Home > Gastronomies nationales > Polish recipes by the Chefs

Polish recipes by the Chefs

Eel / juniper / dill

(by Wojciech Modest Amaro, Restaurant Atelier Amaro, Warsaw)

 

(Photo: Pawel Loroch)

Eel

• 1 filet of smoked eel
• Skin and portion the filet to 40g portions each. Before the serving heat up by placing hot charcoal on skin side of eel. Serve when warm and fat releases a flavour .

 

Avocado dressing :

• 300 ml juice of fresh cucumber
• 25 ml juice of rhubarb
• 55 ml dill oil
• 125 g avocado
• Salt
• Blend all ingredients and pass through chinois – pour in clear bottle.

 

Dill oil

• 100g dill
• 200g fennel tops
• 500 ml grapeseed oil
• Blend all ingredients in Thermomix set to 60’C for 12 minutes at full speed. Pour into glass jar and let it sit for 12hrs. Decant clear oil.

 

Gin granita

• 100ml champagne
• 55ml lime juice
• 50g simple syrup
• 30ml gin
• 60g dill
• 0,5g xantana
• Mix all ingredients in kitchen blender, pour onto a tray a freeze. Scrap with a fork when needed.

 

Avocado Stones

• 2 avocados
• Liquid nitrogen
• Peel avocado, put in a bowl, cover with liquid nitrogen until completely frozen. Crush with rolling pin until broken into small pieces (Stones). Keep in the freezer until use.

 

Method and finishing touches

• 150g of baby watercress
• 3g fennel pollen
• 15 green strawberries
• Put frozen avocado pieces in a bowl, add  green strawberries cut into 4, dill oil and season with salt and fennel pollen. Place cucumber dressing in the centre of the serving bowl. Put two table spoon of avocado and strawberry salad on top. Cover with baby watercress leaves.
  Before serving put a table spoon of gin granita on top. Serve smoked eel on the side.

 

Sweetbreads with Nasturtium

(by Marek Flisinski, Chef at Restaurant Water&Wine Naleczów)

 

1.

• 1 veal sweetbread
• 1000ml of water
• 20g of salt
• Start by preparing the sweetbread. Dissolve the salt in the water then add the sweetbread to soak for 1 hour. Wash, drain and cut into 250g pieces.

2. Preheat a water bath to 60°C.

3. Put the sweetbreads into individual vacuum bags and cook for 1 hour. Remove and place into an ice bath to cool.

4. Split open the bag, remove the sweetbreads and pat dry. Peel off the outer membrane.

5.

• 100g nasturtium leaves
• 100g sorrel leaves
• 50g watercress
• 50g parsley leaves
• 50g baby spinach
• 6g ascorbic acid
• 5g salt
• 20 g acacia honey
• 20g apple vinegar

Next turn, prepare nasturtium sauce. Blanch all herbs in a large pot of boiling water for 45 seconds. Strain from the boiling water and plunge into an ice bath. Strain herbs from the ice bath and place into the blender. Blend the purée with the acacia honey and vinegar until smooth.

7.

• 1 tbsp of  oil
• 25g of plain flour
• 50g of butter
• 1 lemon and zest

Heat a non-stick pan over a medium flame, and add 1 tablespoon of  oil. Lightly dust the sweetbreads in flour. Add to the pan and cook until golden then add a knob of butter and baste.

8. Continue to cook, adding more butter as required for approximately 7 minutes. Pour off the excess fat, leaving the sweetbreads in the pan. Season and squeeze over the lemon juice and zest. Transfer to a plate along with the cooking juices.

9.

• 1 handful of wild herbs

To serve, put the sweetbread into the centre of bowl, drizzle with linseeds oil and scatter with wild herbs around and serve immediately with nasturtium sauce.

 

Cherry Tart, Verbena

(by Witek Iwanski, Chef at Hotel Raffles Europejski Warsaw)

 

Short cake  

• Icing sugar 75g
• Butter 150g
• Flour 300g
• Yolk 1szt
• Sour cream 1 spoon

Combine all ingrediencies. Put away for at least 2 hours. Roll out for 2mm high. Spread on the tart tin (8cm in diameter). Baked in 180 C for about 12 minutes until the cake become gold and crispy. 

 

Cherry jam

• Zresh cherry 500g
• Sugar 130g
• Zest of one lemon

Wash and dry cherries and pit out. In the pan dilute sugar with water, add cherries and cook until caramelized. Add lemon zest to taste. 

 

Chocolate ganache 

• Milk 250ml
• Yolks 8pcs
• Sugar 50g
• Chocolate (77% cacao) 400g  
• Natural cherries’ aroma 2ml
• Chocolate (35% cacao) 100g

Whip yolks with sugar. Cook milk and pour the yolk mixture in to it. Stir well. Add chocolate and mix again. Adjust seasoning with cherries’ aroma.

 

Cherry sorbet

• Frozen cherries pitted 500g
• Liquid glucose 30g
• Cherry cordial 50g
• Juice of one lime
• Sugar to taste

Cook cherries, add glucose, lime juice and alcohol. Add sugar to taste. Mix well, and freeze in to a Paco Jet container.

 

Verbena oil

• Fresh verbena leaves 200g
• Sun flour oil 200ml
• Spinach 120g

Wash, dry and tear of verbena and spinach leaves. Pour oil and mix in Thermomix for four minutes in 50 C. Next sieve and chill quickly. 

 

Elderberry flour syrup

• Water 1500ml
• Sugar 750g
• Fresh elderberry flowers 500g
• One lemon

Clean well elderberry flowers and bring to the boil in water with sugar and lemon juice. Cover and put aside until well cooled. Put in to the fridge for 12 hours. Warm up to 40 C and sieve. 

 

Tart

• Baked short cake tart
• Cherry jam
• Chocolate ganache

Spread the bottom of baked tart with the thin layer of cherry jam. Pour chocolate ganache on it up to ¾ of the pastry. Chill well for two hours. Cut in halves. 

 

Decoration and servings

• Fresh cherries 8-10pcs
• Elderberry syrup
• Wood sorrel 6g
• Petals of borage flowers 2g
• Fresh leaves of verbena
• Cherry sorbet

Cut cherries into halves. Take out pits. Marinated in syrup for 5 minutes. Sieve and arrange on top of cake. Sprinkle the top of cherries with syrup. Decorated with wood sorrel and borage petals. Put in on the plate. Next to it arrange cherries sorbet on verbena leaves. Sprinkle with verbena oil.