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Slaskiesmaki 2010 Eng.Pdf Dear Ladies and Gentlemen! It is for a fi fth time when „Silesian Tastes”® Festival attracted masses of gourmets, interested in Silesian voivodship regional specialities. Złoty Potok, with its astonishing jurassic landscape beauty and its trout, prepared in hundred ways,was this year’s event host. Contest participants, amateurs and professionals together, presented their high cooking skills again. Amateurs – Ladies from Circle of Country Housewives, members of several societies, or cooking families prepared their dishes, based on traditional recipes and professional cooks and gastronomy school students impressed everybody with their artistry and refi ned ways to prepare and serve Silesian fl avors. We invite you to take the challenge of bringing the recipes from the contest into your repertoire. We have the pleasure to introduce extraordinarily popular mini cookbooks, issued after each contest. We hope that you will be up to this task and, like the Festival competitors, you will have the opportunity to delight in rhubarb maszkiet, rabbit a’ la hare and other relishes presented in this publication. We wish you good luck in your culinary conquests and invite you to VIth „Silesian Tastes”® Festival, which is going to take place in June 2011! Silesian Tourist Organisation Edition 1, Katowice 2010 ISBN: 978-83-62001-60-6 2 List of recipes: Laureates’ recipes . 2 Starters . 12 Soups . 15 Main dishes . 21 Desserts . 31 1 Vth „SILESIAN TASTES”® FESTIVAL LAUREATES’ RECIPES 1st PLACE IN THE CATEGORY OF AMATEURS – FAMILY TEAM, CZARKÓW QUAILS IN NATURAL JUICE WITH PUREE ROSES, ASPRAGUS IN CREAM SAUCE Ingredients: 6–8 quails 100 g of margarine 0,5 kg of potatoes 2 bunches of aspragus 400 ml of 30% cream Salt Curry Pepper Garlic Sweet paprika Sambal Vegetable seasoning Flour Maggi Put the quails to the heated frying-pan, season with salt, vegetable seasoning, curry, paprika and bit of sambal. Fry all till it’s soft. Peel, wash and boil potatoes, make puree of it with cream and fl our. Put the greaseproof paper on the baking tray, squeeze decorative little puree roses with bag decorator and bake in oven in temperature 180˚C golden color. Peel asparagus and boil in salted water with 1 spoon of oil. Prepare cream sauce of cream, fl our and spices. Decorate the dish with parsley leaves and other greens. 2 BLACK DUCK BROTH WITH DUMPLINGS Ingredients: Broth: 0,5 kg of stock beef 0,2 kg of black duck breast 3 l of water Maggi Salt Pepper Stock greens (carrot, celerac, parsley) Simmer meat with vegetables till the meat is soft, season Universal vegetable to your taste. seasoning Dumplings: prepare noodle dough with fl our and eggs, Parsley leaves 2 bouillon cubes roll it out, and cut to triangles. Mince lean beef and duck Dumplings: breast and season all. Roll the ready stuffi ng tightly in 10 dkg of fl our noodle dough and boil for 5–7 minutes in salted water. 1 egg Pour hot broth to the plate with 2–3 dumplings. Decorate Chicken all with parsley leaves. Part of boiled vegetables POTATO PANCAKES WITH ROE DEER STEW Ingredients: Pancakes 1 kg of potatoes 150 dkg of fl our 2 eggs Salt Pepper Oil Stew 0,75 kg of roe deer leg 50 g of pickle Salt Pepper Peel and grate potatoes, add 2 eggs, fl our, season to your Sweet paprika taste and fry golden color. Dice roe deer meet and fry in hot Sambal margarine till it’s soft. Spice the meet. Prepare the sauce Allspice Curry from cream and fl our and pour it on fried meat. Serve, as Maggi you prefer, on one, large pancake, or three smaller ones Cream and pour all with stew. Flour 3 2nd PLACE IN THE CATEGORY OF AMATEURS – VILLAGE WOMEN’S CLUB, WISŁA WIELKA CHAMPIGNON SOUR SOUP WITH NOODLES Ingredients: 1 kg of champignons Vegetable stock Croutons 250 g of 30% cream Spices Boil 1 kg of sliced champignons for ½ hour in 2 l of vegetable stock. Blend it and add 30% cream. Season to your taste. Serve the sour soup with croutons, parsley leaves and grated cheese. PSZCZYNA’S FRIKADELLERS IN BAGS, POTATOES, BEETS WITH HORSERADISH Ingredients: 1 kg of minced beef 1 kg of minced pork 1 kg of pork loin Onion 2 eggs Spices Greens Potatoes Beets Mince separately 1 kg of beef and pork adding onion and Horseradish garlic to both. Then add 2 eggs and 2 chopped bunches Breadcrumbs of fennel. Season all and add 4 spoons of breadcrumbs. Garlic Knead the dough, form the balls of it and roll each Tomato puree one in tenderized pork loin. Bind all with a string to Vegetable stock a form of a bag. Fry them in oil, then put them to the boiling stock with tomato puree. Keep it boiling for about 20 min. Season boiled potatoes with cream and butter. Boil the beets, grate them thickly, season with vinegar, sugar, and horseradish to your taste. 4 „WISKI” CHICKEN PATE WITH GARLIC SAUCE Ingredients: 1 fresh chicken 20 dkg of liver 2 eggs 1 bunch of parsley Spices Garlic Mayonnaise Peel and bone the chicken, leave the skin. Mince the meat, blanch and dice the liver. Fry a two eggs omelette and cut it. Chop 2 parsley bunches. Knead and season all. Form the stuffi ng into small roulades and roll it in chicken skin. Each roulade roll into a napkin, bind and boil in the chicken bones stock for about 10 min. Then cool it, unroll and slice. Serve with mayonnaise-garlic sauce. 3rd PLACE IN THE CATEGORY OF AMATEURS – „FAMILIJO” TEAM, SKRZYSZÓW JAM BUNS Ingredients: 1 margarine bar 2 eggs 5 dkg of leaven 2 spoons of sugar 0,5 a glass of cream Pinch of salt 0,5 kg of fl our An egg Jam Mix leaven with cream, add sugar and join with other ingredients. Knead the dough, roll it to thickness 3 cm. use a glass to cut the centre out, put the jam to the middle, fold the dough and cake the edges. Grease all with whipped egg and sprinkle with thick sugar. Bake till it’s reddish-brown. 5 BEANS WITH CREAM AND POTATOES Ingredients: 1 kg of red beans 0,5 kg of smoked bones Soup greens A clove of garlic Spoin of marjoram Salt Pepper 2 grains of all-spice 1 bay leaf Sweet cream Soak red beans a day before cooking. Boil the stock of vegetables and bones (smoked for instance). Use the stock and water from soaking to boil the beans. Add a clove of garlic, spoon of marjoram, spices: pepper, salt, all-spice, bay leaf to the soup. Then pour all with sweet cream. Add 1 spoon of vinegar to season. VEAL ROAST WITH SILESIAN DUMPLINGS AND COLESLAW Ingredients: 50 dkg of meat 2 spoons of butter Salt Garlic Coleslaw: Half a head of cabbage 2 spoons of horseradish sauce Fry the meat, add water and stew for about an hour. Rub the meat with garlic at the end of frying and add three spoons of cream. Chop the cabbages and add horseradish sauce. Serve meat and coleslaw with Silesian potato dumplings. 6 1st PLACE IN THE CATEGORY OF PROFESSIONALS – KILERÓW DWÓCH, HOTEL QUBUS KATOWICE (TWO KILLERS, QUBUS HOTEL KATOWICE) PUMPKIN-NETTLE CREAMY SOUP Ingredients: 50 dkg of fresh nettle 50 dkg of pumpkin 10 dkg of wheat fl our 10 dkg of butter 0,2 l 36% cream Salt Pepper Muscat Lemon juice 0,2 l of bouillon Prepare a meat-vegetable stock. Pumpkin cream: Fry the pumpkin in butter, add salt, pepper, muscat and join with half of the stock. Blend all, add roux and mix. Nettle cream: add fresh, young nettles to the second part of stock, blanch for about 2 minutes, blend, add roux and season (salt, pepper, lemon, sugar). Finish all off with fresh cottage cream. DUCK LEG WITH PROFUSE POTATO DUMPLINGS AND SOUR APPLES Ingredients: 6 duck legs Garlic Thyme Salt Pepper Bay leaf 80 dkg of potatoes 20 dkg of potato fl our 10 dkg of smoked bacon Pickle a duck leg in thyme, garlic, olive oil Fresh parsley for about 24 hours. Bone the meat and roll in Allspice “knuckle” form and then bake in oven. 1 kg of apples Potato dumplings: prepare dough for dumplings. Fresh mint Add smoked bacon diced fi nely and chopped pars- 10 ml of olive oil ley. Blanch the fresh apples and caramelize on a frying pan with some fresh mint added. 7 RHUBARB MASZKET (ICE-CREAM DESSERT) Ingredients: 6 yolks 2 kg of rhubarb 0,5 kg of sugar 0,5 l of 36% cream A vanilla stick 0,1 l of amaretto Fresh ginger root 4 egg whites Rhubarb ice-cream: prepare the homogeneous mass of cream, sugar, vanilla stick, yolks and heat up to temp 82˚C. Then add grated rhubarb. Freeze all in a freezer, mixing oftenly. Peel rhubarb and dice it, ice it on a frying pan in olive oil with fresh ginger, honey, liquor and vanilla sugar. Put a piece of biscuit pie, iced rhubarb, ice-cream to cup and decorate all with whipped egg white with sugar. Then sprinkle with cane sugar and fl ame around. Decorate with fresh currant, mint and caramel confetti. GOOSE BREAST TRADITIONALLY SMOKED, WITH SILESIAN SOUR CABBAGES SALAD Ingredients: 0,7 kg of goose breast 1 l of water 12 g of pickling salt Bay leaf Allspice Garlic 20 dkg of potatoes 10 dkg of sour cucumber Pickle goose breast in pickling salt for 8 days, then 20 dkg of smoked smoke it warm in traditional way with fruitwood (apple bacon or pear tree).
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