Having bartended at cocktail bars in London when someone asks for you to give them the best vodka on offer, Belvedere would be in the top 2 or 3. Many VIP events are marked with magnums of Polish Belvedere being swung around and is known for its purity and quality as a product......but I find that quite boring.
Polish food and recipes
A collection of home recipes, information and photos of Polish food
About the author
Please feel free to leave any comments, contact me at polishrecipes@gmail.com or visit my other site An Englishman in Poland
Wednesday, 12 September 2018
Żubrówka - my favourite polish vodka
Having bartended at cocktail bars in London when someone asks for you to give them the best vodka on offer, Belvedere would be in the top 2 or 3. Many VIP events are marked with magnums of Polish Belvedere being swung around and is known for its purity and quality as a product......but I find that quite boring.
Tuesday, 11 September 2018
Interview about living in Poland
This first influenced me as my parents moved from Ireland to England in the 60's and became expats. I get the impression that when people become expats they become more patriotic in general to keep that bond with home so I grew up in a fiercely Irish household. Similarly, I find myself obsessing about English, Irish subjects more so since moving to Poland.
Check out my interview with a site that revolves around expats and their experiences. I think its fascinating reading about how people integrate in new societies and the effects it has on themselves.
www.expatinterviews.com
Wednesday, 5 September 2018
Dough recipe for Pierogi
Ingredients:
Flour (14oz)
Egg (1)
lukewarm water (until desired)
salt (pinch)
Method:
On a pastry board mix flour, egg and salt. Slowly add water bit by bit while kneading. Keep adding more until the dough does not stick to the pastry board or hand.
Divide the dough into 4 parts and roll each one out thinly (about 1-2mm).
Using a wine glass with a 2.5 inch diameter (approx), cut circles out of the dough.
Then the filling can be put in the middle (about a teaspoon full) and the edges firmly pressed together when it is folded over to be cooked in boiling water for 5 minutes or so.
This can also be the recipe for uszka dough
Friday, 8 May 2009
Kopytka (little hoof dumplings) recipe
Dumplings are lumps of various filled or empty doughs and can either be cooked in soups/casseroles or water. Whereas I had experienced dumplings cooked in thicker sauces, ravioli for example, I was introduced to the type cooked in water for the first time in Poland. To me the slimy texture of dumplings cooked in water feels wrong. I much prefer pierogi ruskie od smażone (sma-shoan-ay), or fried.
Pierogi in general can be likened to ravioli in all but the fact it is cooked in a sauce and not just water and keeping with the Italian theme, kopytka can be compared with gnocchi which too wonderfully derives it's name by it's physical appearance, lump.
Kopytka recipe
What you need for dough
- Potatoes (about 5 medium sized)
- An egg
- Flour (about a cup and a half but probably more)
- Salt
for topping #1
- Breadcrumbs (1/2 cup)
- Butter (3 tbsp)
- Sugar (optional)
for topping #2 (also known as skwarki)
- Generally any type of bacon, the fattier and smoked will give more taste.
- Onion (1)
- Butter (3 tbsp)
What you do:
- Peel and boil potatoes until cooked and tender.
- Mash thoroughly and leave to go cold.
- Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.
- Flour a large board and roll out the dough into a snake shape about an inch high and thick.
- Cut into diamond shapes that resemble hooves (otherwise it's not truly kopytka).
- Boil a large pot of salted water with a little oil
- Add kopytka (do not overcrowd pot).
- After they start to float, give them extra few minutes then remove to strain
- Add topping of your choice
Topping #1
- Basically just fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.
Incidentally this topping goes well on vegetables such as boiled green beans or cauliflower with a dinner, obiad).
Skwarki topping.
- Cube or finely chop bacon and onion
- Melt butter
- Saute onion and bacon until browned.
This recipe is so easy with minimal ingredients, the hardest part is making perfectly shaped dough.
I can imagine that this is a recipe borne out of hard times, when food was scarce and a copious amount of ingenuity was needed to stave off culinary boredom. Growing up having Irish parents I have overdosed on potatoes in every way I thought possible but I think employing potatoes in this way is highly laudable.
I believe thinking about this spurred me on to try and introduce a bit of originality into my own culinary skills. Buckwheat groats are popular in Polish cooking and I decided to use buckwheat flour instead of white flour when making kopytka one day (By the way buckwheat flour is not used widely in preparing Polish dishes, I never knew you could get that type of flour until I saw it on a shelf in the shop). The flour has a supposedly sweet taste and I imagined some incredibly looking speckled masterpieces being the result of this amazing twist. However my kopytka turned out the colour of brain and since my dough shaping skills are still ashamedly inferior, looked like brain also unlike the masterclass displayed by babcja Ania.
click here for twitpick photo of kopytka looking like brain.
On a similar note there are pierogi leniwe (lazy pierogi). I like the no nonsense straight names that can be given to Polish things. Pierogi are like parcels with fillings but if you you are in a sloth-like mood you can just mix in the filling (cheese) into the dough. Why waste time?
Anyway my favourite adverts on Polish television involve anthropomorphizing food produce in the Biedronka series. In the one below I was sure that they were pierogi leniwe but they look like kopytka and I am confused what pierogi leniwe should look like. From what I have seen they are the same shape as kopytka and have the same fried breadcrumb topping. Is literally the only difference the fact that white cheese has been mixed with the potato dough? If so what a nightmare if your allergic to white cheese and have to choose between seemingly identical looking dishes.
Kopytka are really filling but a few of them are a nice accompaniment to some meat (especially to bolster the protein content of the meal). Why not try them yourself, they are extremely easy with common, default ingredients and you feel like you are really cooking because you get your hands full of dough. One day I will fry them and see about kopytka without that dodgy texture but I have pierogi ruskie od smażone so i'm happy to leave leave it as it should be traditionally...slimy but delicious.
Thursday, 30 April 2009
Polish bread - chleb
Friday, 24 April 2009
Fasolka po bretońsku recipe - baked bean and meat stew
- Large white beans (A large pot full or around a kilogram, dry)
- Pork/bacon (boczek is fattier and gives more taste but you can use leaner pork) 3/4kg
- Polish sausage (kielbasa) 1/2kg
- Large onion (1)
- Tomato ketchup (2tbsp)
- Tomato paste (1 tbsp)
- Flour (2 tbsp)
- Vegeta (basically just a seasoning of different spices/herbs/vegetables)
- Salt and pepper, paprika, oregano
What you do
- Soak the beans (dry sort) overnight in plenty of water.
- Throw away any beans that float on the surface
- Add generous amount of vegetta seasoning to the water and beans (keep same water that beans soaked in overnight). Bring to the boil, cover and simmer for about hour and half (do not overcook)
- To make the sauce dice the onion and brown in a large pan with some oil, vegeta spices, salt and pepper.
- Dice pork and add to pan with some more spices/seasoning and paprika. Stir and cook on low heat for 5mins or so depending on size of meat.
- Dice kielbasa, add to pan and stir. Leave on low heat for about 1/2 hour to 3/4 hour. Add extra water to prevent meat burning.
- Check beans by trying. Most likely need longer than sauce in pan.
- Take pan off heat after 3/4 hour and stir in ketchup and tomato paste (ensure after taking pan off heat)
- Add mixture in pan to beans and water in pot and stir thoroughly.
- Season to taste, add oregano (perhaps 1/2 tbsp).
- Thicken by mixing flour and water in cup and then adding to pot
- Cover and heat for 5 mins after thorough stir
- Serve with fresh bread
But I found these in a local supermarket so it looks like Heinz have infiltrated the market with their over-sugared chemical version here also.
Tuesday, 7 April 2009
Polish food photos
Currently his favourite dishes are zurek and placky z gulasz. However if Link is like me my favourite dish changed depending on what I tried that day.
Pierogi ruskie with cubes of fried bacon. The name of this has caused so much controversy as can be seen by my article on them.