Hosting a Eurovision grand final party? These are the recipes (we predict) you’ll need
It’s that time of the year again and as fans of the Eurovision Song Contest start gearing up for their internationally themed parties for Saturday’s final, Hannah Twiggs serves up the recipes you’ll need to get it started
Here we are again: the Eurovision Song Contest semi-finals are underway, with 37 countries competing to take the stage during the grand final on Saturday. Only one will be crowned winner (and fade into non-existence). It’s Christmas for Europhiles… and people who like Australia.
Whether you’re one of those types that will be hosting a Eurovision watch party or you simply want to add some international flair to your dining-in-front-of-the-telly culinary repertoire, we’re bringing you a taste of our top 10 predicted winners in the contest (as selected by our music editor Roisin O’Connor, who’s usually on the money).
Why not try a traditional Irish soda bread? Or perhaps you’re craving the rich flavours of Croatia with cevapcici, savoury mince meat sausages steeped in Balkan history. And let’s not forget Switzerland’s iconic potato rosti, a crispy delight that’s sure to keep you satisfied while you’re (trying to) sing along.
Croatia
Cevapcici, pronounced “che-vap-chi-chi”, holds a significant place in the culinary heritage of the Balkans, particularly in countries like Croatia, Bosnia and Herzegovina, Serbia and Montenegro. While it’s often associated with Croatia as its national dish, its origins are deeply intertwined with the broader Balkan region.
The history of cevapcici dates back centuries, with its exact origins somewhat murky due to the dish’s widespread popularity across the Balkans. However, it is believed that cevapcici has its roots in the Ottoman Empire’s influence on the region during the Middle Ages. As the Ottomans expanded their empire into the Balkans, they brought with them various culinary traditions, including techniques for grilled minced meat. The word “cevapcici” itself is derived from the Turkish word for “kebab”, which refers to grilled or roasted meat.
Despite its widespread popularity, the basic recipe for cevapcici remains relatively consistent: seasoned minced meat, typically a combination of beef and pork, formed into small sausage-shaped cylinders and grilled to perfection. However, variations in seasoning and accompaniments can differ from region to region and even from family to family, adding to the dish’s rich tapestry of flavours.
Cevapcici
Serves: 4
Prep time: 15 minutes | Cooking time: 15 minutes
Ingredients:
500g ground beef
250g ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp sweet paprika
1 tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp baking soda
2 tbsp sparkling water
Sunflower oil, for grilling
Flatbread or pita, to serve
Chopped onions, ajvar and sour cream, for garnish (optional)
Method:
1. In a large mixing bowl, combine the ground beef and pork.
2. Add the finely chopped onion, minced garlic, sweet paprika, salt, black pepper, ground cumin and baking soda to the meat mixture.
3. Pour in the sparkling water to the bowl.
4. Mix all the ingredients thoroughly until well combined. It’s best to use your hands for this step.
5. Once the mixture is well combined, cover the bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavours to meld.
6. Preheat your grill to medium-high heat.
7. Take the meat mixture out of the refrigerator and shape it into small sausage-shaped cylinders, about 2-3 inches long and 1 inch thick.
8. Brush the grill grates with sunflower oil to prevent sticking.
9. Place the cevapcici on the grill and cook for about 5-7 minutes on each side, or until they are cooked through and nicely browned on the outside.
10. Once cooked, remove the cevapcici from the grill and let them rest for a few minutes.
11. Serve the cevapcici hot with flatbread or pita, and garnish with chopped onions, ajvar and sour cream if desired.
Ireland
Traditional Irish soda bread has been a staple in Irish households for centuries.
Its origins can be traced back to the mid-19th century, a time when Ireland was facing economic hardship and widespread poverty due to the Great Famine. With limited access to expensive ingredients such as yeast and bread flour, Irish families turned to alternative methods of baking bread using the ingredients they had readily available.
Soda bread was born out of necessity, requiring only basic ingredients such as flour, baking soda, salt and buttermilk. Baking soda, also known as bicarbonate of soda, served as the leavening agent, reacting with the acidic buttermilk to produce carbon dioxide gas, which helped the dough to rise.
The distinctive cross cut into the top of the bread loaf served both a practical and symbolic purpose. Not only did it help the bread to bake evenly, but it also held spiritual significance, with some believing that it served to ward off evil spirits or to bless the bread and mark it as a symbol of Christian faith.
Throughout the years, traditional Irish soda bread has remained a beloved symbol of Irish identity and pride. It is often served as a staple accompaniment to hearty Irish stews, soups and meals.
Irish soda bread
Serves: 8
Prep time: 15 minutes | Cooking time: 45 minutes
Ingredients:
400g all-purpose flour
100g whole wheat flour
1 tsp baking soda
1 tsp salt
400ml buttermilk
Method:
1. Preheat your oven to 200C. Lightly grease a baking sheet or line it with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda and salt. Mix well to combine.
3. Make a well in the centre of the dry ingredients and pour in the buttermilk.
4. Using a wooden spoon or your hands, mix the ingredients together until a soft dough forms. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it for a minute or two, just until it comes together into a smooth ball.
6. Shape the dough into a round loaf and place it on the prepared baking sheet.
7. Use a sharp knife to score a deep cross into the top of the loaf, about 1cm deep. This helps the bread to cook evenly.
8. Bake the soda bread in the preheated oven for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
10. Serve the traditional Irish soda bread sliced and spread with butter, jam, or your favorite topping.
Switzerland
Potato rosti, often referred to simply as “rosti”, originates from the Swiss canton of Bern and can be traced back to the late 18th and early 19th century when potatoes were first introduced to Switzerland. Initially regarded with suspicion and scepticism, potatoes eventually gained acceptance as a valuable and versatile crop, especially in regions where arable land was scarce and potatoes provided a reliable source of sustenance.
Early versions of rosti were simple and hearty dishes eaten by Swiss farmers, and likely consisted of grated or thinly sliced potatoes, which were fried or cooked over an open flame until golden and crispy.
Rosti gained popularity beyond rural farming communities and became a staple in Swiss households, particularly in the German-speaking regions. Its simple yet satisfying preparation made it a favourite comfort food, enjoyed as a hearty breakfast, side dish accompanying meat or even as a main course in its own right.
The dish’s association with Swiss identity and culture grew over the years, and eventually, it earned the status of Switzerland’s national dish. Today, rosti is featured prominently in restaurants and at festive occasions throughout the country.
Potato rosti
Serves: 4
Prep time: 15 minutes | Cooking time: 25 minutes
Ingredients:
800g potatoes (preferably waxy varieties like russet or Yukon gold)
1 small onion, finely chopped
2 tbsp butter, divided
Salt and pepper, to taste
Optional: chopped fresh herbs (such as parsley or chives) for garnish
Method:
1. Peel the potatoes and rinse them under cold water to remove any excess starch. Pat them dry with a kitchen towel.
2. Using a box grater or a food processor fitted with a grating attachment, grate the potatoes into a large mixing bowl.
3. Add the finely chopped onion to the grated potatoes and season generously with salt and pepper. Mix well to combine.
4. Heat 1 tablespoon of butter in a large non-stick skillet or frying pan over medium heat.
Once the butter has melted and is sizzling, add the grated potato mixture to the skillet, spreading it out evenly to form a large pancake shape.
5. Press down gently on the potato mixture with a spatula to compact it.
6. Cook the rosti for about 10-12 minutes on one side, or until the bottom is golden brown and crispy.
7. Carefully flip the rosti using a large spatula or plate. Add the remaining tablespoon of butter around the edges of the skillet and let it melt, then slide the rosti back into the skillet to cook the other side.
8. Cook the rosti for another 10-12 minutes on the second side, or until golden brown and crispy.
9. Once the rosti is cooked through and crispy on both sides, transfer it to a serving plate.
10. Garnish the rosti with chopped fresh herbs, if desired, and serve hot as a delicious side dish or main course.
Italy
The origins of bruschetta can be traced to rural communities in central Italy, particularly in regions like Tuscany and Umbria, where it was born out of necessity and a deep connection to the land.
The word “bruschetta” is derived from the Italian verb “bruscare”, which means “to roast over coals” or “to toast”. Historically, bruschetta was a simple peasant dish made by toasting stale bread over an open flame, then rubbing it with garlic and drizzling it with olive oil. This technique helped revitalise day-old bread.
Over time, bruschetta evolved from a humble snack into a beloved antipasto or light meal, especially during the summer months when tomatoes and fresh herbs were abundant. In its modern incarnation, bruschetta typically features toasted bread topped with a mixture of diced tomatoes, garlic, basil and extra virgin olive oil, though there are countless variations across Italy and around the world.
Classic Italian bruschetta
Serves: 4
Prep time: 15 minutes | Cooking time: 5 minutes
Ingredients:
4 large ripe tomatoes, diced
2 cloves garlic, minced
¼ cup fresh basil leaves, chopped
2 tbsp extra virgin olive oil, plus extra for drizzling
1 tbsp balsamic vinegar
Salt and pepper, to taste
1 baguette or Italian bread, sliced
Optional: grated parmesan cheese, for serving
Method:
1. In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil leaves, extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Mix well to combine, then set aside to allow the flavours to meld together while you prepare the bread.
2. Preheat your grill, grill pan, or oven broiler.
3. Slice the baguette or Italian bread into ½-inch thick slices. Brush both sides of each slice with a little olive oil.
4. Place the bread slices on the preheated grill, grill pan, or under the broiler. Cook for 2-3 minutes on each side, or until lightly toasted and crisp.
5. Remove the toasted bread from the grill, grill pan, or oven and transfer them to a serving platter or individual plates.
6. Give the tomato mixture a final stir, then spoon it generously over the toasted bread slices.
7. Optionally, sprinkle grated parmesan cheese over the top of each bruschetta for extra flavour.
8. Drizzle a little extra virgin olive oil over the bruschetta, if desired, and garnish with additional fresh basil leaves.
Luxembourg
Paschtéit, a savoury type of pie or vol-au-vent often likened to a meat pie or a meat-filled pastry, has a history deeply rooted in the culinary traditions of the Grand Duchy of Luxembourg.
The origins of paschtéit can be traced back to Luxembourg’s rural communities, where it was a staple dish enjoyed by families for generations. The name “paschtéit” is derived from the French word “pâté”, which refers to a pastry or pie filled with meat, vegetables or other savoury ingredients.
Historically, paschtéit was made with locally sourced ingredients that were readily available in the Luxembourgish countryside. This included ingredients such as pork, veal, onions, carrots, celery and mushrooms, which were often combined to create a flavourful and hearty filling.
Paschtéit was traditionally served on special occasions and festive gatherings, such as weddings, holidays and family celebrations, but can now be found on almost every menu in restaurants in Luxembourg.
Mini paschtéit
Makes: 24 mini paschtéit
Prep time: 30 minutes | Cooking time: 30 minutes
Ingredients:
For the pastry dough:
2 sheets puff pastry, thawed if frozen
All-purpose flour, for dusting
For the filling:
300g lean pork, diced
150g lean veal, diced
1 small onion, finely chopped
1 clove garlic, minced
1 small carrot, finely diced
1 small celery stalk, finely diced
100g mushrooms, finely chopped
1 tbsp all-purpose flour
200ml beef or veal broth
1 bay leaf
½ tsp dried thyme
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Method:
1. Preheat your oven to 200C and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles from the pastry sheets, approximately 3 inches in diameter.
3. Place half of the pastry circles onto the prepared baking sheet, leaving some space between each one. Use a smaller cutter or glass to make a smaller circle indentation in the centre of each pastry round, without cutting all the way through. This will create a border for the vol-au-vents.
4. Brush the edges of the pastry circles with beaten egg.
5. Bake the pastry circles in the preheated oven for 10-12 minutes, or until puffed and golden brown. Remove from the oven and let them cool slightly.
6. In the meantime, prepare the filling. Heat a little oil in a skillet or frying pan over medium heat. Add the diced pork and veal, and cook until browned on all sides. Remove the meat from the pan and set it aside.
7. In the same skillet, add the chopped onion, minced garlic, diced carrot and diced celery. Cook until the vegetables are softened, about 5 minutes. Add the chopped mushrooms and cook for another 3-4 minutes.
8. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then gradually pour in the beef or veal broth, stirring constantly to prevent lumps from forming.
Return the browned meat to the skillet. Add the bay leaf, dried thyme, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. Remove the bay leaf and set the filling aside to cool slightly.
9. Once the pastry circles have cooled, carefully remove the centre circle from each one to create a hollow cavity.
10. Spoon the cooled meat filling into the hollowed-out centre of each pastry round.
11. Place the remaining pastry circles on top of the filled ones to create lids for the vol-au-vents.
12. Brush the top of each vol-au-vent with a beaten egg.
13. Bake the assembled vol-au-vents in the preheated oven for 15-18 minutes, or until the pastry is golden brown and crisp.
14. Remove from the oven and let the vol-au-vents cool slightly before serving.
Greece
Sokolatopita, or chocolate party cake, is a beloved dessert in Greek cuisine that combines the richness of chocolate with the traditional flavours of Greek baking. The history of the cake intertwines with Greece’s culinary heritage and the country’s love for sweet indulgences.
While the exact origins of sokolatopita are not documented, it is believed to have emerged in Greece relatively recently, likely in the 20th century. Chocolate itself was introduced to Greece during the Ottoman Empire, but it wasn’t until later that it became more widely available and incorporated into Greek desserts.
Sokolatopita became increasingly popular in Greece as chocolate became more accessible and affordable. Initially, it may have been inspired by traditional Greek cake recipes, which often feature ingredients such as olive oil, honey and nuts.
Today, sokolatopita is enjoyed across Greece and is a popular choice for special occasions, celebrations and gatherings. It can be found in bakeries, cafes and dessert shops throughout the country.
Mini sokolatopita (chocolate party cake)
Makes: 12 mini cakes
Prep time: 20 minutes | Cooking time: 20 minutes
Ingredients:
For the cake:
150g unsalted butter, softened
150g granulated sugar
3 eggs
150g all-purpose flour
50g cocoa powder
1 tsp baking powder
¼ teaspoon salt
100ml milk
1 tsp vanilla extract
For the chocolate syrup:
100g granulated sugar
100ml water
50g dark chocolate, chopped
1 tbsp cocoa powder
For garnish:
Powdered sugar, for dusting
Fresh berries or whipped cream, for serving (optional)
Method:
1. Preheat your oven to 180C and grease a 12-cup mini muffin tin or line it with paper liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, and mix until smooth and well combined.
4. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
5. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the centre of a cake comes out clean.
6. While the cakes are baking, prepare the chocolate syrup. In a small saucepan, combine the granulated sugar, water, chopped dark chocolate and cocoa powder. Cook over medium heat, stirring constantly, until the sugar is dissolved and the chocolate is melted. Remove from heat and set aside to cool slightly.
7. Once the cakes are baked, remove them from the oven and let them cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Once the cakes are cool, use a toothpick or skewer to poke several holes in the tops of the cakes.
9. Spoon the warm chocolate syrup over the cakes, allowing it to seep into the holes and soak into the cakes.
10. Let the cakes sit for a few minutes to allow the syrup to absorb.
11. Dust the mini sokolatopita cakes with powdered sugar before serving.
12. Optionally, serve the cakes with fresh berries or a dollop of whipped cream for extra indulgence.
Austria
Traditional Austrian curd dumplings, known as topfenknödel or quarkknödel, are beloved for their comforting texture and rich flavour, making them a staple dish in Austrian cuisine.
The history of curd dumplings in Austria is closely tied to the country’s agricultural heritage and the availability of dairy products. Curd cheese, known as quark or topfen in German, has long been a popular ingredient in Austrian cooking, used in both sweet and savoury dishes.
The earliest versions of curd dumplings likely emerged in rural regions of Austria, where dairy farming was prevalent and ingredients such as curd cheese were abundant. These simple dumplings were made with basic ingredients such as curd cheese, flour, eggs and seasonings, making them an affordable and filling meal for farming families.
Over time, curd dumplings became more refined as recipes were passed down through generations and adapted to regional tastes. They also became a favourite in taverns and restaurants, where they were often enjoyed as a dessert, served with sweet toppings such as melted butter, powdered sugar and fruit preserves.
Curd dumplings
Serves: 4
Prep time: 20 minutes | Cooking time: 15 minutes
Ingredients:
For the dumplings:
250g dry curd cheese (Quark)
1 large egg
50g semolina
30g breadcrumbs
20g granulated sugar
¼ tsp salt
¼ tsp ground nutmeg
Zest of 1 lemon
1 tbsp butter, melted (for brushing)
For the filling:
4 small sugar cubes
4 small pieces of apricot jam or fruit preserves
For serving:
Melted butter
Ground cinnamon
Powdered sugar
Method:
1. In a large mixing bowl, combine the dry curd cheese, egg, semolina, breadcrumbs, granulated sugar, salt, ground nutmeg and lemon zest. Mix well until all the ingredients are evenly incorporated and the mixture comes together into a smooth dough.
2. Divide the dough into 4 equal portions. Flatten each portion in the palm of your hand and place a sugar cube and a piece of apricot jam or fruit preserves in the centre. Shape the dough around the filling to form a smooth ball, ensuring the filling is completely enclosed.
3. Bring a large pot of salted water to a gentle boil over medium heat.
4. Carefully drop the dumplings into the boiling water, one at a time, using a slotted spoon. Be sure not to overcrowd the pot.
5. Reduce the heat to low and let the dumplings simmer gently for about 10-12 minutes, or until they float to the surface and are cooked through.
6. While the dumplings are cooking, melt the tablespoon of butter in a small saucepan or microwave.
7. Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a serving platter.
8. Brush the dumplings with melted butter to prevent them from drying out.
9. To serve, sprinkle the dumplings with ground cinnamon and powdered sugar. Optionally, you can drizzle them with additional melted butter for extra richness.
Ukraine
Pierogi, also spelled “pyrohy” in Ukrainian, have a long and storied history in the country.
Variations of stuffed dumplings exist in many cultures across eastern Europe and central Asia, however, pierogi have been a staple in Ukrainian cuisine for generations, with recipes being passed down through families and adapted over time.
Historically, pierogi were a versatile and practical dish that could be made with a variety of fillings, including potatoes, cheese, cabbage, mushrooms and fruit preserves. They were often prepared in large batches during holidays and special occasions, where they would be shared among family and friends.
Pierogi also played a significant role in Ukrainian cultural traditions, with certain fillings being associated with specific holidays or rituals. For example, potato and cheese pierogi were commonly served during Lent, while fruit-filled pierogi were a popular treat during weddings and festivals.
Ukrainian pierogi
Serves: 4-6
Prep time: 1 hour | Cooking time: 20 minutes
Ingredients:
For the dough:
2 cups all-purpose flour
1 large egg
½ cup sour cream
¼ cup unsalted butter, melted
½ tsp salt
Water, as needed
For the filling:
2 cups mashed potatoes
1 small onion, finely chopped and sautéed until golden brown
Salt and pepper, to taste
Optional: grated cheese, cooked ground meat, sautéed cabbage, or fruit preserves for sweet pierogi
To serve:
Sour cream
Chopped fresh dill or parsley
Crispy fried bacon bits (optional)
Method:
1. In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the egg, sour cream and melted butter.
2. Using a fork, gradually incorporate the wet ingredients into the flour until a dough starts to form. If the dough seems dry, add a little water, one tablespoon at a time, until it comes together into a smooth and elastic dough.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it is smooth and no longer sticky. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
4. While the dough is resting, prepare the filling. In a mixing bowl, combine the mashed potatoes with the sautéed onions. Season with salt and pepper to taste, and mix until well combined. Set aside.
5. After the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 3 inches in diameter.
6. Place a small spoonful of the potato filling in the centre of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
7. Repeat the process with the remaining dough and filling until all the pierogi are assembled.
8. Bring a large pot of salted water to a boil over high heat. Carefully drop the pierogi into the boiling water, a few at a time, and cook them for about 3-4 minutes, or until they float to the surface and are cooked through.
9. Remove the cooked pierogi from the water using a slotted spoon and transfer them to a serving platter.
10. Serve the pierogi hot, topped with a dollop of sour cream, chopped fresh dill or parsley and crispy fried bacon bits, if desired.
Finland
Karelian pasties, known as karjalanpiirakka in Finnish, originated in the Karelian region of Finland, in the southeastern part of the country near the Russian border.
The origins of Karelian pasties can be traced back to the traditional foods of the Karelian people, who have inhabited the region for centuries. Pasties made with a thin rye crust and filled with rice or barley were a staple food for the Karelian population, providing a hearty and nourishing meal that could be easily made with basic ingredients.
Historically, these pasties were a practical and portable food that could be carried by farmers and labourers as they worked in the fields or forests. They were often enjoyed as a simple breakfast, lunch or snack, either on their own or with toppings such as butter, egg butter or cheese.
Karelian pasties also played a significant role in Finnish cultural traditions and celebrations, commonly served at weddings, festivals and other special occasions.
Karelian pasties
Makes: 24 small pasties
Prep time: 1 hour | Cooking time: 20 minutes
Ingredients:
For the dough:
250g rye flour
250g all-purpose flour
1 tsp salt
300ml water
For the rice filling:
200g short-grain rice
500ml water
1 tsp salt
100ml milk
For the egg butter:
2 hard-boiled eggs
50g unsalted butter, softened
Salt, to taste
Chopped fresh chives or parsley, for garnish (optional)
Method:
1. To make the dough, in a large mixing bowl, combine the rye flour, all-purpose flour and salt. Gradually add the water, mixing until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.
2. While the dough is resting, prepare the rice filling. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low, and simmer, covered, for about 15-20 minutes, or until the rice is tender and the water is absorbed. Stir in the milk and cook for an additional 5 minutes. Remove from heat and let the rice filling cool slightly.
3. Preheat your oven to 250C and line a baking sheet with parchment paper.
4. Divide the dough into small balls, each about the size of a walnut. Roll out each ball into a thin oval shape, about 1/8 inch thick.
5. Spoon a small amount of the rice filling onto each oval of dough, spreading it out evenly across the surface, leaving a border around the edges.
6. Fold the edges of the dough over the filling to form a thin border, crimping the edges to seal the pasties.
7. Place the filled pasties on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes, or until the pasties are golden brown and crispy.
8. While the pasties are baking, prepare the egg butter. Finely chop the hard-boiled eggs and mix them with the softened butter until well combined. Season with salt to taste.
9. Remove the pasties from the oven and let them cool slightly.
10. Serve the Karelian pasties warm or at room temperature, topped with a dollop of egg butter and garnished with chopped fresh chives or parsley, if desired.
Netherlands
The tradition of eating herring in the Netherlands dates back to the Middle Ages when herring fishing and trading flourished in Dutch ports such as Amsterdam, Rotterdam and Scheveningen. Herring was a valuable commodity, prized for its abundance, nutritional value and versatility.
The arrival of the first catch of the season, known as “Hollandse nieuwe” or “new Dutch herring”, was eagerly anticipated each year and marked the beginning of the herring season. This special event was celebrated with festivals, parades and street fairs, where people would gather to enjoy freshly caught herring straight from the boats.
To preserve the herring and enhance its flavour, it was traditionally prepared using a technique calling “sousing”, which involves marinating the fish in a mixture of vinegar, sugar and spices. This process not only adds flavour but also helps to tenderise the fish and extend its shelf life.
Today, Hollandse nieuwe haring (herring) remains a cherished part of Dutch culinary culture, with herring stands and fishmongers selling freshly prepared herring throughout the country. The arrival of the start of herring season is still celebrated with enthusiasm, marking the start of summer and the beginning of a time-honoured tradition.
Hollandse nieuwehHaring (soused herring)
Serves: 4
Prep time: 30 minutes
Ingredients:
4 whole Hollandse Nieuwe herring fillets, gutted and cleaned
1 onion, thinly sliced
4 pickles, thinly sliced
4 tbsp fresh parsley, chopped
4 tbsp fresh chives, chopped
4 tbsp white wine vinegar
2 tbsp sugar
Salt and pepper, to taste
Method:
1. Rinse the herring fillets under cold water and pat them dry with paper towels. Using a sharp knife, carefully remove the heads and tails of the herring, if desired.
2. In a shallow dish or container, layer the sliced onions, pickles, parsley and chives.
3. Arrange the herring fillets on top of the onion and pickle mixture.
4. In a small bowl, whisk together the white wine vinegar, sugar, salt and pepper until the sugar is dissolved.
5. Pour the vinegar mixture over the herring fillets, ensuring they are fully submerged. If necessary, add more vinegar to cover the fish completely.
6. Cover the dish or container with a lid or plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop.
7. Before serving, remove the herring fillets from the marinade and pat them dry with paper towels. Discard the marinade or reserve it for another use.
8. Serve the Hollandse nieuwe herring on a platter, garnished with additional chopped parsley and chives, if desired.
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