More Celeriac Salads

My Polish friend who lives in Leeds, just came back from a visit to Poland and mentioned a celeriac salad with carrots and apples that she had enjoyed.

This started me thinking and I made this one and then I tried out a couple of other ones as well.

Ingredients -1

Half a celeriac – peeled

2 -3 carrots

3 apples

Lemon juice

2- 3 tablespoons of soured cream

salt & pepper

Optional

A little bit of sugar

Method – 1

Coarse grate the celeriac.

Peel and then coarse grate the carrots.

Coarse grate 2 of the apples.

Leave the skin on the other apples, remove the core  and chop it into small pieces.

In a bowl mix the celeriac, carrots and apple together.

Add the juice of a lemon and the soured cream and mix well.

Add salt, pepper and sugar to taste.

 

 

Note

I think this tastes best when made a few hours before serving.

Ingredients -2

Half a celeriac – peeled

2-3 hard pears (Conference are good)

3-4 tomatoes

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 2

Coarse grate the celeriac.

Peel the pears and remove the core and chop them into small chunks.

Chop the tomatoes into small chunks.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

 

 

Ingredients -3

Half a celeriac – peeled

2-3 apples (Braeburn) are good

2-3  red peppers

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 3

Coarse grate the celeriac.

Chop the red peppers into small squares.

Blanch them with boiling water and leave to cool.

Strain and the dry the peppers – with a clean tea towel or kitchen paper.

Leave the skin on the apples, remove the core and chop them into small pieces.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

Three Celeriac Salads

 

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Served in Carnation by Royal Doulton dishes from 1982 – 1998.

 

White Bean Salads

Having tried out this new honey dressing with a potato salad, I thought I would use it with white beans – the result was super!

Honey Dressing

Ingredients

2 tablespoons of olive oil

2 tablespoons of runny honey

1 tablespoons of white wine or cider vinegar

1 tablespoons of made-up mustard

Salt & ground black pepper

Large handful of chopped dill

Method

Mix all the ingredients except the dill in a jug or bowl with a little whisk.

Stir in the dill.

Salad Ingredients – 1

1 tin of butter beans or  Canellinni (white kidney) beans – drained

1 onion – finely chopped

1 eating apple – pink skinned eg Pink lady,  rough chopped including the skin

Handfull of chopped dill to serve.

 

 

 

Mix all the salad ingredients together,except for the dill, in a bowl.

Pour the dressing over the salad.

Mix the salad with the dressing.

The salad is best made several hours before serving to let the dressing infuse into the beans.  I often leave it overnight.

Add the extra dill just before serving.

Salad Ingredients – 2

1 tin of butter beans or  Canellinni (white kidney) beans

1 red onion – finely chopped.

1 red pepper – cut into strips and then across – to give rough squares.

Handfull of chopped dill to serve.

 

 

 

Mix all the salad ingredients together, except for the dill,  in a bowl.

Pour the dressing over the salad.

Mix the salad with the dressing.

The salad is best made several hours before serving to let the dressing infuse into the beans.  I often leave it overnight.

Add the extra dill just before serving.

Note

I have found that some tinned butter beans are better than others  – you can improve the absorption of the dressing by:

  • either tipping the beans into a saucepan,  adding some water and heating them up for several minutes, then leaving them to go cold.
  • or  pricking through the skins with a cocktail stick or similar.

Potato Salad with a Honey Dressing

I came across this recipe for potato salad which instead of using mayonnaise has a dressing made with honey.

In my other potato salads, I use starchy potatoes but with this dressing the firmer more waxy potatoes work best.

Ingredients

Salad

500g of boiled or steamed baby salad potatoes (chopped into quarters if large)

2 tablespoons of capers

1 green apple such as a Granny Smith (chopped into small pieces)

Chopped chives or the green part of spring onions

Chopped dill

 

 

 

 

Dressing

2 tablespoons of olive oil

2 tablespoons of runny honey

1 tablespoons of white wine or cider vinegar

1 tablespoons of made-up Mustard

Salt & ground black pepper

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Garnish – to serve

A few handfulls of torn baby spinach

Chopped dill

50g of chopped walnuts

Method

Mix all the salad ingredients together and place in a bowl.

Mix all the dressing ingredients together – use a little whisk.

Mix the salad with the dressing.

 

The salad is best made several hours before serving to let the dressing infuse into the potatoes.

Add the garnish just before serving to prevent the leaves becoming soggy.

 

The dressing is so delicious – I will be trying it out on other salads and vegetables .

 

Pasta Salad with Skwarki

There was a heat wave this summer (2018) in England and Europe and during my recent trip to The Netherlands, I had lunch in the sunny garden of my friend’s older sister.

 

One of the dishes was a pasta salad  and included an ingredient which you would find as a garnish in many Polish dishes – skwarki – small, crispy, fried, bacon pieces.

This was a wonderful addition and I think would go well in other salads too.

I recreated this dish when I got home – the exact amounts are not so important.

Ingredients

400g  of cooked Penne or Macaroni

1 small tin of sweetcorn – drained

3 celery stalks

125g of smoked bacon

3 tablespoons of  mayonnaise (I used full fat – which I prefer for cooked salads)

Ground black pepper

Method

Chop the bacon into small squares and place on a heavy frying pan on a medium heat until all the fat comes out and you are left with small, crispy squares.

 

Drain the bacon pieces from the fat and place them on some kitchen roll and leave them until they are cold.

Chop the celery into fine pieces.

You can cut the pasta into smaller pieces if you wish.

 

 

In a large bowl, mix the pasta, sweetcorn, celery and the skwarki together.

 

Add the mayonnaise and the ground black pepper and mix well together.

Note

You are unlikely to need to add any salt as this is provided by the bacon.

This salad will go well with cold meats and barbecued meats.

 

Bean Salad

Bean Salad with Apple & Hard-boiled Eggs

As I was trying out some herring salads I came across the following mixture which worked so well together.  I decided it would make a good salad mixture on its own.

Originally this would have been made with soaked and then boiled haricot beans  – for ease I use a tin of baked beans from which the sauce has been washed off.

Ingredients

1 tin of haricot beans (tinned beans (410g) with the tomato sauce washed off , rinsed and patted dry).

1 thinly sliced then chopped onion

2 chopped (red skinned) apples

3- 4  chopped hard-boiled eggs

2-3 tablespoons of  mayonnaise ( full fat is the best here)

Salt & pepper to taste

 

 

 

 

Method

Prepare all the ingredients

Mix all the ingredients together in a large bowl.

You can sprinkle chopped flat-leaved parsley on top when serving.

 

 

 

 

 

Herring Salads

Salted herrings are very, very popular in Poland, they have been a staple in Northern Europe since Medieval times as this was the way to preserve and transport fish – usually in barrels.

Śledź is the Polish word for herring.

Matjes herrings (matjasy in Polish) are young herrings which are caught throughout May and June before they start spawning in July.

The way that they are prepared originated in The Netherlands and the name comes from the Dutch word maagd which means maiden(because they are young fish).

Often you will see the phrase à la matjas – this means that they are in the style of the matjes herring but they will be a slighty older fish and not as expensive .

Salted herrings need to be soaked, often for up to 24 hours, in water to remove some of the salt.

I have used already prepared à la matjas herrings and I think they are still too salty – so I take the fillets out of the oil they are packed in and put them in milk for 10 to 15 minutes (you can do longer) and then pat them dry and slice them.

 

These herring salads are often served as an hors d’oeuvre (zakąska in Polish – something to bite after), appetizer, entrée or starter.

They are usually one of the dishes served at Wigilia (Christmas Eve).

Thinly sliced onions are a must to serve with the herrings!

Simple Herrings 1

Ingredients

Thinly sliced herrings

thinly sliced onion

A little lemon juice

 

Simple Herrings 2

Ingredients

Thinly sliced herrings,

Thinly sliced onion

Chopped gherkins (ogórki).

A little liquor from the gherkin jar

Simple Herrings 3

Ingredients

Thinly sliced herrings,

Thinly sliced onion and

Sliced (red skinned) apple

A little lemon juice

Herring Salads

The dressings used are lemon juice, mayonnaise (full fat is best here), soured cream and horseradish – on their own or as a mixture.

 

 

 

 

 

 

I have not given quantities – exact amounts are not critical.

Herring & Apple Salad

Ingredients

Thinly sliced herring

Thinly sliced onions,

Chopped (red skinned) apples

Dressing

Herring & Potato Salads

The following salads are varaitionons on  classic Polish potato salads.

Herring, Potato & Gherkin

Ingredients

Thinly sliced herring

Thinly sliced onions

Cold boiled or steamed,chopped potato,

Chopped gherkins

Dressing

 

Herring, Potato, Gherkin & Hard-boiled Eggs

Ingredients

Thinly sliced herring

Thinly sliced onions

Cold boiled or steamed,chopped potato,

Chopped gherkins

Chopped hard-boiled eggs

Dressing

 

Herring, Potato & Peas

Ingredients

Thinly sliced herring

Thinly sliced onions

Cold boiled or steamed, chopped potato,

Cooked peas

Chopped hard-boiled eggs

Dressing

 

Herring, Potato, Peas & Hard-boiled Eggs

Ingredients

Thinly sliced herring

Thinly sliced onions

Cold boiled or steamed, chopped potato,

Cooked peas and dressing

Chopped hard-boiled eggs

Dressing

 

Herring, Apple, Bean & Hard-boiled Eggs

When I first saw this recipe I was not sure how the beans would go with the rest of the ingredients.  Having tried it,  I think the taste combination is wonderful!

Ingredients

Thinly sliced herring

Thinly sliced onions

Chopped (red skinned) apples

Haricot beans  – tinned beans  with the tomato sauce washed off , rinsed and patted drydried

Chopped hard-boiled eggs

Dressing

 

Chopped parsley & chives

All of the salads can have chopped flat-leafed parsley and/or chives sprinkled on top.

 

A Little Caper!

Capparis spinosa is the caper bush.  The plant is best known for the edible, unripened  flower buds – capers – kapary (in Polish)  which are often used as a seasoning and are usually  pickled in brine, vinegar or wine.

These perennial plants are native to the Mediterranean and some parts of Asia. Their use dates back to around 2,000 BC  where they are mentioned as a food in Sumerian literature.

The caper buds are picked by hand which can make the cost of a small jar expensive.

Pickled nasturtium (Tropaeolum maius) (nasturcja in Polish)  seeds – often called poor man’s capers are a good substitute.

Cooking With Capers

Capers have long been used in the Mediterranean region especially  in Italian cooking.

Capers are usually  added to the dish toward the end of the cooking process, to keep their shape and flavour.

Sos kaparowy – Caper sauce

This is very popular in Poland and is made with chopped capers and mayonnaise  and is served with hard-boiled eggs.

Potato Salad with Capers

This is my variation of the classic Polish potato salad with caper  sauce.

Ingredients

200g  waxy potatoes

100g whole green beans

100g peas

2-3 spring onions – green part

2 tablespoons of capers – drained

2-3 tablespoons mayonnaise – home-made or a good full fat bought variety

1 tablespoon of made up mustard

Salt & pepper

2 – 3  hard-boiled eggs

Method

The potatoes, green beans and the peas all need to be boiled or steamed, drained and then dried as much as possible using a clean tea towel.

I usually use starchy potatoes for potato salad but have found that waxy ones are better for this one.

Chop the beans into small pieces.

Chop the green parts of the onion into fine pieces.

In a bowl mix the cooked and dried vegetables, the capers and the spring onions.

 

 

 

 

Mix together the mayonnaise and the mustard.

I have found that the lighter sort of mayonnaise soon makes this salad have a watery dressing after a very short time. It is better to use home-made mayonaise or a good bought one – I use Hellmann’s.

 

 

 

Mix the vegetables with the dressing and add salt & pepper to taste.

Chop the hard-boiled eggs and scatter these on the top of the salad to serve.

 

 

 

Served here in a bowl by Meakin  –  Cadiz  – 1964  – 1970