EX-PATS RECIPES

This Russian recipe was sent from Moscow

by Dennis

RUSSIAN RECIPE

It's got to be borsch, hasn't it? Most Russians, however, say that the famous beetroot soup is really a Ukranian dish. I have noticed, though, that Ukrainians prefer to use their delicious fatty pork when preparing borsch whereas the Russians prefer to use beef.

I'm a good cook. I only married when I was 48, so I learnt to cook myself. When giving recipes, I don't believe in saying: take "x" ounces of this and "y'" pints of that and boil/fry/simmer etc. for "z" minutes. That's daft, in my opinion. You have to play it by ear, or, more exactly, by sight, sound, taste and smell. So here goes:

Ingredients

meat on the bone (pork or beef)
beetroot
carrots
potatoes
onion
oil (preferably unrefined sunflower)
garlic
salt
black pepper
bay leaf
sour cream

Preparation

Boil the meat on the bone in a large saucepan of water to make stock. Remove the scum when necessary.
Boil the beetroot.
Parboil the diced spuds.
Slice the carrot into thin strips.
Chop the onion.
When the meat is cooked, remove from the stock.
Grate the boiled beetroot and add to the stock. Add the parboiled spuds to the stock.

Fry the sliced carrot and chopped onion in the oil. Add to the stock when fried.
Salt and paper and add crushed garlic to taste. Add bay leaf, bring to a simmer and let it cook awhile.

To serve
Ladle the soup into bowls. Take the meat off the bone and add to each portion of soup as required. Add a big dollop of sour cream to each bowl.

Best eaten with black bread (Russian rye) but a good multi-grain brown loaf will have to do in the UK.

Priyatnovo appetita!
(Dennis)

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 This Australian recipe was sent from Brisbane

by 'Wayne''

DEEP FRIED CALAMARI

Squid will melt in your mouth when prepared in this way. The milk softens the Calamari and the garlic revs up the flavour. Overcooking will ruin you squid.

SERVES 1 - 2 (Deep Fryer)

Ingredients

2 Squid tubes - cleaned and cut into rings
1 Cup of milk
1 Teaspoon of garlic
1 Cup of flour
3 Cups of bread crumbs
1 Egg

Method

Place Squid rings into a container that has a lid.

Add milk and garlic.

Put in fridge to marinate for 2 - 3 hours with lid on.

Remove Squid from milk mix, drain squid and retain milk.

Roll squid in flour.

Add egg to milk and whisk - this gives you egg wash.

Run calamari through egg wash.

Roll in bread crumbs - coating thoroughly.

Deep fry at 180 deg. C in vegetable oil until golden brown - approx 30 - 40 seconds.

Remove from fryer and drain on absorbent paper.

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 Why not a Welsh recipe !

by 'Jenny''

WELSH RAREBIT

Now I know I wasn't strictly invited to put a recipe up. But though Wales is a pricipality and not really a 'country' as such, I still reckoned it qualified....

WELSH RAREBIT

Hard cheese mixed with a bit of milk and mustard and spread on bread which has already had one side toasted and grill until bubbling and brown.

CAWL

Basically a stew of vegetables, mainly leek and potatoes, with mutton, or lamb, left quite watery and served with a chunck of cheese and bread.

BARA BRITH

Mix 1lb of plain flower, a pinch of salt and 4oz of granulated sugar with 4oz each of currants, sultanas, raisins, lard and a bit of candied peel. Add 1/2 oz of bakers yeast and then add in the egg. Put in a bread tin and bake for 1hour on 160 Degrees C until golden - lovely with butter on!