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 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]

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.