Tasty, filling dish, without thousand of calories.
Rostis can also be light and rich in nutritional
ingredients, especially with aromatic horseradish
and yoghurt dip.
2 tbls cornflower
Couple of capers
Slices of smoked salmon
250 ml natural yoghurt
2 tbsp Polonaise Horseradish
2 tbsp mayonnaise
Freshly grounded pepper
Peel the potatoes and boil them for half an hour. They have to be al dente. Grate the potatoes. Add cornflower, eggs, salt and freshly grounded pepper. Mix all together. Place a baking paper on a baking tray and place small rostis. Bake for 30 minutes. Prepare a dip from yoghurt, horseradish and mayonnaise. Add salt.
Hot rostis serve with horseradish dip, salmon, capers. Sprinkle some chopped chive.
A very tempting antipasti, isn’t it?
This time Poles’ favourite pickled herrings with flavours.
4 pickled herrings à la matias
0,5 l milk
2 pickled cucumbers Polonaise
sweet marinated peppers Polonaise
couple of caper berries
couple of dill sprigs
Macerate herrings in milk for few hours. After that time drain them from milk. Chop the onion into thin rings. Cut cucumbers into 4 long pieces. Roll the herrings and tie them with toothpick so they won’t unroll. Put inside cucumber, caper, dill sprig and a slice of marinated pepper. Serve with sprinkled red onion and grounded red pepper.
Although, we usually think of sandwiches
as a fast, everyday snack,
they can be colourful and elegant.
We would like to show you some unusual ideas
4 wholemeal toasts
1 (ripe, soft) avocado
2 tbsp peanut oil
3 tbsp sunflower seeds
Juice from half of a lemon
Pinch of salt,
Pinch of black pepper,
Pinch of hot chilli pepper
"Polonaise" Grated Horseradish
Toast the bread in a toaster to golden colour. Wash avocado, cut in half and take the seed out. Peel avocado and blend well. Add oil, sunflower seeds, lemon juice, spices. Blend all to a creamy mixture. Spread it on toasts, add beets and rocket on top. Than cover it with another slice of toast. We can put sandwiches to form a pile and tie it with a bamboo toothpick.
Hot horseradish? This time in a company of green pepper
that strengthens steak’s flavour.
2 tbsp oil
Beef Loin Steaks
1 tbsp flour
2 tbsp POLONAISE Horseradish
200ml cream 18%
Half of glass dry white wine
Hit the oil in a frying pan. Fry steaks 1-2 minute both side. Take the meet from the pan, salt and pepper it.
Make a roux from the rest of the fat in a pan: add flour, cream, horseradish POLONAISE and wine. Mix all well to an even consistence. Add some sugar, salt and green pepper.
Ingredients make Bigos a delicious meal: smoked bacon, barren,
porcini mushrooms, dried plums. However that would be no Bigos without a perfect cabbage.
2 kg POLONAISE Sauerkraut
1,5 kg mixed meet (beef, pork)
0,5 kg smoked bones
Handful of porcini mushrooms
12 dried plums
Couple of bay leafs
Handful of marjoram
50ml red dry wine
2 tbls tomato puree
Couple of barren seeds
2 tbs sweet pepper
1 tbs chilli
3 tbs caraway
Chop the POLONAISE Sauerkraut, add bay leafs, allspice, marjoram, purr boiling water. Boil for about 2 hours, as water evaporates.
Don’t cover it. Meanwhile in another pan boil bones and soup vegetables. If water evaporates too quickly you can use a bone and veggies stock and add it to a Sauerkraut. In separate dish soak in a boiling water mushrooms and plums. Leave it to double the amount.
Chop the meat into small cubes and fry to golden colour, than add the stock and cover it with a lid and simmer for about 30 minutes.
Soaked mushrooms boil 30 minutes, than chop them and add do Sauerkraut with the mushrooms stock. Add the remain ingredients, and meet. Simmer for about 3 hours. After this time take it from the cook and leave to cool. The more you heat it the more tasty the Bigos is!