Russian Cookbook

500g boneless lamb, cut into 2.5cm pieces
1/2 cup plain flour
3 tablespoons olive oil
4 lamb kidneys, cut into halves lengthwise
5 baby turnips
15 baby carrots, peeled and left whole
15 baby potatoes, peeled
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup dry rye breadcrumbs
2 tablespoons fresh dill, very finely chopped
2 tablespoons fresh parsley, very finely chopped
2 clove garlic, very finely chopped
30g butter, melted
Salt and pepper, to taste

Preheat the oven to 375°F (190°C).

Dust the meat pieces lightly with the flour. Heat the oil in a frying pan over moderately high heat and cook the meat in two batches, turning until browned. Remove to an ovenproof 2-litre casserole and set aside.

Brown the kidneys quickly on both sides. Put these on top of the lamb, add the turnips, carrots and potatoes, and pour over the wine stock. Season well. Cover and bake in the oven for about 1 -1.5 hour or until the meat is tender.

Mix the breadcrumbs with the dill, parsley, garlic and melted butter. Remove the casserole from the oven and stir the meat and vegetables. Sprinkle the breadcrumb mixture on top, return to the oven, and bake, uncovered, until the topping is golden and crisp -about 15 minutes.

1 kg chicken thighs, drumsticks or breasts
2 tablespoons vegetable oil
1 large onion, sliced
1 large red capsicum, cored, seeded and cut into 1 cm squares
2 tablespoon paprika
2 cups chicken stock
300g thin spaghetti
300g frozen cauliflower florets, thawed and drained
1 cup sour cream
Salt and pepper, to taste

Heat the oil in a wide, heavy frying pan over moderately high heat.

Sprinkle the chicken with the salt and black pepper. Brown chicken on each side for about 10 minutes.

Reduce the heat to moderate. Add the onion and capsicum to the pan, and saute, stirring occasionally, for 6 to 8 minutes or until softened. Add the paprika and saute, stirring occasionally, for 2 minutes more or until the onion is golden.

Add the stock, stirring to loosen any browned bits on the bottom of the pan. Return the chicken to the pan, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 25 minutes.

Gradually stir in the spaghetti, submerging them in the liquid. Return to a boil, cover, and cook for 10 minutes. Add the cauliflower and return to a boil. Cover and cook for 5 minutes or until the cauliflower is tender. Add the sour cream, and stir for 1 to 2 minutes over low heat without boiling.

Stuffing:

20 gr butter
1 medium-sized onions, finely chopped
1 medium-sized stalks celery, finely chopped
1 medium-sized carrots, peeled and finely chopped
2 clove garlic, finely chopped
2 cups chicken stock
1/2 cups rice
Salt and pepper, to taste.

Chicken:

1 baby chicken, about 500 – 750 gr
1/2 teaspoon dried sage
150 gr mushrooms

For the stuffing:

Melt the butter in a medium-sized saucepan over moderate heat. Add half of the onion and saute until soft. Add the celery, carrots and garlic, and saute for 5 minutes more. Add stock, rice and seasoning. Cover and simmer on the low heat until stock is absorbed and the rice is tender.

For the chickens:

Preheat the oven to 190°C (375°F).

Fill the chicken loosely with the stuffing and tie the legs together. Sprinkle with the sage and seasoning.

Roast the chickens, uncovered, basting occasionally with the pan drippings, for 30-45 minutes. Scatter the rest of the onions and the mushrooms around the chickens, and baste with the drippings.

8 small new potatoes, peeled
4 eggs
1 cup sour cream or plain yogurt
2 tablespoons fresh horseradish
1 tablespoons fresh dill, chopped
1 head iceberg lettuce, separated into leaves
250g pickled herrings or 2 cans (125g each) sardines, drained
1 can (425g) sliced beetroot, drained
1 small onion, thinly sliced
Pepper, to taste

Cook the potatoes and eggs in boiling water over moderate heat for 10 minutes. Remove the eggs and plunge into cold water to cool. Continue boiling the potatoes until tender – about 10-15 minutes more.

Drain the potatoes, slice them 5mm cube , and place in a medium-sized bowl.

Shell and quarter the eggs, then set aside.

Combine the sour cream, horseradish, dill and pepper in a small bowl. Spoon half the dressing over the potatoes and toss until lightly coated.

Arrange the lettuce leaves on a large platter and mound the remaining dressing in the center.

Arrange the potatoes, herrings, eggs and beetroot decoratively around the sauce. Separate the onion into rings and scatter over all.