Showing posts with label Poland. Show all posts
Showing posts with label Poland. Show all posts

June 01, 2017

BEETROOT WITH ROSEMARY

Ingredients:
Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt

Rosemary sprigs for garnish

Method:

  • Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.
  • Add the fresh rosemary and cook for one minute to release the flavour of the herb.
  • Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.
  • Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.
  • Season, and discard the rosemary.
  • spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
  • Serve this with roast or grilled meats.

July 06, 2016

ICED CHERRY SOUP

Ingredients:
Cherries - 750 gms
Water
Sugar to taste
Lemon juice -1

For garnishing:
Few whole cherries
Mint leaves

Method:

  • Cover cherries with water. Simmer gently, adding sugar to taste, and lemon juice.
  • Rub through sieve, pour into freezing trays to lightly freeze.
  • Serve in soup cups and garnish with whole cherries and mint leaves.

May 18, 2015

HERRINGS WITH MUSTARD CREAM


Ingredients:
Herrings – 4 (gutted and cleaned)
Olive oil – 1 tbsp
Salt
Pepper – ¼ tsp
Coarse grain mustard – 2 tsp
White wine vinegar – 1 tbsp
Mayonnaise – 75 gms
Sour cream – 90 ml
Spring onions – 3 (finely chopped)


Method:
  • Place herrings on rock of grill pan; brush lightly with oil and season with half salt and pepper.
  • Grill under preheated grill for 6 minutes; turn fish carefully, brush once again with oil and grill for a further 6 minutes.
  • While fish are cooking, make the sauce. Mix the mustard with the wine vinegar, then beat in the mayonnaise and soured cream. Mix in the spring onions.
  • Serve the fish with its sauce, plain boiled potatoes and tomato salad.

Note:


If two or three cuts are made in the fleshiest part of each fish, they will cook more evenly.
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