Popular Polish dishes
October: Butter Chicken
Ingredients:
One chicken
Salt and peper
Five cloves of garlic and two heads
A handful of sage leaves
Five small sour apples
Lemon juice
Three caroots
Six small onions
120 grams of melted butter
Two tablespoons of olive oil
A method of preparing:
1. Rub the chicken with pepper, salt and garlic.
2. Put sage leaves under the chicken skin put it in the fridge for an hour.
3. Peel the apples, cut them into slices and put most of them in the chicken. The rest of the apples Pour in the lemon juice and put it in the fridge.
4. Peel the carrots, onions and garlic and cut them in half.
5. Place the chicken in an ovenproof dish, brush with butter and bake for an hour at 180 degrees.
6. Every few minutes, first lubricate it with melted butter, and then with the juice that will flow out during baking.
7. While the chicken is roasting, heat the oil in a frying pan, put the garlic, onions and carrots on it and fry 6 -7 minutes. Add those fried vegetables and remaining apples to meat 15 minutes before end of roasting.
8. When the chicken is ready, remove it from the oven and sprinkle with sage leaves.
November: Pumpkin Pancakes
Ingredients:
500 grams of pump kin
100 grams of whole grain flour
Two eggs
Salt and pepper
Ginger root
Oil
A method of preparing:
1. Get rid of the pumpkin seeds and cut off the skin.
2. Grate the pumpkins and ginger root on a coarse grater.
3. Add grated pumpkins and ginger root, egg flour, pepper and salt to a bowl.
4. Mix all ingredients thoroughly.
5. Fry the pancakes in oil or bake them in the oven on baking paper (at 180C for about 15 minutes).
6. Serve the ready-made pancakes with natural yoghurt.
December: Borscht Christmas Eve
Ingredients:
Seven small beetroots
2.5 liters of vegetable broth
A handful of dried mushrooms
Two cloves of garlic
Dried herbs: 2 bay leaves, 2 tablespoons of marjoram, 6 black peppercorns,
One lemon
Salt and pepper
A method of preparing:
1. Rinse the mushrooms, put them in a saucepan and add two glasses of cold water.
2. Put two cloves of garlic and two bay leaves in a saucepan and leave overnight.
3. The next day, cook the mushrooms (in the water which mushrooms were soaked in) for 15 minutes until they are soft.
4. Wash and peel the beets then add them to the vegetable broth.
5. Add marjoram and pepper to the vegetable broth and spice it with a pinch of salt. After that bring it to a boiling point.
6. When the broth is boiling, reduce the heat and cook it covered for about 50 minutes, until the beetroot is tender.
7. After this time, remove the borscht from the fire, but leave the beets in the pot for a few hours to give the borscht a more intensive colour.
8. Then remove the beets from the borscht and add the mushroom decoction, lemon juice, salt and pepper.
