TO ALL YOU FOOD-LOVERS!

Well mates, because we are pretty much of an international clan, I'd like to make a thread where you just post some food-recipes from YOUR country. For example, what is your favourite food that comes from your country. Or you can just write a national food that you have in your country. Something spicy, something sweet. Anything! It's up to you!

Let the cook inside you wake up! Let's all share the knowledge of our passion - Food.

But remember! To make the recipe easier to all of us, it would be nice if you could post a picture (if you just can find one) of that food. Let the international food-race begin.

Smalahove is a Norwegian dish, but no one eats it. And I must say I will never put my teeth in that.

I'm posting pictures before the recipe so you can judge your self if you want it or not.

OPEN AT OWN RISK
Raschu: Note* This spoiler contains the picture of a cooked sheap head, if you have a weak stomach, or you are a vegetarian/animal lover, DO NOT WATCH

Spoiler:

Hmmmm.... Thank you Vegard. I'm quite positivly sure that you don't need to give recipe for that one. But is that a pigs head?

And btw, could you edit that picture to a BIT smaller. It's seriously ruining our food-loving.

It's sheep head

Well it says open at own risk

I am not posting haggis.

I think haggis sound lovely compared to whole sheep head >.<'

I'm not saying I'd like it, but you get my point.

Ali Nazik, (origin: Antep, Turkey)
(aubergine purée with yogurt and minced meat)
Serves 4

4 long, thin medium-sized aubergines
1 tablespoon oil
2-1/2 cups yoghurt
3 cloves garlic, minced
1 teaspoon salt
1 pound minced lamb (or beef)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper
1 large green bell pepper, chopped
bit of tomato paste

Roast the aubergines over a flame to char the skin. Cool. Peel skin and mince the flesh. sauté in oil for 3 minutes, stirring continuously. Add yogurt, garlic and salt and mix thoroughly. Set aside, keeping warm. Brown the meat in butter and tomato paste. Drain. Add salt and spices. Evenly spread the aubergine mixture in a shallow serving dish. Arrange the minced meat mixture in the center. Top with green pepper and serve warm.

Picture eren!!

Ingredients.

1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach (empty).
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions

Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.

Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.

Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.

Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.

Heres one picture of Ali Nazik that I cooked for two friends came over for dinner. (lawl at aussie boots)

Remind me to order that next time I'm in turkey!!!!

Ok, let's make a new rule, put the picture into a spoiler, please. Thank you.

And Eren, I MUST try that one! Pure niceness.

Lancashire Hotpot from England:

Cooking time 1 to 2 hours



Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/½in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper

Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.







Chicken and Leek Pie (Personal fave) from Wales:

Serves 4
Takes 11/2 hours to make, plus chilling

Ingredients
* 2 tbsp vegetable oil
* 1 onion, finely chopped
* 2 medium leeks, washed, trimmed and thickly sliced
* 4 skinless chicken breasts, cut into bite-size pieces
* 1 garlic clove, crushed
* 150ml white wine
* 150ml chicken stock, hot
* 142ml carton double cream
* Sprigs fresh tarragon, leaves picked and roughly chopped
* 375g pack ready-rolled
* puff pastry
* 1 medium egg

Method
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.

2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.

3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.

4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.

Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

Laughs at Jascha's addition to my post xD

hmm that looks yummy, matt. I like english food, I once took a almost-full English breakfast...