EAT WITH BEER. Spring Solstice

We have lots to show you! However, here are no tips on how to dye eggs. No tips on what to do with boiled eggs after the feast. And here are no recipes made at the church.

RECIPES:

Buckwheat patties with plucked pork and crispy onions

For the buckwheat patties you will need

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

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 tray dusted with flour. Cover with a moist towel and leave for half an hour. Place the dough balls between two boards wrapped with plastic wrap and press flat. Heat a frying pan over a high heat. Place the patties on a dry pan and fry on both sides until bubbles appear.

For the plucked pork you will need

1.5 kg pork shoulder
2 tbsp. brown sugar
½ tbsp. chili powder
2 tbsp. smoked paprika powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1 teaspoon salt
½ tsp ground black pepper
60 ml apple cider vinegar

For marinating meat

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

Preparation

The next day, place the meat in a roasting tray, pour in 300 ml of water and cover with foil. Preheat the oven to 140C. Roast the meat in the oven for 5 hours.
After 5 hours, check if the meat is falling apart, if so 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.

Fried onion mayonnaise

3 onions
400 ml rapeseed oil
3 eggs
Lemon
5 g salt

Preparation

Peel the onions, cut into thin slices. Place on a frying pan and cook over a medium heat. When the onions start to brown, add the oil. Continue heating over a low heat. Strain the oil and set aside to cool. When the onions are cold, 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.

Crispy onions

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

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

Which beer to choose?
Do not waste too much time, serve the dessert while it is still warm, accompanied by Fireplace, enriched with smoke and caramel. In addition, bring the Little Lingonberry to your lips for those who want to go on a berry three-way.

Butter-braised chicken with tomatoes and beans

You will need

Whole chicken
100 g salt
2 l of water
2 bay leaves
2 garlic

For the preparation

180 g butter
800 g tomatoes in their own juice
2 onions
Garlic
2 tbsp. honey
1 tsp ground cinnamon
1 tsp ground coriander
20 g salt
5 bay leaves
1 tsp cumin
1 tsp paprika powder
1/3 tsp chili powder
300 g cooked beans
Greens

Pickling

Place the chicken in a large bowl and pour over the water mixture of salt, bay leaves and roughly chopped garlic with all the skins. Leave the chicken in the fridge overnight to marinate. 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 start frying the chicken, fry the chicken pieces on both sides. Add the roughly chopped onions and honey to the meat, 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 Caraway croissant and Akmeņrags will suit the chicken. Both choices will complement the wide spice landscape. Those who enjoy the opposites of life, on the other hand, will appreciate legendary Latgalian warrior.

Baked cheese with honey and berry jam

You will need

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

Preparation
Lingonberry and cherry jam
Place the frozen berries, sugar, cinnamon, star anise, rosemary and chili 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, pour honey over it, sprinkle with pollen and serve with the berry jam.