Presentation on theme: "POLISH CUISINE RECIPES Bigos or Hunter’s Stew INGREDIENTS: 2 kg cabbage 0,5 kg fresh bacon 0,5 kg steak 0,5 kg silesian sausage 20 dkg juniper sausage."— Presentation transcript:
POLISH CUISINE RECIPES
Bigos or Hunter’s Stew INGREDIENTS: 2 kg cabbage 0,5 kg fresh bacon 0,5 kg steak 0,5 kg silesian sausage 20 dkg juniper sausage 30 dkg mushrooms 4 dryed plums without stones allspice, bay leaf, salt and pepper 2 onions 1 jar of tomato paste PREPARATION: Chop the cabbage. Put it into a pot with water. Add bay leaf, allspice. Cook the meat on lard, cut it into cubes, add cabbage. Cut sausage into cubes and fry with onion, add cabbage. Add mushrooms and plums. Simmer, and when the cooking is nearly over add tomato paste, stir well, add salt and pepper to taste.
Pierogi INGREDIENTS: FOR DOUGH: 1 kg wheat flour about 400 ml hot water 1 tea spoon salt FOR FILLING: 1 kg boiled potatoes 500 g curd 2-3 onions salt piepper Fried bacon and onion. PREPARATION: We prepare a filling: we mix boiled potatoes and curd in a blender, add fried onion, season with salt and pepper. Make dough from flour, water and salt. Flaten the dough, cut out small circles. Fill each circle with filling and knead together the edges. Boil salty water. Put prepared dumpling into boiling water. Leave it for 5 minutes. Then take them out on the plate, decorate with fried bacon and onion.
Broth I NGREDIENTS: ½ chicken (1,5 kg ) 3 carrots 1 large parsley 1/8 celery ½ leek 1 onion 1 clove 3 allspice 2 bay leaves 2 tea spoons salt 1 twig lovage Liquid spices 1 spoon of minced parsley leaves 1,5 l water PREPARATION: Wash the meat, divide into parts. Put it into large pot. Add cleaned leek, parsley, celery, clove, bay leaf, allspice, lovage and salt. Add water. Make the water boil, lower the heat and cook another 2 hours. Remove the meat and vegetables from the broth. Strain it. Add liquid spices. In other pot boil water, add salt and put a noodles onto boiling water, cook until they will be soft. Strain them and pour it with cold water. Strain well. Decorate the plate with noodles, pour the broth into the plate. Add minced parsley leaves and boiled carrot pieces.
Pork cutlet with potatoes and salad INGREDIENTS: 4 portions of pork Salt and pepper 1 egg flour bread crumbs oil for frying 1 kg potatoes 1 kg sauerkraut 2-3 carrots PREPARATION: Beat the portions of the pork, season them with salt and pepper. Porcje schabu cienko rozbij, posól i popieprz. Dredge in flour, then in beaten egg, and in breadcrums in the end. Remember to do the dredging process diligently. Preheat oil on the cooking pan and fry cutlets until they brown on both sides. Peel the potatoes and simmer them in salty water until they are soft. Drain sauerkraut, mince it, rub the carrot against the grate, mix, season with salt and pepper.
Prażonki INGREDIENTS about 3 kg potatoes large onions, large carrots g bacon 2 sausages 1 beetroot, A few cabbage leaves salt, pepper PREPARATION: Cut all the ingredients into cubes. It is possible to add beetroots, too. Place all the ingredients in layers in cast iron pot. Cover the inside of the pot with cabbage leaves in order to not to burn the potatoes. Fix the lid on the top, simmer for about an hour, but at least 45 minutes.
Sour rye soup INGREDIENTS: a piece of bacon or smoked rib sausage 2 white sausages onion garlic Bay leaf, allspice, pepper, marjoram Sour rye soup concentrate Dried mushroom egg PREPARATION: Base for the soup prepare by cooking a piece of bacon with the clove of garlic, bay leaf, allspice and pepper. Cut one half of the onion, add mushroom. Simmer for 20 minutes. When the cooking is over, remove bacon. Add white sausages. Cut a piece of sausage and bacon into cubes and fry on the cooking pan. Add them to the soup. Fry the other half of cut onion on the fat left from frying the bacon. Then, add sour rye soup concentrate. Cook for a few more minutes. Turn off the cooker, season the soup with fresh or dried marjoram. Serve with boiled egg, or with mashed potatoes with fried onion.
Croquette with meat INGREDIENTS: FILLING ½ kg mince meat (pork) 1 glass of broth Clove of garlic PANCAKES milk flour 1 egg salt Oil for frying CRUMB Bread crumbs 2 eggs PREPARATION: Grind the meat, add cubed onion and mashed garlic. Melt broth concentrate in glass of hot water, pour it to the meat and stir. Fry delicate and thin pancakes, put a meat in the middle of every each, fold and roll the pancake. If you want to be sure that the pancakes won’t undo during the cooking you can use toothpick to secure them. Coat the croquettes in the flour and beaten egg and fry. Remove toothpicks before serving.
Borscht with „uszka” dumplings INGREDIENTS: DOUGH: 0,5 kg flour 1 egg hot water A pinch of salt FILLING: 0,25 kg pork meat 2 onions Bread crumbs spices (pepper, salt, spicy paprika, garlic, marjoram) BORSCHT: 1,5 kg beetroot 2 lemons juice 2 clovers of garlic spices (marjoram, pepper, salt, granulated garlic, grain pepper, bay leaf, allspice) 2 glasses of vegetable stock PREPARATION: Grind mushrooms with onions. Season with spices and thicken the filling with bread crumbs. Pour the flour on the table, make a whole in the middle, add an egg into it. Salt the egg and pour in the water. Knead the dough. Tear off a piece of dough, wrap the rest of the dough into a dry cloth and leave away. Pin out the torn off dough. Take a small glass and cut out the small circles. Put a small amount of filling on each circle, knead the dumpling, throw them into a salty boiling water. When they will surface, boil them for a little longer. Peel the beetroots, put them into salty cold water, add allspice, grain pepper, bay leaves, cut garlic. Cook until beetroots are soft. Add vegetable cubes, marjoram and lemon juice. Season to taste.
Potato pancakes INGREDIENTS: 5-6 potatoes 1 onion potato starch egg 2 cloves of garlic salt pepper PREPARATION: Grate the potatoes, chop finely the onion, add other ingredients. Mix thoroughly, and fry until brown on both hands.
Flaki INGREDIENTS: 1 kg strips of beef tripe mirepoix 1 spoon of flour 1 sachet of tripe spice marjoram PREPARATION: Cook strips of tripe for 30 minutes, then pour out the water. Put mirepoix and tripe stripes into pot with water, cook for an hour (until they are soft). Then, remove the vegetables, chop them finely and put into pot again. Add tripe spice and marjoram to taste. Thicken the soup with flour.
Krupnik soup INGREDIENTS: 1 chicken thigh half of spoon of salt 2 carrots Leek leaf Celery leaf Parsley leaves Half of glass of groats Half of glass of rice Spices, pepper Bay leaf PREPARATION: Put meat into water and salt it, add carrot slices, celery and leek leaves, bay leaf and a few pepper grains. When ingredients are soft, pour in the groats and rice, mix thoroughly. Add spices and pepper to taste. When all groats, rice and meat is soft serve the soup. When in plate, sprinkle the surface with cut parsley leaves.
Pea soup INGREDIENTS: 500 g pea, 200 g carrot, 1 onion, celelery, parsley, butter, dill, Salt and pepper to taste PREPARATION: Wash the pea, put it into salty water and leave it for a night. Peel the onion, wash and cut it into cubes, fry on oil. Add finely chopped vegetables, fry for 5 minutes. Add vegetables to pea, boil until soft. Season to taste with salt and pepper. Sprinkle with chopped dill before serving.
Zrazy INGREDIENTS: Red paprika cut into thin strips onion cut into strips 1 light beer 4 bay leaves, 4 allspice grains, black pepper, Vegeta spice, white thread butter and oil. PREPARATION: Beat the meat. Sprinkle the cutlets with pepper. Put 3 strips of paprika and 3 strips of onion on the edge of the cutlet, roll the cutlet. Cover the meat with white thread. Melt the spoon of butter with the spoon of oil on the frying pan, and put prepared meat on it. Fry the meat from every side. When they are ready, move them into the pot filled with beer, add spices. Zrazy should be covered totally with beer. Simmer for 2 hours until the meat is soft. Prick with the toothpick every 30 minutes to see if it is ready to serve.
Eisbein INGREDIENTS: 2 small ham hocks 2 carrots 1 parsley ¼ of small celery A piece of leak 1 onion 3 allspice grains 2 bay leaves 1 cube of broth 2 spoons of butter 1/2 glass of sweet cream 2 spoons of flour Salt Wasabi horseradish PREPARATION: Put washed ham hocks into middle-sized pot. Peel vegetables and put them into the pot. Add allspice, bay leaves and broth cube. Pour the water into the pot so it covers the meat and vegetables. Cook for and hour until the ham hocks are soft (the meat should peel off from the bone). Melt the butter is small mug, pour in flour. Mix. Add Wasabi horseradish. Spice the sauce with salt, and with more horseradish if needed. Serve with rice or potatoes.
Pyzy INGREDIENTS: 1,5 kg potatoes 15 dag lard 1 onion salt PREPARATION Wash the potatoes. 50 dag of potatoes boil without peeling them before, then let them cool, and mash them afterwards. Peel and wash the rest of the potatoes, mash and drain them using cotton cloth. Leave the drained liquid, then pour it away, gather the starch and add it to mashed potatoes. Mix boiled and mashed potatoes, salt them and make a smooth dough. If the dough is too clear, add starch. Form round dumplings with well in them, and put them into boiling salty water. Boil until they resurface (about 5 minutes). Remove them from the water, drain them and pour with hot water. Before serving sprinkle with pork rinds.
ENGLISH CUISINE RECIPES
Milk tea Ingredients: 1 cup milk 1 teabag of tea 1/2 teaspoon honey Cinnamon and nutmeg to taste Preparation: Simmer milk with teabag in a pot over low heat until warmed through. Add honey and stir. Add spices to taste. Pour into a mug and add a bit of sugar if needed.
Yorkshire Pudding Ingredients 1 cup of flour 1/2 teaspoon of salt 1 cup of milk 2 teaspoon of melted butter 2 eggs, beaten 2-4 teaspoon of roast drippings Preparation: 1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour. 2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes. 3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Roast beef Ingredients 2.5 kg Beef Prime Rib 4 cloves garlic 1/4 cup grainy Dijon mustard 3 tbsp chopped fresh thyme 2 tbsp chopped fresh rosemary 2 tbsp vegetable oil sea salt freshly ground pepper Preparation Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast beef and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture all over the roast. Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium. Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy recipe.
Fish and Chips Ingredients 4 large potatoes, peeled and cut into strips 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of salt 1 teaspoon of ground black pepper 1 cup of milk 1 egg 1 1/2 pounds cod fillets 1 quart oil for frying Preparation Place potatoes in medium sized bowl of cold water. In separate medium bowl mix together flour, baking powder, salt and pepper. Stir in milk and egg until smooth. Allow mixture to stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry potatoes in hot oil until tender. Drain on paper towels. Dredge fish in the batter, one piece at a time and place in hot oil. Fry until fish is golden brown. If necessary, increase heat to maintain the 350 degree F/175 degree C temperature. Drain fish well on paper towels. Fry potatoes again for 1 to 2 minutes for added crispness.
Haggis Ingredients 1 sheep's stomach, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water heart and lungs of one lamb 450g beef or lamb trimmings, fat and lean 2 onions, finely chopped 225g oatmeal 1 tbsp salt 1 tsp ground black pepper 1 tsp ground dried coriander 1 tsp mace 1 tsp nutmeg water, enough to cook the haggis stock from lungs and trimmings Preparation method Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
Scones Ingredients 40g slightly salted butter 225g self-raising flour 25g caster sugar large pinch of salt 150ml milk Preparation Mix the flour and salt together and rub in the butter. Mix in the sugar, then the milk until the dough is soft. Turn on to a floured board and knead very lightly. Make a round roughly ¾ in / 2cm thick. Using a scone cutter (about 5 cm) cut into rounds and place on a lightly greased baking sheet. Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough. Brush the tops of the scones with a little milk. Bake for minutes in pre-heated oven (220C) until well risen and golden.
Cornish Pasty Ingredients for short crust pastry 1lb plain flour 1/2 lb either lard hard margarine or butter or a combination of these pinch of salt cold water to mix Preparation Rub the fat into the flour but not too finely. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place. Ingredients for filling 3/4 lb beef, not stewing beef raw potato raw swede small onion salt and pepper a walnut sized piece of butter Preparation Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles. Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape. Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.
Laverbread Ingredients 300g laver 200g oatmeal bacon rashers oil for frying Preparation: The best thing is to get fresh laver from the sea shore (you can buy it in shop, too). If using fresh soften by plunging in lightly-salted boiling water for about 40 minutes, or until the seaweed begins to break down to a slurry. Drain, allow to cool then wring in a tea towel. At this point it should be possible for you to shape the laver into small cakes before rolling the oatmeal. Put a frying pan on the fire and add a little oil and begin frying the bacon. Add the laver cakes and fry until the oatmeal begins to brown and the laver cakes are cooked through.
Traditional English Breakfast Ingredients 2 cumberland sausages 2 rashers of smoked bacon 2 eggs mushrooms 1 tomato tin of baked beans 2 rounds of bread black pudding 2 hash browns cooking oil salt - to taste brown sauce – to taste Preparation Slice the mushrooms thinly. Then slice the black pudding into rounds of about 1.5cm. Cut the tomato into half. Empty the tin of beans into a saucepan. Don't use a microwave as this takes a lot of the liquid and taste away. Grill the sausages, bacon and halved tomato to suit your taste. Add a little oil into a frying pan and fry off the black pudding and mushrooms together. They are ready when the mushrooms turn a golden brown. Move these into a heat proof dish and place in the bottom of your oven to keep warm. Start to gently simmer the pan of baked beans - don't over cook them as they will go hard. Add more oil into the pan (around 2 table spoons) and place a round of bread in and fry until golden brown - repeat for the second slice and then keep warm. Next, fry 2 eggs to suit your taste. Finally, serve everything on the plate together, make a nice cup of English Breakfast Tea (yes, its a tea bag, and yes we add milk), shake a dash of salt over your place, and a squirt of brown sauce.
Steak and Kidney Pie Ingredients 200 g (7 oz) plain flour salt and pepper 700 g (1 1/2 lb) braising steak, trimmed and cubed 175 g (6 oz) ox kidney, cored and chopped 100 g (4 oz) butter garlic cloves, skinned and crushed 1 large onion, skinned and chopped 100 g (4 oz) mushrooms 150 ml (1/4 pint) beef stock 150 ml (1/4 pint) brown ale 1 bay leaf sprig of fresh thyme or 2.5 ml (1/2 tsp) dried thyme 15 ml (1 tbsp) Worcestershire sauce 15 ml (1 tbsp) tomato puree fresh milk, to glaze Preparation PIE: Use thumb and point of knife to crimp edge of pie into a scalloped pattern. Crisp and light shortcrust pastry tops a mixture of richly flavoured meats in this all-time classic winter dish. Be sure to cook the filling slowly and thoroughly to allow the different flavours to intermingle. FILLING: Season 25 g (1 oz) of the flour, then toss the steak and kidney in the flour, shaking off any excess. Melt 25 g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned. Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish. Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 60 ml (4 tbsp) cold water and mix to form a dough. Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake at 200°C (400°F) mark 6 for minutes.
Ploughman’s Lunch Ingredients Bread or rolls (but fresh) Chedar cheese Pickled cucumbers Tiny pickled onions Tomatoes Lettuce „French Salad Cream” - a light creamy sweet dressing. „French” Salad Cream 1/2 cup sugar 1 teaspoon dry mustard 1 teaspoon salt 1/3 cup white wine vinegar 1 tablespoon finely chopped onion, or use a teaspoon of dry onion 3 tablespoons vegetable oil 1/2 cup mayonnaise Preparation of „French Salad Cream” Combine all dressing ingredients in the blender or food processor; process until smooth and creamy. Lunch Now arrange the ingredients on a plate.
Apple Pie Ingredients: CRUST: 2 1/2 cups white flour 2 tbsp. sugar 1/4 tsp. salt 1/2 cup cold butter, broken into small pieces 5 tbsp. cold vegetable shortening 8 tbsp. ice water FILLING 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Pinch of salt 8 medium sized apples (a medium apple = about 1 cup) 2 tablespoons margarine Preparation CRUST: Measure the flour, sugar and salt together. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Add filling. Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut a couple slits in the top. FILLING: Heat oven to 425 degrees. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top. OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Christmas Pudding Ingredients 250 gr (½ lb) self raising flour 125 gr (¼ lb) bread crumbs 170 gr (6 oz) suet (beef or vegetarian) 170 gr (6 oz) brown sugar 375 gr (¾ lb) mixed currants, raisins and sultanas ½ tbsp black treacle ½ apple, peeled and grated ½ carrot, finely grated 60 gr (2 oz) mixed spice Preparation Mix all ingredients together. If you don't like using suet (or even the lighter vegetarian substitute), you may still use unsalted butter. However, for best results butter should not be used as is, but frozen and then grated. In any case, lard won't do as a suet substitute. Soak linen cloth in boiling water. Wring out. Sprinkle flour on cloth. Place mixture on flour. Secure tightly. Place a plate upside down in a saucepan of boiling water. Place the cloth bundle in the saucepan on top of the plate. Cook for 2½ hours. Remove from the pan and hang to drain in a cool dry place.
Recipe for Mince Pies 175 g flour 100 g butter 30 g caster sugar 400 g Mincemeat filling cream for decorating, icing sugar * Oven heats to 190 degrees. Cold butter, finely cuts together with flour, I add powdered sugar and tablespoons cold water, forms a ball of dough. * rolled out half the dough, cut it out 12 districts after 7.5 cm, I teach them, mold, put the 1 tablespoon of the filling. * rolled out dough and cut the rest of the stars, arrange for the filling. Bake for minutes or until golden brown. Mince Pies Muffins