How about loaded ermine? Recipes 5 times different for your inspiration

What is the most popular pub food to go with a cold beer? We bring you a recipe for pickled ermine, which is another Czech specialty in addition to drowning.

Blue cheese makes a great show in the company of good spices and vegetables and you will definitely enjoy it at home.

Do you want to know the best way to store cheese and how long to let it stand?

In our recipes you will find inspiration for classics and a bit of fun cheese experiment.

Classic pickled ermine

The classic pub ermine as we all know it should definitely not be missing here. This is a basic recipe that any newbie will probably try first. But beware, beginners can make mistakes here too. How to achieve a perfect result? The basis is proper seasoning and storage.

Ingredients for 5 servings:

• 5 pieces of ermine
• 12 allspice balls
• 12 balls of whole colored pepper
• 5 bay leaves
• 8 cloves of garlic
• 1 tablespoon of mustard seed
• ½ teaspoon ground pepper
• 2 teaspoons of ground red pepper (if you like it more spicy, you can add hot pepper)
• 1 teaspoon of salt
• 1 cup of sunflower oil
• 2 onions (can be yellow or red)
• 5 fresh hot peppers

Method:

• First, prepare the paste for smearing the ermines. Mix the minced garlic, red pepper and a pinch of salt.
• Cut the ermines in half lengthwise and coat the inner sides evenly with the prepared mixture.
• Cut 1 to 2 hot peppers and both onions into rounds. Then fill the circles with sliced ermines smeared with the mixture, fold and press lightly.
• Place the first ermine in the prepared jar with a little oil (make sure the jar has a tight-fitting lid) and sprinkle a few balls of allspice, pepper, mustard seeds and bay leaf over the ermine. Repeat this with other ermines, don’t forget to put the remaining onions and hot peppers in between them and pour oil over them.
• Sprinkle the remaining spices into the filled glass and add oil. Shake lightly and tap the bottom to expel air bubbles. Close the jar tightly after tapping a few times.
• Store the ermines in a dark place at room temperature. Shake them lightly once a day and store again. The ideal time for ripening is 10 – 14 days.

Ermine loaded with walnuts

Cheese and nuts are a great combination, even if you just put it with wine. However, it takes it to another level when loaded. Herbs also play one of the main roles in this recipe, which give the cheese a distinctive taste. Walnuts are the icing on the cake (see our other recipes with walnuts ).

Ingredients for 4 servings:

• 4 pcs of ermine
• 8 cloves of garlic
• 100 g of walnuts
• 2 onions
• 2 hot peppers
• A sprig of fresh thyme, rosemary and marjoram (or the dried version, one teaspoon each)
• sunflower oil
• grinded pepper
• salt

Method:

• Cut the ermines in half lengthwise and hollow out the inside.
• Mix the hollowed-out cheese with chopped nuts, rubbed garlic, a pinch of salt and pepper.
• Fill the cut ermines with the mixture, add some herbs and fold.
• Pour a little sunflower oil into the glass and put the first ermine. Cover it with sliced onion and hot pepper and repeat this way with the other ermines.
• Fill the glass with the remaining oil, add the herbs and spices and shake.
• Remove excess bubbles from the jar and store again in a dark place at room temperature. Let it sit for at least 7 days, ideally 10 to 14 days.

Pickled ermine with cranberry chutney

You find great power in cheese. And in cranberries. You certainly know the recipes for grilled ermine or camembert with cranberries, but how does this combination taste when pickled? Great! How to do it?

Ingredients for 4 servings:

• 4 pcs of ermine
• 4 tablespoons of canned cranberries
• 1 tablespoon of dried cranberries
• 2 onions
• 1 tablespoon of butter
• 1 tablespoon of cane sugar
• 1-2 tablespoons of balsamic vinegar
• 2 tablespoons chopped fresh herbs (thyme and rosemary)
• Sunflower oil
• Salt
• Pepper

Method:

• First prepare the chutney. Lightly fry an onion cut into small pieces (1 piece) in a spoonful of oil.
• Once the onion starts to soften, sprinkle it with cane sugar and stir until the sugar dissolves.
• Then mix in the pickled cranberries and combine the mixture while stirring constantly.
• Finally, add fresh herbs, balsamic vinegar and salt and pepper to taste.
• Let the mixture cool and prepare the ermines. Cut them in half and hollow them out. Mix the hollowed-out cheese with the chutney and fill the hollowed-out ermines with this mixture. Fold together.
• Pour a little oil into the glass and place the ermines one on top of the other. You can add the remaining onion cut into rounds, dried cranberries and herbs.
• Store in a dark place and let it mature for 7-10 days.

Pickled ermine in beer

It has already been said here, but ermine and beer simply belong together. But how will it turn out if you don’t just drink the cheese with beer, but put it directly in it? Learn how to properly brew beer.

Ingredients for 4 servings:

• 4 pcs of ermine
• 3 onions
• 2 fresh hot peppers
• 4 pickled chili peppers
• 4 bay leaves
• 1 sprig of rosemary
• 8 cloves of garlic
• 2 tablespoons of balsamic vinegar
• 0.5 dl light beer
• 4 tablespoons of olive oil
• salt
• pepper

Method:

• First, prepare the pickle. Mix beer with olive oil and balsamic vinegar, mix well.
• Cut the ermines lengthwise and fill with onion rings, hot peppers and sliced garlic.
• Pour some of the beer infusion into the glass and gradually add the ermines. Arrange them evenly in rounds with sliced onions, pickled and fresh hot peppers, remaining garlic, salt and pepper. Also add a bay leaf and a sprig of rosemary.
• Pour the brine over the cheeses so that they are all fully submerged and let them sit at room temperature for at least 7 days. After opening, store the cheeses in the refrigerator.

Ermine loaded with cabbage and sausage

Looking for the perfect gift for your husband, father or grandfather? Surely none of them will despise this goodness. And we’re sure the ladies don’t either.

Ingredients for 3 servings:

• 3 pcs of ermine
• 1 piece of smoked sausage to taste
• 5 spoons of sauerkraut
• 2 tablespoons of full-fat mustard
• 1 large onion (red or yellow)
• 2 cloves of garlic
• 3 pieces of pickled lamb’s horns
• 2 smaller bay leaves
• 3 balls of allspice
• 1 teaspoon cumin
• vulture
• pepper
• sunflower oil

Method:

• Mix the rubbed garlic with mustard and spread the mixture on the ermines, which have been cut lengthwise.
• Add the diced onion to the mixture, lightly pepper, salt and stir.
• Mix sauerkraut with cumin and add salt. Cut the sausage into rounds.
• At the bottom of the glass, place onion rings, ram’s horn, cabbage and a few rings of sausage. Add an ermine and repeat this for the remaining ermines.
• Sprinkle the rest of the spices and cover everything with sunflower oil so that all the ermines are submerged.
• Store in a dark place at room temperature for at least 7-10 days. Enjoy the result with a chilled beer.

Have we hit your taste buds with any of these recipes?

We believe so.

This hearty snack is easy to prepare, it will serve as a great gift and as an addition to parties with friends.