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Polish dinner

Polish dinner. Suggestions for Portuguese young cooks for the third meeting in Portugal, May 2012 . Gulasz GOULASH. INGREDIENTS:

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Polish dinner

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  1. Polish dinner Suggestions for Portugueseyoungcooks for the third meeting in Portugal, May 2012

  2. GulaszGOULASH INGREDIENTS: • 1 1/2 kg beeforporkmeatcut in cubes2 tbsp. flour2 tbsp. oil2 cupswater2 cupschoppedonions1 tbsp. paprika1 1/2 tsp. salt1 bayleaf1 clovegarlic, minced • Dustbeefcubeswithflour, brownwell in hot oil. Addonion; cookabout 5 minutes. Addremainingingredients, stir to loosenbrownedbits. Cover; simmeruntilmeatis tender, about 2 1/2 hours, stirringoccasionally. ServegoulashwithSilesiandumplings. Serves 4-6. • Tbsp = tablespoon (big) • Tsp = teaspoon (small)

  3. Goulash • Video goulash: • http://www.przepisy.pl/przepis/gulasz-po-polsku • I add to goulash a can of tomatoes and carrots (in slices), potatoes (in smallcubes), it’slike a soup.

  4. Silesiandumplings

  5. RECIPE for Silesiandumplings • This recipe for potato dumplings, known as kluskislaskie is from Silesia, a region in Poland. • Made with cooked potatoes, Silesian dumplings are unlike any others of its type. They're gummy in texture and you'd swear they could bounce, but that's the way they're supposed to be. Kluskislaskie are typically served as a side dish with a roast goose or pork roast, or as the main course with mushroomssauce. • Makes about 2 dozen KluskiSlaskie • Prep Time: 30 minutes • Cook Time: 5 minutes in boiledwater • Total Time: 50 minutes • Ingredients: • 1kg peeled potatoes, cooked in salted water • 1 large egg • 1 teaspoon salt • 1 1/2 cups potato flour, more or less (Youcansee on video) • Preparation: • Mash potatoes. Transfer to a large bowl and mix with egg and salt. Add as much of the 1 cup of flour (or more) as necessary to make a roll-able dough. • Put a large pot of salted water on to boil. Pinch off pieces of dough and roll between the palms to the size of a golf ball . When you have 12 dumplings formed, drop them into the boiling water. When dumplings rise to the surface, boil an additional 5 minutes. Test to see if dumpling is done. Remove with slotted spoon to a colander. Repeat with remaining dumpling dough. • Serve with the roasted meat or poultry, or serve with fried baconorwhatyoulike.

  6. Kluski śląskieSilesiandumplings • How to prepare Kluski śląskie: • http://pozytywnakuchnia.pl/kluski-slaskie/ • Video: http://www.youtube.com/watch?v=4Gb8GHcPjyc&feature=results_main&playnext=1&list=PLE79F4D73183ABE0D

  7. Gołąbki Gołąbki: cabbage parcels, they are stuffed with meat or meat and rice. • Video: http://www.youtube.com/watch?feature=endscreen&v=OMiVppoCaKI&NR=1

  8. Gołąbki

  9. Preparation - gołąbki • Stuffed cabbage parcels • Serves 4 • 350g lean minced pork1 onion, skinned, finely chopped220g can tomatoes280g can red kidney beans, drained and rinsed16 large Savoy cabbage leavessame amount butter and plain flour 40g450ml milk50g mature Cheddar cheese, grateda little of cayenne or paprika, salt, pepper • Cook minced pork in a large pot or saucepan, over medium heat and cook in its own fat until beginning to brown, stirring time to time. Add the onion and fry until softened. Add the tomatoes with their juice and bring to the boil, stirring. Season to taste and simmer over moderate heat for 20 minutes, stirring occasionally, until pork is cooked and sauce thick and well reduced. Stir in the kidney beans and remove the pan from the heat. Set aside, covered, while preparing the cabbage leaves for stuffing.

  10. Preparation - gołąbki • Stuffed cabbage parcels • Blanch the cabbage for 3 minutes, in batches of 4 leaves at a time, in large pan of boiling salted water. Drain them, cool down in a cold water and leave them to dry. Lay the leaves flat on a chopping board. Cut out and discard the thick central stalks. Put around 20-25g filling mixture at the stalk end of the cabbage leaf. Fold the 2 sides inwards to cover the filling mixture, then roll up to make a neat, compact parcel. Arrange the parcels, seam side down, close together in a single layer in a well-buttered flameproof serving dish. Heat the butter and flour, add milk, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste. Pour the sauce evenly over cabbage parcels in the dish. Sprinkle with the cheese and cayenne or paprika, and place under preheated grill for about 5 minutes, until golden brown and bubbling.Serve hot, accompany them with boiled rice.

  11. Modra KapustaRed Cabbage • http://pozytywnakuchnia.pl/modra-kapusta/ • Video: http://www.youtube.com/watch?v=30X2Y_dCoNc • Youcanprepare red cabbage as vegetable to Silesiandumplings

  12. Red Cabbage • Cut the red cabbage • Boil for about 30 minuts, add salt and blackpepper • Cut the onion and fryit on oil, addit to the red cabbage. • Add 1-2 tablespoons of vinigar

  13. PIEROGI

  14. PIEROGI • Video how to make PIEROGI • http://video.about.com/easteuropeanfood/How-to-Make-Pierogi.htm

  15. Pierogi - preparation • Boil Potatoes • We're going to take a pound of russet potatoes and boil in salted water until tender. We're also going to brown 1/2 diced onion in 2 tbsp of butter. When the potatoes are tender drain them very well and add the browned onions. Add salt and pepper to taste and give that a mash. Mix Cheese and Mashed Potatoes • Then add 1/2 cup ricotta cheese and 1/2 cup of grated sharp cheddar cheese. By the way, this is going to make more filling than you need, but I don't want to cook less than a potato, so you can freeze the rest until next time. Taste the filling for seasoning and set aside.

  16. PIEROGI DOUGH • Make the Pierogi Dough • To make the dough: very simple - take 1 egg and 1/3 cup of milk and a pinch of salt. Give that a whisk and then add about a cup of flour. I put half in and stir, then add the other half and stir, and when that comes together to form thick sticky dough, transfer to a floured board.Once it's on the board, use lots of flour and knead until you have a smooth, supple dough. It should be soft, but not sticky. Then wrap it in plastic and let rest for 15 minutes.

  17. Roll the Dough • I like to cut it and do half at a time. Then roll it out nice and thin using a floured board. You want to get it about 1/8th inch thick, a little thinner is even better. I'm going to use a pastry cutter to cut 4 inch circles. Save the excess trimmings to re-roll.Add the Pierogi Filling • To fill, paint them with an egg wash, which is just a beaten egg. Add a spoon of filling and fold it over in half and seal the edges. Pinch the edges nice and tight so the filling doesn't come out. This batch of dough will make about 24. I put them on a plastic wrapped plate as I make them.

  18. Sauté Pierogis • To finish: take a sauté pan and melt a couple tablespoons of butter. Cook over med-low heat until the butter turns a shade of nutty brown and then turn off. Bring some salted water to a boil and place in the pierogi. You can do this in batches. When they float, boil for 3-4 minutes. Transfer them into the pan with the brown butter and cook until browned on both sides.You can cook as much as you like, some people just barely like to have some color, or you can make crispy. I kind of a crispy person myself. Garnish with sour cream and I like a little chive. Super simple, super rustic, just great Eastern European comfort food. These are traditionally made for festivals and celebrations. I really hope you give these a try. Enjoy!

  19. Polish Breaded Pork Cutlets Recipe - KotletySchabowy • Breaded and fried pork cutlets are very popular at Polish tables. Boneless center-cut pork chops or pork tenderloin that are pounded thinly can be used. Here is a larger photo of schabowy Poland. • Makes 4 servings • Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes • Ingredients: • 4 boneless center-cut pork chops or 1-pound pork tenderloin • Salt and black pepper • All-purpose flour • 1 large egg beaten with 1 teaspoon water • Bread crumbs • Oil

  20. Kotlet Schabowy (Polish) • Kotlet schabowy - składniki • 4 plastry schabu bez kości • 1 jajko • 1 łyżka mąki • 1 szklanka tartej bułki • 2 łyżki oleju do smażenia • sól • pieprz

  21. PREPARATION • If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. • Dredge in flour, then egg, then bread. • Allow cutlets to dry for 10 minutes before frying. • Heat oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.

  22. Dear Paulo, youcanchoosewhatyou want, • Ifyouhaveanyquestions, pleasewrite me  • Ifyou want anotherrecipeswrite me, please  • Best wishes! • Enjoy! Smacznego! Bom apetite! Bernadetta Utzig Chrzanów, Poland

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