Poland: Salmon Leczo, Sour Cream Beets, Asparagus & Leek Salad, & Dill Potatoes

Poland, which is officially the Republic of Poland is situated in Central Europe with the Ukraine & Belarus to the East, Slovakia & Czech Republic to the South, Germany to the West & to the North there is the Baltic Sea, Lithuania & the little known Kaliningrad Oblast (a Russian Enclave).

Polish cuisine is an eclectic, food tradition that has evolved over centuries & has been influenced by food elements of neighbouring countries. With a focus on meats, herbs & dairy products, Polska Cuisine  is hearty, calorie heavy & demanding in preparation. It took 3 people 2 ½ hours of solid work to cook this menu! I recommend these recipes for those food lovers who cook fearlessly & with courage! If you only try one dish from this menu Be brave & try the Beetroot; your efforts will be rewarded!

                                      

Our Polish menu included: 
SALMON LECZO 

SOUR CREAM BEETS 
ASPARAGUS & LEEK SALAD 
& 
DILL POTATOES 

Which we served with

Rye Bread, Gerkins & fermented sauerkraut

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SALMON LECZO 

INGREDIENTS:

·       6 Salmon steaks

·       2 tbs Olive Oil, plus a little extra to oil the baking pan

·       4 large garlic cloves; crushed

·       1 medium onion; sliced

·       2 large zucchini, sliced 

·       1 medium red Capsicum, sliced

·       1 tbs fresh Marjoram; chopped

·       1 bay leaf

·       ½  cup fresh parsley; chopped

·       1 jar (25 ounces)  tomato sauce

·       ½  cup dry white wine

·       ¼ tsp  cayenne pepper

·       ¼ tsp Chilli Sauce

·       ¼ tsp Worcestershire sauce

·       ½ tsp Salt

·       ¼ tsp fresh ground Pepper

·       I tbs sugar

METHOD:

1.    Preheat oven to 180 c (375 f)

2.    Put aside half the zucchini to use later as a bottom layer in the baking dish. Having the Zucchini on the bottom of the dish will prevent the fish from sticking to the dish & drying out 

3.    To prepare the Leczo  sauce; begin by heating the olive oil in a large pot over medium heat. The aim is to partly cook the vegetables without browning them

4.    Add the onion to the heated pot first, stirring with a wooden spoon for 30 seconds or so until they begin to look glassy, then add the garlic, fry a little, then add the capsicum, and cook for just a few minutes to soften the vegetables, keeping stirring with the wooden spoon to prevent browning.  

5.    Add the remaining ingredients (except the fish & reserved zucchini), to the pot and simmer for 15-20 minutes

6.     Rub a  small amount of oil over the sides of a shallow earthenware casserole dish - this will prevent sticking or drying out of the Leczo on the sides of the pan 

7.    Pour a little of the Leczo sauce into the pan – perhaps a third of the sauce so the pan has a thin cover of suace

8.    Now layer the dish with the reserved  zucchini slices

9.    Lay the Salmon steaks on top of sauce

10. Pour the  rest of the Leczo sauce over and around fish making sure there is an even cover.  

11. Place the dish in the oven & bake for 25 minutes

12. If you need to keep the fish warm until you are ready to serve dinner, cover the dish with foil, place it back in the oven & turn off the oven heat

NOTES:

This Polska recipe has an ingenious way of making one vegetable, the zucchini, serve two purposes in the same dish! The zucchini on the bottom of the dish will remain firm & serves as a vegetable in its own right, whilst the zucchini in the Leczo becomes part of the sauce. 

The original recipe we sourced used Cod which would make for a softer, more delicate dish that would hold up better if it was overcooked. As we used Salmon it is important not to cook it too much or it could become dry.

A Q-Zine Original recipe adapted from ideas found at: 
http://www.polskafoods.com/polish-food-blog/healthy-baked-cod-recipe

http://en.wikipedia.org/wiki/Lecs%C3%B3

http://www.poland-fish.com/?pageId=61&fs=2

SOUR CREAM BEETS

INGREDIENTS ·       4 big beets ·       2 apples: peeled, coarsely grated ·       2-3 tbs Sour Cream ·       2 tbsp Flour ·       2 tbsp butter plus tsp butter ·       1 tbs Horseradish Sauce ·       Salt & pepper ·       Pinch Sugar ·       1 tbs dill pickle brine

METHOD

1.    Boil the beets in salted water until soft (30-45 min).

2.    Let beets cool down and peel the skin off with the back of a small vegetable knife

3.    Grate beets finely and fry in a pan with a teaspoon of butter.

4.    Lower down the heat and sauté 2 more minutes.

5.    Meanwhile combine in a bowl sour cream, horseradish, salt and pepper

6.    Lightly brown 2 tbs butter in a pan then add  flour, stirring constantly.

7.    Remove flour mix from heat, stir in  sour cream mix and return to heat  then cook, stirring until bubbly.

8.    Pour the sour cream mix over beets, mix thoroughly and fry for a few more minutes. If the mix needs flavour or moisture add some more sour cream or horseradish.

9.    Add apples, mix in well and simmer several minutes more.

10. Season to taste with salt, pepper, sugar and dill-pickle brine.

11. Simmer briefly and let stand a bit for flavours to blend.

12. Serve warm

A Q-Zine recipe adapted from originals found at:

http://polishplate.com/recipes/cooked-beets-polish-style-buraczki,15.html

http://www.grouprecipes.com/102375/buraczki-zasmazane-braised-beets.html

ASPARAGUS & LEEK SALAD

INGREDIENTS ·      2 leeks ·      2 bunch asparagus ·      1 stalk celery: finely sliced ·      2 apples; peeled & thinly sliced ·      ¼  bunch parsley; chopped ·      50 gm  walnuts DRESSING ·      Juice of 1 lemon ·      3/4 cup plain yogurt ·      1 tbs honey ·      1  tbs Dijon mustard ·      Salt & Freshly ground black pepper

METHOD

1.    First prepare the asparagus. Cut off the heads about 3 cm from the top & reserve for the salad garnish. Then use a vegetable peeler & remove the skin form the bottom 4 cm of each spear. Finally chopped the stems into 3 ml pieces

2.    Now prepare the leeks. Only the white part of the leek is used. Cut off the root & the green tops so that you just have the white body of the leek. Now slit the leek longways with a sharp knife & wash the leek well to remove all dirt. Finally dry & slice the leek thinly.

3.    Dry roast the walnuts in a frypan then cool & chop roughly

4.    Mix all the dressing ingredients together in a jar & shake well

5.    Toss apple, leek, celery & walnuts in a large serving bowl.

6.    Add dressing to salad & mix well

7.    Let stand in a cool place for about an hour to allow flavours to blend together.

A Q-Zine original recipe adapted from multiple sources found at:

http://www.polskafoods.com/content/polish-apple-leek-salad-recipe-salatka-z-jablek-i-porow

http://polishplate.com/recipes/leek-salad-salatka-porow,12.html

http://www.polskafoods.com/polish-recipes/leek-salad-recipe

http://easteuropeanfood.about.com/od/salads/r/springsalad.htm

DILL POTATOES

INGREDIENTS ·       I kg small potatoes; peeled ·       2 teaspoons salt ·       250 gm fatback bacon; diced ·       1 bunch fresh dill; chopped ·       butter

METHOD

1.    To prepare the potatoes for cooking first make sure all pieces are about equal size. If necessary cut larger ones in ½ or 1/4 to be the size of New/baby Potatoes

2.    Place potatoes in a large pot, add salt and water to cover and bring to the boil

3.    Cover pot with a lid, lower the heat & simmer until done (approx. 20-30 min)

4.    When the potatoes are almost cooked sauté the bacon until crisp

5.    When the potatoes are cooked drain them well in a colander then  return them to the pot

6.    Place pot onto a just warm element on the stove & shake  the pot over the heat until all moisture steams away.

7.    Turn potatoes out onto a serving dish

8.    Dot hot potatoes with butter and garnish with the bacon and drizzle with a little of their bacon drippings from the cooking pan.

9.    Now sprinkle with the fresh chopped dill

A Q-Zine recipe adapted from one found at:

http://polishplate.com/recipes/boiled-potatoes-kartofle-gotowane-wody,14.html