THE POLISH CULTURAL FESTIVAL ASSOCIATION
POLISH RECIPE 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.
Contents 4
Polish Sour Cabbage Soup
5
Cured Potted Pork
6
Beetroot Soup
7 8 10
Apple Pie Xmas Vodka Polish Pierogie with Cheese & Potatoes Root Vegetable Salad
11
Polish Style Crepes
12 14
Oscypek Smoked Cheese & Apple Double Baked Soufflé Where to get ingredients
Kwaśnica
Peklowana Wieprzowina
Barszcz
Sałatka Jarzynowa
Naleśniki
Polish Sour Cabbage Soup Kwaśnica
250g pork ribs 300 gram sour cabbage (sauerkraut) 1 onion 1 carrot cut in small pieces 2 bay leaves
3 Allspice 2 tblsp of butter 1 tblsp marjoram 0.5 tsp of caraway 3-4 Boiled potatoes cut into small cubes.
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.
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Cured Potted Pork Peklowana Wieprzowina
3 Ham Hocks 3 Carrots 1 Parsnip 2 Onions Bay Leaf, 1 or 2 berrys of Allspice Horseradish (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 Polish Society of Chefs & Pastry Chefs in UK
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Beetroot Soup Barszcz
4 Beetroots, washed, or 2 cups of sliced canned or jarred beetroot or (beetroot juice from a Polish deli) 4 cups meat or vegetable stock 1 minced clove garlic 1 tsp of sugar 2 tbsp fresh lemon juice or 1 tbsp of red-wine vinegar Salt & pepper Chopped fresh dill for garnish 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, Page 6
Apple Pie Xmas Vodka Szarlotka
25 ml Bison Grass Vodka 75 ml Apple Juice A pinch of cinnamon powder
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
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Polish Pierogie with Cheese & Potatoes
Filling 500g floury potatoes, ie: spunta 125g butter 4 onions, finely chopped 250g Farmer’s cottage cheese (ask for ‘Bialy Ser’ curd cheese at a Polish deli) Sour cream & finely chopped dill (optional) Pierogi dough 335g (2¼ cups) plain flour 1 tbsp finely chopped dill 1 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.
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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.
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Root Vegetable Salad Sałatka Jarzynowa
3 Boiled carrots 2 Boiled parsnips 1 Small boiled celeriac 2 Boiled potatoes 3-4 Gherkins 1 Small onion 1 Small Apple 2 Hard boiled eggs 1 can of peas (preferably from a Polish deli - they’re smaller)
For the Sauce: A small jar of mayonnaise A spoon of sour cream A spoon of Polish mustard Salt & pepper
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.
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Polish Style Crepes Naleśniki
200g of flour 250ml full fat milk 250ml of water 2 eggs A pinch of sugar and salt 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. Page 11
Oscypek Smoked Cheese & Apple Double Baked Soufflé
75g Butter 75g Plain Flour 275ml Milk 2 Egg yolks 6 Egg whites 75g Oscypek cheese
2 Apples Salt and pepper For Poaching Apple: 250ml White wine, sugar to taste and 1 or 2 star anise.
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.
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A great accompaniament for this dish would be a pickled walnuts and port reduction.
Pickled Walnuts 150g of walnuts 250ml of white wine vinegar, 2tblsp of brown sugar, 2 Star Anise A 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
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Where to buy ingredients Continental Food 368-370 Gorgie Road EH11 2RQ Edinburgh BAZYLISZEK Polish Deli Ltd 165-167 Dalry Road Edinburgh EH11 2EA
Polish Mini Market 10 Albert Place Edinburgh EH7 5HN
Pure Flour Power Bakery LTD Unit 14 Knightsridge Ind.Est. Knightsridge East Rd. EH54 8RA, Livingstone
If you can’t get back to your kitchen... Sandwich Express 9 Albert Place, Abbeyhill, Edinburgh EH7 5HN Secret Arcade Bar & Bistro 48 Cockburn Street, Old Town, EH1 1PB Page 14
info@polishculturalfestival.org.uk or find The Polish Cultural Festival Association on Facebook BOOKLET DESIGN BY jackgoodway@hotmail.com
POLISH RECIPE BOOK