Nicholas (nwhyte) wrote,

Company and Georgian recipes

We were blessed with the company of slemslempike and hfnuala this afternoon, and prepared three new Georgian recipes:

Lobio Mtsvanilit - ლობიო მწვანილით - Herbed Kidney Beans

250g dried kidney beans
60 ml olive oil
60 ml red wine vinegar
1 tsp ground coriander seed
mixed chopped fresh herbs - parsley and basil (could also use coriander/dill/tarragon)
Salt & black pepper

Soak the beans overnight in water to cover. The next day, drain and rinse them. Place in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to boil and simmer until the beans are tender, about 1 hr. Drain. While the beans are still warm, stir in the remaining ingredients, adding salt and pepper to taste. Allow the beans to cool to room temperature before serving.

Comment: Very tasty and more-ish.

Gupta - გუფთა - hamburgers (non-dairy version)

350g minced beef
60 ml olive oil
180g of raisins
1 medium potato, boiled
60g walnuts
50g chopped parsley
1 egg, well beaten
40g of fine dry dread crumbs
Parsley sprigs for garnish

In a skillet braise 130g of raisins and cook them, covered, over low heat until plump, about 10 minutes.

Blend together the mince beef, boiled potato, walnuts, the remaining 50g of raisins, and parsley. Stir in the salt, pepper to taste, and egg. Shape the mixture into 12 burgers, about 8cm long. Dust the burgers with breadcrumbs on both sides.

Fry the burgers slowly until browned. Arrange the burgers decoratively on a platter and strew the plumped raisins over them. Garnish with sprigs of parsley.

Comment: worked beautifully except for the raisins, which I prepared some time earlier and which were a bit caramelised. The original recipe had them fried in butter rather than olive oil which might have made a difference.

I did the burgers long and sausage-like rather than the flat discs suggested by my recipe book (Darra Goldstein's fantastic The Georgian Feast) and which would have been in line with classic burger theory. Nobody complained.

Taplis Natskhvari - თაფლის ნამცხვარი - Honey Cake

400g white flour
125g sugar
1 tsp cinnamon
¼ tsp cloves (ground)
¼ tsp coriander (ground)
1 tsp baking soda
¼ tsp salt
4 eggs
350g honey
60 g almonds (chooped walnuts also possible)

Preheat oven to 160°C. Grease a 25 cm cake tin.

In a large bowl, mix the flour, sugar, spices and salt. Make a well in the middle and add the beaten eggs and honey. Stir enough to mix thoroughly.

Pour into the cake tin and sprinkle the top with the almonds. Bake for 75 mins [this is too long] or until the top springs back when touched. Allow to cool.

Comment: In fact young F did all of the actual cooking on this one. It tasted fine but the given cooking time was too long, and it was a bit dry even taken out after only an hour. Now that I look at the quantities I also wonder if we used enough honey.

A nice afternoon, somewhat dampened by the sad news about Iain Banks.
Tags: cooking: georgian food

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