rosol bigos cabbage stew - murciaeduca.es · mix the dough and form small balls out of it. then...
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Rosol
Bigos
Cabbage stew
According to the Polish tradition it should be boiled in turns for at least 3days.
It is believed that heating and cooling it a few times improves the taste.
Ingredients: 2 kg of sour cabbage
½ kg of cabbage
3/4kg of red meat (pork, beef, deer)
1/2kg of smoked sausage
2 sour apples (optional)
a handful of dried wild mushrooms
1 big onion
10 prunes or smoked plums
2/3 cup of red dry wine (optional)
salt, pepper, sugar
marjoram, bay leaves (2), pepper grains(4-5), allspice /pimento (3),
junipers berries (3-4)
Submitted by: Poland
Directions:
Pour some cold water over the dried mushrooms and let the soak over
the night. The next day boil them, do not pour away the water! Cut the
mushrooms into thin slices.
Put the sour cabbage to a large bowl and cover it with cold water, let
it soak for a while. Then remove the water. Put the sour cabbage into
a large pot and pour some fresh water (up to the level of cabbage).
Then add the mushrooms with water, prunes, diced onion and the
spices. Add the apples cut in quarters. Boil it all until the cabbage is
soft (1-2 hours)
Carve the fresh cabbage carefully and boil it. Remove the water and
add to the sour cabbage.
Cut the meat into pieces and fry it with a tablespoon of vegetable oil.
Make sure the meat is nice and brown. Add the fried meat to the
cabbage mixture. Then add the diced sausage. Pour some red wine and
let it stew some more. Add some salt if it‟s necessary.
According to the Polish tradition it should be boiled in turns for at
least 3days. It is believed that heating and cooling it a few times
improves the taste.
Serve it very hot with some bread.
Enjoy!
Rosol
Kluski slaskie
Silesian Dumplings
Ingredients:
Dumplings:
1 kg boiled potatoes
250 g starch
2-3 eggs
Salt
Sauce:
1kg fresh mushrooms
1 big onion
3 tbsp sour cream
Oil
Salt, pepper
parsley
Submitted by: Poland
Directions:
Dumplings :
Peel and boil the potatoes in salty water.
Mash the potatoes while they are hot to make a smooth pure.
Cool the potatoes pure, add starch and eggs.
Mix the dough and form small balls out of it. Then flatten the balls a
bit and make a hole in the middle of each.
Boil the ready made dumplings for 2-3 minutes.
For the Sauce :
Clean, wash and cut into thin slices the mushrooms. Boil in the salty
water for 5 min. remove the water. Put some oil into the frying pan.
Put mushrooms to a warm oil and stew for 20 minutes.
Peel the onion, dice it, add to the mushrooms. After 30 min add the
cream with warm sauce. Spice it with salt and pepper.
Put warm dumplings on the plate, pour them with the mushroom sauce,
sprinkle with finely cut parsley.
Enjoy!
Photo by Natalia Wiecha
I
Hünkar Beğendı
Sultan‟s delight Some say the celebrity dish won its distinctive name when it got the approval
of one of the toughest and pickiest Sultans of the Ottoman Palace, Sultan
Murad IV. Others say the legend is about an Ottoman Sultan who got lost in a
forest during a hunting expedition and tasted this creative dish in a farm house
which welcomed him as the night started to set in. In “The Art of Turkish
Cooking”, Neset Eren says we owe the name to the wife of Napolean III,
Empress Eugenie. According to his version of the story, during a visit, Empress
liked the eggplant puree so much that she requested the palace chef to teach
the recipe of the dish to her private chef. But the poor French chef failed in
the challenging task. The Ottoman chef told him that an imperial chef relied on
his feelings and senses when he cooked, and not his scales and recipes, refusing
to share with him his secrets and the recipe.
Whatever story you choose to believe in, Hünkar Beğendi translated as “Your
Majesty Likes it”, also known as “Sultan‟s Delight”, is a sure winner at your next
dinner party, and a classic from a rich culture of many delights not only for the
stomach but also for your imagination.
Ingredients:
3 md Sized eggplant (batinjaan)
6 tb Flour
4 tb Butter
1 tb Lemon juice
Submitted by: Turkey
Directions:
Grill eggplants whole without peeling them by holding over a flame and
turning slowly or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft slip off
the skin and scoop the pulp into a saucepan.
Mix lemon juice with pulp and simmer until very soft stirring often (10-
15 minutes).
Meanwhile melt butter add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and continue beating until
mixture resembles mashed potatoes.
Lastly add several tablespoons of grated Parmesan or Cheddar cheese
and cook several minutes more.
Serve immediately.
I
Sade Pılav
Plain White Rice
In the 15.century,”pilav” could be eaten only at Sultans‟ table with several
options(with chicken,vegetables,meat..etc)At that time as rice was a rare
product,pilav was the indicator of wealth at a table.For this reason it became a
star among popular meat dishes.There are documents telling the variety of
“pilav” at big dinners of the Ottoman Empire.The folk managed to consume rice
in common after the 17th century.
Ingredients:
2 cups short-grained rice
4 cups beef or chicken stock
2 tablespoons butter
1 grain of mastic gum (optional)
Submitted by: Turkey
Directions:
Soak the rice in warm water with a pinch of salt for 20 minutes.
Then drain and wash two or three times in cold water until the cloudy
water clears.
Put stock, butter and a pinch of salt in a saucepan and bring to the boil.
Add the rice and stir once with a wooden spoon.
When boiling, add a grain of mastic and turn the heat down and simmer
covered.
When the pilav is cooked, remove from the heat, set aside, covered for
10 minutes, then place it on a warm dish and serve hot.
I
Etlı Bıber Dolmasi
Stuffed Green Peppers
With Ground Meat "Dolma" is the generic term for stuffed vegetables, being a derivative of the
verb "doldurmak" or to fill; it actually means "stuffed" in Turkish. There are
two categories of dolmas: those filled with a meat mix or with a rice mix. The
latter are cooked in olive oil and eaten at room-temperature. The meat dolma is
a main-course dish eaten with a yogurt sauce, and very frequent one in the
average household. Any vegetable which can be filled with or wrapped around
these mixes can be used in a dolma, including zucchini, eggplants, tomatoes,
cabbage, and grapevine leaves. However, the green pepper dolma with the rice
stuffing, has to be the queen of all dolmas. A royal feast to the eye and the
palate.
Ingredients:
Filling: 400 gr. ground meat (without any fat), 2 tablespoons margarine, 2
medium onions, 1/3 glass rice, 2 large tomatoes, ¾ glass water, 1 bunch
chopped dill, 3 teaspoons salt and ½ teaspoon black pepper
500 gr. green peppers (suitable for stuffing)
2 tablespoons margarine
1 or ½ glass of water
Submitted by: Turkey
Directions:
Cut off the stalks and tops of appoximately 12 peppers to form a lid
and remove all seeds.
Clean and wash the insides of the peppers and leave aside.
Put margarine and thinly sliced onions in a pan and saute until the colour
of the onions changes.
Add ¾ glass water and previously washed rice, and cover.
Cook over moderate heat for about 10 minutes.
Remove the pan from heat, add the ground meat, chopped dill, black
pepper, 1 teaspoon salt and knead for about 5 minutes.
Peel the tomatoes, cut them into small pieces, add to the mixture and
mix them all ingredients together.
Stuff the peppers with this mixture, replace the lids of peppers and
place in a pan.
Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of
water, close the lid of the pan and cook for about 40-60 minutes on
stove on moderate heat, put into a serving dish and serve.
Pastel de carne
Minor Sea Paella
The origin of this recipe comes from “The Minor Sea”.
Fishermen used to use the fish that they could not sell to make a broth with
rice. This dish was the basic diet of the habitants in the Murcia seaboard for
many years.
Ingredients: Fish (different kinds of fish from The Minor Sea)
Ñoras (dried pepper)
Tomatoes
garlic
Oil
Rice
Salt
Water
Garlic mayonnaise
Submitted by: Spain
Directions:
Firstly, fry the dried pepper.
Secondly, fry the grated tomatoes.
Put a pot with water and salt. Add
the fish, the dried pepper and the
minced garlic.
When the fish is cooked put the
broth in a “paella pan”.
Add the rice and the fried tomatoes
and cook it for twenty minutes.
Finally, we accompany the rice with garlic mayonnaise.
Name of the student: Nuria Cuadrado 3º B
Pastel de carne
Chard Stew
This dish is typical of field and market garden of Murcia because is made with
the ingredients that are cultivated in the field.
The recipe has survived in Murcia. This recipe can be made every day of the
year.
Ingredients: 300grs chickpeas.
300grs beans.
500grs chard.
4 smalls potatoes.
1 onion.
1 tomato.
6 almonds
1 slice of bread.
6 garlic cloves.
A teaspoon of paprika
Comins
Saffron
1/4l olive oil
Salt.
Submitted by: Spain
Directions: The night before: Soak the chickpeas and beans overnight in a
stockpot, making sure that the water covers them.
Cut chard in small pieces.
Cook chickpeas, beans and chard in a pot for about 30 minutes.
Prepare all the ingredients that we are going to use:
-Fry the slice of bread, almond, 3 garlic cloves and cumin.
-Reserve the mixture.
The sauce:
Fry the onion and add tomato once onion is fried. Then, add paprika
Check the sauce, the mixture, potatoes, saffron and salt to the pot.
Simmer during fifteen or twenty minutes, till the potatoes are made.
Name of the student: Álvaro Hita 2º B
Potato Gnocchi with a
Sausage Sauce
This dish is known all over the world. They were cooked by the Romans with
flour and vegetables, but potato gnocchi was born after the New World
discovery, when potatoes were imported.
Ingredients: Gnocchi (4 people):
7hg of potatoes
2hg of flour
1 egg
Sausage sauce:
3hg of sausages
2 spoons of tomato paste
beef broth
olive oil
salt and pepper.
Submitted by: Italy
Directions: Sauce preparation:
Skin the sausages
Chop the meat and fry it in a little oil.
Add the tomato paste, a little broth and low heat cooking for half an
hour.
Gnocchi preparation:
Boil the potatoes, peel and mash them.
Dispose a mound on a work surface with flour, add egg and mix
together.
Remove pieces as large as a small loaf and form many breadsticks
Cut them in to 2cm long and pass them on a fork, dropping them on the
work surface with flour.
Cook in boiling salted water, remove them with the help of a skimmer
as soon as they emerge.
Toss and serve.
Bagna Caöda
Bagna caöda is a traditional country dish.
Its history is very ancient and it hasn‟t a date.
Probably in the beginning it was a simple sauce with olive oil from our olive
groves and garlic. Afterwards anchovies were added.
It was a typical autumnal and wintry dish.
The farmers ate it after the grape harvest when they worked in the cellar.
In the evening it was usual to meet to have dinner with the agricultural
products.
It was eaten in a characteristic way: in the middle of the table there was an
earthenware pan and everybody could dip vegetables.
They had this dish with Barbera wine.
Dipping together was and is an invite to a friendly meeting.
Ingredients: For 12 people:
12 heads of garlic
6 glasses of olive oil
6 hg of red Spanish anchovies
Submitted by: Italy
Directions: Desalinate, take away the fishbone, wash in the red wine and dry the
anchovies.
Peel garlic and put it in an earthenware pan with a glass of olive oil;
start to cook with low fire; mix it with a wood spoon: the garlic hasn‟t
to become dark.
Add the anchovies with garlic.
Cover with oil.
Cook for half an hour. It doesn‟t have to fry.
Pour “bagna” in the “fujot” (earthenware small cooker) and take it with
the following raw vegetables:
Nizza Monferrato „s “cardo gobbo” (bent thistle), topinambour, white
cabbage, prickly lettuce, peppers…
Add the following cooked vegetables:
Beetroot, boiled potatoes, baked onions, fried pumpkin, roasted
peppers.
Meat under a fur coat
Ingredients: 4-5 potatoes,
1 onion,
300 gr. of meat,
100 gr. of cheese,
3 table-spoons of mayonnaise or sour cream.
Submitted by: Lithuania
Directions: Wash, peel potatoes and cut them into slices.
Slice the onion to half rings.
Cut and beat meat. At first put the meat on the baking sheet, grease it with the sour
cream or mayonnaise, add salt and pepper, then sprinkle cheese on
potatoes and onion.
Put the baking sheet in an oven and bake.
Bon appetit!
Zheimaichu pancakes
Potato pancakes
From the 19th century up to now days the main product in Lithuanian cuisine is
potato. In Zhemaitija they prepared potato pancakes. This is a simple dish
prepared from boil potatoes with meat filling.
Ingredients: For the dough:
6-7 large potatoes
1-2 eggs
10 g of flour or starch
1 g of salt
For the filling:
400 gr. of mince
3-4 onions
1 g of salt
Ground pepper (to taste)
Breadcrumbs
10 g of vegetable oil or fat
For the sauce:
½ cup of sour cream
10 g of butter
Submitted by: Lithuania
Directions:
Sauté beef, add pre-fried golden onion, pepper, salt and simmer until
readiness.
Boil and mince the potatoes.
Add a little flour or starch, fluff eggs into the mass. Add salt to taste.
Knead the mixture very well to get a soft dough.
Separate the ball of dough, make a cup on the palm of your hand, put
there mince and close up edges of dough, then roll all the cups in
breadcrumbs.
Heat a frying pan with some butter or lard on it.
Fry the pancakes until they become golden brown.
Serve the cupcakes sprinkled with melted butter and sour cream!
Bon appetit!
Baked Pork Ribs
This dish is eaten as a main course. It is cooked in our family when we have got
family festivals and many guests come to us.
Ingredients: 1kg pork (ribs)
70 g onion
70 g carrot
50 g parsley
Salt
ground pepper.
Submitted by: Latvia
Directions: Take ribs, divide them into small parts, add salt, pepper and bake for
an hour.
After the end of baking, serve the meat with boiled potatoes.
Pyttipanna
This recipe was originally inspired by left-over‟s and it consists of potatos,
onions and any leftover meat you have available. It is traditionally served with
a fried egg and beets. Now a days pyttipanna can be made vegetarian or with
sausage. Pyttipanna is sold frozen all over Sweden if you need to make a quick
meal at the end of a hard day.
Ingredients: 5-6 potatoes
2 finely chopped onions
600 g. of meat –(sausages, pork or beef)
salt, pepper
Serve with:
Fried egg (one per portion)
Cooked beet
Submitted by: Sweden
Directions: Cut the peeled potatoes and the meat into
cubes.
Warm up a frying pan with butter.
Fry the meat, add the onions and potatoes.
Add salt and pepper to taste
Serve with fried the eggs and garnish with
cooked beets..
Source: Year 1
Potatisbullar
Potato balls This is a popular recipe in Sweden, loved by children. Potatoes are grown all
over Sweden and you can find potatoes in almost every meal. We cook them,
bake them, boil them, fry them, you name it in Sweden we use lots and lots of
potatoes.
Ingredients: 2kg. peeled and boiled potatoes
4 eggs
1 tsk salt
2 krm white pepper
1 dl (60g) bread crumbs
2 msk (20g) flour
75g. of butter for frying
Serve with:
gravy
lingon jam
Submitted by: Sweden
Directions: Smash the potatoes to form a pure.
Mix in the eggs, salt and pepper.
Take a small amount in your hand for form a ball about 50 grams per
portion.
Mix the bread crumbs and the flour and place in a dish.
Bread the portions of potato mix into the bread crumb and flour mix.
Warm a frying pan with the butter and fry each potato ball.
Serve with jam and gravy.