One of the most iconic Polish dishes are pierogi. Yes, it’s “are” not “is” because the world is simply a plural form (singular is 1 pieróg – and the “ó” vowel is … never mind). So the good news is you will be served more than one piece of food. Pierogi always come in aRead More →
Polish cuisine is known for its hearty and flavourful dishes that have been passed down for generations. With a rich history and diverse cultural influences, Polish food still does not attract as much attention as it should. For those living in the UK, there are plenty of options to experience the delicious flavours of Poland.Read More →
“I like goulash but why chicken hearts?” “I’ll eat your heart out” – a slightly horrifying quotation from B-class movies may be a good battle call before embarking on today’s challenge which is a chicken hearts goulash. Hearts, livers, intestines, and all other stuff that Western civilization ceased to consume (or that is what youRead More →
The name comes from the original meat it is made – pork loin (schab). And some of my friends will get really agitated if you call a schabowy anything else. The truth is we can use all sorts of other products, using that method. But let’s delve into details a bit later. First – beatRead More →
If you ask a Pole which is the most Polish culinary tradition, I am quite sure the answer, given most often, will be bigos. Strangely enough, the perception of our cuisine (if any) outside our country would place some other staple country dishes (pierogi for example) before it. But for us, it is definitely bigosRead More →
Yes, we have bacon in Poland 🙂 And we love it. Seriously though – it is a bit different than English bacon. First of all, it’s fattier. The closer resemblance which comes to mind is your streaky bacon. Yes, in Poland bacon is always full of streaks of white fat. Sometimes there’s more fat thanRead More →
There are two options. First, less common but still conceivable in some cases, requires grinding or cutting the mushrooms into smaller chunks or even powder. Then they can be used directly as a spice just thrown into the mixture while cooking. For some reason, that is not a very popular method in Poland but itRead More →
20g. of the most delicious Borowik mushrooms (Boletus Edulis). It used to be known as cep or king Bolete in English. Worldwide best known as porcini due to its popularity in Italian cuisine. It is regarded as a “royal” gourmet ingredient in Poland as well. One pouch can be used to flavour a small dishRead More →
Ingredients: 2 cubes of Knorr Wild Mushroom Paste 20g. of dried “Borowik” mushrooms (you can use other dried mushrooms) 2 medium onions small soured cream (about 2 spoons) potato/corn/wheat flour as a thickener. olive oil and butter (alternatively) fresh tarragon or rosemary (if you want to add some additional herbal flavour) red wine if preferedRead More →
Absolutely top-quality paste (as cubes) from well-known international brand Knorr. It contains a decent amount of real Borowik mushrooms (Boletus edulis – close cousin of porcinis). Just use it as any stock paste by dissolving it in hot water. Bouillon thus created will constitute a wild mushroom flavouring for any recipe you may think of.Read More →
