Breaded Parsnips

  • But did you know that in the 14th century, in England, parsnips were called ‘pasternakes’ and that in many European languages such as Dutch, Italian and Polish (pasternak) a version of this word is still used today?
  • How do you cook and serve your parsnips?
  • Mrs Beeton, in England, suggested parboiling them, cutting them into slices, dipping in beaten egg and then breadcrumbs before frying.
  • Whether the bread crumbs were fresh or dried is not stated.
  • I thought this sounded quite Polish!
  • *
  • I parboiled the parsnips
  • Cut them into thick slices
  • Dipped them into beaten egg and then
  • Into dried breadcrumbs and
  • Fried in them on both sides in sunflower oil.

 

Honeyed Parsnips

  • With parsnips being in all the shops at the moment, I thought of my recipe for honeyed carrots and altered it a little for the parsnips
  • The parsnips are cut into ‘fingers’.
  • How you cut the parsnips depends on their size – try to get them roughly equal.

Ingredients

  • 4 large – 8 medium parsnips
  • 2 tablespoons runny honey

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Lightly grease a baking tray.
  • Peel and cut the parsnips into quarters or eighths.
  • Bake in the oven, turning once or twice, for 40 – 45 minutes.
  • Drizzle the honey over the parsnips and turn to coat as much as possible.
  • Return to the oven and bake for another 10 minutes.
  • *
  • Serve with roast meats such as chicken, duck or pork.

Serving dish – Allerton & Sons

Bób

  • Bób is the Polish word for broad beans.
  • They get there own special name – not a bean name!
  • They are what are known as fava beans.
  • Fava beans are the original Old World bean.
  • There is evidence of fava bean cultivation over 10,000 years ago in the Fertile Crescent (area of the middle East).
  • They are super served just boiled with lots of butter and maybe with a little dill or flat leaved parsley.
  • They are good cooked and then used cold in a salad with a variety of dressings. 
  • Unfortunately I missed the fresh bean season but found you can get them tinned from the Polish shop and this is what I used.

Ingredients

  • 1 tin of broad beans – or similar amount – fresh when in season
  • 40 – 50g butter – do not stint!
  • *
  • Chopped dill or flat leaved parsley if available

Method

  • Heat the beans in the liquor for a couple of minutes.
  • Drain and quickly add the butter and stir.
  • Add fresh dill or flat leaved parsley – optional.
  • *
  • Serve with roast meats or gulasz.

Served in Wedgewood – Chelsea Garden

Banana Bread

  • This is not a Polish recipe and my mother would not have made this cake, especially as my father did not like bananas.
  • But looking online and on Instagram I find that bananas are used in many new recipes from Poland.
  • Banana bread recipes originated in the USA in the early 1930s.
  • They tended to be made in bread or loaf tins but I have found a flatter rectangular tin gives better results.
  • For the best results the bananas have to be as ripe as possible – very black spotted skins and ‘squidgy’ flesh.
  • I have adapted an old recipe of mine by using dried cranberries and am very pleased with the contrast between the bananas and the cranberries.
  • I used a packet of cranberries which was 1`70g and made the dried fruit up to 250g with sultanas – you can adjust these amounts – but I found these worked well.

Ingredients

  • 225g plain flour
  • 2½ teaspoons baking powder
  • ½ teaspoon of salt
  • 110g butter
  • 150g of granulated sugar
  • 170g dried cranberries
  • 80g sultanas
  • 450g – mashed ripe banana flesh
  • 2 eggs – beaten

Method

  • Grease and line 32 x 22cm baking tin.
  • Pre-heat the oven to GM 4 – 180°C.
  • Mix the flour, baking powder and salt together.
  • Rub in the butter till the mixture is like breadcrumbs.
  • Stir in the sugar, cranberries and sultanas.
  • Mix this with the eggs and mashed bananas till uniform.
  • Spoon into the tin and level.
  • Bake for 40 – 45 minutes.
Served on Bramble Rose by Duchess

Pork with Honeyed Plums

  • I previously wrote about pork with soured plums.
  • This time the recipe uses honey to sweeten the plums.
  • I have previously posted the recipe for honeyed plum sauce.
  • The pork is cooked separately from the plums.
  • Grilled pork chops or roast loin of pork works well. 

Ingredients

  • 10 plums
  • 250ml water (maybe a little extra)
  • 4-6 tablespoons of runny honey

Method

  • Simmer the plums gently in the water.
  • Stir until the plums fall apart.
  • Add extra water if needed.
  • Add as much honey as required to taste.
  • Remove the stones – optional.
  • Serve hot with the cooked pork.

  • Served on a Royal Doulton – Burgundy plate

Kedgeree

  • This dish was very popular in Victorian times in Britain.
  • It originated in India and was often served for breakfast.
  • It originated in India and was called – ‘khichari’.
  • It was started as a dish with rice, fried onion, lentils and eggs.
  • Over time, the lentils were left out and fish was added.
  • There are many different recipes  but they all include: boiled rice, fish (often smoked) and hard boiled eggs. Paprika, cayenne pepper or curry powder is added.
  • I made this whilst doing some research into old English recipes.
  • Everyone loved it and I thought that it would be a “hit” in Poland too.

INGREDIENTS

  • 2 onions – finely chopped
  • 75g butter (do not stint on this)
  • 300ml of vegetable stock
  • 200g-250g long grained rice – boiled
  • 250g-300g smoked haddock
  • 3 – 4 hard boiled eggs – cut into quarters
  • 1 lemon – cut into quarters
  • 1 teaspoon ground paprika or cayenne pepper
  • Salt and pepper to taste
  • *
  • Flat leaved parsley to garnish

METHOD

  • Poach the fish in the vegetable stock for 6 – 8 minutes.
  • Remove the skin and flake the fish.
  • Meantime melt the butter in a large frying pan.
  • Gently fry the onions till golden.
  • Add rice and a few tablespoons of the stock.
  • Add the paprika, stir and continue cooking.
  • Add the flaked fish and more stock if too dry.
  • Cook through for a few minutes.
  • Season to taste.
  • Serve in a large dish with hard boiled eggs and lemons around the side.
  • Garnish with flat leaved parsley.
  • Diners should squeeze lemon juice over their portion.

 

Poached Pears

  • I recently went on a trip to The Netherlands to visit my old school friend.
  • We were invited out for a meal and this gave me a few ideas for recipes.
  • The main course was a venison gulasz with gingerbread, which was very reminiscent  of  my recipe for beef gulasz with piernik, which did originate in Belgium.
  • This was served with warm poached pears, which went really well together.
  • This year my small pear tree had a good crop of pears so I tried out a recipe.
  • Hard pears such as my Conference pears are best for this recipe.
  • The pears can be poached in a solution of red or white wine and sugar or just a sugar solution.
  • Sherry or port can be added afterwards when the liquor is thickened.
  • Various whole spices are added to the poaching solution.
  • *
  • You can also serve these poached pears chilled with thick Greek style yoghurt or budyń (Polish custard) or vanilla ice cream.
  • *
  • Below is the version I made.

Ingredients

  • 9-12 hard pears
  • 500ml water
  • 120 – 150g granulated sugar
  • Small piece of cinnamon bark
  • 4-6 whole cloves 
  • 4-6 allspice grains
  • *
  • 1 tablespoon potato or cornflour
  • 1 tablespoon of water
  • 2 tablespoons sherry

Method

  • Peel the whole pears and if possible leave the stalk attached.
  • Put the pears into an oven proof dish – one with a lid.
  • Pre-heat the oven to GM3 – 160°C
  • *
  • Make a solution of water, sugar and the spices.
  • Bring to the boil and simmer for a few minutes.
  • Pour the solution over the pears.
  • Put the lid on the dish.
  • Place the dish in the oven and cook for around 40 minutes.
  • *
  • Strain the liquor from the pears into a small saucepan
  • Mix the water with the potato or corn flour and add this to the liquor.
  • Heat with stirring to thicken.
  • Add the sherry and stir.
  • Pour this over the pears and serve.
  • Goes well with any gulasz or roast chicken, duck or pork.
  • *
  • Or leave to cool and then chill.

Dark Mushroom Soup

  • I have recently returned from a trip to the Netherlands to visit my old school friend.
  • We were invited out to dinner and had a lovely meal, which gave me several ideas for new recipes.
  • Our host had cooked venison and had used venison stock to make a soup.
  • Now I am unlikely to get any venison in the near future so I decided to used beef stock (from a cube) to make this soup.
  • Whilst eating this soup I thought it had ingredients, which could easily be a soup that would be very popular in Poland.
  • These were: fresh mushrooms, sauerkraut and smoked bacon. 
  • I did not have any flat leaved parsley on the day I made this or I would have used it to garnish the soup.

Ingredients

  • 200g mushrooms – white or brown caps.
  • 1 large onion 
  • 3-4 rashers of smoked bacon
  • 100 – 150g sauerkraut 
  • 1½ litres of beef stock (can be from cubes or concentrate)
  • Sauerkraut liquor – to taste 
  • Salt & pepper to taste.
  • *
  • Flat leaved parsley to serve

    Method

  • Chop the onion into small chunks.
  • Slice the mushroom caps into thin slices.
  • Add the onion and mushrooms to the stock.
  • Bring to the boil and then let it simmer with a lid on the pan.
  • Simmer for around 30 minutes.
  • Cut the bacon into thin long pieces.
  • Drain sauerkraut and chop it into smaller strands.
  • Add the bacon and sauerkraut and let these simmer for another 30 minutes.
  • *
  • Adjust the sourness with sauerkraut liquor to taste.
  • Season to taste.
  • *
  • Serve with flat leaved parsley if available.
Soup Plate by Royal Doulton – Carnation

Chałka

  • This a very popular “bread” in Polish and is of Jewish origin.
  • In olden days this would not be called bread as it does not contain any rye flour.
  • This is made from wheat flour and is a slightly sweet loaf and is more a ‘bulka’- more a yeast cake than a bread.
  • In English books it is often called – Challah.
  • I have found several recipes and combined them.
  • The dough is enriched with eggs, milk and butter.
  • I have used honey as the sweetener as this is more traditional than sugar.
  • The dough is plaited using at least three strands.
  • A glaze of egg yolk and milk is used – but this tends to burn easily – I might try egg white next time, which I have found to be better  
  • Poppy seeds, sesame seeds or  kruszonka – (crumble mixture) is scattered over the egg glaze.

Ingredients

  • 550g strong or plain flour
  • 125ml milk
  • 20g dried yeast
  • 2 eggs – beaten.
  • 2 tablespoons butter – melted
  •  5- 6 tablespoons water
  • 3 tablespoons of runny honey
  • *
  • Egg yolk & 1 tablespoon of water – (I will try just an egg white next time)
  • Poppy seeds, sesame seeds or crumble mixture for topping

Method

  • Make a starter using 3 tablespoons of the flour, the yeast, the milk and 1 tablespoon of the honey.
  • *
  • Leave until frothy and rising.
  • *
  • But the rest of the flour in a large bowl.
  • Make a well in the centre.
  • Pour in the starter.
  • Pour in the beaten egg.
  • Pour in the melted butter.
  • Pour in some of the water and start to draw the flour and other ingredients together to make a soft dough,
  • Add any more water as required.
  • Once you have a ball of soft dough move the ball onto a wooden board.
  • Knead the dough for 10 minutes.
  • Place the dough back into the bowl.
  • Cover and leave until the dough has risen and doubled in size.
  • *
  • Grease a large baking tray.
  • Divide the dough into three equal parts.
  • Roll out each piece into three strands.
  • Plait the three strands together.
  • Tuck each end under.
  • Place the loaf onto the baking tray.
  • *
  • Leave for 20-30 minutes.
  • *
  • Pre-heat the oven to GM6 – 200 C.
  • *
  • Brush the loaf with the egg yolk mixture.
  • Sprinkle with poppy or sesame seeds.
  • Bake for  25 – 30  minutes.
  • Check after 20 minutes and cover with baking paper if it starts to burn.

Kapusta “Parzybroda”

  • The name for this cabbage dish translates as ‘scalds your chin’ or ‘burns your beard’ .
  • I am not sure why  – but if you serve it straight from the pan it is very hot.
  • In some parts of Poland this is more like kapuśniak – cabbage soup – one that is made with fresh cabbage.
  • Here it is dish that can be eaten on its own or as a side dish.

Ingredients

  • 1 sweetheart or white cabbage
  • 500g starchy potatoes
  • 200g smoked streaky bacon
  • 1 litre vegetable stock
  • 1 tablespoon caraway seeds
  • Salt and pepper to taste

Method

  • Cut the cabbage into largish squares.
  • Peel and chop the potatoes into medium sized chunks.
  • Mix the two together in a large saucepan with the stock.
  • Bring to the boil and then simmer gently until the stock is all absorbed and the cabbage and potatoes are cooked.
  • In the meantime – chop the bacon into small squares and fry till all fat is cooked out and the bacon crisp.
  • These are called skwarki.
  • Add the caraway seeds to the cooked cabbage and potatoes – mix gently.
  • Gently mix in the fried bacon and the fat.
  • Season if necessary to taste.
  • Serve straight away.
  • Here served in a Royal Doulton – Burgundy dish