Salsa ingredients:
– 5 tomato
– 2 dl tomato purée
– onion
– lemon
– hot tabasco
– sugar
– salt
– roman cumin

 The salsa was a little tricky. We cut the tomatoes little and put them in boiling water for 15 seconds. We peeled and sliced them. When it was was done we started to cook the tomatoes, the purée, the grated onions. We added some salt, sugar, cumin and some lemon juice and hot tabasco. We cooked it for about 30 minutes. When it was ready with a help of a hand blender we reached the required consistency.

Meatballs ingredients:
– 1,7 kg minced pork
– fresh basil
– rosemary
– 1 egg
– 4 spoons bread crumbs
– salt
– pepper
– fresh parsely
– garlic
– butter for frying

 The Kjøttboller was very easy to make. We mixed the meat with the spices in a big bowl and rolled mini balls from it. In a frying pan when the butter melted we fried them for 10 minutes.

Potato fozelek ingredients:
– about 6 potatoes
– salt
– bay
– lard
– flour
– sour cream
 We cook the peeled and sliced potatoes for about 10 minutes with the bay leaf and salt. Don’t use too much water, its enough if its just cover a potato. While it was cooking we started to heat 3 spoon lard. When it melted we added 2 spoon of flour and mixed it smooth. We added it to the water and mixed it continuously to smooth.. When it was done we added 3 spoon of sour cream and was ready.

Ingredients:
– roe deer saddles
– 0,5 kg mushrooms
– 0,3 kg smoked bacon
– 0,2 kg lard
– blueberry marmalade
– salt
– pepper
– coriander

 Preparations

Preparations starts a day before the cooking. The spine arrived in two pieces. Because it was a wild animal’s flesh we cleaned it thoroughly. After this we removed the membrane from the meat with a very sharp knife carefuly, we didn’t want to cut in the meat. When the removal was done we mixed mustard with oil and put the deer meat into this souse for a night in the fridge.

Next day it was time to remove the meat from the souse. With paper towels we mop up the unwanted oil and then with a very sharp knife we cut through the vertebral bones. When it was done we quilted the meat with smoked bacon. We didn’t want the meat to bend during cooking so we sticked a metal spit into the spinal canal.

 

It was time to roast. On high temperature we roasted the meat for 10 seconds on all sides.

When it was done we put it in the oven for 30 minutes on 180 °C. 

This resulted a rare cooked steak. Because it is a wild animal we served it with grilled mushrooms, cooked rice and most improtantly with home made blueberry marmalade.

Ingredients for 5
1 kg beef eye of round, tenderloin or sirloin
0,5 kg champignon
1 large onion
1 spoon butter
beef stock
2 dl thickened cream
soy sauce or worcestershire sauce
olive oil
cracked pepper

Preparation
We cut the mushrooms than the beef into strips 2 cm x 4 cm. The onion was halved then cut into fine cubes. We heated the butter over medium fire and fried the mushrooms until it cooked through. We could check it easily, when it was ready it leaked juices. It took approximately 7 minutes. We put it into a pot, than aside.

In the same pan we melted the butter and browned the beef over medium fire for about 10 minutes. We added the cut onions, some salt and freshly cracked pepper. The meat started to leak juices, we cooked it for about 10 more minutes than we added 1 tablespoon of worcester. The original recipes use soy sauce, but it can be replaced with worchestershire, and we prefer that better. So we added only one spoon of sauce, and tasted it. Thanks to this sauce the gravy got wonderful brown color.

Over low-medium fire we cooked it for 1 hour. The evaporated water was replaced with beef stock. We used beef stock cubes to make it. When the meat was soft enough we added mushrooms (and its juices), the thickened cream and a lot of cracked pepper. We tasted it several times to make sure we won’t spice it too much. We added one more spoon of worcester sauce also to make the gravy darker.
In our opinion the best side dish is brown bread and pickles, but rice can also be a great choice.

Sabaton
As former (and prospective) members of the Eastern Block we had a very difficult time to offer the best music to this dish. Sabaton proved to be the best choice. They are from Sweden, formed in 1999. Them songs, lyrics themes are about World War, battles and more war. The last full length album, called Heroes was released last year.
There is much more to say about them. Metal lovers know them, and most of them like them, and if you know them probably you know this album. If not, let us show you our favourite track from this album: Soldier of 3 Armies.

[See image gallery at meatkult.com]

Ingredients for 6

1,3 kg pork chop
0,5 kg smoked fat bacon
4 onions
4 tomatoes
2 paprikas
5 cloves of garlic
some lard
4 eggs
0,4 kg flour
sour cream
1,5 dl dry red wine
parsley
ground caraway seeds
ground paprika
salt
pepper

Preparations
Like all the time, we sliced the pork chop into mouthful stripes, then the smoked bacon. The onions have been chopped as well. We spiced the meat with salt, ground pepper and ground caraway seeds and left for 20 minutes. The tomatoes were tricky a little bit, we cut them little, put them in boiling water for 15 seconds (while it’s skins spins up little), then we peeled them and cut them into small cubes.

Cooking
We put the fat bacon slices into a big skillet on medium fire. When the bacon started to get brown colour we put in the chopped onions. After about 5 minutes we out in the meet and spiced it gently. The chopped paprikas, tomatoes and garlics were added to the stew also. After about half an hour we added the red wine to it and cooked on low – medium fire for about 80 minutes.

After 80 minutes cooking the vegetables should have been became gravy and the pork chop should be ready. It was time to put in the sour cream and 2 spoons of ground paprika. Fortunately we did not need it this time, but if the gravy not thick enough you can add some flour to it.

Hungarian Nokedli Dumplings (side dish)
This dish is a kind of soft egg noodle, found in the cuisines of Central Europe. It is made of flour, eggs and some water. We put the flour, the eggs and 4 spoons of water in a bowl, added some salt and a bunch of chopped parsley. Usually we use tea spoon to scrape the noodles into boiling water, but this time we used a device to this purpose. So we scraped the dumplings into boiling salted water where they were cooked until they rose to the surface (it took 2 minutes). When the noodles had became firm, they were are skimmed and put aside.

Mygrain
This epic food needed epic music. Mygrain is our favourite Finnish melodic death metal band. In our opinion them greatest album was the Signs of Existence (2008). On this album all the tracks have everything we like. Scream and clean singing just in the best balance, great lyrics, heavy riffs, melodic keys, powerful drums. The album’s atmosphere is great from the beginning till the end.
The best gift for 2015 would be a brand new studio album, let’s hope they will hear our wishes.

Gallery to Transylvanian pork stew:

Ingredients for 5
5 big slices of pork ham meat
25 dkg minced pork chop
20 dkg cooked and smoked clod
25 dkg mushroom
1,5 kg potato
2 eggs
3 cloves of garlic
salt
pepper
ground paprika
rosemary
pork lard

The filling
The first thing that had to be done was to soak the romertopf in water. Without this it could crack during baking. The minced pork was ready to fry, so we put it into a frying pan, added salt and fresh grounded pepperand we cooked it for 10 minutes  on medium fire. We than chopped the smoked clod and the previously cleaned mushrooms to as small pieces as we could. Both of them were fried the same time as we fried the minced pork previously (about 10 minutes). The cooked clod did not need any salt only some pepper, but the mushrooms needed both. When all the three ingredients were ready, we mixed them with 2 eggs and 3 cloves of pressed garlic.

We tenderized the slices gently and put a thick layer of filling on top of them. It looked like it was going to be impossible to roll the slices, but it was not so hard, just needed a lot of toothpicks to fix the rolls everywhere. We emptied the clay pot and lubricated it with pork lard.

Baking the rolls

We put the covered romertopf into cold oven and turned the fire up to medium. After 50 minutes, we added the potatoes which had been mixed with fresh rosemary. It needed another 30 minutes in the oven, then we removed the cover and put it back to toast it a little more.

When it was ready, we removed the toothpicks from the meat rolls, and cut them. Then we mixed the gravy with ground paprika and one spoon of flour. For the side dish, we made potatoes with parsley. It was easy, just needed to chop the potatoes, cooked them for 5 minutes, and then fried it in a pan on medium fire for 10 more minutes.

Myra

While we were browsing the new releases in Google All Access we have found Myra. As it turned out, the band is based not too far from us, they are from Germany. Their new album – called Valley – is their third in the row. They merged trash metal with hardcore and what came out is epic guitar riffs with powerful drums  and lyrics. All the songs on this album have the pure energy and the tunefulness what makes it a “must have” piece. The only bad experience was noticing that Google music broke again and offered pop bands as related artists.. shit happens sometimes, but anyway, here is our favourite track from this album, a masterpiece: Blind. Enjoy!

Pork Roast Rolls Gallery

[See image gallery at meatkult.com]

Pheasant soup ingredients:
– 1 whole pheasant with offals
– 5 carrots
– 3 parsnips
– 2 onions
– 1 celery root
– 10 cloves garlic
– whole black pepper
– salt
– shell-shaped noodles

Preparing the pheasant
To make this tasty soup it’s a good advice to choose the fattest bird, the lard under its skin adds a beautiful colour to it. We cut the pheasant into parts. First the thighs have been removed and halved, than the wings and the neck, finally we have removed its back from the breast and cut the first into two and the later one into 4 parts. All of the pheasants offals have been washed (gizzard, heart and liver). Without vegetables the soup would taste like broth. The onions and the garlic has been washed and peeled, as well as the carrots, pasnips and the celery root. Later ones has been cut too.

Cooking the soup

When everything was prepared for the dish, we could start cooking. We put a huge pot on high heat, and placed the wings, breasts, legs, back, neck in it and filled it up with as much water needed to cover the meat. When the water was boiling it became foamy, what is normal. We waited 10-15 minutes, then emptied the water, and filled it up with fresh one. With the new water we put back the pheasant now with the vegetables to the fire and continued the cooking. The fire has been lowered to medium and we salted the soup. During this time some more foam arised, we removed that with spoon. While we were waiting, the gravy became clear, nice yellow and toothsome. After approximately 1 hour we added the hearts and the gizzards. Those need much more cooking than the other offals. Checking the meat continuously is necessary, when we felt that both the meat and the vegs were almost ready we put in the livers. The livers needed 20 minutes cooking. This soup needs shell-shaped noodles to be complete and perfect, so we baled out some of the juice, added some fresh water to it and cooked the noodles in it.

The result was a beautiful yellow, delicious soup which cures flu (leastwise our grandparents said so).

Pheasant roast ingredients

⁃ 2 whole pheasants
⁃ 5 dkg lard
⁃ 2 dkg salt
⁃ 1 pinch of thyme
⁃ 2 dl sour cream
⁃ 2 pcs orange
⁃ 2 dl dry white wine
⁃ 1 teaspoon clove

Preparing the pheasants:

Before having a start we always need to make sure that the pheasants are properly cleaned so it is recommended to rinse them in runing water. When the birds are spotless we rub them inside and outside with salt and thyme. To let the meat get the flavour of the spices we put it aside for a half an hour. Then we put the pheasants in the soaked and greased bowl and afterwards we greased the birds themselves and gently pour the wine on them.

When we were ready with all this tiny preparation the time had come to lid the bowl and put in the oven for 80 minutes. Don’t forget to put the patella always into a cold oven otherwise it could easily crack.

Preparing the sauce:

Again we started with cleaning the ingredients so we grabbed the oranges and washed them in clean water. Then the first step was grating the rind of one of the oranges and squeezing the juice of both into the sour cream. When this mixture was roughly blended we added a bit of salt and the clove to it.

Side dish:

For the side of this meal we have chosen rosemary potatoes. To begin with we cubed to about 1×1 pieces the washed and pealed potatoes. Then the potato needed to be pre-cook so boiled them for 5 minutes to make certain they wouldn’t be too soft. As a next step we threw them in a hot pan and and roasted a bit with the chopped rosemary. When the potatoes reached the required colour it just needed a pinch of salt and was ready for the side.

Finalizing the dish:

After 80 minutes we took out the romertopf from the oven and poured all the sauce on it. Last but not least the birds had to go back to the furnace for another 20 mites but this time without the lid to get a golden shade and a slight crispness for the meat.

Ørdøg

In 2013 the hungarian grøøvy band called Superbutt disbanded. We had tø wait øne year før the cøntinuatiøn. The new band is called Ørdøg and the members can be familiar tø the fans: Vørøs Andras sings the vøcals, Szentpeteri Zsølt guitars, Mahbøubi Salim bass, Szucs Peti drums. This stand-up is the same like the Superbutt – Yøu And Yøur Revølutiøn album.
When we first listened the album the first and møst nøticeable change was the lyrics. All the søngs has been written in Hungarian. We have tø nøtice that the lyrics are extremely gøød, well structured.
The album cøver needs søme laudatøry wørds, we really like bøth the art and the band løgø.
We think this ablum cannøt be øutshined øn the hungarian grøøvy metal scence in this year.
We picked øur favøurite søng, the Késképkéz tø this dish, enjøy it at least as much as we did.

Ingredients for 6:
- 1,3 kg beef
– 25 dkg mushroom
– 25 dkg bacon
– bottle of dry red wine
– 2 onion
– 10 dkg mini red onions
– 1 leek
– 3 carrots
– 6 cloves garlic
– parsley
– thyme
– 2 bay leaves
– 1 kg potato for side dish

Preparation:

First thing had to be done was the preparation of the bowl. It has to be filled with cold water for at least half hour before usage. It is prevent the bowl from cracking and also provides a lot of steam to the food, makes it unique.

When it was done we cut one onion, half of the leek, in small pieces. Than we added the garlic, the bay leaf half of the parsley, the thyme and the bottle of red wine to it. We cooked it on low fire for 30 minutes, took care to not let it boil too heavily. When it was ready we had to filter it. Only the liquid (the wine substance) was used in the future.

Beef

In this meat ragu the beef needs to be fried before putting it into the oven. We cut the beef flank to mouthful cubes and we put it on medium fire for 10 minutes. Few rotations were necessary, and we tried to avoid to let the lovely meat cubes touch each other.

Putting everything together

when both the meat and the broth were ready we emptied the baking clay bowl. It was time to chop the bacon, mushrooms, carrots, the other half of the leek, and the garlic and the mini red onions. We put the previous ingredients in the bottom of the bowl, salted it and we grinded some pepper on it. The beef followed it up and than the filtered wine reduction. We covered it with baking paper, put the cover on it and it was ready to bake.

Baking

The baking took little more than 3 hours (we payed attention to put the bowl in a cold oven and gradually raised the heat otherwise it could crack). No other liquid adding was necessary during the baking, because the vegetables leak some juice and the clay pot provided some steam. The first check on it was at 2 hours after the start, it was a great opportunity to check the taste,  correct it with some more salt and the chewiness of the beef. When more than 3 hours left, we checked on it again, and it was ready to serve.

We served it with cooked potatoes (cooked with caraway seed). Some parsley left, we chopped it and put on a top of the ragu. The result was really impressive, tasty beef ragu. We get used to the taste of the pörkölt (we are going to show that too once), so it was a little unusual. The wine, the beef with the carrots and mushrooms, cooked all together provided a delectable taste.

Altough disbanding a great band usually a really sad thing, sometimes the fans get back something precious. Hungarian doom metal legend, Mood’s break-up was a great loss for the doom/stoner scene, but fortunately these talented guys didn’t disappear.

After the band split up in 2001, the members formed two bands, with similar music directions as Mood: Stereochrist (started as Supernatural) with a more direct stoner style, and Wall Of Sleep, which is somewhat closer to traditional doom metal. Stereochrist has three studio albums, Wall Of Sleep just released their fifth lp, called No Quarter Given. You can give them a chance, right here:

In 2009, three members of the original Mood line up started to play altogether again, as Magma Rise. After two albums, it seems this was a good idea. Here is an old Mood hit from Magma Rise’s first album, with Kyle Thomas (Trouble, Alabama Thunderpussy, etc) behind the mic:

It was one of our most ambitious experiment and although we had some doubts (apart from looking epic, will it also be edible?), we have to say that the end result turned out to be phenomenal in every aspects. So we can share the recipe with confidence. Here you go.

We will list the ingredients separately for each element of the tower. Feel free to build your layers in any order you want!

Pork layer

• 1 kg thin minced pork
• 2 eggs
• 3 spoon bread crumbs
• some soaked bread (~1 slice)
• 1 onion
• 1 clove garlic
• parsley
• salt
• black pepper

To top we wanted to put a little more tender layer so the pork with some bread sounded good. After chopping the onion and the garlic we mixed everything in a bowl and put it in one of the 3 same sized oiled baking dish.

Beef layer

• 1 kg minced beef
• 1 onion
• 1 egg
• 2 spoon bread crumbs
• 1 clove garlic
• salt
• black pepper

This was a meat cake, so a surfeit layer must had been there. A nice, hamburger-like beef patty proved to be a good idea. We mixed it together just like the pork patty and put it in the next oiled baking dish.

Turkey layer

• 0,5 kg minced turkey
• 0,25 kg mushroom
• 3 spoon bread crumbs
• some soaked bread (~2 slices)
• half onion
• 1 clove garlic
• salt
• black pepper

A poultry meat and mushroom mix was the bottom layer. We chopped the onion and the mushrooms, and put the onion on fire in a pan with some oil. After 5 minutes it was time to add the mushrooms, salt and some pepper. We covered it and cooked for 20 minutes. When it was ready we cooled it down and mixed it with the meat, bread, garlic some more salt and pepper, but we did not add more onion to it. It was ready to put it in the last oiled baking dish.

Baking the patties

Fortunately the oven was big enough to cram all the 3 dishes. We put them in on 200 degrees, mixing them order in every 20 minutes. The turkey layer need 1 hour 40 minutes to get ready, the beef and the pork needed 2 hours. The pork and beef patty were about 5 centimeters high, turkey patty was a little big lower because it has been made of less meat.

When all of the patties were ready we built the meat tower, tried the layers to each other. Some correction has to be done with knife to make it flat. Of course a meat cake needs some filling just like the sweet one, so here is what we used:

Fillings

• 10 dkg cheddar and 10 dkg smoked cheese
• 3 dl sour cream
• half onion
• 2 cloves garlic
• salt
• mustard
• gravy
• black pepper

To a cake like this we offer 2 fillings. To the first one we grated the onions and mixed it with sour cream and salt. To the second one we created a fast mustard and black pepper sauce. Both was delicious!

It was time to put together everything. We put the turkey layer in a large baking dish. On it, 4 or 5 spoons of sour cream souce and the grated cheddar has been layed. Next came the beef patty – we put it carefully on top of the cheddar and covered it with the mustard sauce and with the smoked cheese.

It took the cheddar 20 minutes on 200 degrees to slightly melt.

Covering the cake

• 1,5 kg potatoes
• ~1,5 dl milk
• margarine
• salt

This cake’s cover is made from mashed potatoes. It is easy to make, we just peeled to potatoes, cooked them for 15 minutes, mashed it and mixed it with milk and margarine. We mixed it a little bit with a hand blender, but we had to be careful with it because not only it became smooth and homogenous but also a little sticky which made it hard to cover the meat. However, it was not impossible and the result as you can see was more than satisfying.

Decoration

• 25 dkg smoked lard
• 15 quail eggs
• black pepper
• paprika powder
• ground cumin

For decoration we cut 25 dkg of smoked bacon to small cubes and fried them, then we cooked the quail eggs for 10 minutes. The smoked bacon cubes has been placed on the side of this gorgeous cake, and the eggs on the top. On the top we also placed the fucking awesome logo and as a salute to true Norwegian black metal: a burning church. It was a time-consuming job to cut out the shapes from paper, but as you can see on the result, it was worth it. We used black pepper for the logo, cumin for the church and paprika powder for the flames.

The result was a beautiful, 20 cm wide, 20 cm high meatloaf cake. It was enough to feed 10 of us, and a quarter of it still remained for the following day. As we mentioned, our expectations were rather reserved when it came to the taste, but it actually highly surpassed even our most optimistic expectations.

Despite the decoration of this meaty masterpiece, this time we skipped those recurring unholy scandinavian black metal bands and we choose an inland horde from the next town. Mörbid Carnage released two studio albums so far, and both of them are amongst our favourite Hungarian thrash metal acts ever.

Fun fact: apparently Google Music All Access categorised them as pop.

Ingredients for 3
1 large baguette (cut into three for 3 sandwiches)
40 dkg pork leg
25 dkg white and  brown champignon
100 g tomato puree
3 onions
parsley
marjoram
ground paprika
ground black pepper
salt

Swedish mushroom salad

To make this salad we used mixed white and brown champignon. After washing (cause we think peeling is not necesarry) we chopped them together with a small onion. It was time to start the cooking. With some oil we put the chopped onion on the fire and cover it for 10 minutes, stirring it few times and watch not to burn down. When it was ready we added the mushroom, salt and fresly ground pepper. Once covered, it took 15 minutes to get ready. We added the tomato puree and, because we wanted to get a little more vibrant appearance, and we are Hungarians we added some sweet paprika powder. 1-2 minutes more cooking over low heat, and it was ready to fill the sandwich. We love it like this.

Pork shashlik

As it has been mentioned above, this salad is great with almost any roasted or fried meat. Our choice fell on pork, so we bought pork leg. It is great for grilling it on broach as it has enough fat not to dry too much. After cutting it into cubes it was ready for spicing. We used a mix of salt, ground pepper, marjoram and parsley. We choose two smaller onions, cut each of them into 8 pieces. Everything was ready to make the broaches and put them on the grill. One of us is big California pepper fan, so he added some slices of orange coloured pepper to his broaches. It took maybe half an hour to get the meat well-done.

The Hellacopters

Melodic death/thrash/black metal hits are more vital to us than meat, and the first step of basically every Meat n’ Metal gathering is an intense Spotify or Google Music search for something dark and gloomy. This time, maybe because of the last bright and warm rays of the October Sun, we let the beast within to sleep and instead of obvious choices, we grab some kickass swedish rock’n’roll.

Altough The Hellacopters’ music is a good mixture of punk, hard rock and everything between these two labels, they are not that far from our favorite genre. This awesome band was a side project of Nicke Andersson, who was the drummer of the legendary swedish death metal band Entombed. First track of their first album shows everything we love in their music: catchy melodies, memorable choruses and great riffs with some punk attitude. Check it out:

When the shashlik was finally ready, we realized that we could eat a horse with a fully armed Polish winged hussar in it’s saddle. To be honest, we wondered a bit, will one sandwich be enough for each person – but fortunately, our fears were unfounded. Every single bite of the sandwich came with a huge cube of meat, so in halftime everybody struggled for breath and wiped the sweat from their forehead in silence. After we finished, we had to agree that we are geniuses. Again.