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Saturday, June 12, 2010

Moravian Sparrow

I have no idea why this meal is called Moravian Sparrow but it's most definetely one of our best national dishes. It is actually roast pork served with cabbage and potato dumplings. People usually serve it with sauerkraut but I prefer pickled red/blue cabbage. I cooked it a couple of days ago and served to my dear friend Marie from Sweden who had never tasted it before. I must say that I was nervous of her reaction but luckily she liked it a lot:) It was also my first time to make home made dumplings!! I will have to make some other kinds soon to show a bit of our culture to my friends.

 
 

Ingredients/Meat:
600g pork meat (brisket, shoulder)
1 onion
3 cloves of garlic
salt, cumin
 
Preheat the oven to 200 degrees Celsius. Cut meat into big pieces, season and together with a chopped onion and crushed garlic place in a baking tray. Add a small amount of water and roast until tender and golden. Serve with potato dumplings and sauerkraut or blue (red) cabbage.

                                Ingredients/Sauerkraut:
500g of sauerkraut
2 onions
4 tbsp vegetable oil
1 small potato
1 tablespoon of fine ground flour
Salt
Cumin
1tbsp Vinegar
1tbsp Sugar
*use as much vinegar and sugar you desire :)

Drain the sauerkraut and steam it in a saucepan adding water and cumin. Brown diced onions separately and add to sauerkraut. Peel and grate the potato and mixing it with the flour add to sauerkraut. Steam for another few minutes. Finally add vinegar , sugar and salt to taste. I usually add fried bacon, it gives it a beautiful smell and taste too.


Ingredients/Dumplings:

8 Potatoes
1 Egg
1 1/2 tsp salt
1/4 cup farina
1/4 cup flour
Butter

Boil potatoes until tender. Let them cool and grate or mash. Place grated potatoes into a large bowl. Work beaten egg, farina, flour and salt into the potatoes forming a dough. Roll dough into tube/dumpling (you can make 4 smaller ones or two big ones). Place dumplings into pot of boiling water and boil for 20 – 25 minutes (smaller ones might take 15 – 20 minutes). Remove, poke them with a wooden skewer (about 8 times each dumpling) and brush them with some butter. Don't forget to slice the dumplings before serving :)

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3 comments:

  1. ahhh....one of my dearly beloved dishes!!we have something very similar in poland love it a lot!
    im such a dumpling person:-)

    ReplyDelete
  2. Sitting on a Czech terras, ordered this dish.

    ReplyDelete
  3. Sitting on a Czech terras, ordered this dish.

    ReplyDelete

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