- Just back from a short holiday in Wroclaw which is in Silesia, Poland.
- In a restaurant in the Old Town I had Silesian Heaven – Śląskie niebo – which was delicious.
- Dried fruits such as apples, apricots, pears and prunes are cooked with pork.
- I have several recipes for pork with prunes – this has even more fruitiness.
- This would have been a recipe for the winter months using all these dried fruits.
- I looked up several recipes for this.
- I decided that shoulder pork would be the best option.
- I used dried apples, apricots and prunes – I did not find any dried pears.
- The recipe has to be started the evening before by soaking the dried fruits.
- Some recipes cooked the pork and fruits for the same time BUT this makes the fruits like a thick sauce – this way I think is better.
- The prunes and apricots I used were the soft kind now more available –
- If using the traditional very dried fruits you could adapt the timing of the fruit addition to earlier in the cooking.
- 1kg of shoulder pork – steaks
- 250g of prunes, dried apricots and dried apples
- 750ml of vegetable or chicken stock
- Sunflower oil for frying
- Salt & pepper
- Juice of 1 lemon
- Cover the dried fruits with boiling water.
- Leave overnight.
- Preheat the oven to GM4 – 180°C
- Fry the pork on both sides.
- Place the pork in an ovenproof dish.
- Pour the stock over this and stir.
- Place a lid over the dish.
- Cook for around 2 hours.
- Season with salt and pepper.
- Add the dried fruits and the liquid.
- Add more liquid if a lot has evaporated.
- Stir and put back in the oven for another hour.
- Pour the lemon juice over top before serving.
- Here served with pearl barley – but buckwheat or rice would be good or boiled or mashed potatoes or potato dumplings.
Royal Doulton – Burgundy plate
OPTION – To be tried later
- Use a joint of pork and roast over the dried fruits.
- Similar to the recipe for Pork & Prunes.
- Obwarzanki or Obarzanki – the name suggests parboiling.
- Nowadays around 150,000 are sold on the streets of Kraków a day, mainly from carts
- They are known from mediaeval times.
- There is a mention of them in a document from 1394.
- It is said the Queen Jadwiga (1373 – 1399) enjoyed them especially with herrings.
- I have found many different recipes.
- The ones in Kraków are made with yeast.
- The two recipes I tried did not contain yeast.
- I tried a recipe with plain flour, eggs and icing sugar.
- The dough was made into rolls, which were plaited together.
- This was quite hard to do!
- After par-boiling seeds such as poppy or sesame seeds or salt can be sprinkled on them before baking.
- The following recipe is easier to make into a simple circle shape.
- I preferred the texture and taste of these.
- This is the recipe I will use again.
- 300g plain flour
- 160ml slightly warmed milk
- 1 egg – beaten
- 1/2 teaspoon salt
- Water with 1-2 tablespoon of sugar or honey to boil.
- Poppy or sesame seeds or salt flakes for top
- Mix the flour and salt.
- Add the egg and enough milk to bring the mixture together.
- Knead the dough until you have a smooth soft ball.
- Cover and leave for 30 minutes.
- Pre-heat the oven to GM4 – 180°C.
- Divide the dough into 8 even pieces.
- Roll each piece into a long thin roll.
- Make a sort of flattened S shape.
- Cut at the bends into 3 equal pieces.
- Join each piece into a circle and pinch the joint together.
- Get ready a large pan of water and add honey.
- Bring to the boil.
- Drop in the circles, one by one, around 5-6 to the pan.
- When they float to the top, leave for a few more minutes.
- Remove them with wooden tongs, shake of any water.
- Place on a wire rack whilst waiting for the rest to cook.
- Place them on a baking sheet.
- Sprinkle with poppy seeds ,sesame seeds or salt flakes.
- Bake for 20mins.
Served with here with scrambled eggs and smoked ham on Royal Doulton – Tapestry 1966 – 1988.
- Obwarzanki go stale very quickly, they are usually made daily.
- But you can heat them up again or toast them lightly.
- I came across a photograph of a dish of łazanki with fresh cabbage and decided to have a look at recipes for this.
- I read that this is a dish very popular in Eastern Poland – strangely enough my mother never made this!
- Łazanki are a type of Polish pasta often made with buckwheat with the dough being rolled thin and then cut into triangles or rectangles.
- When the Italian Princess Bona Sforza married the Polish King, Zygmunt I Stary (Zygmunt the Old) in the 16th century, she brought with her many Italian chefs.
- Łazanki are thought to have originated from that time.
- The name łazanki comes from the Italian for large flat rectangles of pasta – lasagna(singular) lasagne(plural) – the –ki ending indicates a diminutive in Polish – so these are small and rectangular.
- I tried out a recipe for wheat łazanki with spelt flour- they were so-so – I bet my babcia (grandmother) made much better ones!
- I could try using my pierogi dough recipe with wheat flour next time.
- I tried out a dough for buckwheat łazanki – this was quite reasonable – I might make these again.
- Many people now just use ready bought flat pasta such as tagliatelle or pappardelle.
- Break up the dry pasta or snip it up at the end.
- Boil the pasta as per the instructions – do not over cook it.
- 250g flat pasta (such as tagliatelle) (broken up)
- ½ head white or sweetheart cabbage – shredded
- 1 onion – diced
- 250g Polish kiełbasa (sausage) or smoked bacon – chopped
- Salt & pepper to taste.
- Cook the pasta as per the instructions.
- Steam the cabbage.
- Fry the onion in quite a bit of butter until soft and golden.
- Add the Polish kiełbasa (sausage) or smoked bacon.
- Fry gently.
- Add the steamed cabbage and stir well.
- Add the mixture to the drained pasta.
- Mix well together.
- Season to taste.
If I have to choose I would say I prefer the dish with bacon.
With Polish Sausage
With Polish Sausage
This is a delicious way of serving beetroot warm with a roast dinner.
- 500g boiled or roast beetroots
- 2-3 cooking apples
- 60g of butter
- Juice and grated rind of a lemon
- 2-3 tablespoons of creamed horseradish sauce
- 125ml of soured cream
- Salt & pepper to taste
- Grate the beetroots using a medium grater.
- Peel and core the apples and grate using a medium grater.
- Mix the beetroot and apple together.
- Mix in the lemon rind and juice.
- Melt the butter in a large shallow frying pan.
- Gently cook the mixture in the butter stirring often.
- Cook for around 5-10 minutes.
- Take of the heat.
- Add the horseradish sauce and the soured cream.
- Mix well together.
- Season to taste and serve immediately.
Serve in Royal Doulton – Carnation – 1982 – 1998.
Should you have any left you can serve it cold with cold meats.