No Garlic Planted And Chicken Gizzard Balls Result

It was back in the village farmhouse after a two-week absence. The plan was to sow 1,000 garlic sets for early green garlic for salads early in the spring. All was fine travelling the 37 kilometres in the pitch-black countryside knowing that there was a wood burner waiting to get started when we get there alongside a salad and the new batch of rakia that was brought along. Today was the start of winter weather and was the first day of frost overnight as the supply of fresh daily peppers form the factory farm took their last bow.

We needed this short break this weekend, as it is an extra working day next week working Saturday to make up for one of the non-public holidays in the four-day break at Christmas. We don’t get paid for any public holidays either, that is how it is here with many Bulgarian firms.

Effectively we lose four days pay over the holiday period due. Initially I thought we have been hard done by, but thinking about it again, this makes complete sense, why should you get paid for not working? I had it too easy in the UK it seems getting full pay for a total of around 12 weeks year in year out on holidays when the schools are shut. Having said that, most professionals, including teachers here do get paid during holidays as well, but they are the exception to the working class rule.

Back to the village farmhouse it is a cold house we met, but that was short lived as the fire was started and the thaw began. Within the hour it was a warm lived in home again and the long evening was a treat knowing that a 6:30 start wasn’t due the next day.

I woke at 6:30 the next morning as my body alarm hasn’t a switch off function. It was snowing and my initial smile dropped as I realised that the garlic sowing was going to be difficult if not impossible with the amount of the snow lying and still falling. It became an impossible task by midday as the fall continued throughout the day and evening up to the point of typing at 8:00 this evening!

Garlic on hold it was now anti-freeze in the lada radiator, a load of straw stuffed in sacks and squeezed in the water shaft to prevent freezing up when we are away and rose bushes pruned. Funny, only two days ago I was sunbathing outside during my lunchtime break in a short-sleeved shirt.

Back in the farmhouse it was a wondering mind thinking about what I could do with chicken gizzards that we had got out of the freezer. Galia was keen to cook, but I love doing the same on my home patch and got the nod to use my imagination on the gizzards. Gizzards are a quite tasteless and tough so the would need a lot of boiling and other ingredients to make them tender and a have more taste respectively. I ended up with a very complimentary result, which had full praise from Galia who is very honest in her opinions of whether she likes the food she tries. I noted all the ingredients and the process and give the recipe here:

Chicken Gizzard Balls

Ingredients
500 gm Chicken gizzards
1 medium onion finely chopped
2-3 garlic cloves finely chopped
6 chestnuts (boiled and skinned)
100 gm sirene (goats cheese)
1 egg
Brown breadcrumbs (two slices worth)
Salt and freshly ground pepper
200 ml red wine
¼ chicken stock cube
1 teaspoon paprika pepper
Sunflower oil for shallow frying

For the batter
200 gm plain flour
1 egg
3 tablespoons plain yoghurt
150 ml dark beer

Method
Tidy up and wash the gizzards. Put in a pan, cover with water and bring to the boil,. Take the scum off with a ladle and simmer for at least 4 hours. (This is where a cooking space on our wood burners come in useful in.)

Prepare the batter by mixing all the ingredients together really well and putting in the fridge whilst working on the gizzard ball preparations.

Drain and rinse the gizzards with cold water. When cool, chop the gizzards up finely with a knife or use a food processor. With a little oil fry the onions and garlic until soft. Add the gizzards, chicken stock, a little salt, pepper, paprika pepper and raise the heat stirring continuously for 2-3 minutes. Add the wine and leave to simmer with a stir every so often until the wine has totally evaporated. Add the sirene and chestnuts and stir in well until the mixture is well blended.

Place the mixture into another bowl and leave to cool for 20 minutes. Add the egg and breadcrumbs and mix. Using your clean hands mould the mixture into balls the size of golf ball and lay on a plate ready for batter dipping.

Bring the batter out of the fridge (it should have been in there for at least an hour.) Heat the oil in a pan and test the right heat by place a drop of the batter in the oil, which should sizzle and turn brown after a few seconds. When ready, submerge the gizzard balls in the batter and gently place in the hot oil. You can probably get them all in one go, if not just stagger the frying.

The balls will need turning after 2-3 minutes or if the underside is lightly browned off. The same process once turned will lead to the balls being ready for placing on a plate with a kitchen towel to take up the excess oil. Leave to stand for ten minutes before serving alongside a salad, fresh bread and your favourite wine or beer.

Hot and cold they taste great and puts chicken gizzard in a new culinary light. They will last for a few days in the fridge if stored in a sealed container.

Having just digested a few just over an hour ago, my thoughts turn to eating some reheated for lunch two days later at work. Somehow though I don’t think they will last that long as Baba is due to try some out tomorrow and Galia and I will no doubt dip into them again to keep her in dining company you understand. No garlic planted, but the sliver lining is chicken gizzard balls which wouldn't have come about otherwise.

A Passion For Rakia Making Amongst Food Galore In Bulgaria

Grapes are in full swing in Bulgaria right now. The pickings are taking place all around the country for wine, rakia and of course eating. Not a day passed right now when we don’t get grapes presented to us from friends, family and neighbours. Every bunch of grape received is of course the best grapes in Yambol!

Rakia houses are running at full steam right now and you can see a trail of smoke on the horizon as the kazans (distilling systems) had been expelling smoke all night from the wood that supplies the heat. All this of course well worth the effort as this year’s grape rakia will be ready to drink by November when the pig slaughtering season starts – I can’t wait as my own grape rakia process had started last week with 150 kg of Yambol grapes now fermenting away. This is on top of the 40 litres of Yambol sliva rakia already in store and being drunk daily right now. You might want to check out The Rakia Site if you are interested in this wonderful spirit.

Food is coming in from all angles. Tomatoes aubergine and peppers have been flowing out beyond the stocking that has filled out freezer to bursting. Cabbage and leeks (which are the third succession of crops this year) are ready to eat now and will be picked and stored by the end of November.

No pictures unfortunately as my camera is still waiting to be replaced and the offer of 100,000 Entrecard Card credits and $20 for a replacement still stands. My Yambol Daily Pictures site just can’t function without one.

Yambol Snail Gratin Recipe

I love cooking and snails and would rather have them on my plate than in my garden. For your information, most if not all snails are edible, they can be made into an excellent meal and of course all for free if you find your own. The meat is nutritious, virtually fat free and depending on where you pick your snails, chemical-free.

The recipe given here is my own and specifically for the European Garden Snail (Cornu aspersa) and has been made from ingredients that were available to me living in Bulgaria.

Yambol Snail Gratin

Serves 2

Ingredients:

• 30-40 live snails
• 3-4 green garlic thinly sliced
• 200 grams butter or margarine
• 50 grams sunflower oil
• A large dash of Rakia (homemade if possible)
• Vegetable stock cube
• Salt
• Water (enough to cover the snails)
• Breadcrumbs

Note:

Ingredients not available in your country can be substituted
Rakia for brandy or dry white wine
Sirene for goat cheese or other white cheese
Green Garlic for Dried garlic


Preparation of the Snails:

The snails need to fast for at least two days before being cooked. It is best to use a plastic bowl and some chicken wire over the top. They need to be stored in a cool and well-ventilated place. Rinsing them out with plenty of running water every 12 hours is recommended.



Method
Prepare a pan of boiling water add the stock and salt and carefully add the live snails. Bring back to the boil and simmer for 12-15 minutes. Using a colander drain the water off. When cool enough to handle, use a pin or sharp skewer and extract the snail meat form the shells. Try to get the whole snail meat not just the first section you will be surprised how much snails there is in there. Once all extracted rinse and put to one side.

In a frying pan add the butter, garlic and bring to an agitated sizzle, then add the rakia and the snail meat immediately after. Continue frying on a high heat whilst stirring all the time for 2-3 minutes add a pinch of salt and stir then take away from the heat.

Place the snail mixture equally in ovenproof bowls and cover with breadcrumbs and sprinkle a little crumbled sirene over the top of this. Place under a grill until you see the breadcrumbs turn golden brown.

Serve hot with cold lager type beer.

This snail dish can be served the next day as a cold snack.

Tip:

The snails can be refrigerated for one or two days or frozen up to three months once boiled and picked out of their shells. Make sure they are defrosted thoroughly before frying if frozen and keep in air-tight containers.

What and who is Trifon?

The days are growing longer, but the cold is still rolling along each day as we wear our winter clothes and start to count on to the month of April, spring and work again on the land. There are a tough plant that needs attention, the vine. It is the first task of the agricultural calendar - it has a name and a special day, a celebration day as always in Bulgaria. Trifon Zarezan, pushes itself forward as the day of the grower and wine this falls on February 14.

In Skalitsa the celebration of the first cutting of the vine took place a week earlier, but officially 14th February is the allocated day Nationally. Going back many years it used to be the first day of February, but somehow it now has arrived in modern times two weeks later - I don't think it is to do with global warming, more from a date of convenience.

Back to the poetic tale of Trifon; Bulgarian land goes back from time immemorial and with that sacred land people here have been taught to grow vines and make wine from its grapes,. It is not only taught but celebrated before during and after the labours on the land. There is no end to joy and celebration in Bulgaria with the wine that is worn throughout the year.

In past centuries, the feast of the vine and wine in Thracian lands remain to this day. There are folk festivals and customs in Bulgaria with the old pagan traditions remaining, even before the arrival of Slavs and Bulgarians took hold in the Balkan Peninsula.

Zarezan Trifon has always been regarded as just a folklore representation. He was Christianised with attachment to a young patron Saint Trifon who moving into a village called Komsada Maloaziyskata on February 14. The Bulgarians that were involved with this, not shy of fun invented the legend of Trifon and how you cut the nose of the vineyard with kosera (Bulgarian secateurs) and therefore become embedded a ritual from these moments on tagged with the name Trifon.

It is vital that each year vines are well trimmed to make good grapes and good grapes subsequently make good wine and if the wine is not up to standard, further down the line good Rakia is the safety net. A good wine raises Bulgarians good thoughts and leads to good deeds, that's what makes it so good here.

Fat and Football - Experts? Get Stuffed!

It is a home with everyone in holiday mood with some family here. The women go their way into the kitchen watching Bulgarian TV and the men go their way into the evening room to watch live football. Everything had been prepared for the match; well actually it was one of the best combinations to make an evening a very special one. Why am I going to mention food again? You have to in this country as once again the simplest of foods made the evening memorable and I felt compelled to write about it.

Whist we were cheering teams on , groaning at referring decisions and debating the finer points of the offside rule we were tucking into probably the worse food on earth as far as nutritionists and food health experts consider, but 99% of food gurus who know what is best of you have probably never been to Bulgarian and tried any of the food there. Sometimes, in fact most times here, the food is eaten from the point of taste and not considered whether it would give you a couple of extra poor quality years tagged on to the end of your life. I'd rather die slightly younger and enjoy it rather than spending wasteful years stressing out looking for eternal youth and listening to 'experts' who say what you can and can't eat. (Most of this is commercially geared anyway!) Besides, what is the average life expectancy of food gurus anyway? I digress.

This evening the food was prepared well in advance, 2 Kilos of juicy pig ears hade been boiling in a pot on a bottle gas stove outside all afternoon and then were dried off and barbecued just before the match started. Then there was the drink, consisting of home made grape rakia Yambol red wine and dark beer from our largest neighbouring town, Stara Zagora.

The evening started up as the pieces of barbecued pig's ears that had been cut up into morsels that fitting perfectly into bite sizes. Each piece was to be individually and generously salted, then ready for the mouths of the community of football fans to enjoyed as the whistle not just for the kicking off the match but kicking off with the food an drink. The Rakia, wine and beer freely flowed washing down the food that just complimented the football evening so well.

If you look at what we were actually eating it doesn't paint a good picture at all, pure fat and lots of salt accompanied by alcohol, but by golly, it was something very special this particular evening. Why not indulge in something that you enjoy? Most people here do.

Brilliant evening, brilliant food, brilliant drink the only thing that spoilt it was refereeing decisions. My God, how people are called 'experts' in their field, but really just don't have a clue, not just referees either.