II. Main Cultural products 4. Culinary Heritage Section 4.3: Traditional Foods and Their Presentation

4.3.1. Creative Approach to Traditional Recipes

Dishes which have already disappeared from modern menus, may return and transform into new quality. Traditional, well known ingredients, like barley, can be used in innovative way. Barley porridge is an example from the Latvian cuisine. Different varieties of porridges and cereal dishes become popular and now may be available in a university canteen, as well as in a fancy restaurant. Two dishes are presented for comparison here: traditional barley porridge and barley risotto with tiger prawns.

Barley porridge – the traditional way:

Ingredients:

1. Pearl barley – 2 cups
2. Potatoes – 6, medium size
3. Milk – 0,5l
4. Salt
5. Sugar
6. Smoked bacon – 200g
7. Onion – 1 medium size

Preparation:

Take a 5l pot and fill with water by 1/3. Adds some salt and put on fire. Meanwhile peel the potatoes and cut in small pieces. Put the potatoes and barley into boiling water. Put the fire low and wait till barley is swollen and nearly soft. Add milk and boil until the potatoes are soft and the taste is good. The most important part now is to make a “nest” for the porridge. Wrap the hot pot in a towel and several blankets to stew for at least two hours. Fry some smoked bacon with onions on a frying pan to go with the porridge.

Recipe and photos from: http://zitinja.blogspot.com/2010/10/miezu-putraimu-biezputra-jeb.html

Barley risotto with tiger prawns – from Aleksandar Ločmelis-Manevski, Chef at the „Demokrātisks Vīna Bārs GARAGE”:

Ingredients:

1. Boiled barley – 1 cup
2. Shallots (sweet onions) – ½
3. Tiger prawns – 4 pc.
4. Ginger (fresh) – 2 slices
5. Coconut milk – 100 ml
6. Sweet cream (double cream) – 150 ml
7. Parmigiano cheese – 50gr
8. Butter – 25gr
9. Salt, pepper, a bit of soya and Worcestershire sauce

Preparation:

Heat the pan. Melt the butter, add chopped shallots and sauté them for a short while. Add cleaned and halved tiger prawns, continuously stirring them and fry them for approximately 30 – 40 sec. Afterwards add the coconut milk, sweat cream and boiled barley. Bring it to boil, lower the heat and leave it to simmer for a while continuously stirring it. On the end add chopped ginger and shred half of the cheese into risotto. Season it with salt, pepper, soya and Worcestershire. On the end consistency should be thick and creamy. Serve it hot, decorating with the rest of cheese on the top. Enjoy your meal!

Section 4.3: Traditional Foods and Their Presentation

4.3.2. Creative Approach to Food Presentation