polish food & culture festival little recipe book

THE POLISH CULTURAL FESTIVAL ASSOCIATION

POLISHRECIPE BOOK

The Polish Cultural Festival Association encourage you to have a go preparing some traditional Polish dishes. Follow the recipes shared by professional Chef Maciej Bujakowski (Director of The Polish Society of Chef’s and Pastry Chef’s in UK) as well as passionate amateurs.

Contents4 Polish Sour Cabbage Soup Kwaśnica

5 Cured Potted Pork Peklowana Wieprzowina

6 Beetroot Soup Barszcz

7 Apple Pie Xmas Vodka8 Polish Pierogie with Cheese & Potatoes10 Root Vegetable Salad Sałatka Jarzynowa

11 Polish Style Crepes Naleśniki

12 Oscypek Smoked Cheese & Apple Double Baked Soufflé 14 Where to get ingredients

Place the pork ribs in a big pot add 2 litres of water and boil. After around 20 minutes add cabbage, carrot and spices except marjoram. Take frying pan, add chopped onions and fry until golden brown. Then add them to the boiling soup. Cook together until soft (around 1 hour), add spoon of marjoram just before end of cooking. Remove all meat, separate the meat from the bones and add to the soup. Serve in large pot mixed with potatoes and Polish bread on the side.

250g pork ribs300 gram sour cabbage (sauerkraut)1 onion1 carrot cut in small pieces2 bay leaves

Polish Sour Cabbage Soup Kwaśnica

3 Allspice2 tblsp of butter1 tblsp marjoram0.5 tsp of caraway3-4 Boiled potatoes cut into small cubes.

3 Ham Hocks3 Carrots1 Parsnip2 OnionsBay Leaf, 1 or 2 berrys of AllspiceHorseradish (to taste)

Cook the ham hock with vegetables and spices for 3 & ½ hours. Next pick the meat, add horseradish, seasoning & a bit of stock from the ham hock. Put the mixture into pots/jars close the lids and steam for approximately 40 minutes. Serve with pickles, cucumbers in brine or piccalilli and sourdough bread. Recipe by Maciej Bujakowski

Cured Potted PorkPeklowana Wieprzowina

Polish Society of Chefs& Pastry Chefs in UK

Heat oven to 400 degrees. Wrap beets in aluminium foil and roast until tender, about 30-45 minutes. When cool enough to handle, peel and slice into strips or julienne (or just add beetroot juice from a carton).

In a medium sized pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar. Add salt and pepper to taste. Simmer 10 minutes. Serve hot with boiled potatoes and chopped dill for garnish,

4 Beetroots, washed, or 2 cups of sliced canned or jarred beetroot or (beetroot juice from a Polish deli)4 cups meat or vegetable stock1 minced clove garlic1 tsp of sugar2 tbsp fresh lemon juice or 1 tbsp of red-wine vinegarSalt & pepperChopped fresh dill for garnish

Beetroot SoupBarszcz

Add all the ingredients above into a cocktail shaker, strain well into a glass filled with ice and garnish with a cinnamon stick. It tastes like Christmas in a glass!Recipe from the Secret Arcade

25 ml Bison Grass Vodka 75 ml Apple JuiceA pinch of cinnamon powder

Apple Pie Xmas VodkaSzarlotka

Filling500g floury potatoes, ie: spunta125g butter4 onions, finely chopped250g Farmer’s cottage cheese (ask for ‘Bialy Ser’ curd cheese at a Polish deli)Sour cream & finely chopped dill (optional)

Pierogi dough335g (2¼ cups) plain flour1 tbsp finely chopped dill1 egg, lightly beaten

Peel cut potatoes into large pieces , then boil in salted water, cook for 10 minutes or until tender. Drain, then place in a bowl and mash until smooth. Set aside to cool.

Polish Pierogie with Cheese & Potatoes

Polish Pierogie with Cheese & Potatoes

Fry onion in butter in large pan, stirring, for 10 minutes or until soft and golden. Season with salt, then cool.

To make dough, combine flour, dill and a generous pinch of salt in a large bowl. Make a well in the centre, add egg and 125ml (½ cup) warm water. Mix with fork, adding more water if necessary. The dough should be soft but not sticky. Knead on a lightly floured surface for 5 minutes or until smooth and elastic. Divide dough into 3, then place in a bowl and cover with plastic wrap. Set aside for 15 minutes to rest.

Add cottage cheese to mashed potato, then use a slotted spoon to add one-quarter of the onions. Using your hands, mix until well combined. Season well with salt and pepper.

Lightly dust a work surface with flour. Roll out each piece of dough until 2mm thick. Using a 9cm round pastry cutter, cut 8 rounds from each piece, discarding excess. Place 1 tbs potato mixture in the centre of each round. Using a pastry brush dipped in water, brush around the edge of the dough, then fold over to enclose the filling, pressing gently to remove any air pockets. Lightly crimp edges at 1cm intervals, if desired. Makes 24.

Bring a large saucepan of salted water to the boil. Reduce heat to a vigorous simmer. Cook pierogi, in 4 batches, for 3 minutes or until they are cooked through and have risen to the surface. Remove with a slotted spoon.

Heat remaining onions over low heat, add pierogi and toss for 1 minute or until coated and heated through. Serve immediately with sour cream and dill, if desired.

Cut all vegetables in small cubes/pieces, mix with drained peas and prepared sauce, leave for few hours to give tastes time to mix through. Serve with bread, Polish ham, kabanos, cucumbers in brine on the side.

3 Boiled carrots2 Boiled parsnips1 Small boiled celeriac2 Boiled potatoes3-4 Gherkins1 Small onion1 Small Apple2 Hard boiled eggs1 can of peas (preferably from a Polish deli- they’re smaller)

Root Vegetable Salad Sałatka Jarzynowa

For the Sauce:A small jar of mayonnaiseA spoon of sour creamA spoon of Polish mustardSalt & pepper

Root Vegetable Salad Sałatka Jarzynowa

Mix eggs with the milk, add the water, flour, salt & sugar.Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 2-3 tbsp for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and put aside.Spread the prepared filling over the crepe and fold. Serve hot or cold.

Fillings: Sweet Vanilla Curd cheese from a Polish deli blended with a spoon of double cream to make a smooth paste, add spoon of sugar and vanilla. Can be also served with jam, chocolate spread or honey.

200g of flour250ml full fat milk250ml of water2 eggsA pinch of sugar and salt

Polish Style CrepesNaleśniki

To make Soufflé make a béchamel base (take a pan and first add butter let it melt and then add flour mix together and add milk and bring to boil), then whisk egg whites. Poach peeled apple pieces in a mixture made of white wine, sugar and anise star. Mix béchamel with smoked cheese, egg yolks and apple. Fold mixture with the egg whites, (prepare moulds by greasing them with a little butter and sprinkle with breadcrumbs) pour mixture into moulds and cook in water bath for 20 min.

75g Butter75g Plain Flour275ml Milk2 Egg yolks6 Egg whites75g Oscypek cheese

Oscypek Smoked Cheese &Apple Double Baked Soufflé

2 ApplesSalt and pepper For Poaching Apple:250ml White wine,sugar to tasteand 1 or 2 star anise.

A great accompaniament for this dish would be a pickled walnuts and port reduction.

Pickled Walnuts

150g of walnuts250ml of white wine vinegar,2tblsp of brown sugar,2 Star AniseA pinch of cinnamon

Create a pickling syrup. Combine all the ingredients in a heavy-based saucepan. Bring the mixture to the boil.

1. Add walnuts and simmer for 15 minutes.

2. Remove from the heat and allow to cool. First spoon the walnuts into large jars, and when almost full, cover with the syrup mixture. Apply a tight-fitting lid. Stored in a cool place, such as a garage or outhouse, they will last for years in their jars. Recipe by Maciej Bujakowski

BAZYLISZEKPolish Deli Ltd165-167 Dalry RoadEdinburghEH11 2EA

Continental Food368-370 Gorgie RoadEH11 2RQEdinburgh

Sandwich Express9 Albert Place, Abbeyhill, Edinburgh EH7 5HN

Where to buy ingredients

Secret Arcade Bar & Bistro48 Cockburn Street, Old Town, EH1 1PB

Polish Mini Market10 Albert PlaceEdinburgh EH7 5HN

If you can’t get back to your kitchen...

Pure Flour Power Bakery LTDUnit 14 Knightsridge Ind.Est.Knightsridge East Rd.EH54 8RA, Livingstone

[email protected] find The Polish Cultural Festival Association on Facebook

BOOKLET DESIGN BY [email protected]

POLISHRECIPE BOOK

polish food & culture festival little recipe book

Documents