Horseradish Sauce

  • Recently I posted kotlety mielone – meatballs with a mustard sauce.
  • I was then inspired to make a similar dish but this time with horseradish sauce.
  • Make your favourite meatballs – making them a bit smaller than usual.
  • I used a beef and pork mixture for mine.
  • You could also make pulpety – very small meatballs.

METHOD

  • Make your smaller style meatballs 
  • Keep warm – whilst you make the sauce.
  • *
  • Pre-warm the oven to GM 4 – 180°C.

INGREDIENTS – for sauce

  • 500ml of chicken or vegetable stock
  • 1 tablespoon of potato or corn flour
  • 1-2 tablespoons of made horseradish sauce

METHOD – for sauce

  • In a saucepan bring the stock to simmer.
  • Mix the potato flour with a little cold water.
  • Add this to the stock – stirring with a wooden spoon until it thickens.
  • Stir in the made horseradish sauce.
  • Heat together gently until it thickens.
  • Adjust the thickness with water or stock  if necessary.

METHOD – Overall

  • Put  a layer of meatballs in an oven proof dish.
  • Pour the sauce over the meatballs.
  • Cover with a lid or foil.
  • Put the dish in the pre-heated oven for at least 30 minutes.
  • *
  • Serve with mashed potatoes, boiled rice, pearl barley or buckwheat.
  •  
  • Served on Royal Doulton – Burgundy plate

Mustard Sauce

  • I had a meal in a local restaurant  where roast pork loin was served in a mustard sauce.
  • This inspired me to make this dish but easier with meatballs.
  • Make your favourite meatballs – making them a bit smaller than usual.
  • I used a beef and pork mixture for mine.
  • You could also make pulpety – very small meatballs.

METHOD

  • Make you smaller style meatballs 
  • Keep warm – whilst you make the sauce.
  • *
  • Pre-warm the oven to GM 4 – 180°C.

INGREDIENTS – for sauce

  • 500ml of chicken or vegetable stock
  • 125 ml milk
  • 1 tablespoon of potato or corn flour
  • 1-2 tablespoons of made mustard ( Polish or French style rather than English)
  • 125ml soured cream – optional

METHOD – for sauce

  • In a saucepan bring the stock to simmer.
  • Mix the potato flour with the milk.
  • Mix the milk mixture with the stock – stirring with a wooden spoon.
  • Stir in the made mustard.
  • Heat together gently.
  • Adjust the thickness with milk if necessary.
  • Stir in the soured cream if using.

METHOD – Overall

  • Put  a layer of meatballs in an oven proof dish.
  • Pour the sauce over the meatballs.
  • Cover the dish with a lid or foil.
  • Put the dish in the pre-heated oven for at least 30 minutes.
  • *
  • Serve with mashed potatoes, boiled rice, pearl barley or buckwheat
  • *

  • Spanish Garden plate by Meakin
  • Mustard

Gulasz myśliwski

  • Having made sos myśliwskiHunter’s sauce. 
  • I thought how good this would be to make into a gulasz.
  • Cubed braising beef or shoulder pork would be super for this.

Ingredients 

  • 400g cubed braising beef or shoulder or spare rib pork
  • 4 slices of  thick cut smoked bacon – chopped
  • 150g – 220g  of fresh mushrooms – sliced or quartered
  • 3 large gherkins – chopped into cubes
  • 1 – 2 tablespoons of plain flour.
  • 2 tablespoons of tomato purée
  • 2 onions – chopped
  • 3 cloves of garlic – chopped
  • 3 grains of of allspice
  • 5 peppercorns
  • 1 teaspoon of of ground paprika
  • 1 teaspoon of hot ground paprika
  • 2 bay leaves
  • 2 teaspoons of made mustard.
  • 500ml of vegetable or chicken stock
  • Salt and pepper
  • Sunflower oil for frying

Method

  • Pre heat the oven to Gas Mark 3 – 1600C
  • Mix the tomato purée, allspice, paprikas and mustard into the stock.
  • Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper.
  • In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed.
  • Place the meat into a casserole dish.
  • Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy.
  • Add the onions to the meat then add the bay leaf and some more ground pepper.
  • Melt the butter and fry the mushrooms for a few minutes.
  • Add the mushrooms to the meat.
  • Add the gherkins,
  • Pour the stock mixture into the casserole dish and put on the lid.
  • Cook in the oven until the meat is tender, this could be about 3 ½ hours  to  4 ½ hours but often I find it needs  longer.
  • *
  • I find that this is better cooked on one day and then reheated on the next.
  • *
  • Serve with boiled potatoes, mashed potatoes or rice.
  • *
  • Note – As the gherkins cook down – next time I would add them in the last hour of cooking.
  • *
  • Of course, this is reminiscent of Bigos, which is usually called Hunter’s Casserole – but here without the cabbage and sauerkraut.

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.

IMG_20160608_092246618_HDR

 

 

 

 

 

 

  • 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.