Selby Cuisine

Romanian Winter Roll - Rulada De Iarna - Recipe

Romanian Winter Roll - Rulada De Iarna - RecipeSunday lunches from around the world. Today let's visit Romanian....


2 lbs / 1 kg ground sirloin

10 oz / 150 g bacon

5 – 6 juniper berries

2 – 3 cloves

½ teaspoon thyme

10 pepper berries

3 tablespoons meat Stock


(1) Cube half of the bacon.

(2) Add to the ground meat mixture the cubed bacon and the finely ground spices.

(3) Mix well.

(4) Place the meat mixture on a cutting board on which you spread some bread crumbs.

(5) Shape it like a roll.

(6) Wrap in the remaining bacon.

(7) Place in a bread baking dish which you greased with lard.

(8) Pour a little melted lard over it and bake at 180C for 45 to 60 minutes.


Pork Chops with Sloe & Apple Jelly

Pork Chops with Sloe & Apple JellyThere's a bumper crop of sloes out in the lanes this year. Everybody has heard of Sloe Gin and to be fair if you plan to make some you will find dozens of recipes on-line. So what else can you do with sloes? They are bitingly bitter raw and will dry you mouth and result in some most unattractive facial contortions. But Sloe & Apple jelly is an idea accompaniment for pork chops....

Ingredients for the chops:-

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried sage, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

4 (4 ounce) boneless pork loin chops

1 tablespoon butter

1 tablespoon olive oil

1/4 cup Sloe & apple Jelly (See instructions below)

2 tablespoons orange juice

2 tablespoons white wine vinegar

Spring onion to garnish (Optional)


(1) Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

(2) Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

(3) In the skillet, combine sloe & apple jelly, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Sloe & Apple Jelly

Ingredients & Method:-

(1) Weigh your crop of sloes in a saucepan. Add just enough water to cover the fruit, bring to the boil, and simmer until the berries are pulpy.

(2) Add twice the weight of washed, chopped apples (peel, core and all), and the juice and peel of half a lemon for every kilo (2 lbs) of apples. Bring to the boil, simmer until pulpy again, and leave to cool down a bit.

(3) Strain the pulp through a scalded jelly bag or fine muslin into a suitable container. You shouldn’t squeeze the bag to hurry it up or you will have cloudy jelly, so leave it to dribble through overnight.

(4) The next day, measure the juice and add 400g of sugar per 500ml (1lb per pint). Stir it over a medium heat until it comes to the boil, and skim off any scum.

(5) Boil the liquid until it reaches setting point (you can use a sugar thermometer for this, or just keep checking it with a cold plate), then ladle into hot jars and seal.

Hangikjöt with Laufabrauð - Recipes

Hangikjöt with Laufabrauð - RecipesHangikjöt is an old favourite of the Icelanders. For centuries, they have smoked, pickled and dried food for preservation, and hangikjöt is one of the most delicious of the smoked products. Hangikjöt is not an everyday food, it's usually served at Christmas or as a Sunday treat. It may be eaten either hot or cold, and is traditionally served with cooked potatoes, béchamel sauce, peas and pickled red cabbage. 

Making Hangikjöt:

Any meat can be smoked, like mutton/lamb, horse, pork, game bird breasts, etc., but only lamb/mutton are called hangikjöt. Legs, thighs and sides of lamb are well suited for smoking.

Processing the meat:

Clean the meat well, and pickle in brine for 2-4 days, depending on thickness of the pieces. Allow the brine to drip off the meat before smoking it.

Brine for pickling meat:

20 litres water 

10 kg coarse salt 

500 g sugar

100 g saltpetre 

This recipe may be halved for a smaller amount of brine.

Heat the water to boiling and mix in sugar, salt and saltpetre and cook for 5-10 minutes, or until the salt is melted. Strain and cool the liquid. This brine is strong enough for salting small pieces like rúllupylsa and also for salting meat that will be smoked. 


Hang up the meat and start the smoking process. Make sure the fire never dies – the smoking must be constant. Taste check the meat in a week or so – the meat should taste smoky. If the meat is at all slimy to the touch, or has a rancid taste, it is spoiled and must not be eaten. Smoke for another week and taste the meat again. It should be reddish in colour with a pronounced smoky taste. For even smokier taste, give it another week, but no more than that, or it may become too dry.

When the meat is smoked, it should be hung in a cool, dry place. Meat that has been hung for a while is more easily digested than meat that has not been hung. Hangikjöt can be eaten raw, and is excellent served by wrapping thin slices around pieces of melon.

Cooking and serving:

Home-smoked hangikjöt sometimes needs to be salted during cooking, and sometimes not. Taste it raw to evaluate whether or not you need to cook it in salted water. Cook for about 40 minutes for each kilo of meat, less if you cut it up before cooking. When cooked, remove the cooking pot from the stove, and allow the meat to sit in the cooking liquid for about 30 minutes before removing it. This step may be skipped if the meat is to be served hot. 

Hangikjöt with Laufabrauð - RecipesLeaf Bread (Laufbraud) Recipe

Made of a thin, waferlike dough, this crisp flatbread is a holiday tradition in Iceland. It's first cut into intricate geometric patterns, then deep-fried and saved to be eaten as an accompaniment to Hangikjöt. Traditionally, a special tool called a leaf bread iron is used to cut the patterns, but a sharp knike will be just fine.


3 1⁄2 cups flour

1 tbsp. sugar

1 tsp. baking powder

1 tsp. kosher salt

3 1⁄2 tbsp. unsalted butter

1 cup plus 2 tbsp. whole milk, heated to 115°

Canola oil, for frying


(1) Whisk flour, sugar, baking powder, and salt in a bowl. Using two forks or your fingers, cut butter into flour mixture, forming pea-size crumbles. Stir in milk until dough forms. Transfer dough to a lightly floured surface; knead until smooth. Divide dough into twenty-five 1-oz. balls; working with 1 ball at a time, roll dough into a 7" disk, about 1⁄16" thick. (Cover remaining dough with a damp towel to prevent dough from drying out.) Using a paring knife and working outwards from the center of disk, cut rows of nested V’s 1⁄4" apart. Use knife to lift the tip of every other V; fold each tip back to cross over the V behind it, pressing the dough to adhere. (See our step by step guide to cutting the leaf bread) Store cut dough disks between parchment paper and cover with a damp towel until ready to fry.

(2) Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 400°. Fry 1 dough disk at a time, flipping once, until crisp, about 30 seconds. Transfer to paper towels to drain.

Best Tomato Soup Ever?

Best Tomato Soup Ever?It might seem like a strange time of year for a soup recipe, but a good soup as a good soup, whatever ti,e of year it is.


1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5-ounce cans diced tomatoes

1 litre of tomato juice

3 to 6 tablespoons sugar

1 or 2 tablespoons chicken stock

Freshly ground black pepper

1 cup sherry, optional

1 1/2 cups cream

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley


(1) To begin, dice the onion. Melt the butter in a large pan. Add the onion and cook until translucent.

(2) Now add the diced tomatoes and stir to combine. Add the tomato juice.

(3) In order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. 

(4) Next, add 1 or 2 tablespoons chicken stock to the pot. 

(5) Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. 

(6) Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve warm.


Spanish Gambas al Pil Pil Recipe

Spanish Gambas al Pil Pil RecipePrawns, garlic, chilli, citrus and parsley. How could this combination not work?


7 tablespoons extra virgin olive oil

4 cloves garlic, very thinly sliced

1 red chilli, seeded and thinly sliced

360g (12 oz) raw prawns, peeled and deveined

salt and freshly ground black pepper

1 pinch ground paprika

2 tablespoons finely chopped flat leaf parsley

1 to 2 lemons, cut into wedges

crusty bread, to serve


(1) Heat the oil in a frying pan over a medium high heat. Add garlic and chilli and cook for about 1 minute, stirring, until the garlic just starts to brown but not burn.

(2) Add the prawns, season, add sprinkling of paprika and cook, stirring continuously, for a further 2 to 3 minutes, or until they turn pink and are just cooked through.

(3) Remove from heat, stir in the parsley and serve the prawns in their sauce immediately in a warmed bowl with lemon wedges and crusty bread. The prawns should still be sizzling in the sauce.


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