🍜 Ramenstein and Snup Stroganoff

Two recipes from culinary books inspired by rock and hip-hop

In September 2017, three British - Gurman Joseph Innis, journalist and news agency Ralph Miller and designer Peter Stadden - published the colorful culinary book “Dark Side of the Spoon: The Rock Cookbook” . It contains recipes inspired by rock groups from Nirvana and Rammstein to ZZ Top and Metallica. This is the second such book of the authors-in 2014 they released “Rapper= Delight: The Hip Hop Cookbook” , which recipes are inspired by hip-hop by performers and groups. With the permission of the authors, Medusa publishes one recipe from each book.

Ramenstein

Du Hast Pork: Japanese Ramen with Pork

Cooking time:

• 20 minutes to prepare
• 3 hours 50 minutes for cooking

Ingredients:

• 1 large stalk of onions
• 1 carrots
• 3 bulbs
• A 9-centimeter piece of ginger
• 8 chicken wings
• 6 cloves of garlic
• 2 tablespoons of olive oil
• 1 kilogram of pork ham
• 2 green chili
• 30 grams of Shiitake mushrooms
• 2 teaspoons spices
• 5 teaspoons of soy sauce
• 2 teaspoons of rice wine
• 6 stems of green onions
• 150 grams of bamboo shoots
• 2 tablespoons of rice vinegar
• 4 medium eggs
• 300 grams of noodles Ramen
• 200 grams of greenery

Preparation:

Bouillon:

1. Heat the oven to 200 degrees.
2. Cut carrots, onions. Peel and grate 8 centimeters of ginger.
3. Put chicken wings, carrots, onions, whole cloves of garlic and grated ginger on a baking sheet. Spray butter and bake for 40 minutes.
4. Put the prepared ingredients from a baking sheet into a large pan and pour 3 liters of water.
5. Cut the lard from pork and finely chop the pepper. Add pork, lard, mushrooms, spices and pepper to the pan.
6. Bring to a boil, and then slow the fire and leave to cook for two hours with a closed lid.
7. Pull pork and separate the lard. Remove the pan cover and leave to boil for another hour.
8. Drain the contents of the pan through a colander into a large bowl to separate the products from the broth.

Refueling:

1. Peel and grate the remaining ginger.
2. Add soy sauce and rice wine to ginger and mix.

Ramen:

1. Cut green onions and put it in a bowl. Add bamboo seeds and rice vinegar.
2. Heat the broth in the pan over low heat.
3. In another pan, weld the eggs and cut each in half.
4. Throw a noodles in a pan with boiling water for 2-3 minutes. Cut the greens and add to the pan, cook for another minute. Then drain water through a colander.
5. Cut the pork into thin pieces and put it on the bowls. Add green onions with bamboo seeds, as well as noodles with greens.
6. Add broth and dressing. Place two halves of eggs in each bowl.

Snoop Stroganoff

Sibas baked in stone salt with boiled vegetables

Cooking time:

• 5 minutes to prepare
• 25 minutes for cooking

Ingredients:

• 450 grams of sibas (purified and gutted)
• 1 kilogram of large stone salt
• 4 branches of fresh rosemary
• Half of the lemon
• 600 grams of young potatoes
• 200 grams of green peas
• 200 grams of broccoli
• 200 grams of patch beans
• 50 milliliters of sunflower oil
• A piece of butter

Notes:

You can ask the seller of fish to clean and gut the fish. If you do not have a double boiler, you can cook vegetables. You will need a brush to clean the salt.

Preparation:

1. Take about half the salt and put it with an even layer at the bottom of the baking sheet. Dry the fish with kitchen paper. Put rosemary in fish.
2. Cover the fish with the remaining salt so that it is completely hidden. Wet your hands and sprinkle with water on the salt.
3. Put a baking sheet in the oven, put it 200 degrees and cook for 25 minutes.
4. While the fish is being prepared, you can prepare vegetables. Wash the potatoes and put aside. Cut broccoli into small pieces and rinse the beans.
5. Vegetables should prepare 2 minutes after the fish is ready. So start cooking potatoes about 10-12 minutes after they put the fish. Pour water into the pan and bring to a boil. Add potatoes and leave to cook for 10 minutes
6. After 2-3 minutes, add broccoli, peas and beans to a double boiler and cook for 7 minutes (if there is no double boiler, weld them in a pan).
7. Cut the lemon with slices.
8. When the fish is ready, pull the baking sheet out of the oven and carefully break the crust from the salt with a knife. Using a brush and spoons, remove the salt crystals from the fish. Carefully remove the fish from the lower layer of salt and lay it on a serving dish or a large plate.
9. Cut the skin and fins from the fish and put lemon slices on it.
10. Lay the vegetables on plates. Strain the potatoes through a colander, add butter to it, and then put it on plates. Put the fish in the center of the table.