Latvian Cooking Without Vegetable Oil

Ingredients

• 2 cups dried grey peas (or speckled peas), soaked overnight
• 6 oz smoked bacon, diced
• 2 tbsp butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp caraway seeds
• Sea salt, to taste
• Freshly ground black pepper
• 2 tbsp sour cream, to serve

Method

1. Drain the soaked peas and rinse well. Place in a heavy pot, cover with fresh water by two inches, add the bay leaf and bring to a gentle simmer.
2. Cook uncovered for 60 to 75 minutes, skimming any foam, until the peas are tender but still hold their shape. Drain, reserving a little cooking liquid.
3. While the peas cook, melt the butter in a skillet and render the diced bacon until golden and the fat runs clear.
4. Add the chopped onion and garlic to the bacon and cook until soft and lightly caramelized, about 8 minutes.
5. Stir the caraway seeds into the onion and bacon, then fold the whole mixture through the drained peas, loosening with reserved liquid if needed.
6. Season generously with salt and pepper, spoon into bowls, and serve warm with a dollop of sour cream.

Ingredients

• 12 fresh Baltic herring or sprats, cleaned and butterflied
• 1/2 cup rye flour, for dredging
• 4 tbsp butter, divided
• 1.5 lbs small new potatoes
• 1 bunch fresh dill, chopped
• 2 tbsp sour cream
• 1 lemon, cut into wedges
• Sea salt
• Freshly ground black pepper
• 1 small shallot, thinly sliced

Method

1. Bring a pot of salted water to a boil and cook the potatoes until just tender, about 15 minutes. Drain.
2. Pat the herring dry, season with salt and pepper, then dredge lightly in rye flour, shaking off the excess.
3. Melt half the butter in a wide skillet over medium high heat until foaming, then fry the herring in batches, about 2 minutes per side, until crisp and golden.
4. Toss the warm potatoes with the remaining butter, the chopped dill and the sliced shallot until coated.
5. Arrange the potatoes on a platter and lay the fried herring over the top.
6. Finish with a spoon of sour cream, extra dill and lemon wedges alongside.

Ingredients

• 2 lbs starchy potatoes, peeled
• 1 small onion, grated
• 2 large eggs
• 3 tbsp all purpose flour
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp rendered bacon fat (or butter)
• 1 cup sour cream, to serve
• 2 tbsp chopped chives
• Pinch of nutmeg, optional

Method

1. Grate the potatoes and onion coarsely, then wrap in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, whisk the eggs, then stir in the flour, salt, pepper and nutmeg if using.
3. Fold the squeezed potato and onion into the egg mixture until evenly coated.
4. Heat 2 tablespoons of bacon fat in a wide skillet over medium high heat until shimmering.
5. Drop heaping spoonfuls of batter into the pan, flattening slightly, and fry about 3 minutes per side until deep golden and crisp at the edges.
6. Keep warm in a low oven while frying the rest, adding more fat to the pan as needed.
7. Serve hot, each pancake topped with cold sour cream and a scatter of chives.

Ingredients

• 3 medium beets, cooked and peeled
• 4 cups kefir or cultured buttermilk
• 1 cup sour cream
• 1 English cucumber, finely diced
• 4 radishes, thinly sliced
• 3 hard boiled eggs, chopped, plus more to serve
• 1 bunch fresh dill, chopped
• 2 green onions, sliced
• Sea salt, to taste
• 4 small boiled potatoes, to serve

Method

1. Grate the cooked beets on the coarse side of a box grater and place in a large bowl.
2. Whisk in the kefir and sour cream until the soup turns a deep, even pink.
3. Stir in the diced cucumber, sliced radishes, chopped eggs, dill and green onions.
4. Season with salt, then cover and chill for at least one hour, or until well cold.
5. Ladle into bowls and top each with an extra spoon of sour cream and a few dill fronds.
6. Serve with a warm boiled potato on the side, to be added spoonful by spoonful as you eat.

Ingredients

• 4 cups all purpose flour
• 1 cup whole milk, warmed
• 1/2 cup butter, softened
• 2 1/4 tsp active dry yeast
• 2 tbsp sugar
• 1 tsp sea salt
• 2 large eggs, one for dough, one for egg wash
• 10 oz smoked bacon, finely diced
• 1 large onion, finely chopped
• 1 tsp caraway seeds

Method

1. Dissolve the yeast and sugar in the warm milk and let stand until foamy, about 10 minutes.
2. In a large bowl, combine the flour and salt, then work in the softened butter, one egg and the yeast mixture until a soft dough forms.
3. Knead about 8 minutes until smooth and elastic, then cover and let rise in a warm spot for 1 hour, until doubled.
4. While the dough rises, cook the diced bacon until the fat renders, add the onion and caraway, and cook until soft. Cool completely.
5. Punch down the dough and divide into 20 pieces. Roll each into an oval, spoon on filling, fold over and pinch the edges into a crescent.
6. Arrange on parchment lined trays, brush with beaten egg, and rest 20 minutes while the oven heats to 400°F (200°C).
7. Bake 15 to 18 minutes, until deep golden brown, and serve warm.

Ingredients

• 6 cups dark rye bread, torn into rough crumbs
• 4 tbsp butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 2 cups heavy cream, whipped to soft peaks
• 1 cup lingonberry jam (or tart berry preserves)
• 1 tbsp powdered sugar
• 1 apple, peeled and finely diced
• Fresh lingonberries or red currants, to garnish
• Pinch of sea salt

Method

1. Melt the butter in a wide skillet over medium heat, then add the rye breadcrumbs, brown sugar, cinnamon and a pinch of salt.
2. Toast the crumbs, stirring often, for about 8 minutes, until deeply fragrant and crisp. Spread on a tray to cool completely.
3. Whip the cream with the powdered sugar to soft peaks.
4. In serving glasses, layer the toasted rye crumbs, a spoon of lingonberry jam, diced apple, and whipped cream.
5. Repeat the layers once more, finishing with a generous swirl of whipped cream on top.
6. Chill at least 30 minutes so the layers set, then garnish with fresh lingonberries just before serving.