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Sledzie

March 28th 2010 Posted at Fish Dishes
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Sledzie

3/4 Chop onion – finely sliced.
1/4 Leek – sliced.
Boil 1 litre water and 1/3 litre apple cider vinegar bring to boil with 5-6 pimento and one bay leaf. Add salt and sugar to taste.
Then add leeks and onion until wilted (3-4 minutes)
Strain
Once it cools, wash the matias herrings to remove oil and allow to drain.
Chop to whatever size you wish.

In another bowl add mayonnaise, and grate one apple to add to the mayonnaise.
Mix together, and add with other ingredients, adding the herrings last.
May need to add lemon or sugar or mayo to taste.
Add 1/3 cup of cream to mellow the flavor.

Ryba po Grecku

March 28th 2010 Posted at Fish Dishes
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600g Carp – minced
1 medium onion
1 white bread roll

soak roll in warm milk, to soften (but not too mushy) until spongy and mince all together

season with pepper salt and seasoning, touch of nutmeg.

Fry in hot oil – with fish balls coated in breadcrumbs (optional)

Put aside

VEges
700 kg Carrot
5 medium onions

In oil, soften the chopped onion (not browning), and add grated carrot, and allow it to simmer gently. Add 2 tbsp tomato paste. Salt and season, and a touch of sugar.

Add bay leaves and 5 pimento seeds and some grated nutmeg, until soft. When soft, add the fish cakes and cover with veges. Allow to warm through and serve.

Barszcz

March 28th 2010 Posted at Soups
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Take all veges, carrots, parsnips, onion, garlic, celery, leek, dried mushroom, and bay leaves and pimento, 1-2 cabbage leaves or heart of the cabbage. Capsicum. Seasoning, salt, stock cube or vegetta.

Bring to boil and simmer for 1.5 hours. Strain and throw away veges leaving a clear broth.

Boil chopped beetroots and when cooked, strain and leave clear broth (recycle the beetroot for a beet salad).

Add juice from 1 large can of whole beetroots. Mix the two broths plus canned juice from beets together.

Chop fresh garlic into this broth – 5 cloves (or more to taste)

Warm till very hot, but do not bring to boil. (will lose flavour). Can add dried mushrooms, caraway seed and continue seasoning to taste, even adding sugar to taste.

(for perfect taste, add 1 sache per 3 litres with the originally created vegetable, added while still very hot broth ‘kucharek barszcz czerwony’ available at Gaganis.

Kawalerskie

March 28th 2010 Posted at Meat Dishes
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1 kg Oyster blade fillets
5 medium onions

Remove all fat and pound the meat on both sides (not too hard). Season with vegeta, salt and pepper, and dried granulated garlic.

On a 2 “ oven baking dish cover base with oil and tightly pack fillets inside.

Chop onions roughly and sprinkle over the top of the fillets. Sprinkle Tasty or Mild grated cheese over the top.

Then sprinkle another layer of onions, and again season with vegeta, salt and pepper ( not to much as it has already been seasoned )

Lighly cover with mayonnaise on top of the onion and then sprinkle finely chopped parsely over the entire dish.

Cover with baking paper, and then with alfoil.

Bake in preheated oven 200C for 30 mins, then reduce to 160C and turn baking tray around for a further 25 mins checking occasionally to ensure it is not too dry. Check tenderness of meat with fork. When tender then ready!

Yummm

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