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.

 

Zrazy – made with Minced Meat

These zrazy are like the ones made with braising beef in that the minced meat mixture surrounds various stuffings.

The minced meat mixture  is similar to kotlety mielone  &  pulpety – but  zrazy are cooked differently.

You take a large handful of minced meat mixture , place the stuffing on it and then close up the mixture so you have an oval shape with the stuffing on the inside.

Ingredients

500g minced beef

1 beaten egg

4 tablespoons of semolina

1 onion chopped and fried

Salt & pepper

plain flour for coating

Sunflower oil for frying

Stock

500ml of chicken stock

1 -2 bay leaves

3-4 Peppercorns

2-3 Allspice berries

Stuffing

Two stuffings often used are –

Pieces of bottled peppers

 

 

 

 

 

 

 

Sticks of Gouda cheese or similar

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Method

Pre-heat the oven to GM 3 – 160°C

Mix the beef, fried onion, egg and semolina together.

Season with salt & pepper.

Divide the mixture into around 6 pieces

Flatten out each piece and place the stuffing in the centre.

Close up the mixture around the stuffing to make an oval shaped ball.

Dust the ball with plain flour.

 

Lightly seal these by browning then in hot oil.

 

Place the zrazy into an oven proof dish – one that has a lid – so they are not touching.

Pour in the stock – enough to have some at the bottom but do not cover the zrazy.

 

Put the lid on and cook in the oven for 1 -2 hours.

Sauce

You can thicken the stock that the zrazy are cooked in with cornflour or you can add other ingredients such as fried mushrooms and soured cream when you come to serve them.

 

 

 

Two shown here – cut through – one with cheese & one with peppers,  served with a mushroom and soured cream sauce.

Served on Royal Doulton  Carnation – 1982-1998

 

 

 

Pasta Salads

The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makariafood made from barley.

You need some cooked pasta – small shapes are the best – I often use Fiorelli – little tubes with lacy edges.

 

 

 

 

 

 

When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a salad the next day.

Try not to over cook the pasta.

The weight of dry pasta will result in around double the weight of cooked pasta  eg 250g of dry pasta will result in around 500g of cooked pasta.

I find that mayonnaise or mayonnaise based dressing  are best with these salads.

Cooked vegetables work well with these salads and also tinned or bottled vegetables and so it is a good store cupboard dish.

Below are several ideas – but you can do many variations – I always use a few different colours to make it look attractive.

Pasta, Peppers & Sweetcorn Salad

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.

1-2 tablespoons of mayonnaise

Salt & ground back pepper

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Method

In a large bowl mix the pasta and sweetcorn together.

If using fresh peppers then remove the stalk and the seeds and chop the flesh into small pieces.

Blanch the peppers by putting them in a dish with boiling water and letting them stand for about 10 minutes then drain and pat dry.

 

 

 

If using bottled peppers then drain them from the liquid and cut into small pieces.

Add the peppers to the salad mixture.

Mix in the mayonnaise.

Add salt & pepper to taste.

 

Pasta, Peas, Peppers  & Sweetcorn Salad

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

1-2 tablespoons of mayonnaise

Salt & ground back pepper.

Method

Make the salad as above then add the cooked peas and mix well

 

 

Pasta, Peppers & Sweetcorn Salad with Tuna

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.

1  x  145g tin of tuna chunks in oil or brine – drained

1-2 tablespoons of mayonnaise (variation –  add half a teaspoon of tomato puree or even hot pepper sauce)

Salt & pepper to taste – you will need less salt if you are using the tuna in brine.

Method

Make the salad as in Pasta, Peppers & Sweetcorn Salad up to the addition of the mayonnaise.

Break up the tuna into smaller pieces and add this to the salad and mix it in.

Add the mayonnaise.

Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Variations

Add some chopped chillies to the mixture – I use  green ones to differentiate them from the red peppers.

Pasta, Peas, Peppers & Sweetcorn Salad with Tuna

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

1  x  145g tin of tuna chunks in oil or brine – drained

1-2 tablespoons of mayonnaise

Salt & ground back pepper.

Method

Make the salad as in Pasta, Peas, Peppers,  & Sweetcorn Salad

Break up the tuna into smaller pieces and add this to the salad. and mix it in

Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Pasta, Peas, Peppers & Sweetcorn Salad with Polish Smoked Sausage.

Ingredients

400 – 500g cold cooked pasta.

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper

150g of cooked frozen peas

200g of Polish smoked sausage or ham

1-2 tablespoons of mayonnaise

Salt & ground back pepper

Method

Make the salad as in Pasta, Peas, Peppers & Sweetcorn Salad.

Slice the sausage into thin slices and then chop these into halves and quarters.

Add this is to the salad and mix in

Salt & pepper to taste.

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Hard Boiled Egg Garnish

1 or 2 hard boiled eggs can be chopped and used to garnish the tuna or smoked sausage salads.

 

 

 

 

 

 

 

 

 

 

 

Rice Salads

For these salads you will need some cold cooked rice – I use long grained or Basmati rice  – but it can be whatever you like to use.

I rarely cook the rice specially – I am more likely to use what is left from a previous meal.

However for these I cooked some rice to see how much was needed.

I find the best dressing for these salads is one based on lemon juice with the addition of some runny honey if you want a little sweetness.

Rice, Peas & Sweetcorn Salad

 

 

 

 

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Ingredients

400g cold boiled rice

100g of cooked garden peas

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

Juice of 1 lemon

Salt & ground back pepper

1 tablespoon of honey if desired

Method

In a large bowl mix the rice, peas and sweetcorn together.

Pour over the juice of the lemon and mix well.

If you are adding honey then warm about 1 tablespoon gently and mix that in.

Add salt and pepper to taste.

Rice, Peas,Sweetcorn & Peppers Salad

Ingredients

400g cold boiled rice

100g of cooked garden peas

1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)

1 or 2 fresh red peppers or bottled ones

Juice of 1 lemon

Salt & ground back pepper

1 tablespoon of honey if desired

 

Method

In a large bowl mix the rice, peas and sweetcorn together.

If using fresh peppers then remove the stalk and the seeds and chop the flesh into small pieces.

I often blanch the peppers by putting them in a dish with boiling water and letting them stand for about 10 minutes the drain and pat dry.

 

 

If using bottled peppers then drain them from the liquid and cut into small pieces.

Add the peppers to the salad mixture.

Pour over the juice of the lemon and mix well.

If you are adding honey then warm about 1 tablespoon gently and mix that in.

Add salt and pepper to taste.

Inspired in Castor – Rice Salad with Leeks

Not long ago I spent a stitching week in Castor, Cambridgeshire, with a  group of super ladies.  I was responsible for some of the catering.  One evening there was a large amount of leftover cooked rice, peas & sweetcorn, so I decided to make this into a salad with other ingredients we had in the kitchen.

This turned out to be a delicious salad and it got a lot of approval & I will certainly be making this again.

Ingredients

400g cold cooked rice

100g Cooked peas

1 small tin of sweetcorn – drained (or frozen loose sweetcorn – cooked)

1 -2 Grated carrots

1 grated eating apple

1 -2 leeks

Green part of spring onions – chopped fine

Flat Leaf parsley – chopped fine

Salt & ground back pepper

Juice of 1 – 2 lemons.

Method

Chop the leeks as fine as you can into circles and then cut these into half and put them into a large dish.

Cover the leeks with boiling water and leave them to stand until the water is cool.

Strain the leeks, leave them to cool down completely and then dry them with a clean tea towel or kitchen roll.

 

 

Mix the rice, apple & vegetables together in a large dish.

Pour the lemon juice over the salad.

Add salt and pepper to taste.

 

 

This was served with a beef in beer gulasz (casserole) & the salad provided a good balance against the richness of the casserole.

 

 

 

 

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Pea Fritters

A few notes about peas

Pisum sativum is groch in Polish and pea in English.

The pea belongs to the legume family, the plant family with pods as fruit and from the botanical point of view the pea pod is a fruit, the round peas, the seeds, however from the  culinary point of view it is classed as a vegetable.

Peas are recorded in the Middle East over 4,000 years BC.

Dried peas were the stables of Mediaeval cooking in Europe.

The eating of the fresh green peas is a fairly modern idea – it started for the rich in the 17th & 18th centuries.

Mangetout (eat all in French) is a pea variety with an edible pod  The idea of eating the immature pea pods was known in the 17th century in France.  They only became popular in the UK in 1970s.

Marrow fat peas are a variety of Pisum sativum called medullare. They are sold with their skins still on and are often cooked with bi-carbonate of soda which helps break down this hard to digest skin.

Split peas  come as yellow & green – these are dried peas with the hard to digest skin removed and then the  pea splits naturally  into its 2 cotyledons(parts). This process came into use in the late 19th century.

 

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My original recipe for pea fritters was exactly the same the same as my bean fritters recipe but using  dried split peas  – so I have added the instructions for doing this.

This variation is now the one I use the most.

Reconstituting the Spit Peas

Most packets of split peas give a variety of  method for reconstituting the split peas.

I do not usually bother to soak them over night.  I cover them with water and let them boil gently, this will take at least half an hour.  I keep checking on them giving them an occasional stir so they do not stick to the bottom of the pan & adding water if needed if it looks like it is going to run dry.

 

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I cook them until  they are soft and all the water has been absorbed.

If you have added too much water then you will need to strain the excess off.

Using a masher, mash the peas until you have a thick smooth thick purée.

 

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Split Pea Fritters

Ingredients

250g of yellow or green split peas (reconstituted as above & mashed to a smooth purée)

1 carrot – chopped into small pieces

1 onion – chopped into small pieces

1 clove of garlic – chopped

1 red pepper – chopped into small pieces

Some butter for frying the onions, garlic, carrot & pepper

1 teaspoon Italian mixed herbs

1 teaspoon of sweet paprika

1 egg – beaten

Dried Breadcrumbs

Salt & pepper

optional – 1 teaspoon of chilli flakes

Method

Reconstitute the split peas, mash them and leave them to cool completely.

Melt some butter in a frying pan and gently fry the onion, garlic, carrots and the pepper until they are soft, then leave them to cool.

 

 

Mix the mashed pea mixture and the cooked vegetables together,

 

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Add the Italian mixed herbs, paprika and salt & pepper(& chilli flakes if using) and mix well.

Add the beaten egg and mix thoroughly – if the mixture appears to wet add a spoonful of breadcrumbs.

Put some breadcrumbs on a plate or board, make small balls and flatten them and coat all the sides with the breadcrumbs.

Shallow fry the fritters in hot sunflower oil till they are golden on both sides.

 

 

These fritters go well with a crisp salad, salsa or a sauce such as tomato or mushroom.  They also go well with meat dishes in a sauce  such as gulasz, pulpety or chicken casserole.

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Bean Fritters

The Polish for these is kotlety z fasoli  – cutlets from beans.

The word kotlety(plural) comes from the Italian word cotoletta(singular) for cutlet or chop.

Phaseolus vulgaris, common bean, originated from Central and South America, where it was cultivated as early as 6,000 BC in Peru and 5,000 in Mexico.  it was introduced to the Old World by the Spanish and the Portuguese.

It is a legume which means it is a plant that has its seeds contained in a shell or pod.

Most of the recipes in my books use dried beans and they are prepared by soaking them overnight and then boiling them for the required amount of time.

For ease I usually use tinned beans.

You can use haricot beans (wash off the sauce from baked beans), cannellini (white kidney) beans, butter beans and many others.

Ingredients

2 tins of beans

1 onion

butter for frying the onion

1 teaspoon of mixed herbs or Italian herbs

1 egg

1 – 2 tablespoons of potato flour

Dried breadcrumbs

Salt & ground black pepper

Sunflower oil for frying

Method

Chop the onion into small pieces and gently fry in butter.

Leave to cool completely.

 

 

 

 

 

Rinse and drain the beans from the tins.

 

 

Pat the beans dry with kitchen roll or a clean tea towel.

Mash the beans until you have a thick smooth paste.

 

Add the onions and the mixed herbs.

Add the egg and mix well.

Add the potato flour to make the mixture thick.

Add salt & ground black pepper

Cover a plate or board with dried breadcrumbs.

Make flattened balls from the mixture – coating them on all sides with breadcrumbs.

Fry the fritters in hot sunflower oil.

 

They can be kept warm in the oven whilst you cook them in batches.

They can be reheated in the oven at GM5 – 190°C – for around 15 minutes.

Bean Fritters with Peppers & Chilli

This is a variation on the above recipe – to the mixture as above you add – 2 chopped peppers & 1-2 medium chillies or 2-3 small chillies, which have all been softened by gently frying in some butter and then added to the onion mixture. You can also add some chilli flakes.

 

 

Continue as above

 

 

Both versions of these fritters go well with a crisp salad, salsa or a sauce such as tomato or mushroom.  They also go well with meat dishes in a sauce  such as gulasz, pulpety or chicken casserole.

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