закуски | Charlotte's VVeb

Russian Zakuski / закуски Recipe: Baked Cauliflower Cheese

12/04/201106/03/2017 by Charlotte J

While the Russians may not have created signature cauliflower cheese they do indeed have their version and enjoy it with gusto. It’s a great side dish or one for their zakuski board. It’s by far one of my favourite ways to eat cauliflower, only perhaps overshadowed by fried cauliflower in breadcrumbs.

Here’s my recipe…

Ingredients

Cauliflower florets

3 tbsp plain flour

100g butter

500ml milk

500ml sour cream

100g grated hard cheese

Instructions

Boil the florets in water for five minutes, drain and set aside

Heat the flour in 50g butter until golden brown

Add another 50g of butter to the pan and the milk

Whisk continuously to prevent lumps

Allow the sauce to thicken, then add sour cream

Simmer for five minutes

Put the cauliflower into a greased gratin dish

Pour over the hot sauce

Sprinkle with grated cheese (to ensure the top browns, add a few tbsp of butter to the top)

Bake in the oven on 180°C until golden brown (approximately 25 minutes)

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Russian Zakuski / закуски Recipe: Marinated Sardines

02/03/201106/03/2017 by Charlotte J

Talk to most people about Russian cuisine and the likelihood is they’ll say, “Don’t they just eat meat and potatoes; or eat caviar and drink vodka?” I’m hoping to try and change people’s attitudes as there is so much more to this nation’s cuisine. One of my favourite Russian zakuski dishes (though I realise they are not to everyone’s taste) are marinated sardines. They are served cold so they are an ideal starter for a dinner party as they can be prepared in advance.

Here’s my recipe…

Ingredients

Sardines, gutted and cleaned

2 white onions, finely chopped

1 carrot, peeled and finely chopped

1 parsnip, peeled and finely chopped

2 tbsp rapeseed oil

500ml fish stock

1 bay leaf

4 tbsp cider vinegar

50g plain flour

Instructions

Toss the sardines in flour and fry in oil until browned

Remove sardines from pan and allow to cool

Meanwhile, fry the vegetables in oil

Pour over the stock and add the bay leaf

Cover and simmer for 20 minutes

Add vinegar to taste and leave to cool

Pour the marinade over the sardines and allow to marinade for up to three hours

To serve, place on a platter and drizzle over the marinade

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Russian Zakuski / закуски Recipe: Tomatoes Stuffed with Mushrooms

28/02/201106/03/2017 by Charlotte J

Russian Zakuski / закуски mushroom stuffed tomatoes

There are many Russian zakuski dishes (small, introductory dishes usually part of a welcome board serves to guests on arrival) that also double as impressive, party-piece starters. These tomatoes are no exception. The large tomatoes are stuffed with a mushroom and sour cream sauce which can all be prepared before baking for just 30 minutes before serving. Ideal! Should you have any mixture leftover it can be frozen for up to one month and used as a pasta sauce or sauce for a grilled chicken breast.

Here’s my recipe…

Ingredients

500g mushrooms, chopped (I use a mixture, wild are best but shitake and chestnut will do if availability is limited)

125ml sour cream

25g butter

1 white onion, finely chopped

2 tbsp parsley, chopped

4 large beef tomatoes

100g grated Gouda cheese

Instructions

Gently fry the onion, when softened add in the mushrooms

When sauteed add in the sour cream and parsley

Allow the mixture to cool

Cut the lids off the large tomatoes and hollow out the middle

When the mixture is cool, fill the tomatoes

Sprinkle the tomatoes with cheese and bake in an oven at 180°C for 20 minutes or until golden brown on top

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Russian Zakuski / закуски Recipe: Meatballs Braised in Sour Cream

03/02/201106/03/2017 by Charlotte J

The Russians are not commonly famed for their cuisine yet the nation boasts some fantastic dishes. In my opinion, the simple are always the best and I love these Russian beef meatballs braised in sour cream which would make up a zakuski board for guests upon arrival. They are very easy to make, though they do require some time as it is best to chill them thoroughly before cooking to prevent them breaking up.

Here’s my recipe…

Ingredients

500g minced beef

50g breadcrumbs

3 tbsp chopped parsley

1 small white onion, grated

20g plain flour

25g butter

3 tbsp sunflower oil

700ml sour cream

Instructions

Mix the beef, two tbps of parsley, breadcrumbs and onion

Form the mixture into small balls

Roll the balls in the flour

Chill in the fridge for 20 minutes

Fry each ball in oil and butter

Rest the meatballs until just before serving

When you want to serve them, heat sour cream in a saucepan and add the meatballs

When everything is thoroughly heated serve and sprinkle with remaining parsley

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Russian Zakuski / закуски Recipe: Grated Carrot with Horseradish

26/01/201106/03/2017 by Charlotte J

Russian zakuski dishes are small, introductory dishes normally served to guests on arrival after a long journey and prior to an indulgent feast. Carrot is a popular and cheap base for many zakuski recipes. This particular concoction is entirely that, an amalgamation of several recipes. The taste may be a bit unusual but it is certainly pleasing. Plus, it also makes a great alternative salad side dish.

Here’s my recipe…

Ingredients

2 carrots, finely grated

200ml sour cream

50ml creamed horseradish

Juice and zest of one lemon

Cracked black pepper for seasoning

Instructions

Place carrot in a bowl

Drizzle over lemon juice

Mix the sour cream and horseradish

Top with cracked black pepper and lemon zest

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Russian Zakuski / закуски Recipe: Smoked Salmon with Olives

13/01/201106/03/2017 by Charlotte J

The tradition of the zakuski board dates back to the 18th Century. On arrival guests would be greeted with a bountiful board of small dishes, a bottle of vodka, possibly a bottle of sparkling Georgian wine, and of course a bubbling samovar for tea. What better welcome could one wish for? Not all of the dishes are complex… one of my favourites is simply smoked salmon arranged decoratively with green and black olives.

Here’s the (ever so) simple recipe below…

Ingredients

Smoked salmon slices

Green and black olives

Juice of one lemon

Instructions

Fold then roll the slice of salmon to form a nest and arrange on a plate

Place an olive into each nest of salmon

Drizzle over lemon juice and serve

Russian Zakuski Part IV: Vodka

11/01/201018/10/2016 by Charlotte J

In the 10th Century Prince Vladimir the Great of Kievan Rus’ wanted to abandon paganism in favour of a more modern religion. In the Primary Chronicle it is said Vladimir sent emissaries out to investigate alternatives. When the emissaries returned and relayed what they had found out about Judaism, Christianity and Islam it is believed Vladimir rejected the option of Islam saying, ‘Rus’ loves to drink, we cannot be without it.’

Mead, kvas and beer met the imbibing demands of the Kievan Rus’ until the late 14h Century when spirits became available, probably via the Baltic. However, there is some confusion over what exactly was available, vino being used to describe sprits distilled only once (unlike vodka) and also wine. According to one Soviet historian, there seemed a complete absence of information on drinks like present-day vodka and if one is to believe written sources, only spread to Russia in the 16th Century.

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Russian Zakuski Part III: Crab Salad

08/01/201018/10/2016 by Charlotte J

Russians are renowned for their world-class crab meat charka. The high quality really does justify the price. However, when times were/are tough, half the crab meat can be substituted with fresh white cabbage, shredded, gently blanched for 2 minutes and dried before stirring into the crab mix. This is a quick dish, ideal to add another plate to the zakuski table.

Ingredients

250g crab meat

75g sour cream

1 tbsp freshly chopped parsley

Slices of bread to serve

Instructions

Put the crab meat in a bowl

Add the sour cream

Stir

Top with garnish of parsley

(It really is that easy!)

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Russian Zakuski Part II: Cold Cod Salad

07/01/201018/10/2016 by Charlotte J

Cold Cod Salad was created during the Soviet era when the Russians regularly suffered severe food shortages. Thankfully, due to the presence of carrots in this dish, it provided necessary colour to the zakuski table. It is best to chill the salad overnight so the sour cream top hardens slightly.

An Introduction to Russian Zakuski (закуски)

06/01/201018/10/2016 by Charlotte J

When one thinks about Russia, be it the feasts of Ivan the Terrible, the European-style banquets of Peter the Great or even the large socio-political functions of Stalin, one conjures the images of excess, indulgence and merriment, all at the expense of the poverty-stricken masses. But the truth is, even with little money, the Russians know how to put on a good spread for their guests. Even those with little will open their door and greet their guests with the offering of a zakuski (закуски in Cyrillic).

Zakuski can be anything from a simple appetiser to a laden table. The tradition began in the decadent Russian manor houses of the 18^th Century when the tradition of opening a meal with vodka, bread and cold soups, gave way to open sandwiches, meat and fish. Although the style of food changed, the diet remained relatively the same as before, with the exception of the introduction of cheese.

The Zakuski table would be ready to welcome guests inside from the harsh climate. A bottle of vodka, or more popular among the elite, European Champagne or wines, took pride of place, as did the samovar full with hot tea. Guests were invited to help themselves, mirroring the hospitality the Russians are famed for.

Among the delicacies, guests enjoyed salted cucumbers, sour cream (smetana), pickles, black bread and a simple meat or fish dishes. The zakuski was designed to be quite different to the main meal, so if the main course was to be fish, meat appetisers were provided and vice versa. Ensuring the table was an array of vibrant colours was important so the choice of ingredients was key: carrots, beetroot, cucumbers etc.

Blinis are an ideal component of the zakuski table.

Find out more about making blinis here…

Keep your eyes peeled for further information about this Russian tradition in Zakuski Part II.