Jump Down, Turn Around, Pick A Bale Of Köttbullar

NATIONAL DISH OF SWEDEN - Köttbullar
OK I know that I have not posted in a while. Well SO much has happened since the last post in August! I went on vacation to Indonesia for 2 weeks in September, which was fantastic and relaxing (except the throat infection I acquired in the jungle!). The boys and I had an excellent time. Also I have now finished uni for this year. See ya later classes and exams! (until 2012.) Other than that I have been pretty slack in the international cooking department. I have preferred to be on more the eating side, than the cooking side of things. And my weight can be an attest to that! So we're trying to get back into the swing of things.

Along with some of my quirky friends, we devised an extra reason to get together and drink...Music Nights! Basically we take an artist/group that we love but feel has been under appreciated, watch music videos of their greatest hits, and drink and dance the night away! Some past nights have included Kylie Night, Steps Night and Sophie Ellis-Bextor Night. Now normally I host these fantastic nights, as I can scour the internet easily for music videos and provide a good spread of food (some may say I'm a natural born host!) Tonight however, I am relinquishing my hosting right to the Hot Mess (or Dog's Breakfast) Christopher! For those who are familiar with me, you must be asking: "Leo with all your control freak madness, how are you OK with giving away hosting duties?" Well don't worry GGJ Pilgrims, I am still providing catering, which brings us to our country.


The great country of Sweden has given the world a lot of things! From inventions like dynamite and tetra paks, to brands like Volvo, Nokia and Absolut. From literary masters like Astrid Lindgren and Steig Larsson to screen greats Ingmar Bergman, Greta Garbo and Ingrid Bergman. Not to mention a plethora of handsome and beautiful blonde Swedes! And in the way of entertainment they have provided us with one of the world's highest selling groups, whom have special ties to glamourous Eurovision. It is that band that we celebrate tonight. One word.....ABBA! So to celebrate ABBA Night I am cooking the national dish of Sweden, Köttbullar!

The Swedish take on the meatball, Köttbullar is made from a mix of ground beef and ground pork. It is then mixed with fried onion, cream, flour/breadcrumbsand seasoned with white pepper and allspice. Traditionally they are served with boiled potatoes, ligonberry jam and covered with a special cream sauce. And Köttbullar has become ubiquitous with one of my favourite places in the world!

That place is the thing that I am most grateful for Swedish existence, which is of course....IKEA!!! Sweden is the country that I most want to visit in the whole world, and number one on my bucket list is to make a pilgrimage to the original IKEA in Älmhult (as well as the largest IKEA in Kungens Kurva just outside Stockholm.) Now I know that there is plenty more to Sweden, and I can't wait to experience them all! So if there is any Swedes that would like to host an appreciative Aussie, shout me a "cooee!" and I'll be there in a heartbeat (or at least a AUD$2200 22-hour flight)


 Enjoy, or as they say in the Sweden,  Smaklig måltid!



Recipe courtesy of the holy Swedish bible: IKEA's Real Swedish Food Book (which I of course own!): http://www.ikeahackers.net/2006/08/how-to-make-your-own-swedish-meatballs.html

Difficulty:         4

Appearance:    4

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make. 

So the recipe in it's self wasn't really difficult. You would think that after countless times of going to the residences of others less culinary inclined I would remember to take all that I need. Well the house of young Christopher and The Kiwis is pretty much equipped for the things they need: a fridge to keep their goon (aka cask wine) chilled, and receptacles to drink the goon out of. Even that last one is contentious since they (read: Hot Mess Chris) break so many glasses it would be easier to drink straight from the cask. So I was not surprised when I asked Michael simple questions like "do you have flour?" and "is a whisk readily available?", he looked blankly at me and then proceeded to laugh! Thankfully I did most of the pre-cooking at home.

They looked, well, just like small meatballs. So that is a tick in the good appearance list. Served up alongside the red lingonberry jam (which I love as well as lingonberry juice I get from IKEA), and the white of the Jansson's Temptation, the meatballs looked salivating. Jansson's Temptation is a potato casserole with onions, cream, breadcrumbs and sprats (or anchovies). I thought it would give a complimentary taste to the meatballs, and be more fulfilling than just boiled potatoes. I also had to hide the anchovies knowing that Christopher and Lady Lara don't like them.

And although they tasted fairly good, the Köttbullar didn't taste as good as the ones I get every time I eat at IKEA. But I would say the best Köttbullar I've ever had would be the ones Lady Lara made for the first Eurovision party I hosted. They were delicious and certainly beat my attempt! The Jansson's Temptation also tasted great, and thankfully you couldn't taste the anchovies. But my favourite moment of the night was Chris telling me that the meatballs were OK but the potato casserole was delicious. I did devilishly wait until he finished before informing him it contained anchovies! As usual, well done Sweden! I cannot wait to see your beautiful land and sample your native wares first hand!

(For those playing at home, Sweden debuted at Eurovision in 1958 and have participated all but 3 times since. Every year their contestant is picked through an annual televised competition known as Melodifestivalen, which is almost as famous as Eurovision itself. Sweden is one of the most successful countries, having won the contest 4 times (1974, 1984, 1991, 1999) and coming in the Top 5 a staggering 20 times! And of course they are home to the most famous Eurovision winners, ABBA (singing "Waterloo" in 1974.) I thought Eric Saade was ripped off last year, he should have won, but then there is always next time. Good luck for 2012 Sweden, I'll be watching Melodifestivalen to see whom you have chose!)

All You Knedlo Is Love

NATIONAL DISH OF CZECH REPUBLIC - Vepřo - Knedlo - Zelo

So it is getting into mid-semester, where my university workload is starting to increase as well as it's severity. But before I become completely unhinged and set myself on fire due to stress, I decided that during mid-semester break I would take 2 weeks off for a little holiday. Then I could come back recharged and tackle all my exams with renewed vigour.

Chadstone and Gustopher had been in discussions to take a trip over the Timor Sea to the archipelago nation of Indonesia, and whilst drinking with them one night I decided that I wanted to come with. Now I haven't got a real desire to visit much of South East Asia, I'm more of a Western culture kind of tourist. (In fact one of places I didn't see when I visited Europe but am DYING to is Prague! Renowned for it's stunning architecture, beautiful landscapes, and of course refreshing beer!) Gus had been to Bali a few times and Chad to Thailand, and they sold me on the relaxing and the drinking whilst relaxing. Not to mention that with the meager spending money I had we could get our own private villas with all the mod cons that one would need.

To top this off, all throughout high school I took Indonesian, though on further reflection I'm not entirely sure why I stuck with it. Thanks to my superior intellect and advanced memory skills (I'm totes modest I know!) I was always really good at languages, and always got high marks in Indonesian. Having said this, it had been 8 years since I had used any, so I was a little skeptical if any useful words had been retained. Of course I still remembered some important phrases like: "Wah! Terlalu mahal untuk anda!" (Wow! That's too expensive for you!) and "Mencuci pakaian sekarang!" (Wash my clothes now!) These would certainly come in  handy, no?

And I felt it would be remiss of me not to use any remaining language skills and knowledge about Indonesian culture that I could. I did have a stipulation though that we travel across to Java for a hike up a dormant volcano and for some jungle time, but also to get away from the normal tourist traps. Southern Bali could be mistaken as a part of Australia, what with all the bogan Australians that visit. Thankfully Gus and Chad gladly accepted my conditions.

We got together to plan and book the trip, and needed some dinner. Since it was in the middle of winter, I decided to make some sort of roast. And after viewing the interesting national dish of the Czech Republic, I knew this roast pork would be a winner. Vepřo - Knedlo - Zelo is roast pork and yeast dumplings with sauerkraut. There is many variations in recipes, but they all contain similar ingredients. Also they possess simple processes, which make it quick and easy to make for a delicious hearty family dinner. So that clinched it, the trip is booked, and the boys are off to Indonesia in a few weeks!


Enjoy, or as they say in the Czech Republic,  Dobrou chuť!



To make this 3 piece national dish, follow here: http://www.my-prague-sights.com/czech-recipes.html

Difficulty:         3

Appearance:    4

Taste:               4

TOTAL:            11

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make. 

This recipe was broken up into three pieces, none of which were that difficult to complete. Although the dumplings were the most time consuming and fiddly. And I'm not a big fan of dishes that force me to use dry yeast, cause that thing smells no good! The marinade was simple to mix together, and coating the pork and slapping it in the oven was a piece of cake (or roast!) If I had more time I would have made sauerkraut from scratch, but I didn't, so it too was an easy concoction.


Each individual element didn't look all that appetising (except the roast pork of course), but when thrown together (or should I say plated elegantly) it looks like a veritable feast! The sauerkraut with it's enticing vinegar aroma that mixes intoxicatingly with the bacon. The pork looked succulent, but their big draw card was their aroma. The caraway seeds marinade gave off a waft that was all kinds of amazing. And the dumplings.....well they looked white and much like piles of dough.

And delicious it was! I drizzled over the top some gravy made from the pan juices and that enhanced the flavour of the pork. The caraway seed marinade was amazing, I'm gonna have to remember that one for future roast pork adventures. And I do love me some sauerkraut! Not entirely sure why, maybe I was German in a past life. But this version had bacon in it so how could you not think it would be delicious. And the dumpling were also a surprise hit. They weren't extremely doughy, which I thought they might have been, so I obviously cooked them long enough. And the added gravy gave them a helping hand in the flavour department. All of this exquisite food was washed down with another marvelous Czech invention....Pilsner Urquell!

(For those playing at home the Czech Republic has only participated in the Eurovision Song Contest 3 times (2007-2009). Unfortunately they haven't had a good run of things with never reaching the semi-finals, and in fact coming last in two of their semi-finals. This has led them to withdraw from the ESC since 2009. Hopefully they wish to compete in 2012!)

We'll Take To The Yard Like A Coq [Au Vin] Fight

NATIONAL DISH OF FRANCE - Coq Au Vin

Bienvenue GGJ Pilgrims! We've finally reached the land of the venerable French cuisine! The French and all that comes with them are very close to my heart, and their food is particularly close to my stomach.

Across the Seine to La Tour Eiffel

One of the highlights of my life was travelling to France in 2008. And although I only got to set foot in Paris, it was a dream come true. My Contiki tour ended in Paris, and while most left to go back to London, I decided to remain in La Ville-Lumière for an extra week. This was during a bitter winter, where it rained nearly everyday. Added to that, I was alone and had basically no money left, so spent most of the days just walking around the arrondissements. In spite of this I have never felt so enamored with a city!

stunning Parisian sunset from the top of the Eiffel Tower

Entering the city, our tour guide showed off the architectural highlights. I was so fixated on each individual building that I wasn't taking in the whole landscape. We pulled out the front of l'École Militaire, which has been a Military College since 1750, and were told to see if we could find the soldiers training with lasers. This was to distract from what was around us, and when we were eventually told to turn right I was gobsmacked. That was the first time I saw La Tour Eiffel. Hopping off the bus and standing at the base of the Eiffel Tour is an indelible memory, and I was so awestruck (not to mention craning my neck sky high) that I didn't notice the hip height stone columns surrounding it. My shins were in pain, but nothing was gonna stop me from climbing that majestic structure right to the top! Except the wind, which was so blustery they closed off the 3rd level. Although I did go back a few days later and finally made it to the top!


I could write a novel about my times in Paris, but this post is long as it is. But the rest of my time was filled with great sights, sounds, drinks and of course food! From the Moulin Rouge to Musée du Louvre, Notre Dame de Paris to Jardin du Luxembourg, Paris has it all and more! And although Melbourne is still my favourite place in the world, Paris does come a close second!


With SO many delicious meals originating in this wonderful country it is quite hard to choose one that is most distinguishable as the national dish. Boeuf à la bourguignonne, bouillabaisse, cassoulet are just some of the dishes that spring to mind when you mention French gastronomy. I choose Coq au vin as the dish to cook, which is chicken braised in red wine, lardons and mushrooms. To me it symbolises the rich, hearty and rustic style of French cooking and it one of the best meals for sharing communally for a celebration and even just a Sunday meal. And of course there has to be plenty of vin to be consumed alongside it.


If you're an avid GGJ reader, and genuine GGJ pilgrim, you know that my love for amateur cooking began with a gift of Julia Child's Mastering the Art of French Cooking. It was one of the best gifts I have received and I am in deep gratitude to my best friend Emma for starting me on my culinary path. So as an homage to Julia, I've decided to use her recipe for Coq au vin. Now you might be thinking "Sacrilège! Julia est américainne, pas le française!", and I say to you WOAH! lovely French speaking person. Whilst it is true that Julia is American, she developed the cookbook with two authentically genuine Frenchy McFrench madames from traditional French recipes. So by the transitive property I am essentially cooking with Julia Child! Tick that off the list of things to do in life!

This installment of The GGJ was constructed to celebrate La Fête Nationale, or as we say en anglais, Bastille Day. This day is generally thought, and rightfully so, to be the celebration of the storming of the Bastille in 1789, and the French people seizing power from the oppressive monarchy. However, I have found with research that it is to commemorate the anniversary of a GIANT feast that was held in 1790, which in turn was held to commemorate the anniversary of storming the Bastille. And I thought... celebrating past Fat Diabetic Whore feasts with another Fat Diabetic Whore feast... that is right up the alley of The Molefaces. So over they came for some French gastronomic good times!


Enjoy, or as they say in France, Bon appétit!



For Julia's classic Coq Au Vin recipe: http://www.foodnetwork.com/recipes/saras-secrets/chicken-in-red-wine-with-onions-mushrooms-and-bacon-coq-au-vin-recipe/index.html

Difficulty:         3

Appearance:    5

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make. 

For this splendiferous french delight, I used the famous Julia Child recipe. As detailed and process-filled as Julia recipes generally can be, and this certainly is one of those, I have cooked it several times. So I am pretty down with the Coq au vin, Julia style. But the chicken still simmers for about 2 hours, so that gives you time for the other components.

Now as I've said I have cooked this a few times, and have used different vin rouge. This has produced various hues to the chicken, from rustic brown to funky purple! This time however, it did look as it was supposed to. Taking just the chicken, it was a pleasant looking dish, but when served with a helping of gravy alongside some shallots and mushrooms it brings the salivating to a whole new level. Finally, when accompanied with some sides like butter beans and egg noodles, it paints a picture that could be found on any table throughout the French countryside.

And the taste was magnifique! A perfect meal to be had on a cold winters night (as July 14th is during winter in Australia). The meat was so tender it was falling off the bone. And the thickened gravy with bacon was divine! Washed down with some Burgundy and Côtes du Rhône, it was a typical meal that The Molefaces love to enjoy. All I need now is to find some way to get back to France

Songbird Sweet And Sauerbraten Jane

NATIONAL DISH OF GERMANY - Sauerbraten

It's the most wonderful time of the year! IT'S EUROVISION DAY!!! I feel that Andy Williams wasn't really singing about Christmas, but more so about the fabulous Eurovision.

Last year we were "metaphysically" in Norway, but with the win of the fantastic Lena with a bizarroly simple and not flashy (Eurovision sacrilege!) song "Satellite", this year we're heading to Düsseldorf.

This was the 4th Annual Leo's Eurovision Extravaganza, and we've certainly come a long way from the first Eurovision Party. From a few friends sitting around a small screen eating nibbles, to a packed 3 hours of colossal entertainment! Australia, being so far away from Europe, does not broadcast Eurovision live. When Eurovision starts at 9pm on Saturday 14th May German time, it would be 5am Sunday 15th May in Australia. Therefore, SBS doesn't broadcast the Eurovision final until Sunday night primetime. This means that all Sunday, Australian Eurovision diehards have to avoid all media channels to prevent accidently finding out who won!

Weeks of planning go into hosting a successful Eurovision party, from the streamers and flag-inspired balloons to drinking games and sweeps. But the most challenging is the timing of serving food to correspond with the relevant country's performance.

The Molefaces enjoy cooking (well most of them) and when the participants for the final are announced, each party attendant is given a country. Not only for them to support and cheer on, but also they are asked to bring a dish that is associated with their selected country. Consequently, we generally have more food than necessary, but they are spaced apart enough to help with digestion. Then for those who are drinking, a drinking game challenge is selected. These can be innocuous like drink if they "have instruments on stage", or can potentially lead the recipient to alcohol poisoning like drink if "there is pyrotechnics", "a key change" or "costume reveal". Then once everyone has performed, we sit back drunkenly and digest the feast whilst we wait the good hour or so until the winner is revealed.
Lastly, once the winner has been chosen, if you have picked that country from the sweep, you have to get up and perform for the crowd!

Sauerbraten is a like a pot roast, usually beef roast but can be from other meats. It is marinated for several days, and although the marinade recipe can differ across regions, it is generally a mixture of vinegar, red wine, water, vegetables, spices and seasonings. The acidic marinade helps to tenderise the cut of meat as well as discolour and flavour it. After cooking the marinade is made into a gravy to be leisurely poured over the meat. Meal accompaniments also vary from region to region, with red cabbage, potatoes (dumplings, boiled or mashed) and noodles being traditionally served alongside sauerbraten. And of course with it being German, it is best served with Märzenbier or a nice Riesling.

Enjoy, or as they say in Germany, Guten Appetit! 




Das ist meine recipe link: http://www.quick-german-recipes.com/sauerbraten-recipe.html

Difficulty:         4

Appearance:    4

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make.

So this dish wins for the most amount of pre-planning needed. You HAVE TO marinate the beef for 3-5 days before you are ready to cook. This is not a simple run down to the supermarket, pick up some ingredients, come home and whack it on the stove kind of dish. But once you do actually get up to the cooking phase, the ingredients are essentially just left on the stove to cook until tender.

I was thoroughly glad that sauerbraten was the German national dish, for the aromas that emanated from the kitchen whilst cooking were amazing! Guests were welcomed into Cinéma d'Eurovision, by the wafting smells of beef infused with red wine, garlic and bay leaves. And the brown tinged result were off-set by the accompanying mashed potato and sour cream.

All that marinating and cooking left the sauerbraten so tender and delicious. I love the taste of red wine infused meat, but the other seasonings melded well to give complex flavours despite there being only a few extra ingredients. Germany performed close to the middle of the night and shortly before was the United Kingdom. Lady Cara had drawn the UK and made mashed potato and gravy to represent that country. This went remarkably well with the sauerbraten, and may not have been coincidence (there has been accusations of country assignment rigging in the past). And the EuroMolefaces seemed to enjoy it, even though it came after 4 entrees and 3 mains.


So overall we had 4 entrees, 5 mains and 4 desserts. That represent 13 nations out of a possible 25! For most groups that amount of food would be a challenge. But this is the Molefaces we are talking about. Piece of cake! (which we would probably eat as well.) Below is a quick video of what was on offer.




As you saw the surprise winner this year was Azerbaijan! And although it is one of my greatest dreams to attend a Eurovision final, I don't think I'll be making it to Baku next year. Which is a shame since I've already cooked the national dish of Azerbaijan and could do with some more delicious Yarpag Dolmasi! Another great Eurovision Party was had by all. Danke Deutschland!!


(For those playing at home, Germany has performed in all Eurovision song contest since the beginning, and is the most represented country. This may have something to do with they are a part of the 'Big 4' (UK, France and Spain are the other 3, although if Italy continues to participate it will become the 'Big 5') These countries are the biggest financial contributors to the EBU (they broadcast Eurovision) and are therefore always qualified for the final. No need to audition for Europe!
Having said that, Germany have not fared well in the past. They have only won the competition twice (1985 and 2010), placed second 4 times, and third 5 times. However, those high placings were mainly 30 years ago and they have also placed last 5 times also. Good luck for the upcoming years Germany, for I love making German food!)

One Mintue I Held The Varenyky, Next The Walls Were Closed On Me

NATIONAL DISH OF UKRAINE - Varenyky

Well it is Anzac Day here in Australia, a day that many Australians consider to be more of a national day than our actual national day (Australia Day). April 25th is a public holiday in Australia and New Zealand, in which we commemorate and honour the members of the Australian and New Zealand Army Corps (ANZAC). Specifically those who fought on the beaches of Gallipoli in Turkey during World War I. Special events of the day include Dawn Service Memorials across the country, where solemn prayer, a few minutes of silence, playing of "The Last Post" by a lone bugler and the laying of wreaths occur. Also an Anzac Day Parade is performed in most cities, where veterans of past wars and current serving members of the Australian Armed Forces march down streets. Some people then head to local pubs or RSLs for some drinks and the traditional game of two-up. And then of course there is the traditional Anzac Day AFL match between fierce rivals Essendon and Collingwood.Theses games are always sold out and are generally the most attended game outside of the finals.

This year Anzac Day coincided with Easter, so instead of a 4-day weekend, we got a 5-day weekend. I travelled to my hometown for the obligatory family Easter, and after seeing my family and consuming so much chocolate that Willy Wonka would be disgusted, I returned to Melbourne after 3 days. This is evident of how I feel about the hometown life. 3 days is bordering on too long. Most of The Molefaces were out of town except K Horns, and so I thought we make some Ukrainian dumplings or Varenyky. And even though we didn't make some Australian food to commemorate the day, K Horns is from New Zealand. So it's just like we formed our own ANZAC culinary alliance.

Varenyky are crescent-shaped stuffed dumplings similar to Polish pierogi. Made from unleavened dough, they are generally filled with mashed potato, cheese or sauerkraut. Another favorite for dessert contain cherry filling. They are then boiled, then fried, then topped with fried onion and accompanied with sour cream, and then finally devoured. I say devoured and not eaten, for after you have one varenyky, the rest of the batch will be guaranteed to be quickly consumed!

Enjoy, or as they say in Ukraine, Смачного! (Smačnoho)

The recipe for a dumpling of a different kind: http://www.allthingsukrainian.com/Recipe/Varenyky/index.html

Difficulty:         3

Appearance:    4

Taste:               4

TOTAL:            11

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make.

Although never having made Varenyky, I have made Pierogi before. So I harnessed that past experience for the task. Normally I don't have a helper for the whole dish, but K Horns was an invaluable kitchen assistant. Even though she didn't have the ideal cooking utensils, we improvised, as seen in the video. I appreciate that she let me take over her kitchen, and in the end her varenyky looked better than mine.

After boiling the varenyky, they looked like steamed dumplings but a little less appetising. However, once you fry them over the onion they brown up quite nicely. And then if you have an extraordinary food presenter such as K Horns, the final arrangement looks tantalising!


Now I love a good dumpling, but majority of my dumpling experiences are of the Asian persuasion. These Ukrainian varenyky were amazing, particularly the cheese variety we made. And as I've mentioned before, anything is gonna taste delicious when accompanied by sour cream! Next time though I feel I need to throw some meat into the filling, and top with bacon!


(For those playing at home, Ukraine have fared pretty well in past Eurovision performances. After 8 appearances since their debut in 2003, they have won once and came second twice. In fact they won in just their second appearance! Ruslana won in 2004 with her highly energetic performance of "Wild Dances". Her performances, in particular the pyrotechnics and traditional-inspired leather costumes make it one of the memorable wins in the past decade. Ukraine have never been knocked out after the semis and so have never missed a final. And with less then 3 weeks to go, it will be interesting to see what Ukraine has in store for this year.)

My Wild Irish Stew Rose

NATIONAL DISH OF IRELAND - Irish Stew

Oh the Irish! I feel that sometimes the world looks at them unfairly and with judging eyes, but that is not the case here at The GGJ. We LOVE the Irish! What with their roguish charm, stunning women, fondness for good times (read: drinking), sexy accents and of course their contributions to the world (they gave us Johnny Logan the Eurovision superstar!, and the ejector seat!)

And they also gave us St Patrick's Day! St Patrick, although a British chap, was kidnapped by Irish raiders and forced into slavery. After escaping and returning home, he became an ordained bishop and returned to Ireland to spread the word of the Lord. Add the tales of legend and St Patrick seemed to have an interesting life. He used the shamrock to teach people about the Holy Trinity. His ash walking stick, when plunged into the ground, grew into a tree. And his greatest achievement, he banished all the snakes from Ireland by chasing them into the sea. Across the world people liturgically celebrate his life on March 17th. Others choose more to celebrate Ireland as a whole by dressing in green and consuming their weight in Guinness. Here at The GGJ we fall into the latter category.




I needed a drinking buddy to help me devour the hearty helping of Irish Stew, so over came Moleface Theresa. We spent a lovely Irish evening just eating, drinking, talking, laughing and general merriment. To cap off the evening, for dessert I made a rich Chocolate Guinness Pudding. The dark chocolate forms the Guinness portion, whilst the whipped cream forms the head. Was absolutely delicious, but very, very rich.



Enjoy, or as they say in Ireland, Enjoy! (unless you speak Gaeilge then Bainigí sult as bhur mbéile!)



A recipe link that will bring you the luck of the Irish: http://recipes.kaboose.com/traditional-irish-stew.html

Difficulty:         5

Appearance:   4

Taste:              4 

TOTAL:           13

This has to be one of the easiest recipes to make that has the best pay off! Just chop those vegetables and meat, throw them in the pot and cook for several hours.

I gave Irish Stew a rate of 4 for appearance, but if it was a freezing winter day and I came home to this spectacular sight it certainly would have received a large 5! The colour of the chunky style vegetables offset the meat perfectly, and the garnish/flavouring of the parsley gave it some green of the Irish.

Man this stew was all kinds of awesome!!! I knew it would be good, because I love Irish stew, but this was something different. There wasn't a lot of broth or soup, but the flavours of the vegetables and condiments infused wonderfully in the oven. But the best part was the tender lamb. So succulent that it fell apart in your mouth. YUM much! Theresa and I felt as if we were on The Emerald Isle as we sat with our delicious stew and our pint of Guinness. The only thing missing was The Corrs.

(For those playing at home, guess who has the most Eurovision wins of all time? That's right, the Irish. Since participating in the first Eurovision, Ireland has sent 41 entries, winning the contest a staggering 7 times! (1970, 1980, 1987, 1992, 1993, 1994, 1996), and finished in the top five 18 times. Note the 3 consecutive years from 92-94, the only time this has happened! Johnny Logan (Australian-born!) is known as Mr Eurovision, winning the contest twice (1980, 1987) and penning the winning Irish song of 1992. You may know his classic 1987 winning song "Hold Me Now". Of recent years Ireland haven't fared well at Eurovision, only making the finals once in the past 3 years. This year (PS. 2 months to go!) they hope to take it again with Jedward, the twins from UK's The X Factor in 2009. Good luck weird defying gravity haired boys!)

He Starts To Shake And Qofte

NATIONAL DISH OF ALBANIA - Qofte Të Fërguara

Continuing on from the previous post, this installment of The GGJ features the rambunctious duo The Dancing Abraders (Sarah & Sally). As you would be aware they are some of my uni kids.

In the first year of our degree there were several groups, but none really interacted outside of lectures and tutes. Being the social butterfly that I am, I certainly fixed that and threw "random" house parties so that people could mingle. Nothing says getting to know others like a group of people with pots on their head whilst sitting in an empty bath. Once bonded, and after each semester, we would have end of exam drinks which were always epic. Over the 3 years we became really close, sharing in births, deaths, marriages and of course random 21st birthdays in the creepy western suburbs.

Sarah and Sally are best friends from high school and were most commonly thought of as twins. This was not due to physical similarities (watch the video below and you'd see they couldn't be more unalike), but that they were always joined at the hip and seemed to share a consciousness. In fact on more than one occasion they would rock up to lectures and be wearing similar outfits without having even talked that day.

So how did they attain the nickname 'The Dancing Abraders'? Well, they both have an abundance of energy and Sarah is actually a trained dancer (Sal, not so much). In our Psychophyisology lab classes we would sometimes look at physical testing of psychological processes using EEG. Always enjoying being the "guinea pig", I was generally the test subject. When applying the electrodes to the scalp or skin, you first had to make sure the skin was clean. Then to get a good electrical connection we would abrade the area with some "sandpaper" before putting on conductive gel. This would be Sarah and Sally's job and so the name stuck.

Now in the past few years of my self-guided culinary education, I had never cooked anything for the uni kids. So I thought something familiar to them that was also quick and easy would be a good idea to introduce them to my cooking expertise, so we could spend the time catching up (and of course have a bottle of wine or 4). Meatballs was the perfect match.
 
Meatballs around the world come is various shapes and sizes, with differing ingredients and assorted names. From the infamous Köttbullar in Sweden to the Indonesian Bakso, meatballs can be found across the globe. The Albanians, being so close to the Middle East, have been influenced by Persian cuisine, namely Kofta. However, the Albanians have their own spin by adding feta cheese to their Qofte. And this makes it delicious.

Enjoy, or as they say in Albania, T'boftë mire! 



Link for those feeling they need a delicious meat injection: http://www.marga.org/food/int/albania/qofte.html

Difficulty:         5

Appearance:   4

Taste:              4 

TOTAL:          13

I am loving this run of easy to make dishes. Not much to Qofte balls, just mix the ingredients, fry, and serve.

The colour of the herbs do compliment the beef mince well, and are paired perfectly with the yoghurt dipping sauce. And the smell was intoxicating to say the least (or was that just the many drinks I had consumed already).

Meat, it's pretty good right? Well some of the Molefaces (looking in your direction Lady Leah) prefer their food to be solely meat, for as a wise man once said: "You don't win friends with salad." And therefore any meatball is gonna be great by me. But the Albanians have kicked it up a notch by adding feta to the mix. Masterstroke! It melts and blends with the herbs beautifully, and then once dipped into the yoghurt dipping sauce, it's spectacular taste knows no bounds.

(For those playing at home, Albania made their Eurovision debut in 2004. In the 7 years of participating, they have made the final a total of 5 times, with their best result finishing 7th. The rest of the time they've only managed to poll in the lower end of performances. Maybe if they throw delicious Qofte balls in the crowd, they would place higher. Just a suggestion for this year Albania!)

Sticking To My Guy Like A Stamppot To A Letter

NATIONAL DISH OF NETHERLANDS - Stamppot

OK so there is SO much to say in this post, I'll try to make it concise. Firstly, I hadn't seen some of my uni kids in a while, so to make it up to them I invited them over for dinner and drinks. How civilised you say, well after a few alcoholic bevvies my kitchen was a scene of anything but. Secondly, I haven't cooked anything in a while so I thought I'd kill two birds with one stone and make multiple dishes for the uninitiated diners.

Unfortunately not many could come, but The Dancing Abraders (Sarah & Sally) ventured along to experience The GGJ at first hand. All my uni kids are a great bunch and some of my fondest memories are "socialising" with most of our large Psychology/Psychophysiology class. Sarah and Sally were some of the most crazy, fun kids in PsychPhys and I always LOVE catching up with them. I'll share some stories on the next installment of The GGJ.

So off to Netherlands we go, and this is another country to which I have journeyed to. We travelled to the Netherlands on the first day on our tour, and let me say that there is no city that can bond 50 strangers like Amsterdam can! Amsterdam gets painted with the alternative, hedonistic, drug-fueled and sexually perverse brush quite a bit. And although those elements make it a fabulously lively city, it can offer you so much more.

Amsterdam contains beautifully historical architecture that is best viewed by cruising the canals of the city. Just make sure you don't drink your body weight in alcohol, for on a boat that has 1 toilet and 50 people, peeing whenever you'd like is not an option. Not true for guys on dry land though, with the Dutch having constructed convenient Pissoirs (street urinals).

Culturally, Amsterdam is a conglomerate of contrasting experiences. From the sombre Anne Frank House and artistic masterpiece laden Rijksmuseum to the risque Red-Light District and indulgent coffee shops, Amsterdam has it all. And she certainly doesn't judge for whatever you decide to participate in.

This combination of various elements is reflective in their national dish of Stamppot. A traditional dish, it is made up of combining mashed potato with bacon and several vegetables (such as leafy greens and onion). Served on top is a smoked sausage or Rookworst. Together they provide a filling meal that is relatively inexpensive and readily available across the Netherlands.
 
Enjoy, or as they say in The Netherlands, Eet Smakelijk! 



For a traditional Dutch experience: http://forum.doityourself.com/family-favorite-recipes/63166-stampot-traditional-dutch-meal.html

Difficulty:         4

Appearance:   3

Taste:              4 

TOTAL:          11

This was a pretty easy, hassle free dish to make. That is unless you have the effervescent Dancing Abraders in your kitchen! Cook (or steam) and mix is pretty much the story here.

The Stamppot had some good colour to it from the white of the mashed potato to the green of the endive. The mixed vegetables showcase an unusual combination of textures, and the Rookworst provides a gallant, meaty centrepiece.

As I said before, the endive-mash potato mixture certainly did provide a combination of textures and flavours. It was noice, it was different, it was unewsual! I must say, what a stroke of genius for adding the bacon. Bacon fat always takes flavours to a new level. I had never experienced Rookworst before, but I must say that out of all the worsts, it definitely up there with the best!

(For those playing at home, Netherlands have been competing since the inception of Eurovision in 1956, and have only missed it four times since. The Netherlands are in the Top 10 successful Eurovision countries with 4 wins, but they were all before 1976. Since then they have had mixed results, and have not made the final since 2004. With that I feel good things coming from the Dutch this year!)

If You Wiener, Say Hello

NATIONAL DISH OF AUSTRIA - Wiener Schnitzel

FINALLY, we get to a country that I have actually travelled to! I made a quick journey around Western and Central Europe for a month in 2007/8. Since it was my first time overseas (and I was travelling with my step-sister who has no direction whatsoever), we decided to take a tour. Being in our early twenties at the time we decided on Contiki and their 12 day European Discovery. Now I know what your thinking, "Contiki?! You'd miss all the culture, sights and wonder of Europe, and spend all your time drinking!" Well although that last part is largely true (got the pics to prove it), I would say that I saw a smorgasbord of European highlights in the smallest amount of time. And made plenty of friends that provided memories to last a lifetime (and to fill an hilarious novel).


The only Austrian town I went to was Innsbruck. Now we travelled during the winter, and I have never been so cold in my life. But all that coldness fell away when you saw the most picturesque snow-capped mountains closely enveloping this old-world modern town. Filled with many spectacular things to see and do (a short list): Swarovski crystal store (straight from the nearby factory), Cafes full of delicious strudels and Sachertorte, the Golden Roof (a royal residence that has small phallic columns underneath) and the large Olympic Ski Jump that grandly sits atop the surrounding mountains. But my favourite thing was the Schnapps store, with wall to wall schnapps varieties and free all you can drink taste testing!

Of course another highlight was the Wiener Schnitzel. All over the world they have many variations on the schnitzel, but the genuine veal schnitzel comes from Austria. A simple veal escalope coated in breadcrumbs and traditionally served with a slice of lemon and some salad and potato salad. Since we were in the home of the Wiener Schnitzel, what else would we have for dinner. Eaten at our local hotel, it was the BEST veal schnitzel I have ever tasted.....until now.



Enjoy, or as they say in Austria, Guten Appetit!






For an AWES Österreichischen delight: http://www.aboutvienna.org/recipes/wiener_Schnitzel.php

Difficulty:       5 

Appearance:  4 

Taste:             5 

TOTAL:         14

Not a difficult dish at all. Just pretend your working in a schnitzel factory assembly line: flour, egg, crumb. Where the problem can arise is the cooking process. Just make sure it's perfect and not under or over cooked. No pressure!

The oil browned the crumbs perfectly and the slice of lemon adds a bit of colour. Paired with some Austrian Potato Salad (Erdäpfelsalat) it looked picture perfect. I think a comment on my Youtube channel said it perfectely: "OMFG those look good"!

And OMFG they were! This is now the dish that is in the lead, with the highest score so far. The crumbs were perfectly fried and the veal perfectly cooked and succulent. If you think I've misplaced my thesaurus with the overuse of the word perfect, never fear I still have it. There is just no other word for this dish. Paired with some Erdäpfelsalat (and of course a Sauvignon Blanc) they make a perfect dish for a summer dinner. Let's wrap this up with a one-word summation of Wiener Schnitzel, you know what that word is.....PERFECT

(For those playing at home, Austria have not had the best run in Eurovision. Debuting in 1957, they have won once (1966 with "Merci, Cherie). Unfortunately they have placed last 7 times. They've been absent for a few years due to their opposition of the voting system but plan to return for 2011. Glück Österreich!)

All I Käsk(nöpfle) Of You

NATIONAL DISH OF LIECHTENSTEIN - Käsknöpfle

So we are getting closer to Christmas, and you know what that means: PRESENTS! With The Molefaces being a rather large bunch, we chose to do Kris Kringle instead of buying everyone gifts. Some like to give gift suggestions, but not me. I believe that if you know me well enough, then I will be WAY easy to buy for. For the past 2 years Lady Leah has had the noble task of procuring a gift for moi, and although I do get a lot of use out of my overnight Man bag, poor Pictionary is still in the wrapper. So this year I was greatly disappointed that Leah had not picked me, but I needn't of worried.

After I had given Theresa her excellent gift, it was time for mine. Mark George handed me a largely wrapped parcel that had me confounded as to what it would be. After unwrapping it I noticed it was a leather satchel, which in itself was an awes gift, but on the front of this particular satchel was an image of Tintin. For those who are not familiar with the Belgian super sleuth, educate yourself NOW! And for those who are not aware of my adulation for the adventurous reporter, needless to say I jumped in the air and smothered MG with appreciative hugs. For me, Tintin borders on idol status!

Anyways, back to the cooking. For Moleface KK we had to bring a dish and I brought along Käsknöpfle from Liechtenstien. Basically it's boiled dumplings made from flour, that are then mixed with cheese and topped with fried onion. Sound delicious? I thought so too, until I read the suggested cheese was Gruyere. Let's just say it belongs on the list of foods that I would not throw a parade for! With the pungent smell of the Gruyere, I don't think many of the Molefaces partook let alone appreciated the national dish of this tiny principality.

So enjoy, or as they say in Liechtenstein, Guten Appetit! (Das ist German)




The recipe I used, but have since found better ones: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kasknopfle

Difficulty:       3 

Appearance:  3 

Taste:             2 

TOTAL:          8

The hardest process in cooking Käsknöpfle was creating  the tiny dumplings. I used a strainer and found that to be slightly difficult. I suggest using a flat grater that has a sliding attachment. I saw someone use it to make Käsknöpfle on Youtube, and it seemed more efficient.

Now I hope to not offend any Liechtensteiners, but I plan to give an honest account of my experience. This dish did not look very appealing. This could be mainly due to the overpowering smell of the Gruyere.

I tried a mouthful of the Käsknöpfle and unfortunately could have no more. I really am not a fan of Gruyere. Having said that I promise that I will try this dish once more but with the use of other cheeses.

Khachapuri Falling Star And Put It In Your Pocket

NATIONAL DISH OF GEORGIA - Khachapuri

Guess what is my favourite time of year? Christmas? (not even), My birthday? (no, although it should be made a national holiday!), Australian Open? (tennis and alcohol does come close). Give up?
IT'S EUROVISION TIME!!

Every May I invite the beloved riff raff that are my friends to join me in shameless celebration of the greatest, tacky and fabulous performers that Europe has to offer. Now I love to throw a good shindig, and Eurovision is my party of the year! As Molefaces, we could not simply come together and just watch the show. What's complicated about that? So instead I assign each person a country that made the final and ask that they cook a dish that represents that country. In the past we've had Swedish Meatballs (Lady Lara's are better than IKEA), Spainsh Flan (don't put it in the oven Sarah, oops too late!) and German Strudel (want a whipped cream facial Leah?). Then amidst performance watching, coupled with drinking games and Country sweep, we gorge the only way we know how, like Fat Diabetic Whores!

The first year I picked Georgia, and I came across this marvelous dish: Khacapuri. And what's not to love about it? I mean bread: good!, cheese: good! So you can imagine my euphoria when I noticed it was the Georgian national dish. AWES! The recipe was slightly different from what I remember (different cheeses), but the end result was still the same: EXCELLENT!
 
Enjoy, or as they say in Georgia, გემრიელად მიირთვი!  (gemrielad miirthvi)



A link to some resplendent cheese times: http://www.gourmet.com/recipes/2000s/2008/05/cheesebread

Difficulty:       4 

Appearance:  4 

Taste:             4 

TOTAL:         12

Although in the video it may look like there are a lot of processes, there is deceptively not many. Basically make the dough, grate the cheese and stuff it into a ball, wrap the dough around, flatten it and bake. This was my first experience with active yeast, and I got to say, it is one of the most pungently vile smells I have ever experienced! I feel sorry for all those who have had yeast infections.

This bad experience was modified by the beautiful taste and aroma of the finished product. And the leftover herb butter I brushed on top added some delicious flavours. Although the Khacapuri was a little oily, it was CHEESEALICIOUS! Next time I may use different cheeses, and add some herbs, but other than that Khacapuri was perfection.

(And for those playing at home, Georgia haven't had the best run in Eurovision. Debuting in 2007, their best result is 9th in the final (2010). Don't worry, there's always next year Georgia!)

Got Myself A Cryin', Talkin', Sleepin', Walkin', Living Dolmasi

NATIONAL DISH OF AZERBAIJAN - Yarpag Dolmasi

So it's becoming apparent that food is not aware of geo-political boundaries, with many dishes spanning several countries. I first found this out with West African nations and their Peanut Stews and Fufu, although variations of the dish exist in each country. And with researching Yarpag Dolmasi I found they were the Azerbaijani variation of dolma, a dish that can be found from the Balkans to Central Asia. This underlying factor results in it sometimes being hard to choose a national dish for a certain country. Thankfully, this is not the case with Azerbaijan since the Azerbaijanis have put their own spin on the dolma.

Yarpag Dolmasi is grape leaves stuffed with minced lamb, rice and herbs. These ingredients alone had me salivating, added that I am a massive fan of Greek dolmades (enough even to throw them a parade Denise!) Now here is where I thought I hit a snag. I wasn't sure where I could pick up some grape leaves, short of sneaking into a vineyard and pilfering some. But then I'd have to get me some wine from the cellar door, and this would only lead to a drunken attempt at the Azerbaijani national dish. FAIL!

Thankfully I live in the glorious multi-cultural city of Melbourne, which has a multitude of international markets and supermarkets. Also I drive around a bit for my job so am conveniently close to many of these wonderful stores.  I found a few Middle Eastern and Mediterranean food wholesalers in Brunswick, and lady luck was on my side for after entering the first store (Basfoods) I found grape leaves right away. Not to mention plenty of yummy Mediterranean confectionery (Turkish Delight anyone?).

So off home I took my goodies, ready for some grape leaf wrapping fun. YO YO YO!!!


So enjoy, or as they say in Azerbaijan, Nuş olsun!




Here's the recipe for the Azerbaijani dolmas: http://www.azcookbook.com/stuffed-grape-leaves-yarpaq-dolmasi/

Difficulty:       4 

Appearance:  3 

Taste:             5 

TOTAL:        12

The dolmas weren't that hard to make: chop, mix, wrap and cook. The only difficult thing being having to do all this one handed whilst filming. I really need to get me an assistant! Any volunteers?

The herbs gave off a lovely aroma, the dill working perfectly with the lamb and the saltiness of the grape leaves. Steaming them with melted butter infused the dolmas with a beautiful flavour as well. Unfortunately, I left them to cook for the allocated time without checking them and the underside of the bottom layer burnt. Some would just throw them out, but I scraped off the burnt parts which left me with hard lamb patties wrapped in grape leaves. It provided a different flavour to the unburnt ones, but the taste was just as good. All it needed was a dip in the dipping sauce, which complimented the lamb very well. Plus it was loaded with plenty of garlic. Perfect for in case I found myself in Mystic Falls or Bon Temps.

Imma Buy U A Draniki

NATIONAL DISH OF BELARUS - Draniki

Potato Pancakes come in many forms. Latkes, Fritters, and of course Draniki. And even Draniki recipes are variable. So many potatoes, so many different ways.

This traditional dish can be found throughout this area of Europe, mainly due to readily available ingredients that are inexpensive. Well since Belorussians are renowned for their hearty vegetables I wouldn't expect anything else for their national dish to include the nourishing potato.

Enjoy, or as they say in Belarus, Смачна есьці! (Smachna yesci)




For a traditional Draniki recipe, look no further than here:
http://www.belarusianfood.com/2009/05/draniki.html

Difficulty:       5

Appearance:   2 

Taste:             3 

TOTAL:        10

Well this has certainly been one of the easiest recipes so far. With very few ingredients (that are probably in most pantries, and if not easily attainable) and not a lot of cooking time needed, Draniki would make for an excellent entree or appetizer.

The appearance during the process was a little disconcerting. The potato mixture was oxidising due to my very slow grating skills (note to self - don't watch Junior Masterchef whilst cooking, majority of times it will only end in tears of inferiority!) However, once they were all cooked and garnished, they looked very appealing.

Now ordinarily I'm not the biggest fan of potato. This may result from the traumatic events of childhood of when trying to grow anything in our veggie patch, it was always taken over by tyrannical potatoes! Or it may be simply I don't like the taste. Whatever the reason it may have biased my opinion. I didn't hate Draniki by any means, I just wouldn't throw it a parade. It was a little bland and probably needed some good herbs thrown into the mix for extra flavour. On the flip side I am equally biased about it's serving side buddy. Mmmm sour cream......one of man's ingenious inventions! Everything should come with a side of sour cream! I saw on the net someone suggested to try it with applesauce, so next time I shall.

Bigos Girls Don't Cry!

NATIONAL DISH OF POLAND - Bigos

(NB - The above post title refers to the song by The Four Seasons and not that stupid song by Fergie)

Bigos, according to the awesome source that is Wikipedia, is a hunter's stew that consists of stewing many meats. It is ideal for leftover cuts of meat you have, with the more varieties of meat the better. Traditionally made during winter, in particular the second day of Christmas (Boxing Day). This becomes fairly obvious after eating a hearty serve of Bigos, it leaves you feeling warm and content.

It is a hugely venerated dish in Poland, evident of it's appearance in poetry and literature. And it is claimed to have been around since the 14th Century. And with one bite you can certainly see why it has never strayed far from the Polish consciousness.


The recipe I found was apparently taken from the Polish Government website, and you can't get more venerated than that! For the delectable recipe look here:
http://bigosbar.tripod.com/

Enjoy, or as they say in Poland, Smacznego!

Difficulty:       3 

Appearance:  3 

Taste:             5 

TOTAL:        11

Now it may not be the most appealing thing to look at, and the smell of boiling sauerkraut may be off putting to some, you just have to wait for the taste. I know that this vlog is still in its' infancy, but regarding taste, I believe Bigos is the best dish so far! The aroma of the various meats cooking and the flavours they develop whilst stewing is intoxicating. And the end result of all the stewing leaves the meat being so tender and succulent.

Being relatively easy to make, just letting the stew simmer away for a few hours, the only labour being the initial heat sealing of the meats. I can certainly see Bigos as becoming a staple during the colder months, and am eagerly anticipating winter so I can make it again!