Hasselback Kobasa

Ukrainian Easter Kobasa, nestled in a medley of roasted spring vegetables, drizzled with Dressing For Ukraine.  The Dressing is bursting with flavours of fresh herbs, roasted garlic, brightened with apple cider vinegar, sweetened with wildflower honey, then blended with Sunflower Oil from Khakhovka, Ukraine. Served with Horseradish Gribiche. 

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KOBASA

INGREDIENTS

• One ring securely tied

• Oil for drizzling

METHOD

Cut the kobasa into thin slices, stopping short of cutting all the way through the meat.

Use skewers or chopsticks to place the kobasa between, to keep you from cutting all the way through.

Place cut side down into a large cast iron pan, drizzled with neutral oil.

Place into a preheated oven along with the sheet pan of spring vegetables.

ROASTED VEGETABLES

INGREDIENTS

• Fingerling potatoes, cut in half lengthwise

• Asparagus spears trimmed into 4 inch pieces

• Spring radishes, cut in half through the center, leaving 1” of the green stem

• Spring onions

• Vine ripened cherry tomatoes (optional)

• Olive oil

• Salt & pepper

• Spring peas, blanched

• Assorted herbs, choice of  dill, parsley, & tarragon

  METHOD 

  Line a sheet pan with parchment paper

  Preheat oven to 425 degrees F

  Toss the vegetables separately with oil, season generously with salt and a little pepper and smoked paprika if desired

  Place Potatoes cut side onto a sheet pan lined with parchment paper, roast 15 minutes

  Add the asparagus to the potatoes, roast 5 minutes

  Add the spring onions & radish halves, roast another 5 minutes

  Total roasting time is roughly 25-30 minutes

HORSERADISH GRIBICHE

INGREDIENTS

• 4 hard boiled eggs

• 2-3 tsp sugar

• ½ tsp salt

• 1 Tbsp Olive oil

• 2 tsp white vinegar or fresh squeezed lemon juice

• 1 cup sour cream

• ¼ cup freshly grated horseradish

METHOD

Separate the egg whites from the yolks and place into two separate bowls

Shred the egg whites using the shredder of the Box Grater, set aside

Blend the yolks with sugar, salt & olive oil until smooth, then incorporate the vinegar 

Add the sour cream to the egg yolk mixture, incorporate well

Add the grated egg whites

Add the grated horseradish

This can be made one day ahead, cover and refrigerate

ASSEMBLING  

Toss the roasted vegetable medley with Dressing For Ukraine, check seasoning, sprinkle with herbs. Transfer to a large serving platter. Flip the Kobasa ring and place over the dressed vegetables. Serve with Horseradish Gribiche