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.

Lovely Liver!

For many people  – liver is love it or loath it.

I think certainly for me and most Poles it is love it!

The Polish for liver is wątroba – which means “waste maker” – as the liver is the organ in the body where substances are broken down.

In Poland the most sought after livers  are calves liver & rabbit liver.

My aunty in Białystok- cooked some rabbit liver for me when I  was there last – I thought it was utterly delicious  –  but as far as I am aware it is not readily available to buy in England.

I  see calves liver for sale more and more here in England and I  buy this whenever I can.

My mother always cooked pigs’ liver, never ox liver.

I usually cook lambs liver if I cannot get calves liver.

I think liver is best lightly cooked, even slightly pinky,  it becomes hard and tough if over cooked.

There is a restaurant in Krakow called Dom Polonii ( House of the Poles) just off  Rynek Główny (Main Square) it serves very traditional dishes.

Rynek Główny (Main Square)

 

I like to eat there very much and can never make up my mind which dish I want the most. Their fried liver is super and I will have that at least once when I visit Kraków.

Liver is the main ingredient of  pâtés and similar dishes which are very popular in Poland –  I will look at these in future posts.

Cooking Liver

These recipes are all  variations on a simple theme.

I use calves or lamb’s liver for these recipes .

Preparing the liver

Depending on how it has been prepared by the butcher,  you might have to remove some veins or membranes.

Slice the liver into thin equal sized slices.

Dip each piece into a mixture of plain flour and ground black pepper.

 Simple Style Liver

Lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3  minutes.  (The time will depend on the thickness of the slices)

 

 

 

 

Liver with Soured Cream

Follow the instructions for the simple style but only cook for 1 -2 minutes.

Take the pan off the heat and add 2 tablespoons of soured cream and mix well.

Return to the heat  and allow to simmer for  1 -2 minutes.

Liver with Onions 1

In my old Polish cookery book  (my bible in many respects) this simple recipe (without the herbs) is called  …. po angielskiu  which means  …. English style!

Kuchnia Polska – Polish Kitchen or Polish Cookery

 

 

 

 

 

 

 

 

 

Thinly slice 1 or 2 onions (I like lots of onions with the liver).

Fry the onions in butter & sunflower oil till golden.

In a separate pan lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add the onions to the fried liver and mix together and serve.

 

Liver with Onions 2

Thinly slice 1 or 2 onions (I like lots of onions with the liver).

In a pan, fry the onions in butter & sunflower oil till golden. (You can fry a little longer to slightly char or caramelise them if you like)

In a separate pan, lightly fry the liver slices in a mixture of butter & sunflower oil on both sides.

Sprinkle on some Italian Herbs.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3  minutes.  (The time will depend on the thickness of the slices).

This will give a tasty sauce with the liver.

Place the fried onions on top and serve.

Liver with Mushrooms

Thinly slice mushrooms around 100g of button mushrooms

Fry them gently in a mixture of butter & sunflower oil.

Add the mushrooms to the fried liver as in the simple style above and mix together.

Add around 150 ml of chicken or vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan.

Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -4  minutes.  (The time will depend on the thickness of the slices).

Liver with Mushrooms & Soured Cream

Follow the instructions for the Liver with Mushrooms but only cook for 1 -2 minutes.

Take the pan off the heat and add 2 tablespoons of soured cream and mix well.

Heat up slowly and allow to simmer for  1 -2 minutes.

 

Served here on Royal Doulton – Carnation, 1982-1998

Serving suggestions

Sprinkle liberally  with chopped parsley.

All of the above go well with boiled potatoes, creamy mashed potatoes, boiled rice, noodles or pasta such as tagliatelle.

 

 

 

 

 

 

 

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.

 

 

Courgette Fritters

The first post on this blog was on 4 July 2015 – just over 2 years ago.

Now this will be my 100th post!

Although courgette fritters are not from an old Polish recipe they do have some similarity  to Polish potato pancakes and to carrot pancakes.

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

Courgettes belong to cucurbitaceae family as do cucumbers which are very well loved in Poland – so I am sure this recipe would be very popular there too.

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 used for courgettes.

The amounts in the ingredients are all approximate.

Ingredients

2 to 3 courgettes

1 egg

2 tablespoons of soured cream, double cream, crème fraise or yoghurt cheese

2 tablespoons of plain flour

Grated rind of 1 lemon

Salt

Sunflower oil for frying.

Method

Grate the courgettes using a coarse grater.

Sprinkle the courgettes with salt.

Place the salted courgettes onto a clean tea towel and place this in a colander for around 30 minutes.

Wrap the tea towel up and squeeze out the liquid from the courgettes.

Note

The green stains on the tea towel will come out in a hot wash but  do not use fabric softener for tea towels used for this and similar purposes.

 

 

 

Place the dried grated courgettes in a bowl and add the grated lemon rind.

 

 

 

Add the beaten egg and the soured cream (double cream, crème fraise or yoghurt cheese) and mix together.

Add the flour and mix thoroughly.

Heat the oil in a frying pan and use large tablespoonfuls of the mixture to make the fritters.

Fry them on both sides until they are golden brown.

 

Keep them on a heat proof plate  in a low heat oven whilst you make the rest.

 

 

You can place a sheet of kitchen roll on top of the first layer to stop them sticking.

Serve them with grilled meats and salad.

Option

A chopped red chilli or two and also a chopped garlic clove can be added to the mixture.

 

 

 

Gulasz

The word gulasz comes from the Hungarian gulyás and is the word for a casserole or stew.

In Hungary the meat would most likely have been beef but in Poland it is either pork or beef.

When beef is used it is usually called węgierski  – Hungarian style.

As stewing steak used to be more readily available in England than casserole pork my mother made this with beef.

I make this with either beef or pork, both are delicious as the slow cooking and tomato purée give an intense rich flavour.

Classic Gulasz

Ingredients

500g stewing beef or shoulder or spare rib pork

2 onions

2 cloves of garlic

2 tablespoons of tomato purée

250ml chicken stock – can be made from stock cubes

2 teaspoons of (sweet) paprika (not smoked)

1 bay leaf

2 tablespoons of plain flour

salt & ground black pepper

oil for frying

Method

Pre heat the oven to Gas Mark 3 – 1600C

Roughly chop the onions and crush the garlic.

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Mix the tomato purée and the paprika into the stock.

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Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper.

Beef Coated in Plain Flour, salt & pepper
Beef Coated in Plain Flour, salt & pepper

 

 

 

 

 

 

In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed.

Place the meat into a casserole dish.

Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy.

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Add the onions to the meat then add the bay leaf and some more ground pepper.

Pour the stock mixture into the casserole dish and put on the lid.

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Cook in the oven until the meat is tender, this could be about 3 ½ hours  to  4 ½ hours but often I find it needs  longer.

Classic Beef Gulasz

Serve with potatoes, hefty style pasta or boiled rice as well as salads such as:

If served on top of a large, breakfast plate sized potato pancake this is known as a

węgierski placek  – Hungarian pancake.

Tip

Make this a day ahead of when you need it, cook the dish for at least 3 hours and leave it to cool.

The next day cook it again for at least 1 hour, you might have to add a little water or stock but not too much, the sauce should be thick not watery.

Using a slow cooker

Nowadays I often make gulasz using a slow cooker instead of the oven.

I made a gulasz using pork shoulder and cooked it in the slow cooker for 8 hours.

 

Pork gulasz served in a dish by J & G Meakin Studio Pottery

Unknown Design Name

Luxury Style Gulasz 

All houses in Poland have cellars and even people living in block of flats have a cellar area of their own; if you ever get the chance to look in these you will find that they are filled with: jams, preserves, bottled fruit and vegetables, sauerkraut and salted gherkins.

Bottled sweet red peppers in brine are often found amongst these jars.  The addition of the peppers from one of these jars to the gulasz makes it even better.

Of course if like me you do not have the home-made variety you can buy these from most delicatessens or supermarkets now.

One Of My Two Cellars

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You can use fresh red peppers and I use these when they are plentiful, either will make a delicious gulasz but I think I like ones with the bottled peppers best.

The recipe is a variation on the classic gulasz but you have to use less stock or you will end up with it being too watery due the water content of the peppers – especially the fresh ones.

Ingredients

500g stewing beef  or shoulder or spare rib pork

2 onions

2 cloves of garlic

3 tablespoons of tomato purée

150ml chicken stock – can be made from stock cubes

2 teaspoons of (sweet) paprika (not smoked)

1 bay leaf

Jar of bottled red peppers or 3 to 4 fresh red peppers

2 -3 tablespoons of soured cream

2 tablespoons of plain flour

Salt & ground black pepper

Oil for frying

Paprika to dust on the top

Method

Pre heat the oven to Gas Mark 3 – 1600C

Roughly chop the onions and crush the garlic

Mix the tomato purée and the paprika in the stock

If using the bottled peppers cut them into long strips and then cut these into halves

If using the fresh peppers, cut them into long strips, de-seed them and cut these into halves

Cut the meat into cubes and coat the pieces in a mixture of flour, salt and ground pepper

In a frying pan heat the oil until it is hot and fry the meat until all the sides are sealed

Place the meat into a casserole dish

Fry the garlic and onions in the frying pan, adding some oil if necessary but trying not to use too much or the dish will be greasy

Add the onions to the meat then add the bay leaf and some more ground pepper

Add the peppers to the dish and mix the contents together

Pour the stock mixture into the casserole dish and put on the lid

Cook in the oven until the meat is tender, this could be about 3 ½ to 4 hours but often I find it needs longer.

 

 

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When you are ready to serve the gulasz, mix in one to two tablespoons of soured cream and then put the other tablespoon of soured cream on top in the centre and dust some extra paprika on this.

 

Serve as for the classic style gulasz.

Here served in a dish by J & G Meakin – Topic from 1967

 

 

 

 

 

Buraki – Buraczki – Beetroots – Beets

Beetroot is a very popular vegetable in Poland and is served both hot and cold and is the main ingredients of barszcz (The classic Polish beetroot soup).

Now this may just my imagination but the beetroot in Poland just tastes so much better than the ones I have had in England, maybe it is the variety that is grown there or the soil.   I think you have to use home-grown or organic beetroot to get as good a taste.

In the following recipes I have used vacuum packed boiled beetroots – boiling or roasting raw beetroot should give a better flavour but when you only want to make a small amount or you have little time this will work as well especially if you adjust the flavour with lemon juice or a little sugar.

A popular variant is something called botwinka  – this is very young beetroot – sold in bunches (rather like radishes) and consists of the small “bulb” and the  young  green leaves, which are all used.  As I have not seen this for sale in England I will not be including any recipes – but if you are ever in a position to try this (often in the form of a soup) you will taste something very delicious.

Ćwikła is the most typical Polish accompaniment to roasted and smoked meats and sausage. This salad or relish is made from grated cooked beetroot which is mixed with grated horseradish – chrzan.

The first recorded recipe for ćwikła comes from the writings of Mikołaj Rej  (1505 – 1569)  who is known as the “Father of Polish Literature”.  He was the first person to write exclusively in Polish.

He was born 59 years before Shakespeare (1564 – 1616).

Ćwikła

Ingredients

2 or 3 boiled beetroots

Horseradish sauce

Soured Cream

Extra lemon juice – optional

Method

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Grate the beetroots using a fine or medium grater and put this into a bowl.

In the past I always used a fine grater but now I prefer to use my medium grater.

 

 

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Medium Grated

 

 

 

 

 

 

 

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Fine Grated

 

 

 

 

 

 

Add a large dollop or two of horseradish sauce.

Below are two kinds, one with soured cream and one without. I like the one with soured cream more.

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A few years ago I thought it would be a good idea to grow my own horseradish – that was a mistake! It starts to take over with the roots spreading underground. However the dark leaves are very attractive and the air does smell of horseradish when you walk up to it.  You just need to be able to contain it.

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Mix the grated beetroot and horseradish sauce together.

Add soured cream – if using the sauce with this in already you might not need as much.

You can add lemon juice as well.

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Carnation  Serving Dish by Royal Doulton

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Beetroot & Apple Salad

Ingredients

2 or 3 boiled beetroots

1 eating apple  with a good flavour such as Jazz, Braeburn or Pink Lady.

Juice of  half  or a whole lemon

Sugar – optional

Method

Grate the beetroots using a medium grater.

 

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Peel and core the apple and grate this using a medium grater.

Mix the two together.

Add lemon juice to taste.

You can add some extra sugar to taste.

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NOTE

This tastes much better if it is left so all the ingredients mingle together for a few hours.

I make this in the morning if I want it for the evening or I make it the night before for lunch time the next day.

Creamed Beetroot

This is a delicious way of serving beetroot warm with a roast dinner.

Ingredients

3 or 4 boiled beetroots

Large tablespoon of butter

1 or 2 tablespoons of flour

Juice of a lemon & some extra water

3- 4  tablespoons of soured cream

Salt & pepper to taste

A little sugar to taste – optional

Method

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Grate the beetroots using a medium grater and put them into a saucepan with the lemon juice and a little water.

Put a lid on the saucepan and gently simmer the beetroot – taking care not to let it dry out or burn.

Melt the butter in a small frying pan and add the flour – let it colour slightly.

Add 2 tablespoons of soured cream and a little water and combine this well.

Add this mixture to the simmering beetroots, once again combining well.

Let this simmer for 5 to 10 minutes – keep checking, and stirring and adding  more soured cream, lemon juice or water if it looks like it is going to dry out.

Add salt & pepper and a little sugar to taste.

 

Serving dish is Topic designed by  Alan Rogers in 1967 for J & G Meakin.

Smetana – Soured Cream – A Classic Polish Salad Dressing

Smetana – Soured Cream – must be one of the most used salad dressings in Poland.

Soured cream is used  just on its own and sometimes if it is thick or because they like it that way people will add lemon juice to make it more runny.

I am going to write about the three classic salads which will have soured cream on them.

Mizeria

Legend has it that this salad was beloved by Queen Bona, the Italian princess, who married King Zygmunt 1 in the early part of the 16th Century.

She is famous for bringing her chefs and a variety of vegetables to Poland  and many vegetables names in Polish have Italian roots.

The word mizeria comes from the Latin meaning misery.  It is said that this salad made the Queen homesick for Italy.  I can understand the cucumber – not sure about the soured cream – but that is the story.

It certainly is a delicious cooling salad for a hot day.

I was talking with one of my Polish friends earlier last week and I said that I was going to write about mizeria and she said “Oh there were 20 people for dinner yesterday and I made a huge bowl of mizeria – it was delicious and it  was all eaten!”

It is the salad that everyone loves to make in the summer and it is so easy.

Ingredients

Just – Cucumber, Soured Cream and a little salt.

Option extras

Lemon juice added to the soured cream.

Some people add little bit of icing sugar.

Dill or chives as a garnish.

Take a cucumber and peel off the skin. If the skin is thin then sometimes I do not peel it all off,  just stripes so that you have a nice pattern later of dark and pale green.

Cut the cucumber into thin slices and put them into a bowl

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Lightly salt the cucumber.

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Add several spoonfuls of soured cream to the cucumber and mix them together, you want to coat most of the slices.

Sprinkle with a garnish of chopped dill or chives if desired and serve.

This is delicious with Polish style smoked meats and sausage and also with  hot roast meats as a lovely contrast.

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Mizeria Garnished with Dill
Dill
Dill

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Mizeria Garnished with Chives

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note

This is best made with  young fresh cucumbers in summer.  However now that you can get greenhouse grown cucumbers all year round I sometimes find that they are a bit old and woody,  if this is the case I would remove the seed area – this is best done by cutting the cucumber lengthwise in two and removing the seeds by pulling a teaspoon down the seedy middle. Then you can slice the cucumber as before.

Some cooks salt the sliced cucumber and leave this for about half an hour and then discard the liquid before adding the soured cream.   I do not usually do this unless I am making it for serving at a much later time.

Radish Salad

Ingredients

Radish and Soured Cream.

Chives or Spring onions to garnish.

Prepare the radishes by removing the hairy roots and stalks.

Thinly slice the radishes.

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Put the radish slices in a bowl and add several tablespoons of soured cream (thinned with lemon juice it desired).

Garnish with chives or the green part of spring onions, finely chopped.

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I love the way the radish skin colour seeps into the soured cream after a while and makes it pale pink.

Lettuce Salad

This is the most simple salad you can make – just use lettuce leaves pulled off from the head of lettuce, wash and dry them using a tea towel or a salad spinner  and add several tablespoons of soured cream (thinned with lemon juice it desired) and mix them together.

Garnish with a few chives if you have them and serve.

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