Pulpety – Meat & Cheese

  • I came across this version of pulpety  (Polish meatballs) recently and thought I would give these a try as I always have lots of yoghurt cheese.
  • Both beef and pork are used in this recipe and I often do mix these two meat minces together.
  • Dried breadcrumbs are not used in this recipe.
  • The bread is not moistened with milk.
  • The following amounts made 30 pulpety.

Ingredients

  • 200g minced beef
  • 200g minced pork
  • 200g twaróg(curd cheese) or yoghurt cheese (well drained)
  • 2 small onions diced (I might wiz them up in a mini-chopper next time)
  • 2 teaspoons of Italian herbs
  • Fresh white breadcrumbs from a slice of white bread or a roll.
  • 1 egg
  • Salt & pepper
  • *
  • 500ml of chicken stock – can be from a cube or concentrate
  • *
  • 500ml of a sauce of your choice – I used a simple tomato sauce

Method

  • Mix all the ingredients together to a uniform mixture.
  • Hands are best at the end – the mixture is quite sticky.
  • Pinch off small bits of the meat mixture and roll the piece between your hands to make small round balls and place these onto a floured board or tray whilst you make them all.
  • Leave these to chill in a cool place or in the fridge for an hour or so.
  • Pre-heat the oven to GM4-180°C.
  • Heat the chicken stock in a deep wide frying pan.
  • Add some of the pulpety and simmer with a lid for around 5 minutes.
  • Have a large ovenproof dish ready with your sauce.
  • Remove the pulpety with a slotted spoon and add to the sauce.
  • Repeat with the rest of the pulpety.
  • Put a lid on the dish.
  • Cook in the oven for at least 1 hour.
  • You can lower the heat and cook for longer.

Sauces

The varieties here are endless – make one of your favourite sauces for example mushroom or tomato.

You can then serve them with potatoes, pasta, rice or to be very Polish – buckwheat or pearl barley.

 

Served in Royal Doulton – Burgundy – 1959-1981

 

 

Podkarpackie Hreczanyki

I saw a picture on an Instagram site of  Podkarpackie hreczanyki – I had not heard of them before so did some research and decided to make them.

They are buckwheat and minced meat kotlety (burgers or meatball).

Podkarpackie is a mountainous province in the south-eastern corner of Poland.

Its name translates into  English as Subcarpathian – these are the the foot hills of the Carpathian Mountains.

The usual Polish word for buckwheat is  gryka  but here a regional word  hreczka is used.

Buckwheat (Fagopyrum tataricum) is used very much in Polish cookery and was eaten in Poland long before the introduction of the potato in the 18th century.

I have written already about the use of its flour to make bliny & pancakes.

The buckwheat has a strong, slightly perfumed taste and I think beef is a good meat to mix with it.

These are often serve with mushroom sauce. I heated some up in the sauce itself and I thought they were even better this way. They soak up the sauce and are delicious.

Ingredients

  • 100g buckwheat
  • 500g of minced beef
  • 1 onion
  • 4 cloves of garlic
  • 2 eggs
  • Salt & pepper
  • *
  • Dried breadcrumbs or flour to shape
  • Sunflower oil for frying
  • *
  • Mushroom sauce for serving

Method

  • Cook the buckwheat according to instructions.
  • I use the boil in the bag method with a 100g packet.
  • Drain and leave to go cold.

 

 

  • Chop the onion and garlic very fine or use a mini chopper.
  • Mix the beef and buckwheat together.
  • Add the onion and garlic and the 2 eggs.
  • Add some salt and pepper.
  • Mix the ingredients together with your hands.
  • Shape the mixture into large balls and coat them with dried bread crumbs or flour.
  • Fry them on both sides so they are cooked through.
  • Keep the cooked ones in a low oven whilst cooking the rest.
  • *
  • Serve with a strong mushroom sauce or
  • *
  • Put them into an oven proof dish and cover them with mushroom sauce.
  • Cook for at least an hour at GM4 – 180°C.

 

 

Royal Doulton – Tapestry – 1966-1988

Haslet

I have been looking at old North of England recipes and came across haslet – which reminds me of Polish pasztet or paté.

  • The name haslet or acelet – comes from Old French – hastilles which means entrails.
  • Traditionally it was made with a mixture of offal such as heart, kidney, liver, and sweetbreads.
  • Liver is most popular and pig’s liver most of all.
  • Oatmeal is used – one of the staples in the North of England.
  • Sage* is used –  a very popular herb in England
  • Originally the mixture would have been cover in caul – a thin lacy looking membrane of animal fat – and then cooked.
  • Nowadays this is hard to find – so butter or lard can be used in adapted recipes.
  • Haslet is usually eaten cold, in slices, often with pickles.

Ingredients

  • 500g pig’s liver
  • 2 onions.
  • 100g oatmeal or rolled oats blitzed
  • Lots of fresh sage
  • Salt & pepper
  • 50g butter or lard.

Method

  • Peel the onions – leave them whole.
  • Place in a saucepan with a little water and with the lid on – gently simmer till soft.
  • Leave the onions until they are cold.
  • Mince (or use a mini-chopper) the liver and onions.
  • Add the liver mixture to the oatmeal in a bowl – mix and leave for around 10 minutes.
  • Pre-heat the oven to GM7 – 220°C.
  • Line a small roasting tin with foil and grease well.
  • Chop the sage and add with salt and pepper to the mixture.
  • Place the mixture in the roasting tin and dot the top with the butter or lard.
  • Bake for around 35 minutes.

 

*Sage – Salvia officinalis –  szałwia – in Polish – was brought to Britain by the Romans. It was a popular cooking herb in Tudor times.

Salvia comes from the Latin word salvere, which means to heal and it is known for its antibacterial properties.

Sage is a member of the mint family and is a Mediterranean herb.

 

Serving dish – Blue Mist – Burleigh Ware by Burges and Leigh Ltd from the 1930s.

Kotlety mielone – in Lager with Caraway

This is another variation on the theme of kotlety mielone –  Polish meatballs  or as they are called  in the USA –  meat patties and now in England as burgers.

I got this idea from my fellow blogger – Lithuanian in the USA.   In their recipe for Meatballs in barbecue sauce – instead of  bread soaked in milk – oats are soaked in milk.

This sauce is one I made years ago and have just come across it in my recipe notes & cuttings – it is super – how could I have forgotten it?

Ingredients – meatballs

  • 500g minced beef
  • 1 beaten egg
  • 50g rolled oats
  • 125ml milk
  • 1 onion
  • 1 tablespoon of caraway seeds
  • 1/4 teaspoon of ground allspice
  • Salt
  • Ground black pepper
  • Plain flour for dusting
  • Butter for frying the onions
  • Sunflower oil for frying

Method

  • In a small bowl soak the oats in the milk for around 15 minutes.
  • *
  • Chop the onion into small pieces and fry in some butter until golden.
  • Add the caraway seeds and ground allspice and mix well together.
  • Leave to cool completely.
  • *
  • In a large bowl mix all the ingredients together, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
  • Pour some flour onto a large plate or board.
  • Take a handful of the mixture and press it between your hands to make a flattened circle, place this in the flour and turn it over to cover both sides and edges.
  • Once coated place them on a tray dusted with flour until you have used all the mixture up.
  • *
  • Preheat the oven to GM4  – 180°C
  • *
  • Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do  4 to 5 at a time, turning them over so that both sides are done.
  • Place them in a large oven proof dish, which has a lid.
  • *
  • Pour the sauce over them, add the lid and put the dish into the oven.
  • Cook for at 75 to 90 minutes.
  • *
  • Super served with creamy mashed potatoes, pasta or boiled rice – sprinkle chopped chives or flat-leaved parsley over them before serving.

Ingredients – sauce

  • 300ml – 500ml of lager
  • 300ml of vegetable or chicken stock (can be from a cube or powder)
  • 4 tablespoons of soft brown sugar
  • 2 tablespoons of red wine vinegar
  • 4 tablespoons of tomato purée
  • 3 bay leaves

Method

  • Place all the ingredients into a sauce pan.
  • Heat gently, stirring until the sugar has dissolved.
  • Bring to the boil.
  • Remove from the heat and pour over the kotlety.

 

 

Kotlety mielone-2

I wrote the post – Kotlety mielone  quite a while back.

Kotlety is the Polish word for cutlets or chops however mielone means minced – so kotlety mielone are what in the USA are called meat patties or now in England as burgers.

These are a variation on the theme as  I used English sausage meat rather than minced pork.

Ingredients

  • 400g minced beef
  • 250g of premium sausage meat (English style)
  • 1 beaten egg
  • 1 slice of white bread or bread roll, left for half an hour in a bowl with a little milk – do not use the excess milk just the wet slightly squeezed bread

 

 

 

 

 

 

 

  • 1 onion finely chopped and fried till golden brown and left to cool.

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  • 1 teaspoon of Italian herbs or similar
  • Salt
  • Ground black pepper
  • Dried breadcrumbs – home made – see Breadcrumbs – Bułka tarta
  • Sunflower oil for frying

Method

  • In a large bowl mix all the ingredients together except for the dried breadcrumbs, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
  • If the mixture seems too wet then add a tablespoon full of dried breadcrumbs and mix this in.
  • Pour some dried breadcrumbs onto a large plate or board.
  • Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.
  • *
  • Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.
  • *
  • Preheat the oven to GM4  – 180°C
  • Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do  4 to 5 at a time, turning them over so that both sides are done.
  • Place them on a metal baking tray and put these into the oven.
  • Keep adding to the tray until they are all cooked.

Super served with creamy mashed potatoes – sprinkle chopped dill or parsley over them before serving.

Here I served them with boiled potatoes and mushroom sauce and Carrot & Apple salad.

I also like them with any sauerkraut or cabbage salad see  Sauerkraut Salads  and  Cabbage Salad.

The Next Day

You can eat any cold kotlety you have left with a variety of salads.

However I often re-heated them in a sauce in the oven – this time I cooked them in tomato sauce and served them with pasta – you can add some grated Parmesan cheese and sniped chives if you like.

 

 

Pork with Rhubarb

Having made pork with sour plums, I thought, why not do something similar with the rhubarb that is growing in the garden?

I was cooking the rhubarb for a cake as well and chopped up the rhubarb and placed it in a large roasting dish with some sugar – not too much –  it does not want to be too sweet – keep it tart.

I placed this into a low oven GM2 -150°C for around 45 – 60 minutes – you want it soft but not totally disintegrated.

 

After roasting a loin of pork, I placed some of the rhubarb and juices into a saucepan and heated it through – adjusting the sugar if necessary.

You could just grill or pan fry pork chops rather than do a roast.

Serve the rhubarb hot with the pork.

 

Served here with new potatoes and carrots on Royal Doulton – Carnation – 1981 -1998.

Gulasz Soup

This is a soup I often make when I have some gulasz left from a meal, in fact I often make extra so that there is some!

There should be about 3 chunks of meat per serving – though of course that depends on the size of the chunks.

This works well with either beef or pork gulasz.

Ingredients

  • 350g of already cooked gulasz made with beef or pork, peppers and tomato such as in earlier posts.
  • 1 tin of cannellini beans – drained.
  • 750ml of chicken stock – can be from a cube or concentrate.
  • 1 teaspoon of chilli powder.
  • 2 tablespoons of tomato purée.
  • 125ml of soured cream.
  • Salt & pepper to taste.
  • Flat-leaved parsley or chives to serve & an extra dollop of soured cream if desired.

Method

  • Put the gulasz into a large pan.
  • Add the drainned beans.
  • Mix the tomato purée with the stock and add this to the pan.
  • Add the chilli powder.
  • Bring to the boil, cover and let it simmer for around 15 minutes.
  • Season to taste.
  • Gently stir in the soured cream.
  • Sprinkle on chopped parsley or chives to serve.

Note

Butter beans or haricot beans should be good too.

 

 

Soup plates are Royal Doulton – Burgundy – 1959 to 1981.

Fruity Ribs

My Polish friend who lives in Leeds often goes back to Poland to visit relatives and to have a holiday.

This summer she brought me back a recipe book which covers  a year of meals (365 meals) divided into 4 sections – namely the 4 seasons.

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There are lots of lovely recipes in the book and I am sure I will be trying many of them.

Here are two I have tried already – adapted slightly to make life easier!

Recipe 1 (autumn)

1 or 2 racks of pork ribs

2 tablespoons of raisins or sultanas

120g of ready to eat prunes

120g of ready to eat apricots

3-4 tablespoons of plain flour

3 large onions – chopped

500ml dry red wine ( more might be needed or some extra water)

4 peppercorns

4 grains of allspice

4 cloves

1 teaspoon of  dried marjoram or Italian herbs

1/2 teaspoon of salt

3 – 4  eating apples (best if quite tart – such as Granny Smiths)

Sunflower oil for frying

Method

Place the apricots & raisins in a bowl and cover them with hot water and leave for around 30 minutes.

Pre-heat the oven to GM3 160°C.

Chop the ribs into 2 rib portions.

Put the flour onto a plate and then flour the ribs on both sides.

Fry the ribs lightly in hot oil on both sides.

Place the ribs in the bottom of a oven proof dish which has a lid.

Fry the onions until golden.

Slowly add some of the liquid from the soaked fruit and cook together mixing it well.

Add this to the ribs in the dish.

Add the peppercorns, allspice, cloves, marjoram and salt.

Pour the red wine over the rib mixture.

Place in the oven for around 45 minutes.

Cut the soaked apricots into strips and add these, the prunes and the raisins to the dish and give the mixture a stir.

Place back in the oven and cook for around 90 minutes to 2 hours until the meat is tender.

Check on the liquid level during this time and add wine or water if needed.

Remove the core from the apples and cut them into quarters (leave the skin on).

Place the apples, skin side down, on top of the ribs and place the lid back on.

Put the dish back in the oven for around 20 minutes.

When serving, place the cooked apples on top of the ribs and sauce.

Serve with boiled potatoes or rice.

 

 

Recipe 2 (spring)

Start this the evening before

Ingredients

1 or 2 racks of pork ribs

4 -5 tablespoons of runny honey

750 ml of apple juice (more might be needed)

Juice & finely grated rind of 1 lemon

100g of ready to eat prunes

3 -4  large tart apples (I used Bramleys)

3 cloves

Piece of cinnamon bark – around 10cm long

Method

Chop the ribs into 2 rib portions.

Coat both sides of the ribs with the honey and place them in a non-metal dish and sprinkle the lemon rind on the top.

Cover the dish and place it in a fridge overnight.

Next Day

Pre-heat the oven to GM3 160°C

Place the ribs into an oven proof dish which has a lid.

Add the cloves and cinnamon bark to the dish.

Peel, core and thickly slice the apples & sprinkle lemon juice on them.

Arrange the apples and prunes over the ribs.

Pour the apple juice over the contents.

Place the lid on top of the dish and put in the oven.

Cook for around 2 – 3 hours until the meat is tender.

You might have to add more apple juice when you check on the progress

 

Variation

Instead of ribs you might want to use slices of shoulder pork (750g  – 1kg) the method is just the same.

I tried this with recipe 2 – the one with the apple juice.

 

Served here with boiled new potatoes and brussel sprouts à la Polonaise.

Serving dishes  are Carnation by Royal Doulton, 1982 – 1998

 

 

 

Pasztet – Pâté

Most Polish households have their own recipe for  pasztet.

Pasztet translates as pâté and is made with liver and other meats,  both cooked and uncooked, often with smoked bacon.  Left over cooked meats can be used.

Pasztet is a baked pâté – more a terrine & usually the sort of pâté you slice rather than spread. (A sort of liver based meat loaf).

 

 

Many recipes use rabbit but I have not included this as it is not as readily available but  I hope try this in the future.

Pork shoulder is good to use and this can be casseroled first in a chicken or vegetable stock or left over from a roast.

Cooked chicken can be roasted or poached once again in a chicken or vegetable stock.

It is good if you have a mincer to mince the meat, however I do not have one and have used a stick blender to blend the liver and a sharp knife to finely chop the cooked meat and bacon.

Pasztet is often cooked in a  loaf tin – but I thought my quantities looked too large for my tin and have used a rectangular Pyrex dish – 19 x 24 x 8cm.

The cooking times quoted are approximate  – it will depend on the amount of mixture and the depth in the dish.

Recipe 1

Country Style Pasztet

The original recipe used finely chopped shoulder pork – I used minced outdoor breed pork.

I used smoked streaky bacon as Polish bacon tends to be fatter than English bacon and this is the nearest.

The amounts of meats does not have to be exact.

Ingredients

500g minced pork

350 streaky bacon (rind removed)

350 – 450g of chicken livers

3 eggs

3 tablespoons of dried breadcrumbs

2 cloves of garlic  – chopped fine

1 teaspoon of Italian herbs or marjoram

Salt – maybe a little but often the bacon is salty enough

Pepper

Butter for greasing the dish.

Method

Pre-heat the oven to GM4 – 180°C.

Chop the bacon into small squares.

Blend the chicken livers using a small blender or stick blender.

Mix all the ingredients together in a large bowl.

 

 

Butter the dish well.

Place the mixture into the dish and smooth down the top.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 70 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

 

Decorated here with fresh bay leaves – you can use parsley or similar.

Recipe 2

Chicken Pasztet

Any poultry can be used here – this is good way to use up roast turkey – you can even freeze the cooked turkey meat for a pasztet in the future.

Ingredients

450g chicken livers

3 onions

6 tablespoons of butter

600 – 700g of cooked chicken meat (I used breast meat as that is what I had – but thigh meat  would or a mixture is also good)

Dilute vegetable stock (can be from a cube or powder)

2 eggs

1 teaspoon of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt and pepper

Method

Slice the onions and fry them till soften in the butter.

Add the chicken livers and cook them through.

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Leave to cool completely.

Blend the liver and onions – I used a stick blender.

Place the cooked chicken in a pan and cover with dilute vegetable stock and simmer gently , stirring often.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Pre-heat the oven to GM4 – 180°C.

Chop the meat as finely as possible.

 

 

Mix the meat and liver together.

Add the eggs, Italian herbs & sweet paprika.

Add salt and pepper.

Butter the dish well.

Place the mixture into the dish and smooth down the top.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 1 hour.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish – Made in England by H & K Tunstall

Recipe 3

Pork Pasztet

600 – 700g cooked pork (from a casserole or roast)

Dilute vegetable stock (can be from a cube or powder)

250g smoked bacon (rind removed)

250g pork, veal or chicken livers

1 large onion

4 tablespoons of butter & extra for greasing the dish.

3 eggs

6 tablespoons of dried breadcrumbs & extra for the baking dish and top

250ml of milk

2 teaspoons of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt & Pepper

Method

Place the cooked pork in a pan and cover with dilute vegetable stock and simmer gently, stirring often.

Chop the bacon into small squares and add to the pork and simmer for another 20 minutes.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Chop the meat as finely as possible.

Slice the onion and fry it till softened in the butter.

Add the liver and cook it through.

Sprinkle with salt.

Leave to cool completely.

Blend the liver and onion –  I used a stick blender.

Pre-heat the oven to GM4 – 180°C.

In a large bowl throughly mix all the ingredients together.

Butter the dish and sprinkle with dried breadcrumbs.

Place the mixture into the dish and smooth the top with a spoon.

Sprinkle the top with breadcrumbs.

 

 

 

 

 

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 80 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

 

 

 

 

 

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish by Portmeirion – Dawn Chorus – designed by Sophie Conran in the 21st century.

Kotlety with Sauerkraut

Having made kotlety mielone (minced meat burgers ) with first fresh and then cooked cabbage,  I started to think of a variation which in a way is more Polish!

I decided to use sauerkraut and also some fresh mushrooms  – though dried ones might even be more Polish.

Ingredients

500g beef mince

Half a 900g jar of sauerkraut *

150g of mushrooms

1 onion – chopped fine

2 -3  tablespoons semolina

2 eggs

Butter & sunflower oil for frying

Dried breadcrumbs  

Salt  and pepper

* I often freeze the other half of the jar in a plastic tub for another time.

Method

Drain the sauerkraut and rinse with cold water.

Place the sauerkraut in a pan of water and simmer gently for 5-10 minutes.

Drain the sauerkraut and leave to cool then dry  it with a tea towel.

Chop the sauerkraut into small pieces using a sharp knife.

Fry the chopped onion in a little hot oil and butter.

Chop the mushrooms into small pieces and add them to the onions and continue frying until the onions are lightly browned – leave the mixture to cool.

In a large bowl mix the minced meat,  the sauerkraut and onion and mushroom mixture until they are evenly mix.

Add the eggs and mix.

Add the semolina, salt and pepper and mix until you get a uniform mixture.

Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.

Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.

Pre-heat the oven to GM3 – 160°C

Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do 4 to 5 at a time, turning them over so that both sides are done.

Place them on a  metal tray  and put in the oven and keep adding to these as you keep frying the batches.

 

Served here with gherkins

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They were voted as delicious!

Note

Should you have any left,  you can reheat them in sauce made with chicken or vegetable stock.