Category Archives: Polish

Meat Patties with Dill

kotlety_zkopDill has been growing like crazy on my balcony, so use it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain. Patties were probably among the most frequent dishes my mum cooked. I don’t think she has ever made them with dill, but she would sprinkle dill on top of most dishes (a typical culinary gesture in Poland), especially in spring and summer. This gave me the idea to add the dill to the meat mixture (though of course I didn’t skip the sprinkling final touch either!). The result makes them taste lighter, more refreshing, more summery… and actually quite original in the world of meat patties. Serve them with a yogurt-based sauce for a perfect hot weather meal.

Throughout the years I have slightly changed even the basic meat patties making procedure. First of all, I don’t add raw onion, like my mum did, but stir-fried one (I have found this improvement at Nami’s Just One Cookbook; thank you so much, Nami!!!). Secondly, I make smaller patties (my mum’s have a size of my hand), which cook quicker and are juicier without excessively fatty meat. Last, but not least, I find brushing the patties juste before serving with a mixture of soy sauce and sake, a fantastic flavours enhancer, whatever the seasoning and whatever side dishes I have.

TIPS: These patties taste great with tzatziki, Indian raita or similar yogurt-based sauces/dips.

Here are some other dill use ideas:

Bulgarian Dill Salad (Dry Tarator)

Bulgarian Dill Salad (Dry Tarator)

Pickled Dill Cucumber

Pickled Dill Cucumber

Moomins' Pickled Cucumber Salad

Moomins’ Pickled Cucumber Salad

Polish Brined Cucumber Soup

Polish Brined Cucumber Soup

Preparation: about 40 min – 1 hour

Ingredients (serves 3 as a main course, if served with some carbs, such as potatoes):

500 g ground beef+pork or pork or beef+pork+veal (beef alone becomes too tough)

1 egg

aprrox. 5 heaped tablespoons breadcrumbs (you can use Japanese panko) or 1 slice of toast bread soaked in milk or water and then well squeezed

oil to pan fry

1 medium onion or 3 medium shallots

salt, pepper

1 big handful finely chopped dill (discard only the thick…) + some for decoration

(soy sauce+sake, mixed, to brush over the patties before serving)

In a big bowl combine the meat, the salt, the pepper, the dill, the raw egg and the breadcrumbs.

(If you think the mixture is not thick enough to form patties, add more bread crumbs or soak a small bit of bread (don’t put too much bread/crumbs! it might change the taste and also make them tough).)

Put aside.

In the meantime chop the onion finely and stir-fry until golden.

Add to the meat mixture.

If you have time, you can leave the meat, covered, in the fridge for several hours. This will improve the flavours. However, it’s not necessary and you can proceed directly with frying.

Heat some oil in a pan. Form the patties with wet hands and pan-fry at medium heat, covered, until they are well cooked (because of the pork). It usually takes about 15 minutes for each batch. Covering the pan accelerates the process.

Brush the patties with soy sauce just before serving.

Serve sprinkled with dill and preferably with a yogurt-based sauce.

 

 

 

Polish Salt-Brined Cucumber Soup with Coconut Milk

cuc_souppAs soon as I wrote the title of this post I realised that probably for the majority of my dear readers salt-brined cucumber sounds much more unusual than coconut milk, but I was so pleasantly surprised to see how such geographically distant products go well together, I decided to post this international version. Anyway, whether it’s coconut milk or the traditional cow’s cream, this is one of the most delicious soups I know and I hope some of you will be tempted to make it. Maybe due to its tanginess or maybe due to the refreshing presence of the dill, I consider it a perfect springtime dish.

Since it’s a very popular soup, every Polish cook has her/his own method. I have based the instructions below on my mum’s recipe with, as always, my own slight modifications, including a lightened option (see the TIPS). I have experimented here with coconut milk instead of adding the traditional cow’s cream, but both options are equally delicious. Though not heavy at all, it’s a nourishing soup with potatoes, so, depending on the amounts served, it can be considered as a full meal (you can serve it with bread).

TIPS: Salt-brined cucumbers are fermented/pickled in a mixture of salt and water, with herbs and spices. They become sour, but not as harsh as vinegared ones. They are also relatively healthy (they have vitamin C, absent in raw untransformed cucumber), unless they contain too much salt of course. They cannot be replaced with vinegared pickles. Apart from Polish, Russian and Ukrainian shops, salt-brined cucumbers can be found in some German or Austrian shops too and I know they are also sold in “normal” organic grocery shops. Not to mention online sources.

If you cannot find fresh or frozen dill, forget this recipe (I must be very strict here because without dill it’s just not the same soup, while dried dill is almost as useless here as dried basil in a caprese salad…). It’s used here in big amounts, so its presence is very important. If dill is not used in your country’s traditional cooking, you might still find it at farmers’ markets and even in some Asian shops (I see it regularly in my Vietnamese/Thai shop). The good news is chopped fill freezes very well, so if your farmers market or Asian shop is far away, buy a big bunch, chop it and freeze. (It also grows very very easily from seeds, even on a window sill). Dill is also very popular in Greek cuisine, so you will find many ways to use your frozen batch.

I always remove fat from my stock, so here, once the stock was ready, strained it and put into the fridge. After several hours the fat will solidify at the top and thus will be easy to remove. You don’t have to follow this procedure of course!

Preparation: minimum 3 hours (depends on the choice of meat and fat removal or not, see TIPS)

Ingredients (serves 4 as a main dish or 6 as a starter):

2 chicken legs (I prefer skinned) or the equivalent of other meat (pork/beef), preferably with bone

4 big salt-brined cucumbers (see the TIPS)

leek leaves

1 big carrot+1 to be added at the end

1/4 celeriac (or 2 stalks celery)

(optional, but worth looking for: 1 small parsley root)

4 medium potatoes

salt, pepper

coconut milk/cream or cow’s liquid cream (2-3 tablespoons per person)

1 big bunch of fresh or frozen dill

Put the meat, the leek leaves, the carrot, the celeriac and parsley root (if you can get it) into a big pan. Cover with water, add some salt and simmer, covered, until the meat falls off the bone (the time depends on the meat, but it’s minimum 3 hours to make sure the stock has deep flavours).

In the meantime grate the salt-brined cucumber (vegetable grater, not the one with smallest holes). Do not throw away the brine! You might discover you prefer your soup even more sour and add it later on.

Place the grated cucumber into a small pan, cover with water and simmer for about 20 minutes.

Put aside.

Once the stock is ready (or rather the meat is tender enough), remove the meat and the carrot. Strain the stock and throw out the remaining cooked vegetables (unless you like them).

Here you can either refrigerate the stock in order to remove fat (see TIPS above) or continue the preparation without the fat removal.

Remove the bones and cut up the meat into bite-sized pieces.

Cut up the cooked carrot and grate the raw one.

Peel the potatoes and cut into bite-sized pieces.

Put back the stock into the pan, add the potatoes and cook until soft.

Then add the grated cucumber, the meat, the carrots and let it simmer for about five minutes.

Adjust the taste with freshly ground pepper, salt and, if you find the soup not tangy enough, add some of the brine from cucumbers.

Just before serving chop some dill to every plate, add a splash of cream or coconut milk and serve.

Winter Salad with Salt-Brined Cucumber, Leek and Apple

leek_cuc_saladpSomehow, even though lettuce is available throughout the year, I rarely have it in winter (while I can have prepare a green salad sometimes every other day in the summer!). At this time of the year I often need more crunch, more texture in cold side-dishes and this one is a good example. This salad is based on one of the many versions of the Polish salt-brined cucumber and leek salad, usually prepared during cold months. Vinegar-pickled cucumbers can be used here too, but I prefer salt-brined ones which are a typical source of vitamin C in the winter and have less “violent” flavours. The super light sauce is barely perceptible, but I think a good dose of freshly ground black pepper is an important taste improvement.

TIPS: Some people find eating raw onions or leek difficult. If it’s your case, after slicing it, sprinkle with salt, rub with your fingers and leave for about 15 minutes and then rinse. It should make it milder.

Salt-brined cucumber can be found in Polish, Russian or Ukrainian shops, but I regularly buy it also in Germany (in an organic shop), so look for it in organic shops too. The visual difference of the jar is that vinegar-pickled cucumber’s brine is clear while the salt brine is a bit muddy at the bottom and not perfectly clear.

If you cannot find salt-brined cucumber, you can use vinegar-pickled, but rather the milder ones which have a low vinegar content (more sugar and more water). I’m not sure if the amount shouldn’t be cut down in this case… it depends how strong they are.

If you have fresh dill or parsley, they suit this salad, but are not very important.

Since salt-brined cucumber is already salty, I don’t add any more salt, but you can add it of course to the sauce if you wish (or if you use vinegar-pickled cucumber).

Preparation: 10 minutes

Ingredients (serves two-three as a side-dish):

1 big apple (I prefer rather the tangier varieties)

1 medium leek (the white and light green part only)

3 big salt-brined cucumbers

Sauce:

2 tablespoons good quality oil (it can be any neutrally tasting oil or olive oil)

1 tablespoons lemon juice or white wine/cider vinegar

freshly ground pepper

(fresh dill or parsley leaves)

Cut the leek in half lengthwise and then slice it.

If you have problems with raw leek, sprinkle with salt, rub with your fingers and leave for about 15 minutes. Rinse it. (It should make the taste milder.)

Cut up the remaining vegetables, coat in the sauce and season with freshly ground pepper just before serving.

Light Chicken Terrine with Green Peppercorns

pasztet3_

As a child I always liked Christmas celebrations but only because of the presents. When it came to food, Easter was my happiest festive time. Contrary to Polish fish-centred and vegetarian Christmas, Easter menus offered a bigger choice of dishes, including crazy amounts of eggs to indulge in (even when they were still considered unhealthy…) and homemade cold meats, pâtés or terrines. The approaching Easter is the perfect excuse to make my beloved chicken terrine I have recently modified by the addition of green peppercorns.

If you know French-style pâtés or terrines, I must explain how this Polish product differs from them, especially since French terms are used in English. First of all, both French pâtés and meat terrines are usually made with raw meat, while Polish terrine is baked with precooked meats. Another difference is the texture: while French products have a harsh texture (terrines have even very big chunks), Polish terrines are very smooth because everything is mixed or finely ground before being baked. Seasonings vary between cooks, but nutmeg is almost always present and its smell during the baking process always puts me in a festive mood.

I always hesitate about the name I should give this Polish product, but I think the chicken version should be called “terrine”, since I’ve never see chicken pâtés apart from those baked in pastry crust (“pâté en croûte”). To be frank, the difference between French “pâté” and “terrine” is quite blurry and even though there are some “strict” cases, one butcher can name “terrine” what another one labels as “pâté”. I must add here that, contrary to what is thought abroad, only a minority of French pâtés are made exclusively with liver, acting usually as secondary ingredient; most people are actually not fond of 100% liver pâtés and these are always called “pâté de foie” to differentiate them from “normal” pâtés (obviously, foie gras terrine is the exception, but it’s never called “pâté” anyway). “Terrine” is a very similar product, but with a broader meaning: apart from meat or/and liver, it can also be made with fish, seafood, vegetables or even fruit or chocolate (when served as a dessert). Terrine is usually prepared in a rectangular dish (called… “terrine”) and can be very light if made with seafood or chicken (for example “bound together” with jelly instead of fat or simply pressed).

Going back to the Polish terrine, I have been modifying my mum’s recipe for years and nowadays I usually prepare my terrine with chicken.  Shopping is easier and the result is lighter, so I can indulge in it without remorses. I have already posted here the basic poultry terrine recipe and this one is almost identical apart from the addition of pickled green peppercorns, which add a spicy kick. I have been eating French duck terrines and pork pâtés with green peppercorns for years, hence my idea to spice up the Polish terrine the same way.

The preparation is long, but very simple. Once it has cooled down, the pâté/terrine can be kept in the fridge for about one week or frozen until the day we want to use it, so if you make it for a bigger family, it’s worth preparing a double or triple batch. It can be served as a starter, as a snack, on small canapés or crackers and it goes particularly well with all kinds of pickles (pepper, chilli, gherkins, onions, beetroots and even kimchi!) and cranberry or bilberry jam/sauce. Personally I love it with a fiery horseradish sauce and/or my Pickled Sweet Peppers.

If you don’t like green peppercorns, you might like this basic milder version:

patepp

TIPS: As the recipe title suggests, nutmeg is the main seasoning, so unless you hate it, do not skip it (at least for the first time). Every time I tried omitting it and putting other seasonings instead, I was very disappointed. Do use freshly grated nutmeg because it loses its aroma very quickly.

The choice of lean poultry (chicken or turkey) unfortunately means a slightly less juicier terrine than the one made with pork and/or beef, since fat is absent. It doesn’t bother me at all, but if you do want to make sure it’s slightly fatty, add about 10 tablespoons of chicken or duck fat into the mixture before baking.

This terrine/pâté can be frozen in big or small portions and even though the crust will not be crunchy, the taste will stay more or less the same.

You can use either deboned, skinless turkey or chicken cuts or a whole small chicken. The latter version will of course take a bit more time, but it can prove cheaper. If you want, you can skin the chicken before the first, cooking stage. This way the stock you add to the pâté will be less fatty.

Preparation: 2,5 – 3 hours + cooling time

Ingredients (fills a 20 cm x 10 cm baking tin):

500 g/about 20 oz chicken breast, or a mixture of leg and breast meat or a whole small chicken (you can also use turkey cuts)

green part of 1 leek

1 parsley root or a couple of parsley branches

1/4 celeriac or 2 branches celery

1 big carrot

1 medium onion

100 g/about 4 oz chicken livers

2 slices white, sandwich bread

1/4 nutmeg (freshly grated)

3 heaped tablespoons semolina

2 teaspoons green pickled pepper corns

pepper, salt

2 eggs

2-3 tablespoons oil or duck fat

(dry breadcrumbs)

If you use a whole chicken, place it in a big pan filled with water. If you want, you can skin it beforehand. Add the carrot, the halved onion, the leek, the celeriac and the parsley. Season with salt and pepper and cook on a medium heat until the meat well cooked. The whole chicken will take much more time than cut up meat.

If you use separate meat cuts, cut the meat into equal chunks. Put them in a pan filled with water. Add the carrot, the halved onion, the leek, the celeriac and the parsley. Season with salt and pepper and cook on a medium heat until the carrot is very soft and the meat well cooked.

When the meat or the chicken are cooked, remove them from the stock and wait until they cool down.

Pour 500 ml/about 17 fl oz of the stock into a small pan and cook the livers for 15 minutes.

Put the livers aside.

Place delicately the bread slices in the stock remaining after the livers have been cooked and let them soak for one minute.

Put the livers, the meat (if you use the whole chicken, remove the meat from the carcass, making sure there are no bones or skin), the soaked bread, the carrot and the parsley root (discard the branches) in a food processor and mix into a smooth paste. (Do not throw away the stock in which the meat was cooked!).

Preheat the oven to 180°C.

Put the mixed meat into a bowl.

Add the nutmeg. Season with salt and pepper and taste if there is enough salt (this is the best moment to taste; afterwards tasting might be a bit unpleasant with raw eggs and semolina). Be generous with ground black pepper: this poultry version tends to be a bit bland compared to the pork pâté for example, so freshly ground black pepper gives it more character.

Stir in the eggs, the semolina and about 125 ml (1/2 cup) of the stock in which the meat was cooked at the beginning.

Mix well with a spoon.

Line a baking tin with baking paper or grease it and sprinkle with breadcrumbs.

Spoon the terrine mixture into the baking tin, smooth the surface with a spoon and sprinkle it with oil or melted duck fat.

Bake about one hour until the top is golden brown and don’t pay attention to the unpleasant smell from the oven (it will be irresistible once the terrine has cooled down).

After it cools down either freeze it or keep it refrigerated (tightly wrapped in cling film) for one week.

Pork Roast with Prunes and Marjoram

roti_porcpPork with prunes is such an international dish, I felt a bit uneasy writing about it (UPDATE: it SEEMED to me very international, but luckily I was wrong); the only reason I do is the presence of marjoram, which for me changes everything here. When I realised none of my foreign friends or relatives seasons pork roast with marjoram, I decided I would share with you this wonderful combination of flavours.

Marjoram, a close cousin of oregano, seems to be much less known in most countries around the world. For me it’s the opposite, since I grew up with the scent of dried marjoram, one of the most important herbs in Polish cuisine. It is mainly used with powerful flavours and/or heavy meals such as pork dishes or rich soups because of its digestive qualities, but also its powerful aroma and a slightly bitter taste, perfect to enhance strong-flavoured meats. Therefore, for me, marjoram and pork are like rosemary and lamb: they seem to be made for each other and whenever I prepare a European-inspired pork dish, marjoram is the first seasoning that comes to my mind. As for the prune, apart from its pork-friendly flavours, it plays here an additional and very important role: it enables me to use the leanest loin without ending up with completely dried meat (and it also allows me to have it as often as I wish, without fearing for my waistline). In short, for me marjoram and prune are the key elements for a perfect pork roast.

TIPS: It is usually advised to roast pork for one hour per 1 kg of meat. For our everyday meals I usually buy a small piece of loin (about 600 g), brown it first in a pan to seal the juices and this browning process reduces the further time of roasting. Feel free to apply your own roasting method here.

This is a method to roast pork stuffed with prunes. If you don’t stuff it with prunes, use a fattier cut, otherwise, with this roasting method you will end up with dry meat.

You can skip the marinating process, but the seasoned meat tastes really better after several hours or a night in the fridge.

Preparation: about one hour+ marinating time (minimum eight hours)

Ingredients (serves 2-3):

600 g/about 21 oz pork loin (or any other pork cut you prefer; the fattier, the juicier it will be)

about ten big prunes, stoned, halved lengthwise

salt, pepper, dried marjoram, black pepper, dried chilli pepper powder (or sweet pepper in powder, if you don’t want a spicy roast), dried powdered garlic

First make 3-4 long cuts (tunnels) with a rather narrow knife inside of your roast (lengthwise).

Using your fingers stuff them with halves of the prunes (do this after each cut, so that you remember well where you did them).

Leave some space at the end of the tunnels: the prunes will swell during the baking process and they will fall out.

Rub the meat on all sides starting with salt, then rubbing with garlic and then with the remaining condiments.

Put the roast into the fridge (covered or wrapped) for several hours or overnight (or even more if you wish).

Heat the oven to 180°C.

Take the meat out of the fridge about 30 minutes before browning it.

Heat some oil in a pan and brown the roast on each side (about 1 minute per side).

Place the roast into a greased baking tin, pour some water at the bottom (several tablespoons).

(If, like me, you are mad for marjoram, you can now rub some more of it into the roast and sprinkle some onto the baking tin too, but skip this step if you have never cooked with marjoram; the result might be too strong for you.)

Bake for about 30 minutes, pouring (use a spoon), once or twice, some of the juices on top of the roast (make a test after 20 minutes: if you insert a skewer the juices should be clear, without any reddish traces).

Take out of the oven and make it rest for about ten minutes before serving.

I like it served with a potato salad or simply with bread and a green salad, but it’s also fantastic cold in a sandwich.