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Side Dish for September: Polish Potato Cake Recipe

10/09/201023/10/2016 by Charlotte J

Poland and most of Eastern Europe tend to opt for grain dishes, such as kasha, to accompany most meals. However, Poland does use some potato and these potato cakes are really easy to make. The small discs are tasty, crunchy on the outside and soft and fluffy on the inside. Here’s my recipe…

Ingredients

450g mashable potatoes

50g butter

1 small white onion

45ml sour cream

3 eggs

25g plain flour

25g breadcrumbs

Instructions

Boil the potatoes until cooked, strain and adding half the butter, mash until smooth

Fry the chopped onion in the remaining butter until soft and add the sour cream

Blend the onion mix if you want a fine texture, if you prefer a bit more crunch add straight to the potato

Mix well and add two egg yolks to the potato mixture

Add the flour to the potato mixture

When everything is well combined form small balls then fold flat onto a well-oiled baking tray

Beat the remaining whole egg and glaze the cakes

Sprinkle breadcrumbs over the cakes

Cook on 180°C for 30 minutes or until golden brown

Serve as a side dish to a main meal

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Borscht Recipe

03/02/201018/10/2016 by Charlotte J

Hot, cold, Ukrainian, Russian, there are so many arguments had over this dish it’s not even worth listing them. Ultimately, every family has their own version and this is mine. It doesn’t quite meet the standard I consumed at Chernobyl but it’s a pretty good effort. Though be warned, it isn’t a quick dish to prepare.

Ingredients

5 to 6 beetroots

2 carrots, grated

1 cabbage wedge, grated

3 potatoes, cut into chunks

2 white onions, grated

3 cloves garlic, crushed

15ml tomato puree

Juice of 1/2 lemon

1 litre beef stock

300g boiled beef cut into chunks

3 tbsp rapeseed oil

Instructions

Put the beetroot in a saucepan

Cover with cold water

Heat until boiling and once come to temperature, lower to a simmer and leave for 1 hour to 1 hour 30 minutes

Remove the beetroot from the pan and allow to cool

Keep the liquid for later

Peel and grate the beetroot

Heat oil in a large saucepan

Add the onion, cabbage, garlic, beetroot, tomato puree and carrot to the saucepan

Stir together and cook for 10 minutes on a medium heat

Add the potato to the saucepan

Cook for another 10 minutes

Add the stock and a ladle of the beetroot water

Simmer for 30 minutes, add the lemon juice and serve

Can be served with a spoonful of smetana (sour cream), a sprinkling of dill and/or parsley and crusty bread

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Russian Zakuski Part II: Cold Cod Salad

07/01/201018/10/2016 by Charlotte J

Cold Cod Salad was created during the Soviet era when the Russians regularly suffered severe food shortages. Thankfully, due to the presence of carrots in this dish, it provided necessary colour to the zakuski table. It is best to chill the salad overnight so the sour cream top hardens slightly.

Uzbekistani Pilaff Recipe

18/12/200918/10/2016 by Charlotte J

Pilaff is a classic dish for entertaining and can be varied to personal tastes easily. Traditionally, everyone digs in from a big communal dish which makes it great for this time of year when you have visitors for dinner and want to do something a little different.

Ingredients

600g lean boneless lamb stewing steak

5 tbsp rapeseed oil

700ml water

1 tsp smoked salt

2 carrots, chopped finely

2 white onions, chopped finely

400g long grain rice

1 whole garlic, outer paper removed but left intact/whole

5 sprigs fresh parsley to garnish

Instructions

Healt the oil in a flameproof casserole dish

Add the lamb and fry, stirring frequently for 10 minutes until brown on all sides

Add the water

Bring to the boil

Reduce the heat and simmer for 40 minutes until meat is tender

Meanwhile, heat more oil in separate pan

Add the carrots and onions and stir-fry for 5 minutes until softened

Add the rice and stir-fry for 1 minute until translucent

Transfer rice mixture to the lamb and add the garlic

Bring to the boil, reduce the heat, cover and simmer for 20 minutes until rice is tender and has absorbed most of the liquid

Serve the pilaff heaped onto a warmed dish, garnished with parsley

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Harcho – Georgian Lamb Soup Recipe

14/12/200918/10/2016 by Charlotte J

This is a great hearty dish, perfect for a big party of people and ideal served with chunky fresh bread. The best bit about the dish is it is easily adaptable to cooking in a slow cooker so when you come home from work, your home smells great and you can sit down to a home-cooked meal even when you’ve had a hard day at work!

Ingredients

600g lamb chunks

1.5l lamb stock

3 large white onions chopped finely

5 garlic cloves crushed

3 tomatoes cut into quarters

5 tbsp rapeseed oil

1 tbsp tomato puree

5 tbsp long grain rice

5 tbsp chopped fresh parsley

3 tbsp coriander for garnish

Instructions

Heat the oil in a pan and seal the lamb chunks

Place the lamb chunks into a slow cooker with the stock and garlic

Fry the onion in the rest of the oil for 5 minutes

Add the puree and tomatoes for 1 minute

Stir and add to the lamb and stock

Add the chili and parsley and cook for 4 to 5 hours

The rice can be added initially to the slow cooker, but if you are at home add 30 minutes before you want to serve

To serve, distribute the lamb between dishes (serves 4) and add equal quantities of liquid and rice mixture to each one

Garnish with chopped coriander and serve with chunky bread

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Central European Chicken with Wild Mushrooms & Garlic

15/09/200918/10/2016 by Charlotte J

While a great British roast on a Sunday is all very well and good, sometimes my family and I crave something a little different. This roasted chicken dish with aromatic herbs proved a great alternative. With wild mushrooms, celery, white wine and chicken stock, the wonderful sauce is then combined with that traditional Russian flavour of sour cream.

This is perfect for the ultimate feast and great served either with fresh steamed green beans alone, or with an extra side of boiled new potatoes (my preference being the crumbly the better!)

Ingredients (serves 4)

45ml olive or vegetable oil

1.5kg/3lb whole chicken (you could use chicken pieces, just make sure it’s thighs etc. on the bone)

3 celery sticks (peeled so it is not stringy)

1 garlic cloves, crushed

275g wild mushrooms (personally, I wouldn’t bother slicing, even if large but is up to personal tastes)

1 tsp chopped fresh thyme

250ml chicken stock

250ml dry white wine

Juice of 1 lemon

2 tbsp chopped fresh parsley (I tend to prefer flat leaf)

120ml sour cream

Salt and ground black pepper

Flat leaf parsley to garnish

Fresh green beans to serve

Instructions

Preheat the oven to 190 degrees Celsius, 375 degrees Fahrenheit, Gas Mark 5

Heat the oil in a roasting tin and brown the chicken all over

Remove the chicken temporarily

Fry the onions for about 2 minutes in the roasting tin

Add the celery, garlic, wild mushrooms and thyme and cook for 3 minutes

Pour in the chicken stock, wine and lemon juice into the roasting tin (or foil dish as in my case)

Sit the chicken on the top of the stock etc.

Sprinkle over half the parsley

Season well

Place the chicken in the oven for 1 1/2 – 1 3/4 hours or until tender

Baste occasionally to prevent drying out

Remove the chicken from the roasting tin and keep warm

Put the roasting tin on the hob and stir in the sour cream over a gentle heat until you make a thick pouring sauce

Arrange the chicken on a plate, surrounded by the cream and mushroom sauce

Garnish with parsley sprigs

Serve with grean beans and/or potatoes — Serve the chicken with the sauce and fresh green beans

Varna Chicken

14/09/200918/10/2016 by Charlotte J

This is a really tasty and healthy dish originating from Bulgaria. It’s super quick and requires few dishes so the washing up is limited! The chicken is smothered in a rich, herby sauce. Serve the chicken with rice to mop up all the wonderful juices.

Sacivi – Chicken with Walnut Sauce

09/09/200918/10/2016 by Charlotte J

Sacivi is a Georgian dish with a thick sauce containing onion, garlic, walnuts, spices and herbs. Although this is a pretty easy dish to make, it requires plenty of time. The dish must be prepared in advance and chilled for 24 hours before serving. So it’s a good one to serve at a dinner party (particularly if you are serving a tapas or mezze style dinner) as it can all be prepared in advance and all you need to do before putting it on the table is add some garnish. Although this recipe uses chicken, a firm white fish such as monk fish or halibut are viable alternatives.

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Lamb Meatball Soup with Vegetables

02/09/200918/10/2016 by Charlotte J

This family recipe combines flavours from the Mediterranean, the Middle East and Central Europe. Variations of the recipe are popular in Romania, Bulgaria and in the East Adriatic region. It can be made as a starter, or as I did, for as a hearty main course. It is ideal for using up all your leftover vegetables. It’s the ultimate in one pot cooking; serve it with some crusty bread and hey presto – a delicious meal!

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Central European Stuffed Mushrooms with Spinach

24/08/200918/10/2016 by Charlotte J

This makes an ideal starter because you can easily prepare the mushrooms and just finish off under the grill to serve to your guests. Alternatively, they make a great lunchtime or supper snack for the peckish among you. Also, this dish makes a great vegetarian dish if you omit the bacon and perhaps include some chopped chestnuts or meat substitute if you so desire.