetit!
Russian Salad:
3 tomatoes - cut into bite sized cubes
3 cucumbers - cut into bite sized cubes
1/2 small onion - cut into bite sized chunks
2 cloves garlic - diced
Dill - small handful chopped
Cilantro - big handful chopped
Olive Oil
Salt and Pepper
Mix it all together in a big bowl and eat!
