High risk
Pork loin with suska and bean salad
This Polish competition recipe stuffs pork loin with suska and serves it with a bean salad containing more smoked-and-dried plums.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
High risk
Kiełbasa lisiecka
A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.
Elevated risk
Tradiční valašská kyselica
A Valašsko sauerkraut soup with smoked bones, cream and seasonings. The meat is simmered, removed from the bone and returned to the soup after frying with onion.
Elevated risk
Original Südtiroler Speckknödel
Four-person South Tyrolean bread dumplings with finished Speck, herbs and a broth or soup accompaniment.
Elevated risk
Krautsuppe with Geselchtes
A two-portion cabbage soup with onion, potato and finished Geselchtes, served with garlic sour cream.
Elevated risk
Layered salad with Latvian sprats
A Latvian Šprotes page’s layered salad uses one can of sprats in oil, grated vegetables and eggs with mayonnaise. The page gives no serving yield, can size or complete vegetable-cooking method.
High risk
Hangikjöt with bechamel and potatoes
A six-person Icelandic Lamb serving recipe for deboned hangikjöt with potato bechamel, pickled cabbage, peas and laufabrauð. It cooks the product; it does not smoke or cure it.
Elevated risk
Pinnekjøtt potato balls
Pinnekjøttboller are potato-and-pinnekjøtt balls coated in breadcrumbs, deep-fried and served with lemon-parsley sour-cream dip.
Elevated risk
Cold-smoked reindeer soup
Kylmäsavuporokeitto is a creamy cold-smoked reindeer soup with onion, stock and cheese, served with bread.
Elevated risk
Suovas with savoy cabbage and almond potatoes
Suovas with almond-potato purée pairs pan-fried reindeer meat with buttered savoy cabbage and a reduced red-wine and reindeer-broth sauce.
Elevated risk
Finnish pea soup
Finnish pea soup simmers dried peas with palvikinkku or a vegetable alternative, then is served with mustard and chopped onion.
Elevated risk
Hot-smoked salmon on colcannon
Burren Smokehouse’s colcannon dish serves hot-smoked salmon with mashed potatoes, cabbage, stir-fried vegetables and mustard cream.
Elevated risk
Highland smoked-salmon scramble
Softly scrambled eggs enriched with cream and butter, served with cold-smoked salmon, chives, lemon and sourdough toast as a British breakfast dish.
Elevated risk
Broiled Yarmouth bloater
A Victorian way with Great Yarmouth bloaters: the lightly salted, cold-smoked whole herring is broiled and served with fresh butter and a warmed captain's biscuit.
Elevated risk
Craster kipper club sandwich
A warm club sandwich of oak-smoked Craster kipper fillets layered with soft-boiled egg, romaine, avocado and lemon mayonnaise on brown bread.
Arbroath smokie risotto
A four-serving risotto published in the 2014 Arbroath Smokie Trail booklet and credited to Hayley Wilkes. It cooks with finished Arbroath smokies; it does not describe smoking fish.
Elevated risk
Smoked haddock chowder
Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.
Mitarashi sweet soy glaze
A glossy Japanese glaze thickened with starch, sugar, soy sauce and mirin. Spoon it over cooked rice dumplings while the glaze is still fluid.
Kuromitsu black sugar syrup
A dark Japanese syrup made by simmering black sugar with water and optional extra sugar. Drizzle it over mochi, ice cream or other desserts.
Elevated risk
Attiéké from fermented cassava pulp
Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.
Elevated risk
Red oncom from okara with Neurospora starter
Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.
High risk
Low-salt Aspergillus douchi
This controlled study protocol makes Aspergillus koji from soybeans and then ferments it with 4% salt. It uses a 150 g jar batch and a defined moisture target; the research method is not a validated home process.
High risk
Black soybean thua nao with Bacillus subtilis
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
Elevated risk
Gochujang with glutinous rice and meju powder
Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.
Elevated risk
Rice-koji doenjang from a controlled study
A Korean fermented soybean paste built on rice koji instead of traditional meju blocks, matured warm for thirty days with salt holding the water activity down.
High risk
Kinema with firewood ash
A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.
Elevated risk
Masala wors
South Africa's spiced fresh sausage family, sold as masala, dhania or Punjab wors: cumin, ginger, garlic and chilli in place of the mild coriander-and-clove seasoning of boerewors.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
Elevated risk
Zambian chibwantu from maize grits and munkoyo root
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
Elevated risk
Maroua bitter bili-bili from malted sorghum
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.
Elevated risk
Addis Ababa wheat borde
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.
Yonaguni awamori
A Yonaguni rice spirit made with two-day koji, a nineteen-day moromi stage and direct-fire pot distillation, followed by filtration and tank maturation.