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FOOD AND BEER.

Spring Solstice

What’s not here! There are no tips on how to dye eggs. No tips on what to do with boiled eggs after the feast. And there are no recipes composed in the temple cloister.

Buckwheat cakes with plucked pork and crispy onions

Buckwheat cakes

  • 150 g buckwheat flour
  • 300 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 60 ml rapeseed oil
  • 1 teaspoon baking powder

For plucked pork

  • 1,5 kg pig shoulder
  • 2 tablespoons brown sugar
  • ½ tablespoon chilli powder
  • 2 tablespoons smoked paprika powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 60 ml apple cider vinegar

Fried onion mayonnaise

  • 3 onions
  • 400 ml rapeseed oil
  • 3 eggs
  • Citron
  • 5 g salt

Crispy onions

  • 3 onions
  • 400 ml oil
  • 60 g potato starch

Preparation

Mix the flour, salt and baking powder in a bowl. Gradually add the water and oil. Knead the dough for 5 minutes. Shape into 15 to 20 balls, place on a floured tray. Cover with a damp towel and leave for half an hour. Place the dough balls between two boards wrapped with cling film and press flat. Heat a frying pan over a high heat. Place the flatbread on a dry pan and fry on both sides until bubbles appear.

Marinating meat. Mix the spices in a bowl. Add apple cider vinegar to the spice mixture. Rub the meat with the spice mixture. Place the meat in a bowl, cover with cling film and leave to marinate overnight in the fridge.


Preparation. The next day, put the meat in a roasting tray, pour in 300ml of water and cover with foil. Preheat the oven to 140C. The meat bakes in the oven for 5 hours. After 5 hours, check if the meat is cooked, it is ready. If necessary, bake for a little longer. When the meat is done, let it cool. When it has cooled, break it into small strips.

Mayonnaise and onions

Peel the onions, cut into thin slices. Place on a frying pan and sauté over medium heat. When the onions start to brown, add the oil. Continue heating over low heat. Skim off the oil and set aside to cool. When the onions are wilted, chop them finely. Separate the yolks from the whites of the eggs. Place the yolks in a bowl, add the lemon juice from 1/3 of a lemon. Add salt. Blend with a hand blender on medium speed and gradually, slowly add the cold onion oil. Blend until you have a thick mayonnaise. Stir the onions into the finished mayonnaise.

Peel the onions and cut them into thin rounds. Pour the oil into a saucepan and heat to 180C. Coat the onions in starch and cook in the oil until golden brown. Remove from the oil, arrange on a paper towel, sprinkle with salt and leave to cool.

Which beer to choose? Layer the pulled pork on the flatbread, top with onion mayonnaise, scatter over the fried onions and drink the mild White Aboriginal or the mild King’s Daughter as you eat.

BUTTER-POACHED CHICKEN WITH TOMATOES AND BEANS

Marinade

  • Happy hen
  • 100 g salt
  • 2 l of water
  • 2 bay leaves
  • 2 garlic

For the preparation you will need

  • 180 g butter
  • 800 g tomatoes in their own juice
  • 2 onions
  • Garlic
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 20 g salt
  • 5 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1/3 teaspoon chilli powder
  • 300 g cooked beans
  • Greens

Marinating and preparation

Place the chicken in a large bowl and pour over the water a mixture of salt, bay leaves and roughly chopped garlic with all the skins. Leave the chicken in the fridge to marinate overnight. The next day, remove the chicken from the marinade and cut into small pieces.
Preparation. Heat a saucepan over a medium heat. Add the butter and fry the chicken, frying the chicken pieces on both sides. Add the coarsely chopped onions and honey to the meat and sauté for about 15 minutes. Then add the tomatoes, spices and beans. Sauté for a further 20 minutes. Sprinkle with roughly chopped herbs when serving.

Which beer to choose? Both Radziņš and Akmeņrags will suit the hen . Both choices will compliment the vast spice landscape. Rūsiņš, on the other hand, will be appreciated by those who enjoy the opposites of life.

BAKED CHEESE WITH HONEY AND BERRY JAM

For the preparation

  • 500 g fresh cheese (e.g. Sierštelles cheese with pumpkin seeds, Nica cheese, Lapland cheese)
  • 100 g butter
  • 3 tablespoons honey
  • 2 tablespoons pollen
  • 200 g frozen lingonberries
  • 200 g frozen cherries
  • 200 g of sugar
  • 2 cinnamon sticks
  • Star of Anise
  • Rosemary sprig

Preparation and serving

Lingonberry and cherry jam Place the frozen berries, sugar, cinnamon, star anise, rosemary and chilli in a saucepan. Simmer until the jam is thick. Allow the jam to cool.

Baked cheese Cut the cheese into thick slices. Fry the cheese in butter over a medium heat until golden brown on both sides.

Serving Place the freshly baked cheese on a plate, drizzle honey over the top, sprinkle with pollen and serve with berry jam.

Which beer to choose? Layer the pulled pork on the flatbread, top with onion mayonnaise, scatter over the fried onions and drink the mild White Aboriginal or the mild King’s Daughter as you eat.

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