Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 tbsp tomato paste
- 2 tbsp capers, drained and chopped
- 2 tbsp pickled cucumbers, chopped
- 2 tbsp pickled beets, chopped
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 large tomatoes, sliced
Special equipment needed:
- Large mixing bowl
- Baking dish
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground beef, ground lamb, onion, garlic, breadcrumbs, milk, tomato paste, capers, pickled cucumbers, pickled beets, Dijon mustard, honey, smoked paprika, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Transfer the mixture to a food processor or blender and pulse until it becomes a smooth paste.
5. Grease a baking dish with cooking spray and spread the meat paste evenly on the bottom.
6. Arrange the sliced tomatoes on top of the meat paste.
7. Bake for 30-35 minutes or until the meat is cooked through and the tomatoes are tender.
8. Serve hot with your favorite side dishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 19g
- Protein: 30g
- Sodium: 620mg
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground lamb.
- Regular breadcrumbs or panko can be used instead of fresh breadcrumbs.
- Regular mustard can be used instead of Dijon mustard.
- Maple syrup can be used instead of honey.
Variations:
- Add chopped fresh herbs such as parsley or dill to the meat mixture for extra flavor.
- Use different types of pickled vegetables such as carrots or peppers.
- Add a layer of sliced potatoes or eggplant on top of the meat paste before adding the tomatoes.
Tips and tricks:
- Make sure to drain the capers and pickled vegetables well before chopping them.
- Use a sharp knife to slice the tomatoes evenly.
- Let the Vorschmack cool for a few minutes before slicing and serving.
Storage instructions:
- Store any leftover Vorschmack in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Vorschmack in a baking dish and cover with foil.
- Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Vorschmack on a large platter and garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs such as parsley or dill
- Lemon wedges
Pairings:
- Serve with boiled or mashed potatoes and a side salad.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the meat paste is too thick, add a little more milk or water to thin it out.
- If the Vorschmack is too dry, add a little more tomato paste or pickled vegetable juice to moisten it.
Food safety advice:
- Make sure to cook the meat thoroughly to an internal temperature of 160°F to prevent any foodborne illnesses.
Food history:
- Vorschmack is a traditional Jewish dish that originated in Eastern Europe and is often served as an appetizer.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Finnish