5 Exotic European Dishes waiting for you to try tasting
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Casu Marzu
Casu Marzu, an ambrosial cheese of Italy, literally means ‘rotten cheese’ ans was announced by Guinness World Records as the most dangerous cheese in 2009. Its dominant taste is salty and a little spicy.
Generally, Casu Marzu is produced in the late June every year which is the period that the local sheep milk starting to change since those sheep are entering reproductive cycle and the grass in the area has become dry from the summer heat. After that, it enters the normal cheese-making process and leaves for about 3 months to accumulate rotting and attracting flies to lay eggs, leaving the worms inside the cheese to speed up the fermentation process.
A lot of people may swallow their saliva when they have read up to this part. The last question is… When can it be eaten?
The answer to that question is that when the texture of the cheese is unusually fluffy. If it’s hard to be told, taking a bite should answer the question
Haggis
Haggis is a kind of sausages in Scotland. This sausage is filled up with sheep offal such as grounded heart, liver, and lung and mixed with oatmeal, onion, and animals fat then seasoned it with condiment.
The way to cook it is to put Haggis in a pot or boil it for several hours. Another way is to bake Haggis in a pot with water. Usually, Haggis is sold in a cooked form before being sold. So just make it as hot as if we were boiling eggs is enough and ready to eat.
In terms of taste, it looks like a friable sausage. It has a rough texture similar to oatmeal and has a slightly strong smell. It is another very interesting dining experience.
Jellied eels
Jellied eel is a native food of the British people, originating in the 18th century. At that time, eel was a cheap food source and a nutritious food which is easy to find until it became the main dish of London. Back in the present time, the European eel is on the verge of extinction because over time the quality of rivers became suitable for eels, so people went and set up nets to catch these eels for food until the eels were almost extinct.
For the cooking, the chef uses a knife to cut the eel into round pieces and boil it in vinegar to make the broth before cooling it. During the cooking process, the eel releases protein and when it cools down, we see jelly around it. This cooking method can be customized to suit individual needs or recipes.
The taste is similar to eating cold braised pork legs, but it is the eel version (what is it like? Haha)
The meat itself will taste more sweet and fragrant than usual from the eel itself. It’s a mellow, indescribable blend, no wonder it’s almost extinct.
Surströmming
Surströmming is a fermented Sweden fish from Baltic Sea. You may have tasted fermented fish from Northeastern part of Thailand, but did you know that other country has the fermented fish as well. The fish that is used is a Baltic herring that can be caught in the brackish waters of the Baltic Sea and will be caught before the spawning season in April and May.
The method of making this fermented fish is to ferment it in salt water with enough salt content to prevent raw herring from rotting during fermentation. It will have at least a 6-month long fermentation process that gives the fish a slightly salty and sour taste. The smell is strong as well. The can used to ferment itself is also bloat from the fermentation process and that’s a sign that you can open it to eat or sell it.
Another precaution is to ban them on airplanes. Why? Instead of explaining to you, imagine this can burst out of the air pressure, both passengers and aircraft captains will also smell a delightful fragrant.
Black pudding
Black pudding or black-blooded sausage originating in the United Kingdom and Ireland.
This sausage is made from pork or beef, mixed with pork or cow fat, spices, and herbs, and tied together with barley or oats, which is more popular. Then, it is stuffed in the entrails’ skin and heated by boiling, steaming, grilling, and frying. It looks like a dried sausage that can be eaten either sliced or ground in other foods. What’s mixed inside including the spices, makes this Black pudding taste a little sweet and spicy at the same time.
From the suggestion, what menu would you like to try? I think the last Black pudding is the most normal and safe. Next time, which exotic dishes from other areas will be recommended? You can find it on the ACU Currency Exchange page and website.
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- Popular tags | European Dishes, Exotic European Dishes
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