Polish White Borsch (Bialy Barszcz)

This is a typical Polish Easter soup.

bialyINGREDIENTS

4 hard boiled eggs
500g Polish kielbasa
6 cup water
1 tsp butter
4 garlic cloves, diced
1 onion, diced
5 medium potatoes, diced
1 bay leaf
¾ tsp salt
¼ tsp pepper
1 cup light sour cream
¼ cup flour

INSTRUCTIONS

Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes.
Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
1. In a medium, non-stick skillet, saute garlic and onion 2. with a tsp of butter until soft, 5 min.
3. Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
In a small bowl, whisk flour and sour cream together until smooth. Add ½ cup of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 5 min.
4. Cut the Kielbassa into ¼” slices, chop the hard boiled eggs. Add both to the soup. Cook 1-2 minutes to
heat through.

Tip: Add a little horseradish to give it a little more bite!

Instructions Report this ad Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven. In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min. Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min. In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 5 min. Cut the Kielbassa into ¼” slices, chop the hard boiled eggs. Add both to the soup. Cook 1-2 minutes to heat through.

Read more at Curious Cuisiniere: Polish White Borscht (Bialy Barszcz) http://www.curiouscuisiniere.com/polish-white-borscht/

Cooking Fresh Kielbasa

We're delighted to announce we've got fresh kielbasa here at sausages.nl. We make it as it should be with pork, beef and traditional Polish spices, in one 500g sausage that you can prepare as you like. 

Don't worry if you've never cooked this before, we've got a few recipe ideas for you.

To cook your kielbasa traditionally:

kiesbasa03

Step 1

Cover the kielbasas with a few inches of cold water in a heavy bottomed pot and simmer them for 20 minutes, or until they reach an internal temperature of 150 degrees Fahrenheit in the center. Gently heating the kielbasas through in water ensures the inside and outside will finish cooking simultaneously in the oven. Heat the oven to 350 F.

Step 2

Remove the kielbasas from the water and let them drain on paper towels for one or two minutes. Perforate each kielbasa a few times with a fork. The perforations prevent the casings from splitting by letting the steam escape during cooking.

Step 3

Place the kielbasas on a lipped baking sheet and put them in the oven. Roast the kielbasas until golden brown and crispy, with an internal temperature of 165 F.

Step 4

  • Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

Honey Glazed Ham

This is a Gordon Ramsay recipe from Olive magazine.

Honey Glazed Ham

 

Ingredients:

• 2kg unsmoked boneless gammon joint
• 1 carrot, chopped
• 1 onion, peeled and chopped
• 1 leek, trimmed and chopped
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 bay leaves
• about 25 whole cloves for studding

Honey glaze

• 200g demerara sugar
• 25ml sherry vinegar
• 100ml Madeira wine
• 250g honey

 

• Put the gammon in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds and bay. Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary. Scoop off any impurities that rise to the top.

• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham.

• To make the glaze, put the sugar, vinegar and maderia in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.

• Pour half of the glaze over the fat of the ham, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting. Remove from the oven and allow to rest for 15 mins before carving. This can be roasted on the day or up to 2 days ahead and served cold.

Steak & Ale Pie

Here it is - the recipe from the "Tijd voor Max". I'll have the English version up soon.

Thanks to all who watched, and to all at Tijd voor Max, it was great fun and I was made to feel really welome.

My pie, live on telly!Steak & Ale Pie

 
Voor het deeg:
• 400 g bloem
• 200 g koude boter in dobbelsteentjes 
• snufje zout
• 95 ml ijskoud water
 
Voor de vulling:
• 3 uien gesnipperd
• 500 g rundvlees (bij voorbeeld riblap) in dobbelstenen van 2 cm
• 1 winterwortel gesneden
• 100 g champignons in stukjes
• 1 eetlepel jus poeder
• 2 eetlepels bloem
• 150 ml donker bier
• laurierblaadje
• 1 theelepel thijm
• zout
• peper
• ovenvaste pan of ovenschotel
• springvorm of quiche schaal van 23 cm doorsnede
 
• Oven voorverwarmen op 180 ºC
 
 
Meng voor het deeg de bloem met het zout en voeg daarna de koude boter toe.
Meng dit alles goed met de hand. Door het snel te wrijven tussen de vingers ontstaat er een soort broodkruimel structuur. Laat het dus nog geen glad deeg worden.
Voeg 60 ml ijskoud water toe en meng dit ook redelijk snel.
Voeg de rest van het water toe en meng dit tot een bol deeg.
Laat afgedekt in de koelkast rusten voor 20 - 40 minuten
 
Fruit ondertussen de uien totdat ze glazig zijn.
Meng bloem met zout en peper en bestrooi hiermee het vlees rondom.
Voeg het vlees toe aan de uien en bak totdat het vlees bruin is.
(De bloem plakt misschien wat aan de pan, maar dit wordt in de volgende stap weer losgeweekt.)
Voeg 75 ml bier toe en meng goed. Voeg daarna de rest van het bier toe.
Het bier vormt samen met de bloem een dikke saus. Blijf roeren en lat dit een paar minuten doorkoken.
Voeg 200 ml koud water, winterwortel, laurierblad en thijm toe en meng.
Voeg vervolgens 1 grote eetlepel juspoeder toe en roer goed.
Zet de pan in de oven of schenk het vlees mengsel over in een ovenschaal.
• Verdeel het deeg 2 stukken: 2/3 voor de bodem en zijkanten en 1/3 voor de bovenkant van de pie.
• Rol het grootste stuk  uit tot een dikte van 5 mm en bedek de bodem van de ovenschaal
• Rol het tweede stuk deeg uit voor de deksel van de pie.
• Lepel het vlees en de jus in de schotel en voeg de champignons toe.
• Klop een ei los en bestrijk de randen van het deeg om straks de deksel beter te laten plakken.
• Leg de deksel op de pie.
• Knijp de randen dicht met je vingers en maak een paar sneetjes in het midden van de deksel zodat de stoom kan ontsnappen.
• Bestrijk de bovenkant met het losgeklopte ei en bak de pie in de oven in ca. 35 - 40 minuten.

 

Roast beef

Roast eye round beef

The eye round we sell is a lovely, tasty lean piece of meat, but if you try to do it too fast it can tighten up and get a bit tough. The recipe below works fine for me. If you use another method and it works for you, please let me know.

 

  • Remove the meat from the fridge and let it reach room temperature. Rub the meat with olive oil, salt, pepper and whatever else you'd like to season it with. Preheat the oven to 220°C.
  • Put the meat in a roasting tray (putting onions, garlic, carrots etc. under the meat will help it cook better all round, and add flavour to your gravy). Put it in the oven and roast it for 20 mins.
  • Turn the oven all the way down to 150°C, remove the beef from the oven, baste it and put it back.
  • Give it another 25 minutes or so. If you're using a meat thermometer aim for about 52°C for meduim rare.
  • Take the meat out and let it rest for 15 minutes before carving. Yes, honestly, let it rest. 

 

This works for me, but please let me know how you get on.

 

Leg of Pork

Pork roastedWithout wanting to blow our own trumpet, a lot of people are very enthousiastic about the quality of pork that sausages.nl supplies. That is not only because we work with such good suppliers, but we also only prepare our products to order. This way we can guarantee freshness.

To fully enjoy your pork joint I thought I'd share how I cook my pork. There are many ways to prepare roast pork, and most of you will have your own great way to do it, but this has never let me down.

 

  • Get the pork out and leave it to warm up to room temperature. Preheat the oven to very hot - 220°C to 240°C.
  • Score the rind of the pork. Cut down though the rind and half way through the fat. Don't be afraid to make a lot of cuts. Use a very sharp blade, or even better, ask me to do it when you order.
  • Boil the kettle, place the pork in the sink, and pour the boiling water all over the pork.
  • Pat it dry with kitchen paper, then cover the rind with a thin layer of olive oit and salt. The oil helps the salt stick, and the salt will draw the moisture out of the crackling.
  • Place it in a roasting dish (I normally put some onions, carrots and garlic under the pork to help flavour the gravy and let the warm air circulate underneath), and put the pork in the oven.
  • After 20 minutes turn the oven temperature down to 180°C.
  • The TOTAL roasting time is approximately 25 mins per 500g, plus 25 mins.
  • About 20 minutes before the pork should be ready, take it out of the oven and remove the crackling. It should come off very easily with the help of a knife.
  • Put the pork back in the oven, along with the crackling. Make sure the crackling is upside down to crisp up the fat on the underside, and make sure it is not lying in any juices.
  • Once you think the pork is ready, check it with a meat thermometer (62°C minimum) or by piercing it with a skewer and checking the juices. If the juices are clear it's done. You can also eat it if it's SLIGHTLY pink, as long as it's hot enough. Do be careful though, especially with children and elderly diners!
  • Remove the pork and let it stand for 10 mins. This is very important. The meat relaxes, and absorbs more of its own juices if you do this. Slice it too quickly and you'll have a really messy worktop and drier meat.

 

Eet smakelijk, and please let me know how you get on.

Boerewors rolls

Boerewors rollsSome of my British customers were asking me what to do with the boerewors, so here's a recipe for a South Africn favourite - boerewors rolls.

This recipe is from honestcooking.com

Boerewors Rolls
Serves 4

  • 2 large onions, thinly sliced
  • 2 cans chopped tomatoes
  • 1tbsn sugar
  • 1tbsn balsamic vinegar
  • Salt & pepper to taste
  • 500g / 1.1 pounds Boerewors
  • 4 fresh Hotdog rolls
  • Wholegrain mustard, to serve
  • Coleslaw, to serve

1. Firstly, start with the onions. Heat about 2tbsn oil in a large pan and add the sliced onions. Gently fry for 5-10 minutes until the onions are soft and golden. Set aside.
2. For the tomato relish, add the chopped tomatoes, sugar, balsamic vinegar, salt & pepper to a small pot and allow to reduce on a medium heat for 5-10 minutes until it's thickened slightly.
3. In South Africa, Boerewors is almost always braaied but you can also pan fry the sausage of your choice. Cook until it's cooked through but still juicy.
4. Serve the boerewors in the fresh rolls with some wholegrain mustard, tomato relish and fried onions. Add some coleslaw on the side.

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