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

Cranberry Sauce

  • This is not a hot pouring sauce.
  • More like a jam in constancy.
  • It is a fresh tasting sauce –
  • But not over sweet like many of the bought sauces in jars
  • Great with hot roast meats such as pork, chicken, duck or turkey.
  • Great with cold smoked meats and sausages.
  • Does not keep very long – maybe a week – keep in the fridge – best to make it a day or two before being needed. 

INGREDIENTS

  • `250g fresh cranberries
  • 50 – 75g granulated sugar (to taste)
  • Zest and juice of 1 orange
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of ground ginger
  • ¼ teaspoon of freshly ground nutmeg
  • Large pinch of ground cloves

METHOD

  • In a saucepan heat the cranberries, zest and juice of the orange and the sugar.
  • Stir gently with a wooden spoon as the fruit starts to pop.
  • Add the spices and continue cooking till all the fruit has popped.
  • Carry on stirring till you get a thick sauce and all the liquid has been absorbed.
  • Adjust sweetness if too tart.
  • This will keep for a few days in the fridge.
  • Bavarian china dish

Honeyed Plum Sauce

  • Super with meats such as chicken, duck and pork.
  • Also with great with desserts and with yoghurt.

Ingredients

  • 10 plums
  • 250ml water (maybe a little extra)
  • 4-6 tablespoons of runny honey

Method

  • Simmer the plums gently in the water.
  • Stir until the plums fall apart.
  • Add extra water if needed.
  • Add as much honey as required to taste.
  • Remove the pips – optional.
  • Serve hot with meats or chilled with desserts.

Tartar Sauce

  • Sos tartarski  is a classic cold sauce in Poland.
  • Books say that this is a French sauce but they must have been influenced by Polish ingredients!
  • Usually served with fish (hot or cold) or hard- boiled eggs.
  • Very easy to make especially if using bought mayonnaise.
  • Use the best bought mayonnaise – full fat not the reduced type. 
  • I usually use Hellmann’s mayonnaise.
  • Soured cream and lemon juice can also be added.
  • Amounts are not fixed but you are aiming for a soft dropping sauce.

Ingredients

  • 4- 5 tablespoons of mayonnaise
  • 2 -3 gherkins
  • 1-2 tablespoons of capers
  • 1-2 tablespoons of soured cream
  • ½ to 1 tablespoon of lemon juice
  • *
  • Some chopped fresh dill to serve – if available.

Method 

  • Mix the mayonnaise, soured cream and lemon juice to a soft dropping density.
  • Chop the gherkins into small pieces.
  • Stir the chopped gherkins and capers into the mayonnaise mixture.
  • Put the sauce into a serving bowl and sprinkle the dill on top.

Tomato Sauce – Summer

  • This is best made in the summer when you can get very ripe tomatoes.
  • Ones from the garden or the market, which are so full of flavour.

Ingredients

  • 4-5 large ripe tomatoes
  • ½ small onion
  • 250ml vegetable stock
  • 125ml soured cream
  • Juice of 1 lemon
  • 1-2 teaspoons of sugar – optional
  • Salt and pepper to taste

Method

  • Skin the tomatoes using boiling water.
  • Chop the tomato up into small pieces.
  • Chop the onion into small pieces.
  • Simmer the tomatoes and onion in the vegetable stock until soft.
  • Add the lemon juice.
  • Season to taste.
  • Adjust sweetness with sugar to taste.
  • Stir in the soured cream and serve.

Gherkin Sauce – 2

  • This is a creamier sauce than gherkin sauce –  version 1.
  • Once again simple to make.
  • Goes well with cooked white fish or roast chicken or pork.
  • The tangy taste is refreshing in the summer.

Ingredients

  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250ml vegetable stock
  • 125ml liquor from gherkins
  • 3 medium gherkins – chopped fine or coarse grated
  • 125ml soured cream
  • Sugar to taste – optional

Method

  • Melt the butter in a pan.
  • Add the flour – mix and cook gently.
  • Add the stock and gherkin liquor slowly.
  • Mix and cook for a few minutes.
  • Add the gherkins and cook for a few minutes.
  • Stir whilst this cooks.
  • Add sugar to taste.
  • Stir in the soured cream before serving.

Illustration –  by Czesław Wielhorski from my Kuchnia Polska book – first published in the 1950s. 

  • Super with cooked white fish!

Gherkin Sauce – 1

  • I have a few more sauces to write about this year.
  • Gherkin sauce is Ogórkowy sos in Polish.
  • It is quite simple to make and can be made all year round.
  • It goes well with fish and also light meat such as roast chicken or pork.

Ingredients

  • 1 onion – chopped fine
  • 2 medium gherkins – chopped into small pieces
  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250ml of vegetable stock
  • Sugar to taste – optional

Method

  • Fry the onions gently in the butter till golden.
  • Add the flour, mix and cook for a few minutes.
  • Slowly add the vegetable stock.
  • Stir until the sauce thickens and cook for a few minutes.
  • Add the gherkins and cook for a few minutes.
  • Add  a little sugar to taste.
  • Serve hot.

Illustration –  by Czesław Wielhorski from my Kuchnia Polska book – first published in the 1950s. 

  • Super with fish!

 

Sos myśliwski – Hunter’s Sauce

  • Sos  myśliwski  – this translates as Hunter’s sauce.
  • I can understand the name if wild mushrooms are used but otherwise I do not know why it gets this name.
  • Gherkins are used in the sauce and this addition verges on “magical”.
  • I had never made this before but will now be making it often as it is so delicious.

Ingredients 

  • 2 slices of smoked bacon – chopped
  • 100g of fresh mushrooms – sliced
  • 2 large gherkins – chopped into cubes
  • 2 tablespoons of butter
  • 1 tablespoon of plain flour.
  • 2 tablespoons of tomato purée
  • 1 onion – chopped
  • 2 cloves of garlic – chopped
  • Large pinch of allspice
  • 1 teaspoon of of ground paprika
  • 1 teaspoon of hot ground paprika
  • 2 bay leaves
  • 1 teaspoon of made mustard.
  • 500ml of vegetable or chicken stock.

Method

  • Melt the butter in a saucepan.
  • Fry the mushrooms, onions and garlic.
  • Add the bacon and fry together for a few minutes.
  • Add the flour and stir and cook for a few minutes.
  • To the stock add the tomato purée, allspice, both paprikas and mustard. 
  • Stir it all together.
  • Slowly add this to the fried ingredients and stir whilst it thickens. 
  • Add the bay leaves and gherkins.
  • Simmer for around 20 minutes till the ingredients soften.
  • Serve the sauce hot with roast meats.

Mushroom Sauce – Fresh Mushrooms

  • Nowadays you can get fresh mushrooms all year round so this sauce can be made at any time.
  • In Poland you can buy mushroom stock cubes which are very useful especially for making sauces.
  • Years ago I brought loads back to England – now you can find these in the many Polish food shops.
  • The ones I use are made by Knorr and contain a small amount of dried mushroom extract.*
  • * If you cannot get these maybe use a few drops of  Henderson’s sauce or Lea & Perrins – NOT TRIED.

Ingredients

  • 150g fresh button mushroom caps – white and/or chestnut
  • 500ml hot boiling water
  • 1 heaped tablespoon of cornflour
  • 3 tablespoons of milk
  • 2 large tablespoons of soured cream.
  • Butter to cook the mushrooms in.

Note

I rarely have to add any more salt or pepper as the stock cube has enough seasoning in it.

Method 

  • Dissolve the stock cube in the hot water.
  • Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
  • Simmer gently for about 5 to 10 minutes.
  • In a little dish mix the cornflour with the milk.
  • Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
  • Remove from the heat and add the 2 large spoonfuls of soured cream and mix.

Note

None of these amounts are exact – they are a rough guide depending on what you have – you can use more water, milk or soured cream and so on.

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

Great for any roast dinner – especially on Christmas Day.

Served on Carnation (1982 – 1998) and Burgundy (1959 – 1981)  by Royal Doulton.