Diversity Month: Enjoying Meals from All Over the World
Arina from Russia: Syrniki
Hi! My name is Arina, I am from Russia. And todays post is going to be about food. Why do we start cooking our national food more often especially after moving abroad? Or trying to find shops which sell something from our homeland? The answer is simple: it is a way to feel a little bit closer to home and family. And in this post, I would like to introduce you one of my favorite Russian dishes, which maybe not as wellknown abroad as pelmeni (dumplings), russian salad (olivier) or russian pancakes. But I really like eat it for a breakfast: “syrniki”.
The most suitable translation for it in English will be “cottage cheese”. Cottage cheese (syrniki) is a dish of Belarusian, Russian, Ukrainian and Moldovan cuisines in the form of fried cakes made of cottage cheese and flour. You can find the way how we usually serving syrniki in Russia on the picture. With different sweet toppings and sour creme.
Amelie from Ecuador: Hornado de chancho and Fish
Slow Roasted Pork
Pour the lime juice over the pork and rub into all sides, then rub the garlic paste over the pork, pushing it into the incisions.
Cover and leave to marinate in the refrigerator for 12 to 24 hours.
Pour 2 bottles of beer over the pork, cover and return to the refrigerator to marinate for an additional 12 to 24 hours. Turn the pork over every 8 to 12 hours so it marinates evenly. Bake the pork at pre-heated oven 220 C for about 30 minutes. Reduce heat to 180 C and cook for 1:30 hours. In a small saucepan melt the butter, mix in 1 bottle of beer and achiote, let it get hot but not boil. Continue cooking for another 2:30 hours, continuing to baste every 30 minutes.
Pork is done when the internal temperature reaches 70 C. Before removing the pork from the oven turn the broiler on for a few minutes to help the skin get crispy. Cut into slices and serve the pork with hominy, llapingachos, tomato and onion curtido salsa, and avocado slices.
Ecuadorian fish with coconut sauce, called pescado encocado, is a traditional coastal dish of fish seasoned with citrus and spices and then cooked in a sauce of cilantro, onions, bell peppers and coconut milk. Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl. Marinate the fish chunks for at least an hour if possible.
Heat the oil to prepare a base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat. Add the coconut milk to the base , mix it in well and cook for about 10 minutes. Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes. The exact time will vary based on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it ready faster. Sprinkle with cilantro and serve with rice.
Matthias: English Breakfast
For the full English breakfast you will need: Sausages, Back Bacon, Eggs, Tomatoes, Mushrooms, Toast, Beans. How to mix it together and get a perfect breakfast: Warm the beans. Open the can of beans and warm in a small pot over low heat, stirring occasionally.
Cook the sausages and bacon. While the beans are warming, cook the sausages over medium to medium low, until browned and cooked through, turning as needed. Push the sausages to one side and add the bacon and fry, flipping as needed. Cook the mushrooms and tomatoes. In another pan, sear the mushrooms until brown and caramelized. Move to one side. Add the tomatoes, cut side down and sear.
Fry the bread and cook the eggs. Move the meats from the pan and fry the bread in the drippings until golden and crisp. Cook the eggs in the pan that the mushrooms and tomatoes were in.
Plate and enjoy!