Culinary recipe 2011-12-01
Meat dish
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General Kicki’s wife’s Pasty (Kulebiak)

Ingredients for two pasties
(2 long baking trays)
• 750 g plain flour
• 2 dag fresh yeast
• 250ml milk
• 1 egg
• 2 egg yolks
• 1 tsp clarified butter
• salt, sugar
Stuffing:
• chicken (approx. 2 kg. in weight)
• 1 bread roll
• 3 eggs
• 1 tsp salt
• 2 carrots
• 1 parsley root
• ½ tsp ground pepper


Boil the dressed chicken with the vegetables until the meat is soft. Remove chicken and allow to cool. Remove flesh from carcass and mince together with vegetables. Add eggs and bread roll (previously soaked and squeezed to remove excess water). Season to taste. Mix the yeast, milk and sugar and leave for 10 mins until the yeast has risen. Mix the remaining ingredients with the flour and the yeast mixture. Mix well. Work the dough until it is smooth. Add the clarified butter and work dough again. Leave to rise. When risen, divide the dough into two halves. Roll out each half to form a square. Place half the stuffing in the centre of each half of dough, spread slightly, fold dough over the stuffing, stick edges together. Place in baking trays. The tops of the pasties may be glazed with a small amount of beaten egg. Place in a hot oven. Cook for 40-50 mins at a temperature of 180-200 C.

Hunter's bigos

Ingredients:

• 2kg sauerkraut,
• 1kg meat (pieces of cooked beef,
veal, mutton, pork, game, poultry),
• 25 dag Polish sausage (a selection
of available varieties),
• 20 dag smoked bacon or ham,
• 5 dag lard or pork fat,
• 1 large onion,
• 1tbs flour,
• 1.5 dag dried mushrooms,
• 2 tbs plum purée or several prunes,
• 0.1l dry red wine,
• 1tbs butter,
• salt, sugar,
• pepper, bay leaf, pimentos

Pour a small amount of boiling stock or water onto the sauerkraut. Add rinds from smoked or un-smoked pork fat and the bacon to the sauerkraut.
Boil for about an hour without covering the pan. The dried mushrooms should have been soaked overnight and boiled. Cut these into small
strips and add to the sauerkraut together with the mushroom stock. Add the meat which should be cut into fairly large cubes. Add the fat. Remove
the rinds and bacon which have been cooking with the sauerkraut. Cut the bacon into small cubes and return to the pan. Remove the skin from
the Polish sausage and slice the sausage. Mix all ingredients and allow them to simmer. Add the bay leaf and pimentos. Fry the onion in the pork
fat, add the flour and bronze to make a roux to add to the bigos before serving.

Gołąbki

Ingredients:

• 2 medium-sized cabbages
Stuffing:
• 0.5kg rice,
• 1.5kg minced meat,
• 1kg mushrooms,
• 5 medium-sized onions,
• salt, pepper, ground paprika,
• vegetable stock cube.
Tomato sauce:
• Tomato concentrate
• 1l water,
• 6tbs flour,
• 250ml sour cream,
• bay leaf, pimentos,
• pepper,
• hot ground paprika,
• vegetable stock cube, marjoram

Cut out the cabbage core, scald the cabbage, separate the leaves. Boil the rice adding salt and 3tbs of oil to prevent the rice from sticking. Wrap the pancontaining rice in a blanket and leave to steam. Chop the onions and mushrooms and fry in oil. Allow to cool. Add the meat, season and mix. Pare the central cabbage stalks. Place stuffing on each leaf and wrap in the cabbage leaf. Line a deep baking tray with remaining cabbage leaves and place the golabki tightly on it, 2-3 layers deep. Prepare the tomato sauce: Boil the water with the spices and add the tomato concentrate. Blend the flour with the sour cream, add a little hot water, mix well and add to the tomato mixture. Simmer until the liquid thickens. Pour the liquid onto the golabki in the baking tray and cover. Bake in a medium oven for about 1 hour. After 40 minutes in the oven, remove the lid.

Katroflak

Ingredients:

• 1 kg potatoes,
• 2 eggs,
• 1 medium-sized onion,
• 20 dag smoked bacon,
• 3 tbs wheat flour

Grate the peeled potatoes and onion finely. Squeeze out excess fluid. Chop
the bacon into small cubes and fry. Mix all the ingredients. Season to taste
and place in a baking tin. Bake for approx. 1 hour.

Neck of pork in pastry

Ingredients:

One serving: 10 dag
• Neck of pork, 2.5 kg.
Stock:
• 1 l of water,
• 3 pimento grains,
• 3 peppercorns,
• 2 bay leaves,
• 1 tsp saltpetre,
• 2 tbs salt
Pastry:
• 0.5 kg wheat flour,
• 2 dag fresh yeast,
• 1tsp salt, 1 egg,
• 250ml water,
• 1tsp sugar,
• salt, pepper, marjoram

Wash and dry the meat. Boil all the stock ingredients (except the saltpetre). Allow to cool then add the saltpetre. Place the meat in the stock and marinade for 24 hours. Remove the meat, rinse and dry it. Season to taste. Dry- fry the meat in a frying pan and allow to cool. Prepare the pastry: Mix the yeast with the sugar and water. Allow to rise for 10-15 mins. Add to the other ingredients. Knead the dough until it is smooth. Roll out dough to a thickness of around 1cm. Place the meat in the centre of the pastry and cover it with the pastry carefully pressing the edges together. Place on a suitable oven tray or tin and leave for 20mins. Bake at a temperature of about 200C. The length of baking depends on the weight of the meat. (Calculate 60mins per kilo.) When the meat is cold, slice the meat in the pastry. Please note: Use a Teflon pan for frying. If using a different type of frying pan, use a small amount of fat to fry.

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