Polish Wild Boar Roast
- Peel the vegetables. Cut the carrots into half-slices and chop the onion. Mix them with the remaining ingredients.
- Place the previously cleansed meat into the marinade. Leave it in a cool place for 2-3 days.
- Take the meat out of the marinade. Fry it thoroughly on hot fat from each side. Then roast it in the oven preheated to 180oC for about 45 minutes. You may pour the marinade over the meat while roasting. The meat should remain slightly pink inside.
- After taking the roast from the oven, pour the liquid from the roasting tin into a pot, add red wine and rosemary.
- Reduce the liquid until it becomes thick enough for a sauce and pour a bit of it over each portion of the roast. It will taste great with baked beetroots.
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Baked beetroots
Recipes
Flemish Beef Stew
Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
The Emperor’s Schmarrn
When it came to his choice of meals, Emperor Franz Joseph proved very loyal to his native country and region. Alongside cooked beef, he loved simple pastry dishes made from eggs, flour, milk and a little sugar, such as the light and creamy Kaiserschmarren. Also known as ‘Emporer’s Trifle’, this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
Styrian Fried Chicken Salad
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
Flavours of Galway
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
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Ingredients
- 1 kg of wild boar roast
- 150 ml of red wine
- a sprig of rosemary
- fat for frying
Marinade
- 0.7 l of red wine
- 1 big onion
- 2 carrots
- 3-4 cloves of garlic
- 2-3 bay leaves
- 25 crushed seeds of juniper berries
- a few seeds of black pepper
- half teaspoon of salt
- 20 ml of oil