Pierogi with Chicken & Carrots

  • This is my 500th post – so I thought I would do a variation on a classic!
  • I have been trying out new fillings for pierogi – all with chicken – here is the first.
  • The fillings are made with cooked chicken as usual but I have found the chicken thighs make a tastier dish than chicken breast.
  • I cooked the chicken as for  rosȯł – chicken soup.
  • 5 – 6 carrots were in with the chicken.
  • You can mince the chicken and carrots but I used a mini-chopper, which gave a great smooth filling.

Ingredients

  • 200g of cooked chicken thighs – without bones or skin
  • 5-6 carrots boiled with the thighs
  • 1 tablespoon of melted butter
  • 1 egg yolk
  • Salt & pepper to taste

Method

  • Mince or use a mini-chopper to get a smooth mixture of chicken and carrots.
  • Mix in the melted butter and egg yolk.
  • Season to taste.
  • Use the filling to make pierogi in the usual way.
  • *
  • Serve with melted butter.
  • *
  • I have added how to make pierogi – below the photographs.
  • How to make pierogi

  • Ingredients – Dough

    • 250g pasta flour or plain flour & 2 tablespoons of fine semolina
    • 150ml water
    • 1 tablespoon oil – sunflower or light olive
    • ½ teaspoon salt
    • 1 egg yolk

    Method – Dough

    • In a jug or bowl mix together the water, oil and the yolk.
    • Put the flour and salt into a large bowl and make a well in the centre.
    • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
    • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
    • Cover and leave to rest for about ½ an hour.
    • *
    • Cut the dough into half.
    • Prepare a large tray and cover it with a clean cotton or linen tea towel and sprinkle this with flour.
    • On a floured board roll out the dough a half at a time until you have a sheet of thinly rolled dough.
    • Cut out circles using a 7 cm diameter cutter.
    • The excess dough can be re-mixed and rolled out again.
    • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
    • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens – even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
    • Place the sealed pierogi on prepared tray until they are all made, do not let then touch each other.
    • *
    • To cook the pierogi

    • Use a large pan of boiling water to which you have added some salt and a drizzle of oil.
    • Drop the pierogi in one by one and allow them to boil.  I usually do about 5 to 6 at a time.
    • As they cook they will float to the surface, let them boil for 2 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve with melted butter.
    • Continue boiling batches in the same water.
    • If you want to make all the pierogi to serve together then you need to get a large oven proof dish.
    • Melt lots of butter in the dish.
    • Keep the dish warm in a low oven.
    • As you take out the cooked pierogi add them to the dish and coat them with the melted butter.
    • Keep on adding more as they cook.

Carrot & Leek Soup

  • This recipe makes two different types of soup – two ways –  chunky and creamed.
  • A light vegetable stock is the basis of this soup.

Ingredients

  • 4 large carrots
  • 2-3 leeks
  • 2 medium potatoes
  • 2 to 3 tablespoons of butter
  • 1½ litres of vegetable stock
  • Salt & Pepper to taste
  • *
  • Several tablespoonfuls of soured cream for the creamed soup

Method

  • Chop the leeks into small slices.
  • Fry them lightly in the butter.
  • Peel and chop the carrots.
  • Peel and chop the potatoes into small chunks.
  • Add then all to the stock.
  • Bring to the boil.
  • Simmer till the vegetable are soft.
  • *
  • Check the seasoning and serve.

Creamy version

  • Purée the vegetables – a stick blender is good for this.
  • Add the soured cream and serve.
  • Served in:
  • Royal Stafford – Blossom Time
  • Midwinter – Spanish Garden

Mixed Vegetable Sałatka – another version

  • This recipe is a slightly different take on the classic Polish mixed vegetable salad.
  • Rather than potatoes, I used boiled parsnips and carrots.
  • This is a salad you can tinker with often – depending on the ingredients you have at hand. 

Ingredients

  • 2 – 3 cooked carrots cut onto small pieces
  • 2-3 cooked parsnips cut into small pieces
  • 1-2 gherkins cut into small pieces
  • Bunch of spring onions cut into small pieces
  • 3-4 hardboiled eggs – cut into small chunks
  • 2-3 tablespoons of mayonnaise 
  • Salt & Pepper to taste

Method

  • Mix all the vegetable together.
  • Add the mayonnaise and mix all together.
  • Season to taste.
  • Place in a dish.
  • Add the eggs and spring onions on top.
  • Mix together when serving.

The dish is Freiberg – Cordoflam made in East Germany.

Carrot Piernik – 2

  • This is a variation of my previous carrot piernik and I think even better.
  • Demerara sugar is used, which is not really found in Poland, but you could used granulated sugar instead – should not make too much difference.
  • The use of vegetable oil in this recipe would not have been possible until the early 20th century.
  • The spelt flour that is used in this recipe is the flour of an ancient wheat grain – Triticum spelta.
  • It has been cultivated since 5,000 BC.
  • It is the precursor of modern wheat – Triticum aestivum.
  • Spelt has a lower yield than modern wheat but it will grow in poor soil and many different regions.
  • Spelt is thought to be easier to digest than modern wheat.
  • Spelt makes this piernik extra nice
  • You could use whole-wheat flour if you cannot find spelt.
  • This piernik can be made at the last minute – it stays moist for 3-4 days.

Have you ever baked with spelt flour?

Ingredients

  • 125ml sunflower oil
  • 120g demerara sugar
  • 2 eggs
  • 150g spelt flour
  • Grated zest of a small orange
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • Pinch of salt
  • Pinch of pepper
  • 1 teaspoon of baking powder
  • 200g coarse grated carrots
  • 50g chopped walnuts (optional)

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Grease and line the base of a 20cm diameter tin.
  • Mix together the flour, baking powders, spices, salt and pepper.
  • Whisk together the oil, sugar, orange zest and eggs.
  • Mix in the grated carrots.
  • Mix in the flour mixture.
  • Stir in the nuts.
  • Pour the batter into the prepared tin.
  • Level off the top.
  • Bake for around 45-50 minutes.
  • Dust with icing sugar when serving.
Royal Doulton – Sonnet – 1971 – 1998

Honeyed Carrots

  • The original recipe was for whole small young carrots and used a bunch of around 15 carrots still with their tops.
  • I tend to use medium carrots and after topping and tailing them, I cut them lengthwise to give strips of carrots, say into quarters.
  • Here the difference between the two recipes below is the additions to the honey dressing used.
  • I used some lovely Polish honey from the Mazurian lakes.
  • Both versions are delicious.

Carrots with honey and thyme

Ingredients

  • 4-5 medium to large carrots
  • 1 tablespoon of olive oil
  • 2 tablespoons of runny honey
  • 1 tablespoon of lemon juice
  • 3-4 sprigs of fresh thyme
  • Salt & Pepper

Method

  • Pre-heat the oven to GM6 – 200°C
  • Peel the carrots.
  • Top and tail them.
  • Cut into quarters.
  • Place the carrots on a baking sheet.
  • Pour the olive oil over them.
  • Sprinkle with salt and pepper.
  • Roast for 20 minutes.
  • Strip the leaves from the stalks of the thyme.
  • Mix the thyme with the honey and lemon juice.
  • Pour the mixture over the carrots and roast for another 10 minutes.

Carrots with honey and orange

Ingredients

  • 4-5 medium to large carrots
  • 1 tablespoon of olive oil
  • 2 tablespoons of runny honey
  • Zest and juice from a small orange
  • Salt & Pepper

    Method

  • Pre-heat the oven to GM6 – 200°C
  • Peel the carrots.
  • Top and tail them.
  • Cut into quarters lengthwise.
  • Place the carrots on a baking sheet.
  • Pour the olive oil over them.
  • Sprinkle with salt and pepper.
  • Roast for 20 minutes.
  • Mix the orange zest and juice with the honey.
  • Pour the mixture over the carrots and roast for another 10 minutes.

Note

Should you have any left , chop them up and use as a topping to sandwiches or add to salads.

Keks – Carrot Fruit &Nut

This is a variation on the courgette keks – light fruit cake –  I posted a couple of years ago.

Ingredients – Cake

  • 150g plain flour
  • 1 teaspoon of baking powder
  • Pinch of salt
  • 1 tablespoon of vanilla sugar
  • 150g of light brown sugar
  • 1 teaspoon of cinnamon
  • 100g of raisins
  • 100g of currants
  • 100g dried apricots chopped fine
  • 80g of roasted and roughly chopped hazelnuts or almonds
  • 1 large coarse grated carrot
  • 2 eggs
  • 125ml of sunflower oil

Ingredients – Lemon Icing

  • Fine grated rind of 1 lemon
  • 2 tablespoons of lemon juice
  • 150g of icing sugar

Method – Cake

  • Pre-heat the oven to GM4 180°C
  • I used a continental style long loaf tin, greased it  and used a single sheet of grease proof paper  to line the long sides and the base.
  • Mix together the flour, baking powder, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.
  • Mix together the raisin, currants, nuts and the carrot.
  • Lightly whisk the eggs and oil together.
  • Add the flour mixture to the egg mixture and mix thoroughly together with a wooden spoon.
  • Add the carrot and fruit and nut mixture and mix well in.
  • Place the cake mixture into the tin and smooth the top.
  • Bake for 50 – 55 minutes – check after 40 minutes and cover the top with greaseproof or foil if browning too much before it is baked through.
  • Leave to cool before icing.

Method – Icing

  • Place the icing sugar in a bowl and add the grated lemon zest.
  • Mix in the lemon juice until you have a thick icing.
  • You might have to adjust the thickness with  more lemon juice (or water) or with icing sugar.
  • Put the icing on the top of the cake and let it drip down the sides.

Note

  • Keep in an airtight container.
  • Keep in the container for at least a day before serving.

Cabbage Carrot & Pear Salad

  • This is a variation on my usual cabbage salad.
  • Mayonnaise is not used just lemon juice as a dressing. 
  • Rather than apples I used pears for this salad.
  • Conference pears or other hard pears are good for this.
  • The pears need to be ripe but not too “mushy”.
  • I would peel the pears as the skins are often very tough.

Ingredients

  • ½ head of white cabbage
  • 3-4 hard pears
  • 2 carrots
  • Juice of 1 lemon
  • *
  • Chopped flat leafed parsley or chives to serve

Method

  • Shred the cabbage into fine shreds.
  • Peel the pears and then coarse grate them.
  • Coarse grate the carrots.
  • Mix them all together.
  • Pour the lemon juice over them and mix.
  • Sprinkle with flat leaved parsley or chives.

Carrot & Sultana Salad

I usually use carrots to make a salad with apples but today I had lots of carrots and no apples so found a different salad to make.

Ingredients

  • 5 carrots
  • 80g sultanas
  • Zest and juice of 1 orange

Method

  • Grate the carrots using a coarse grater.
  • Mix with the sultanas.
  • Mix with the orange zest and juice.

This is best made around 30 minutes before it is needed.

Red Cabbage Salad

This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.

Ingredients

  • ½ red cabbage
  • 4-5 carrots
  • 1 onion
  • 1-2 apples
  • *
  • Juice of 2 limes
  • 1-2 tablespoons of runny honey

Method

  • Grate or finely shred and chop the red cabbage.
  • Peel and coarse grate the carrots.
  • Finely chop the onion.
  • Finely chop the apple.
  • Mix all the ingredients together.
  • *
  • Mix the lime juice and honey together.
  • Mix the dressing over the salad.

Tastes good straight away and even better after a few hours.

Carrot & Thyme Soup

  • This recipe was given to me by one of my cousins that lives in Wembley.
  • It is from an old French recipe but all the ingredients can be found in England and Poland.

Ingredients

  • 400g carrots
  • 1 onion
  • 6- 8 sprigs of thyme
  • 40g rice
  • 1½ litres of chicken stock (can be from a cube or concentrate)
  • 2 tablespoons of butter
  • Salt and pepper

Method

  • Chop the onion into small pieces.
  • Gently fry onion in the butter till it is golden.
  • Peel the carrots and chop them into small circles.
  • Put the onion, carrots and stock into a large saucepan.
  • Strip the leaves of thyme from the stalks and add these to the pan.
  • Add the rice to the pan.
  • Bring to the boil and then simmer gently until the carrots are soft.
  • Stir occasionally.
  • Purée the soup – a stick blender is good.
  • Season to taste.
Royal Doulton – Tapestry Soup Plate – 1966 – 1998