Courgettes – 3 Ways

Courgettes in Polish are cukini – so here is another vegetable that owes its name in Polish to Italian  – zucchini.

Courgettes belong to the cucurbitaceae family as do cucumbers which are very well loved in Poland

I have read that courgettes did not become popular in Poland until the 1970s although the larger marrow and pumpkins were often cooked and many recipes for these can be adapted for courgettes.

 

Here are 3 ways of cooking courgettes  – they all go well with grilled or roast meats such as pork or chicken.

Floured Courgettes

This is a very simple Polish way of cooking courgettes.

Ingredients

2 courgettes – sliced

2 to 3 tablespoons of plain flour

Salt & Pepper

Sunflower oil & Butter for frying

Method

Slice the courgettes and sprinkle them with salt and pepper.

Put the plain flour in a dish and toss the slices of courgettes in the flour.

 

 

Fry them gently  on both sides in a mixture of sunflower oil and butter.

Place the cooked ones on some kitchen roll in a warm oven whilst you do the next batch.

 

Breaded Courgettes

Sliced rounds of courgette are coated with dried breadcrumbs – this recipe reminds me of vegetables served à la Polonaise.

Ingredients

2 Courgettes

2 beaten eggs

Plain flour

Dried Breadcrumbs

Salt & Pepper

Sunflower oil for frying

Method

Slice the courgettes and place them in a colander and sprinkle them with salt and pepper and leave them for 15 minutes.

 

 

Dry the courgettes with a clean tea towel or kitchen roll.

 

 

Toss the courgettes in flour.

Dip them into the beaten egg.

Coat them with dried breadcrumbs.

 

 

Fry the slices, on both sides,  in hot sunflower oil.

 

Note

If you have any left, they are good with dips such as mayonnaise or salsa.

Buttery & Lemony Courgettes

I cannot remember where I got this recipe from but it is a method I have used for years.

Ingredients

2 courgettes – sliced

1 lemon – fine grated rind & juice

2- 3 tablespoons of butter

Salt & Pepper to taste

Method

Use a small saucepan or high sided frying pan

Put the lemon rind and juice into the pan.

Sprinkle salt & pepper on the courgette slices.

Add the courgette slices and heat gently for a few minutes and use the lid to keep in the liquid.

Add the butter and continue cooking gently.

 

 

 

Continue cooking until the slices are tender throughout and the lemon juice and butter have reduced to a buttery lemon coating.

 

Served in a dish by Alfred Meakin – Jayne – from the 1950s.

Kohlrabi – Cooked

Kohlrabi in Polish is kalarepa  –  it belongs to the cabbage family – the Brassicas.

It is a swollen stem and spherical in shape.

 

I have already written about eating it raw in salads  – now I am going to write about eating it cooked.

You can either steam whole kohlrabi and peel them once they are cooked and cooled a little or you can peel  and chop them first and then boil them (with the addition of a little salt and sugar).

Steamed, Peeled and Chopped

 

Peeled, Chopped and Boiled

 

Buttered kohlrabi

Cook the kohlrabi by steaming or boiling then toss the chunks into melted butter and serve with chopped flat leaf parsley or dill.

 

Served here in a dish by J & G Meakin – Topic – designed by Alan Rogers – 1967

Kohlrabi à la Polonaise

Melt butter in a pan and stir in dried breadcrumbs to make the à la Polonaise topping and pour this over the cooked kohlrabi chunks.

 

Served in Saraband by Ridgeway –  1940-1959

Creamed kohlrabi

Cook the kohlrabi by boiling chunks in a vegetable stock with a little sugar added.

Drain the kohlrabi and mash them adding several large tablespoonfuls of soured cream.

Serve with chopped flat leafed parsley.

 

Served here in a dish by Royal Doulton – Carnation 1982 – 1998

 

Kohlrabi baked with cheese

Ingredients

Cooked slices kohlrabi

50g of grated cheese (cheddar, Gouda, Edam or similar)

 

Cheese sauce – ingredients

1-2 tablespoons of butter

1-2 tablespoons of plain flour

150 ml of vegetable stock (can be from concentrate/cubes – I use made up  Marigold powder)

4 tablespoons of soured cream

Cheese sauce – method

Melt the butter in a sauce pan and add the plain flour.

Cook lightly to blend the two together.

Stir in the stock and mix to make a lump free sauce.

Stir in soured cream to make a smooth sauce.

 

Pre-heat the oven to GM4 – 180°C

Place the slices  of kohlrabi into an oven proof dish layering up with most of the cheese sauce.

Put the grated cheese on top.

Pour the rest of the cheese sauce over the top.

Put in the oven and bake for around 30 minutes.

à la Polonaise

Polish Style

I was well into my 20s before I realised that there was a special French culinary phrase to describe, what to me, was just the regular topping that my mother and aunties put onto certain cooked vegetables.

Within my family I had never been served cauliflower, Brussels sprouts  or whole green beans without a lovely crispy buttery breadcrumb mixture.

I have not discovered when this term was first used in France but some sources think it might have come into use in the early part of the 19th century when many Polish political émigrés came to France and in particular Paris.

Method for the Vegetables

Cook your cauliflower, Brussels sprouts or whole green bean in whatever way you like best.

You can if you wish cook the cauliflower whole – this can have quite a good effect when served.

I like to steam the vegetables as I find I can get them just right – cooked – but still with a bit of bite this way.

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Steamed Brussels Sprouts

Place the cooked (and drained if necessary) vegetables in a serving dish.

Pour the buttery topping over the vegetables.

You will get a buttery crunchy taste which is a contrast to the vegetables.

Method for the  à la Polonaise topping

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Butter & Breadcrumbs
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Preparing the Breadcrumbs

 

 

 

 

 

 

 

 

The topping is made by melting in a saucepan 2 to 3 tablespoonfuls of butter.

(If you use unsalted butter then add a pinch or two of salt)

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Melting the Butter

 

 

 

 

 

Add to this around 2 tablespoonfuls of dried breadcrumbs and keep on the heat and stir for a few minutes.

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Preparing the Breadcrumbs
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Butter & Breadcrumbs

 

 

 

 

 

Pour the buttery mix over the vegetables.

Cauliflower à la Polonaise – served in a Royal Doulton serving dish. The pattern is Carnation produced from 1982 to 1998.

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Brussels Sprouts à la Polonaise – served in a Royal Doulton serving dish. The pattern is Roundelay produced from 1970 to 1997.

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Royal Doulton – Roundelay

Whole green beans à la Polonaise

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Added Note

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Some cookery books say that chopped hard boiled eggs and chopped flat leaf parsley are added to the topping.

Personally I have not found this to be usually so, although chopped hard boiled eggs are added to many salads and to certain soups in Poland and chopped flat leafed parsley is very often used as a garnish.

Breadcrumbs – Bułka tarta

Breadcrumbs are needed for many recipes in Polish cookery and especially in the topping à la Polonaise.

So I always make sure I have some in my store cupboard.

Bułka tarta is usually translated as breadcrumbs  –  they are the  dried and then ground or grated crumbs from white rolls (bułka is a bread roll) or white (wheat) bread.

Bread in Poland is normally made from rye flour or a mixture of rye and wheat flour.  White bread and rolls were viewed as a luxury in days gone by.

I usually make my own breadcrumbs as in the past the ones you could buy in England were often dyed orange and I did not like them at all.

Nowadays there are many Polish shops and Polish bakeries that sell these dried breadcrumbs.

I have used them and they are good.

If you want to buy them then

Bułka tarta

is what you are looking for – usually sold in 500g bags.

I still make my own as they are a good use of any type of white bread you have left over and the crumbs keep for ages in an airtight box.

Making Breadcrumbs

You need white (wheat) bread – either slices from a loaf or bread rolls – cut in half.

Put your oven on its lowest setting – on mine this is GM1

You can put the slices of bread directly on the oven shelves or you can use a silicone mesh sheet which is good as the moisture which come off the bread does not condense under the bread and it is easier to remove the dried bread from the oven when it is ready.

Leave the bread in the oven for an hour or more – it wants to be a golden brown.

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Lightly Dried Bread – It can be a darker brown if desired

Put the dried bread on a chopping board and use a rolling pin to crush it.

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I store my breadcrumbs in an airtight plastic box – I use  Sistema™ boxes which are made in New Zealand.

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