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.

 

Pork & Pears

This is a new recipe for me – it is from the South West of Poland, the area called Śląsk – Silesia in English.

Pyrus communis is the European pear.

Pears originated in the Caucasus and then spread to Asia and Ancient Persia and from there to Europe.

Pears have been cultivated for over 4,000 years.

The Polish for pear is gruszka

Pears are more demanding than apples and so you will find that there are more pear orchards in Southern Poland where there is more sun and because of the fertile soil.

Conference is a a popular cultivated variety in England. It was cultivated by Thomas Francis Rivers and it won 1st prize in 1885 National British Pear Conference in London.

It is also popular and grown in Poland now where it is called Konferencja.

This is a good pear for this recipe as it need to be a hard pear that keeps its shape and does not disintegrate.

Version 1 Using Shoulder Pork

Ingredients

400g – 500g of shoulder pork – in slices.

4 -5 hard pears such as Conference

1 parsnip

1 carrot

1 onion

1 -2 tablespoons of plain flour.

300ml of vegetable or chicken stock (can be from powder or a cube)

4 -5 grains of  ziele angeliskie which is allspice

Salt

Sunflower oil for frying.

 

Allspice also called pimenta or Jamaican pepper is very popular in Polish cookery.

It is the dried unripe berry of Pimenta dioica, a tree native to the Greater Antilles, southern Mexico and Central America.

The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.

It used to be very popular in England and that is why in Poland it is called ziele angielskie which means English herb(Why herb rather than spice I do not know!) 

Until recently it seemed to have fallen out of favour in England though now it seems to be being used more and more.

In Poland it is used with meats as well as or instead of peppercorns and is used in cakes.

I have been able to obtain it a lot more readily in the past few years and am now using it a great deal especially in casseroles as I love the taste.

Method

Pre-heat the oven to GM4 – 180°C

Peel & chop the parsnip and carrot into rough cubes.

Chop the onion into small pieces.

Fry the all gently together and put them at the bottom of a the casserole dish.

Lightly dust the pork and fry gently in sunflower oil.

 

Add the pork on top of the vegetables.

Sprinkle with salt.

Pour in the stock & put on the lid.

Place in the oven and cook for 1 hour – then turn the oven down to GM3 – 160°C and cook for another 2 hours.

Peel the pears and cut then in half and remove core & pips.

Place the pears on top of the meat & cover with the lid.

Cook for around 20 – 30 minutes until the pears are tender.

You can make this in advance with just the vegetables and pork and then re-heat it at GM4 – 180°C – for around an hour and then add the pears.

Using Dried Pears

Dried pears are often used rather than fresh – drying fruit is a very popular method of fruit preservation in Poland & means that this recipe could be made in the winter when all the fresh fruit was no longer available.

Dried Pears are for sale in the fruit and nut stall In Kirkstall Market in Leeds.

You have to reconstitute the pears – this is best done overnight.

Place the pears in a dish and pour hot weak black tea over the pears and leave them or you can use just hot boiled water  – I think the pears with tea taste better.

Cook the meat as before and after you have added the re-constituted pears cook the dish for another 30 – 35 minutes.

Version 2 Using Pork Loin with dried pears

You have to reconstitute the pears – this is best done overnight.

Place the pears in a dish and pour hot weak black tea over the pears and leave them or you can use just hot boiled water  – I think the pears with tea taste better.

Fry some slices of pork loin on both sides in a mixture of oil and butter in a deep frying pan.

Add the reconstituted pears about 3 per piece of meat with some of the liquid.

Cover the pans with a tight fitting lid (good to have a glass one to see what is happening – as it is easy for this to burn because of the sugar in the pears & liquid) and simmer for 25 -30 minutes.

 

 

One of my books said these went very well with dumplings from Śląsk (Silesia in English) – these I will have to investigate for a later post next year.

 

 

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