Potatoes – po nelsońsku

Po nelsońsku  –  in Lord Nelson’s style –  is when mushrooms and soured cream are added to the sauce. (I have not been able to discover why this name is used.)

In the traditional version of this dish, dried mushrooms are used and are soaked overnight.

I have also made a version with dried and fresh mushrooms.

Floury potatoes such as King Edward or Maris Piper are the best for this dish.

Packets of dried mushroom in England tend to be 25g or 30g and I have used a full packet for the recipe (you can use more).

The best dried mushrooms are Boletus edulis, in Poland they are called borowik or prawdzik, in Italy porcini.

Ingredients

1 kg of floury potatoes

10 -15g of dried mushrooms

2 onions

60ml of soured cream

250 ml of milk for soaking the mushrooms & 125ml (or more) for the sauce

100g of butter for frying the onions & the sauce

2 to 3 tablespoons of plain flour

Salt & pepper

 

Method

Start the night before by preparing the mushrooms. Put the mushrooms in a jug or bowl and add around 250ml of boiling water. When this has cooled add around 250ml of milk.

Leave the mushrooms overnight.

Alternately you could start this very early in the morning and make the dish in the evening.

Boil the potatoes till nearly cooked and leave them to cool.

Slice the potatoes into around 2cm thick slices.

Strain the mushrooms from most of the liquor – saving this for the sauce.

You can chop the mushrooms into smaller pieces if you want.

Gently simmer the mushrooms in a little of the liquor for about 5 minutes.

Make a sauce by first melting 2 tablespoons of butter in a saucepan, add the flour, stir together with a wooden spoon and gently cook until you have a thick roux.

Slowly add the liquor from the soaked mushrooms and mix and heat till you have a thick sauce.

Add more milk if needed – you want a very thin pouring sauce.

Then add the soured cream and mix together.

Pre-heat the oven to GM 4 – 180°C

 

 

Halve the onions and thinly slice and then fry them till golden in some butter.

Butter a deepish ovenproof glass or ceramic dish.

Place a layer of potatoes on the bottom followed by the onions, then the mushrooms, some of the sauce and finish with a top layer of potatoes.

 

Season with salt and pepper as you go along.

Pour the rest of the sauce over the top.

Depending on the size and depth of the dish you could have more layers but always start and finsh with potatoes.

Bake in the oven for at least an hour (You can lower the temperature and leave to cook for much longer).

This goes well served with roast chicken or pork.

 

Served on Royal Doulton – Tapestry  1966 – 1988

Ingredients – Version 2

This has fewer dried mushrooms & fresh mushrooms are added.

1 kg of floury potatoes

10g of dried mushrooms

100 – 150g of  fresh mushrooms (chestnut type are good)

250 ml of milk for soaking the mushrooms & 125ml (or more) for the sauce

100g of butter for frying the onions, mushrooms & the sauce

2 onions

2 to 3 tablespoons of plain flour

60ml of soured cream

Salt & pepper

Method – Version 2

Start the night before by preparing the mushrooms. Put the mushrooms in a jug or bowl and add around 250ml of boiling water. When this has cooled add around 250ml of milk.

Leave the mushrooms overnight.

Alternately you could start this very early in the morning and make the dish in the evening.

Boil the potatoes till nearly cooked and leave them to cool.

Slice the potatoes into around 2cm thick slices.

Strain the mushrooms from most of the liquor – saving this for the sauce.

You can chop the mushrooms into smaller pieces if you want.

Gently simmer the re-constituted mushrooms in a little of the liquor for about 5 minutes.

Thinly slice the fresh mushroom caps and fry them gently in butter.

 

Mix the two types of mushrooms together.

Make a sauce by first melting 2 tablespoons of butter in a saucepan, add the flour, stir together with a wooden spoon and gently cook until you have a thick roux.

Slowly add the liquor from the soaked mushrooms and mix and heat till you have a thick sauce.

Add more milk if needed – you want a very thin pouring sauce.

Then add the soured cream and mix together.

Pre-heat the oven to GM 4 – 180°C

Halve the onions and thinly slice and then fry them till golden in some butter.

Butter a deepish ovenproof glass or ceramic dish.

Place a layer of potatoes on the bottom followed by the onions, then the mushrooms, some of the sauce and finish with a top layer of potatoes.

Season with salt and pepper as you go along.

Pour the rest of the sauce over the top.

Depending on the size and depth of the dish you could have more layers but always start and finsh with potatoes.

Bake in the oven for at least an hour (You can lower the temperature and leave to cook for much longer).

This goes well served with roast chicken or pork.

Version 3 – Less Expensive & Quicker

In Poland there are 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.  These stock cubes contain a small amount of dried mushroom extract.

 

Dissolve the stock cube im 250ml of  hot water, when this has cooled add around 250ml of milk.

Increase the amount of fresh mushrooms to 150 – 200g.

Follow the instructions as  for Version 2.

Zrazy – Meat Roll-ups

Zrazy (this word is plural) is a meat dish popular in Eastern Poland & Lithuania and can be traced back to the 16th & 17th century in the times  of the  Polish-Lithuanian Commonwealth (1569 – 1795).

(I have seen zrazy  translated as Meat Roll-ups, Meat Olives or Collops)

Classic zrazy have a rolled shape and are made of thin slices of  beef,  beaten with a mallet, which are stuffed with a variety of ingredients including  mushrooms.

You need to use beef which is good for  braising and slow cooking  –  I used a thin cut of topside and this worked very well.

 

The stuffed meat is rolled and secured with thread or thin string, then lightly fried and placed in a casserole dish with stock and slow cooked at a low temperature.

 

 

Stock

For the stock,  I  use chicken or vegetable stock (this can be from a stock cube or powder)  and add bay leaves, whole peppercorns and sometimes whole allspice.

 

 

 

Prior to serving, the threads are removed.

 

 

Zrazy are eaten with the sauce in which they were cooked, though extra ingredients can be added to this such as  soured cream, mushrooms or tomato.

You can add some cornflour to thicken the sauce.

Po nelsońsku  –  in Lord Nelson’s style –  is when mushrooms and soured cream are added to the sauce. (I have not been able to discover why this name is used.)

 

 

Here served on Royal Doulton – Carnation – 1982 – 1998

Zrazy are often served with buckwheat or boiled potatoes, and beetroot or sauerkraut salad.

Classic Ingredients for the Stuffing

There is no end to the variety of fillings you can use, the following are two traditional ones.

The amounts you need will vary according to how many zrazy you are filling – these are a guide to proportions.

Onions & Rye bread

1/2 slice of rye bread – made into breadcrumbs

1 onion – chopped and fried in butter till golden

1/2 teaspoon of caraway seeds

Salt & pepper

You can spread a little made up mustard onto the meat first.

 

 

 

 

Dried Mushrooms

20g dried mushrooms  – add around 250ml of boiling water and soak these overnight – chop into small pieces then simmer in the liquid.

1 onion – chopped and browned in butter till golden

Add the onion to the mushrooms and continue simmering till most of the liquid is gone.

 

Add salt and pepper to taste.