Gherkins – Page 2 – Journey From A Polish Kitchen

Pea Salad

In earlier times this would have been made with bottled or tinned garden peas – nowadays I make this with cooked frozen peas.

The peas and Gouda cheese make this salad sweet and creamy.

Ingredients

Around 400ml of frozen peas -cooked and cooled

4 hardboiled eggs – chopped

3 large gherkins – chopped into little cubes

200g of Gouda(or similar) cheese – chopped into cubes

1 small onion – chopped fine

2 tablespoons of Mayonaise (full fat is best)

1 tablespoon of Greek style yoghurt

Salt & Pepper to taste.

Method

In a bowl mix all the vegetables and the cheese together.

Add the mayonnaise and yoghurt and mix well.

Add salt & pepper to taste.

Serve with hot or cold roast meats or smoked Polish sausage.

Variation

I think the addition of 2 or 3 strips of chopped herrings as in my herring salads would be good.

Will try this later and let you know!

Polish Potato Salads

Potato salad is very popular in Poland especially as it can be made nearly all year round.

This can be served with cold meats and Polish style sausages as well as with hot dishes such as roast pork or chicken.

I like to make potato salad using starchy potatoes as I love the soft fluffy texture.

My favourite starchy potatoes are King Edward and Maris Piper.

The King Edward variety was introduced in the United Kingdom in 1902 and was named after King Edward VII as this was his coronation year.

The Maris Piper variety was released in 1966 and was named after Maris Lane in Trumpington on the outskirts of Cambridge which at that time was the home of the Plant Breeding Institute.

Classic Potato Salad

Ingredients

Starchy Potatoes – from 3 large potatoes upwards

1/2 – 1 onion – chopped fine

Mayonnaise – I like to use Hellmans – original or light

Salt and pepper to taste.

Method

Peel the potatoes and cut any large potatoes into quarters and then boil or steam them to cook them.

Strain the cooked potatoes in a colander and leave them to cool slightly.

Rough chop the cooked potatoes using a knife or a spoon – you do not want the pieces to be too uniform in size.

Add the chopped onion to the potatoes and then several tablespoonfuls of mayonnaise and mix together.

I like to use potatoes that are still slightly warm as I find the mayonnaise coats them better.

However you can use cold potatoes – maybe some you have left from another meal – the salad will still be good.

Add salt and pepper to taste.

Leave to cool completely before serving.

IMG_20150806_194007779 — Simple Classic Potato Salad

Variations on the Classic Salad

Potato Salad with Gherkins

Chop 2 or 3 gherkins and add these to the Potato Salad.

IMG_20150807_110645717 — Chopped Gherkins

IMG_20150807_112124051 — Potato Salad with Gherkins

Potato Salad with Gherkins and Boiled Eggs

Chop 1 or 2 hard boiled eggs and add these to the potato salad with the gherkins.

IMG_20150828_124410565 — Chopped Hard Boiled Eggs

IMG_20150807_114425535 — Potato Salad with Gherkins and Hard Boiled Eggs

Potato Salad with Peas

Cook some frozen peas and add these to the classic potato salad

IMG_20150806_194015128 — Potato Salad with Peas

Ogórki – Gherkins

Gherkins are cucumbers that have been fermented in brine or pickled with vinegar.

Botanically cucumbers are fruit although they are a vegetables from the culinary point of view.

In Polish the word ogórki means cucumbers.

Kiszone ogórki means fermented cucumbers – either in brine or vinegar.

Letnie ogórki means summer cucumbers – which are fresh salad cucumbers.

The Latin name for the cucumber is Cucumis sativus and it is a member of the gourd family and so related to pumpkins and melons.

It is thought the plant originated in India and then was taken to Greece and from there to northern Europe.

I have read that the making of pickles by fermenting in brine is over 4,000 years old. This would preserve vegetables throughout the winter – well before the days of frozen food and supermarkets!

A quick look at the journey of the word – Gherkin – according to several dictionary sources.

This is a word that started in Greece and travelled to England & America via Poland, Germany and The Netherlands.

Angourion – Medieval Greek for cucumber.

Ogórek – Polish for cucumber

Gurke – German for cucumber

Augurk – Dutch for a brined or pickled cucumber

Gherkin – English for a brined or pickled cucumber

In Poland, July & August are the main months for making gherkins at home and once when I was there at that time in my relatives’ houses every container seemed to have been put into use for a stage in their production.

Everyone has their own special recipe using brine and sometimes vinegar with the addition of garlic and herbs and spices – the most often used is the flower head of the dill plant – hence we get dill pickles. Some methods are very quick taking just a few days others take longer.

The type of cucumber used is a different variety than the salad cumber it is shorter, fatter, often knobbier and has a lower water content.

I cannot at the moment give you a good recipe for making gherkins as I have rarely seen the right variety of cucumbers for sale in England – maybe now with more Polish shops I might see some next year and try out some recipes.

The bought gherkins I like are the Polish Krakus ones.

Another type I like are ones you can buy in Lidl – these are made with sugar and vinegar and are sliced lengthways – they have only a slight vinegar taste and are sweet – I do not like the very vinegary kind.

There are many uses of gherkins in Polish cookery – the most famous must be gherkin soup – which I just love – but that recipe I will cover later once I start to write about soups.

Of course gherkins – form part of many salads.

IMG_20150807_110423969(1) — Gherkins Sliced Lengthways – a very simple salad

Gherkin and Tomato Salad

Ingredients

3 or 4 Gherkins – cut into discs

4 or 5 Tomatoes- cut into half & then thinly sliced

1 small onion – finely chopped

Flat-leaved parsley – finely chopped – to garnish

Salt and pepper to taste.

Method

In a bowl mix together the gherkins, tomatoes and onions.

Sprinkle with a little salt and add 1 or 2 tablespoons of the liquid from the gherkin jar (if none is available then use some lemon juice) and mix again.

Place into a serving dish and sprinkle with chopped flat leaved parsley and freshly ground black pepper.

Classic Polish Curd Cheese Mixtures

Twaróg – Polish Curd Cheese is used extensively in cooking and finds its way in many guises onto the Polish menu, especially at home, both in sweet and savoury dishes.

The following are what I consider to be popular classic savoury fresh cheese mixtures and are often served for breakfast with bread and salad.

Here in England I think they could be served at lunchtime. As well as with bread and rolls they can be served with crisp-breads, oatcakes or crackers.

3 Classic Curd Cheese Mixtures

You can make these with Twaróg – Curd Cheese or with Cream Cheese.

You can also use yoghurt cheese – (Look out for a post on how to make this later).

The amounts used are just approximate, using one packet of cheese, which is normally around 200g – 300g, for each mixture and can be varied to taste.

If using curd cheese, add a pinch or two of salt and a couple of spoonfuls of soured cream, mix together until smooth.

If using cream cheese just take it out of the packet and mix it in a bowl – you can add a spoonful or two of soured cream to make it a softer consistency if you wish.

Mixture 1

To the cheese add a few tablespoons of finely chopped chives or the green parts of spring onions.

In Poland szczypiorek (which in dictionaries is given as chives) would be used – however I think it is slightly different and is much larger than the chives I grow here in England.