Polish recipes and produce?

I work in a school and we are going to be having a Polish lesson soon, I would like to give the students an opportunity to taste polish food , any suggestions and recipes would be gratefully received. I live on the south coast of the UK so hope to be able to get ingredients ok. Many thanks

Polish recipes and produce?
Most large tescos have a Polish food section now.
Reply:www.wallysdeli.co.uk/polish.htm





Try this link.
Reply:I seriously think more emphasis should be placed on teaching the British way of life before we worry about other cultures. I'll bet you haven't shown the kids traditional British foods such as Lancashire Hotpot, Haggis and Irish Stew.
Reply:The Asian Shops aswell as main supermarkets sell Polish Food and it looks like sausage, deli stuff and cabbage (maybe like sour kraut)





http://en.wikipedia.org/wiki/Polish_food
Reply:This should help you dear.





http://www.world-recipes.info/poland-pol...
Reply:They're selling it in lots of shops now.. Is it true a dish is pickled tripe? Was I dreaming I read it in the mirror??
Reply:BIGOS (From A Secret Family Recipe)


One 33 ounce jar of Sauerkraut


One Savoy Cabbage


Two pounds beef


Two pounds pork


One pound of “breakfast” sausage links


½ pound smoked bacon


One pound Kielbasa


One onion


One SMALL can of Tomato paste or sauce


3 to 5 Bay Leaves


salt, pepper, oil, sugar, allspice


First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don’t use watered down sauerkraut that comes in a plastic sack with lots of water and vinegar. The final product is only as good as the best ingredients you can get. Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cooking. Get a half pound of thick sliced bacon. If you cannot find a Savoy cabbage a regular cabbage works just fine. Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork into little fork size squares and brown. Generally this takes two frying pans (one each for beef and one each for pork). Season with secret herbs and spices. Grate the cabbage. Throw it into the boiling pot. Chop up the onion and in it goes too. When the beef and pork is browned. Pour both in the pot. Drippings and all. Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it goes. Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. It’s ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size. Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light on this), one eighth cup sugar, and the bay leaves to the pot. And here’s the final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just store in the refrigerator and reheat through the week
Reply:I have a lot of Polish friends and have been cooking a fair bit of Polish food recently!





here's a couple for you





Simple Bigos





1 jar Saurkraut


half a white cabbage, chopped finely


12 juniper berries


1 packet of porcini mushrooms


4 bay leaves


1 teaspoon of tomato puree


1 pint of vegetable stock


you can also add meat if you like, polish sausage, bacon or ham is best.





Soak the muchrooms for 20 minutes. Add the liquor from them to the stock, Chop the mushrooms. Wash and drain the sourkraut and place it in a large pan with the white cabbage and mushrooms, mix the tomato puree into the stock and add it to the pan, and add the juniper berries and bay leaves





let it all simmer for at least an hour and a half, it can be eaten after this time .However, Bigos is ment to be cooked and reheated. It is not uncommon for it to be at it's best at 4th or sixth day of reheating. You should store it in the frige between reheating. It is delicious served with crusty bread.





Little Pigeons (I can't remember the Polish name for this- somebody help me!)





for the sauce


3 cans of tinned tomatos or chopped tomatos


butter and salt. Easy to make, put the tomatos into a pan with some salt and butter let it simmer for around 30 minutes.





for the pigeons





1 pound lean beef or pork mince


1 quarter of a white cabbage


quarter of a jar of sourkraut


1 large leaf cabbage (something like sweetheart or a large green cabbage)





break off several large cabbage leaves, one per person at least. Wash them and boil them until they are soft/ Drain them and leave them to cool





Chop the white cabbage and gently fry it with the meat- when it's done add the sourkraut and let it gently cook for another 10 minutes.





spoon the mixture into the cabbage leaves and wrap them into little parcels. This is where the name "little pigeons" probably comes from because the pattern on the leaves kind of resemble the ribcage of a tiny bird





put your pigeons into an ovenproof dish and pour over a generous amount of tomato sauce- cover the dish, allow them to cook for a further 35 minutes. You can serve them with potatos with sorrel or chopped dill.
Reply:kapusta





boil sauerkraut for about an hour and drain in a strainer well. this is to reduce the strength of the vinegar...





next, grill a sliced onion in butter and olive oil. add cut up pieces of smoked polish sausage and cut-up boiled polish sausage and pan fry for a couple of minutes...





add sauerkraut to pan and mix it all together. salt and pepper to taste. add four bay leaves.





put in baking pan and heat in oven at 350 for 45 minutes...





it is excellent hot out of the oven, but it is even better the next day...





oh, don't forget to remove the bay leaves when it comes out of the oven because you can't ingest them...they are easy to find...
Reply:kielbasa,stuffed cabbage ,pirogi,kapusta



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