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 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

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 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 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). Serve with traditional Silesian sour cab- 10 dkg of carrot bages salad, prepared of sour cucumber, boiled potatoes 10 dkg of onion and carrot, fried smoked bacon, egg, chopped onion Mustard and spices: mustard, salt, pepper. Decorate all with Salt parsley jelly and loveage leaves. Pepper

8 2nd PLACE IN THE CATEGORY OF PROFESSIONALS – RESTAURACJA „STARA PIEKARNIA”, PSZCZYNA („OLD BAKERY” RESTAURANT, PSZCZYNA) PRINCELY BROTH WITH NOODLES

Ingredients: Stock: 30 dkg of beef ribs 10 dkg of turkey livers 1 of goose breast 5 dkg of white onion 5 dkg carrot 5 dkg of leek 2 g of butter 5 dkg of parsley Prepare the stock, boiling meat with vegetables 5 dkg of celerac till all’s soft. Season the clarifi ed stock with salt Batter: and pepper. Prepare the batter of fl our, eggs, 20 dkg of wheat fl our water and salt. Make the egg-batter-noodles and 1 egg serve it with broth. Add diced goose breast. Pinch of salt

GOOSE LEG STUFFED WITH LEEK, APPLES WITH BEETS AND GREEN NOODLES

Ingredients: 1 goose leg (25–30 dkg) ¼ apple 3 dkg of leek Marine salt Thyme 70 dkg of beets 2 spoons of honey Salt Pepper 4 cloves of garlic

Stuff the leg with apple and leek. Then bake it in 150˚C for about 3 hours. Dice the beets previously boiled, season with honey, garlic, salt, pepper. Serve chilled, 12 hours after having cooked (after honey and spices fragrances soak in). Green noodles: add fresh fennel to Silesian dumplings dough.

9 PRINCESESS’ DAISY DESSERT MACIEK W KAPUŚNICY (PORK STOMACHS – HALVAH PARFAIT IN SOUR CABBAGE JUICE)

Ingredients: 1,3 l of 30% cream 3 dkg of sugar 5 yolks 50 dkg of halvah 10 dkg of fi gs 10 dkg of dates 10 dkg of walnuts 5 dkg of castor

Chop all fi nely. Pound the yolks with sugar, ad 0,3l of warm cream and chopped sweetmeats. Whip the remaining cream and mix. Pour all to a baking tin and keep in a freezer till it’s set.

3rd PLACE IN THE CATEGORY OF PROFESSIONALS – EDUCATION AND RECREATION CENTRE „ZAGROŃ”, ISTEBNA

SMOKED MEATS AND CABBAGES

Ingredients: 200 g of smoked pork leg 1 kg of sour cabbages 20 dkg salted pork fat 3 szt. of grated potatoes 2 kg of potatoes 2 spoons of fl our 30 dkg of bacon

Join the smoked pork leg with cabbages. Add pork fat roux, and unpeeled potatoes baked in oven. 10 MACIEK W KAPUŚNICY (PORK STOMACHS IN SOUR CABBAGE JUICE)

Ingredients: 2 kg of pork stomachs (macieks) 2 l of sour cabbage juice Garlic Bay leaf Allspice Salt Pepper Emulsion: 1 glass of water 0,5 l of cream 3 spoons of fl our Join the cabbages stock with boiled „macieks” and add spices. Finally, add emulsion. Serve in bowls.

BILLBERRY PIE

Ingredients: 0,5 kg of fl our 6 dkg of sugar 0,5 a butter bar 4 eggs 5 dkg of leaven Pinch of salt 1 glass of milk 1 litr of billberries Crumble: 30 dkg of fl our 25 dkg of butter 20 dkg of castor Join the ingredients and bake in temp. 180˚C for about an hour. Sprinkle the ready pie with home made but- ter crumble.

11 STARTERS

HAM AND PORK LOIN IN JELLY

Ingredients: Simmer the bones with purged vegetables in salted water 0,5 kg of ham for about 3 hours, add a bay leaf, all-spice and grains 0,5 kg of pork loin of pepper. Take the vegetables out, when they’re soft, Veal bones strain and cool the stock. Add a spoon of lemon juice 1 carrot to the cold stock, then add egg whites with a bit of 1 parsley gelatine dissolved in water and then whip all with an 1 celerac egg whisk or simply blend it. Then heat it all up, bit Onion by bit getting it boiling. Warm it to clear the stock Leek and remove the scum. And we have the jelly ready to Gelatine soak ham or pork loin in it. Bay leaf VILLAGE WOMEN’S CLUB, UDÓRZ Allspice Pepper Vinegar

12 STUFFED CHAMPIGNONES

Ingredients: 12 champignones 70 dkg of minced meat 2 rolls 3 eggs Onion Garlic Wash the champignones, cut the stems off, dry the caps. Dice Salt the onion, squeeze the garlic, steep the rolls in milk, squeeze Pepper them and pulp it well. Knead all ingredients together (meat, Flour eggs, pepper and salt). Form the balls of walnut size, coat them Oil with fl our and fry in oil, then put them into the champignones caps and put to the banking tray and bake. The balls can be additionally sprinkled with yellow cheese and roasted. VILLAGE WOMEN’S CLUB „TUCZNAWIANKI”, DĄBROWA GÓRNICZA

„KRUSZKA” BESKIDIAN TRIPE

Ingredients (6 portions): 1,5 kg of raw beef tripe 30 dkg of vegetables (carrot, parsley, celeriac, onion) 0,25 l of cream 1 spoon of fl our Purge the tripe A beef marrow Then wash it few times in water bone Next boil the tripe 1 glass of barley Pour the water and boil again till it’s soft Allspice Bay leaf Boil the broth of the beef bone Salt Sprinkle the soup with barley Pepper Add the boiled and sliced tripes after half an hour Marjoram Thicken all with cream and fl our mixed together Ginger Add spices Muscat And all’s ready to be served Put the grated yellow cheese in your plate if you like it And sprinkle the tripe with parsley leaves Eat with a slice of black bread Try and you will admit: there’s nothing better than that! VILLAGE WOMEN’S CLUB, KOBIERNICE

13 SASZENIE (POTATOES WITH WHITE COTTAGE CHEESE)

Ingredients (for 10 portions): 10 potatoes 0,5 a glass of wheat fl our 1 onion 200 g of cottage cheese 2 eggs Salt Spices

Boil the potatoes, cool and squeeze them after having them peeled. Add fl our, eggs and salt. Stuffi ng: fry onion, add egg, cheese and spices. Coat the saszenie in fl our and fry in oil from both sides. ŻARKI VOCATIONAL SCHOOL

„COLD LEGS – ZULC” JELLY

Ingredients: 2 pork legs 20 dkg of pork fat 20 dkg vegetables for the stock Salt Pepper Garlic Onion to sprinkle Lemon to pour the juice

Boil the pig legs with vegetables and pork fat Bone the meat, slice and skim the stock (+ garlic and pepper) Put the sliced meat with fat into the cups and pour all with the clear stock. Keep in the cold place. And the starter’s ready Enjoy! Dice the onion to keep the dish spicy Don’t forget to pour all with lemon juice before eating. VILLAGE WOMEN’S CLUB, KOBIERNICE

14 SOUPS

KOHLRABI SOUP WITH AN AROMATIC MUSHROOM FOAM

Ingredients: Prepare vegetable and bone stock. Dice young kohl- 1,5 l of vegetable and rabis. Strain the stock and put in iced potatoes and bone stock boil. Add diced kohlrabis after 10 minutes. Boil all till 6 kohlrabis with leaves it’s soft, season with roux and add spices. Powderize 5 potatoes dried mushrooms and add to whipped cream. Serve 1 spoon of wheat fl our in a deep plate with boletus foam. 1 spoon of butter GUSTAW MORCINEK GASTRONOMY Salt SCHOOL GROUP, KATOWICE Pepper Loveage 250 ml of 30% cream 5 g of dried boletus

15 PUMPKIN SOUP TRADITIONAL SOUP WITH ROASTED POTATO DUMPLINGS

Ingredients: 1 kg of pumpkin 1 onion 2 cloves of garlick 1 carrot Half of celerac A big potato Cream Flour Parsley leaves

Peel the pumpkin, dice it, add carrot, celerac, potatoes and onion with garlic fried in olive oil. Pour all with broth – of bouillon cube if necessary. Boil and blend all. Prepare the roux with cream and add it to the soup with parsley leaves. You can add few roasted pumpkin seeds if you like. VILLAGE WOMEN’S CLUB, RUDY

KAPUŚNIAK (SOUR CABBAGES SOUP)

Ingredients: 2 kg of sour cabbages Pork loin bone 50 dkg of smoked bacon 50 dkg of home made sausage 30 dkg of smoked ham 1 kg of potatoes 15 dkg of pork fat 3 spoons of fl our Allspice Bay leaf Pepper Marjoram Salt Boil the stock from the pork roil bones. Squeeze the juice out of the sour cabbages and if it is still too sour, wash it with boiling water. Slice it fi nely and boil till it’s soft. Add peeled and diced potatoes to cabbages, stock and cold meats. Then spice all and boil till it’s soft. Prepare roux from pork fat and fl our and pour it cooled to the soup. Boil all again before serving. VILLAGE WOMEN’S CLUB, UDÓRZ

16 TRADITIONAL SOUP WITH ROASTED POTATO DUMPLINGS

Ingredients: 1,2 l of acidifi ed milk 250 ml of 30% cream 30 g of wheat fl our Salt Pepper Dumplings: 30 dkg of potatoes Potato fl our 60 g of bacon fritons Parsley leaves 30 g of onion

Prepare the soup of milk and cream, thicken it with fl our and season. Peel the potatoes and boil them. When boiling ends, add fl our and whip all to a homoge- neous mass. Fry the bacon with onion and add to potatoes. Serve the soup with roasted pancakes decorated with parsley leaves. YOUTH COOKING CLUB, CZĘSTOCHOWA

SORREL SOUP WITH LIVER DUMPLINGS

Ingredients: 1 kg of soup greens Sorrel – to your taste Garlic – to your taste 20 dkg of liver 1 egg 1 roll Breadcrumbs

Prepare bouillon of soup greens, add sorrel and garlic. Chop the liver, add soaked roll, egg and breadcrumbs – and mix all. Form the dumplings, boil them and serve with garlic toasts. BESKIDIAN CULINARY CLUB, SKOCZÓW 17 SOUP WITH PASSOVER BREAD BALLS

Ingredients: 0,5 of glass of passover bread batter 2 eggs 2 spoons of chicken fat or oil 2 spoons of water or chicken broth 2 spoons of parsley leaves Pepper 0,5 l of lean broth

Whip the eggs with oil, water, add passover bread batter, parsley, black pepper and mix all together to obtain a homogeneous mass. Leave aside for few minutes. Wet your hands in cold water and form the balls from 1–2 spoons of mass each. Put the balls into the hot broth and boil for 15 min. Serve the soup in bowls or deep plates. VOCATIONAL SCHOOL, ŻARKI

PSZCZYNA’S WHITE SOUP

Ingredients: 1 l of milk 10 dkg of smoked bacon 10 dkg of smoked home made ham 5 cloves of fresh garlic 2 spoons of butter 50 g of fl our Salt Pepper

Slice bacon and ham, fry it in oil, pour with milk and boil for about 10 minut. Prepare the roux from butter and fl our, then use it to thicken the soup. Season with fresh garlic, salt and pepper. RESTAURACJA „FRYKÓWKA”, PSZCZYNA („FRYKÓWKA” RESTAURANT, PSZCZYNA) 18 „ŻUR ŻENIATY” SOUR SOUP

Ingredients (6 portions): 50 dkg of smoked bacon 1 l of bread sourdough 10 g of garlic 50 g of onion 1 kg of potatoes Salt Sugar Marjoran

Prepare the stock of ¾ of bacon. Dice peeled potatoes and boil in the bacon stock. Take the boiled out and slice it. Dice the remaining piece of raw, smoked bacon and melt to obtain the fritons, adding iced onion in the end. Add the soft potatoes, fritons, fat and onion to the soup. Pour the sourdough in and boil all. Add garlic grinded with salt. Season with sugar, marjoran and salt. VOCATIONAL SCHOOL GROUP, RACIBÓRZ

ZALEWAJKA (SOUR BARLEY SOUP)

Ingredients: 1 l of water Vegetables (soup greens) Sourdough Potatoes diced 3 silesian sausages 3 dried mushrooms Onion Garlic 3 grains of all-spice Bay leaf Marjoram Cream

Boil vegetables in water with mushrooms. Peel the sausage and dice it and boil it in the stock. Then add the potatoes diced, bay leaf, all-spice, onion. Add the sourdough when the vegetables turn soft and boil for few minutes. Season all with squeezed garlic, marjoram, salt, pepper to your taste. VILLAGE WOMEN’S CLUB „TUCZNAWIANKI”, DĄBROWA GÓRNICZA 19 TOMATO SOUP WITH NOODLES

STUFFED CABBAGE (NON WRAPPED STUFFING) Ingredients: – DISH OF MEAT STUFFING, SEMOLINA AND CABBAGES 1 l of vegetable stock 4 big tomatoes, previously peeled 4 spoons of 18% cream 1 small can of tomato puree 2 spoons of fl our Home made noodles Salt Pepper Blend the tomatoes, pour the mass to the vegetable stock and boil for 20 minutes. Temper fl our in half a glass of water, then add tomato puree. In the end pour the cream in, add salt and pepper. Boil the noodles in mildly salted water with one spoon of oil. Strain the noodles and join them with the soup. „KALINA” SINGERS BAND, ŁAZISKA RYBNICKIE

„DRAGGY” ONION SOUP

Ingredients: 4 big onions 4 potatoes Parsley leaves 0,5 butter bar Salt Pepper Grated yellow cheese

Boil onion and peeled potatoes in salted water, add butter and boil under cover till it’s soft. Blend the boiled soup and squeeze it through the sieve. Season to your taste. Put grated cheese to the bowl, pour hot soup on it, add parsley leaves or lovage. Soup can be served with croutons or puff croutons. To make the dish more original you can add spinach when you boil onion and potatoes, which will enrich the value of the soup. VILLAGE WOMEN’S CLUB OF KŁOBUCK DISTRICT COUNCIL

20 MAIN DISHES

STUFFED CABBAGE (NON WRAPPED STUFFING) – DISH OF MEAT STUFFING, SEMOLINA AND CABBAGES

Ingredients: 1 kg of mixed types of meat 70 dkg of white cabbages 1 glass of semolina 2 eggs Salt, Pepper Onion Flour for coating Fat for frying Sauce: Small can of tomato puree 2 spoons of ketchup 2 bouillon cubes Purge the cabbages and dice it fi nely together with onion. Knead the minced meat with vegetables, semolina and eggs till the mass is homogeneous. Season to your taste. Form the eliptical balls (pigeons), coat in fl our and fry in fat. Dissolve bouillon cubes in hot water (2 glasses). Add tomato puree, ketchup, mix carefully and boil for few minutes. Put the pigeons into the sauce and boil about an hour. After having them boiled you can add cream and serve with thick noodles. VILLAGE WOMEN’S CLUB „TUCZNAWIANKI”, DĄBROWA GÓRNICZA

DEVIL’S DISH – BEEF SIRLOIN WITH BOLETUS AND ONION

Ingredients: 15 dkg of beef sirloin 14 dkg of forest frozen mushrooms 75 g of onion 15 dkg of sour cucumbers Colorful grainy pepper

Dice the sirloin, fry it in oil with mushrooms and onion, spice with colorful pepper. Serve with Silesian dumplings coated and fried gold color and with sour cucumbers. RESTAURACJA „FRYKÓWKA”, PSZCZYNA („FRYKÓWKA” RESTAURANT, PSZCZYNA)

21 RABBIT FRIKADELLERS, CHICKEN ROULADE THICK KOHLRABI AND POTATOES WITH BROCCOLI, GREEN NOODLES IN CHEESE SAUCE WITH SALAD

Ingredients: 1 kg of rabbit meat 300 g of fresh bacon A big roll An onion Parsley leaves Vegetable oil Spices An egg Boil one part of rabbit meat and fry the second one with onion; Thick kohlrabi: mince, add soaked roll, parsley, egg. Form the hamburgers, 4 kohlrabis coat it in crumbs and fry in oil. 100 g of smoked Thick kohlrabi: purge the kohlrabis and dice them together pork fat with their leaves, then boil in salted water and strain. Cut Flour for roux the pork fat and use it with fl our to prepare the roux. Pour Onion it on the kohlrabis, add salt, pepper, sugar and a bit of Salt vinegar. Serve with meatballs and boiled potatoes. Pepper VILLAGE WOMEN’S CLUB, RUDY Sugar Vinegar

SOUR CABBAGES, SMOKED PORK KNUCKLE AND BAKED POTATOES

Ingredients: 3 pork knuckles 1 kg sour cabbages 2 onions Salt Pepper Potatoes Caraway for corning Saltpetre Garlic Bay leaf Corn the boneless knuckles Allspice Smoke them and boil, if necessary Stew cabbages in knuckle stock Season with onion, salt and pepper Put in the stew-pan (cabbages, knuckle, cabbages, knuckle) Bake in oven (1 hour, 200˚C) And put away for dinner, with baked potatoes. VILLAGE WOMEN’S CLUB, KOBIERNICE 22 CHICKEN ROULADE WITH BROCCOLI, GREEN NOODLES IN CHEESE SAUCE WITH SALAD

Ingredients: Roulade: split the chicken breast in two, fl atten it fi nely Chicken breast with a meat tenderizer, season to your taste. Grind Broccoli cheese with butter (proportion 1:1), mass obtained use Spices (salt, pepper, for covering the meat , then put the broccoli on it and universal vegetable roll. Wrap the roulade in aluminium foil in „candy” seasoning) form and bind the edges with thread. Ready roulades Processed cream cheese put to pot with boiling water (seasoned with universal Butter seasoning and greens). Simmer the roulades under cover Sauce: for about 30 minutes. 0,25 l of sweet 30% Noodles: Squeeze boiled and cooled potatoes, separate cream ¼ of the whole mass and replace it with potato fl our, One spoon of butter add yolks, egg, butter. Add 1–2 spoons of boiling young Noodles: nettle juice or spinach. Knead all ingredients to obtain 1 kg of boiled potatoes a homogeneous mass, form small noodles and put in Potato fl our small portions into boiling, salted water. When the 2 yolks noodles emerge, pull them out to the strainer. 1 egg Cheese sauce: Simmer the cream in a sauce pan, add 1 spoon of butter processed cheese and butter, mixing all with wooden Finely chopped fennel, young nettle juice or spoon till the sauce thickens. In the end, season to your spinach taste. You can add chopped fennel or some horseradish. Salat: Wash the lettuce, tear into pieces, add yoghurt, sliced Cucumber cucumber, radish, mix and season all. Natural yoghurt VILLAGE WOMEN’S CLUB OF KŁOBUCK Radish DISTRICT COUNCIL Greens Spices

23 RABBIT Á LA HARE

Ingredients: Prepare the pickle of: vinegar, a glass of water, onion, A young rabbit bay leaf, 2–4 grains of each spice. Boil it and cool it. 5 dkg of fresh pork fat Put the rabbit meat into the stone pot, after having 5 dkg of smoked pork it washed and divided, then pour the water in. Cover fat the pot and keep it in cool and dark place for two A big onion days. Bone the meat from time to time in order to get 2 spoons of fl our the pickle absorbed into the meat well. After two days 25 ml of cream take the meat out, wash it and lard it with pork fat 15 dkg of lard sticks: fresh and smoked, by turns. Heat the juniper in 10 dkg of butter a saucepan or baking pan and fry the pieces of meat 0,5 a glass of vinegar from all sides. Add onion, taken out of pickle, pour Pepper some (not much) water or vegetable stock and stew in Allspice oven till all’s soft. Keep adding water during all the Bay leaf stewing process. Take the soft meat out and put in the Juniper warm place. Thicken the sauce with fl our and water. Salt Take it off the fi re, add cream and butter, season all with salt and pepper. Complete all with semolina wrap, cucumber salad with cream and fried beets. VILLAGE WOMEN’S CLUB, UDÓRZ

24 SEMOLINA SCROLL BOILED IN WHEY

Ingredients: Boil the water with salt and butter. Keep mixing, adding 20 dkg of semolina semolina during the boiling process. Heat all up till 12 dkg of butter semolina unglues. Then take it off the fi re, put to a 8 stale rolls bowl, cool and mix in the same time. Dice the rolls, 4 eggs add them to semolina and eggs. Knead the thick dough. 20 dkg of Wet the napkin with water. Grease half of napkin with breadcrumbs fat, sprinkle with fl our and breadcrumbs, then put a 1 l of water rolling pin on that part and bind it with thread. Sew Salt the napkin’s edge. Boil in the long pot in salted water under cover for about 30 minutes. Slice the boiled, hot scroll with sharp, narrow knife or with a thread. Serve hot with meat and sauce. VILLAGE WOMEN’S CLUB, UDÓRZ

FRIED BEETS

Ingredients: Peel and crumble boiled or baked unpeeled beets. Add 75 dkg of beets the fat roux with onion and fl our, season with salt and 4 dkg of fat sugar, add the apples grated thickly. There can be sour 2 dkg of onion cucumbers or young rhubarb added instead of apples. 3 dkg of fl our You can sour the beets with beet sour, sour cucumbers 25 dkg of sour apples juice, lemon juice, citric acid or wine vinegar. (or cucumbers, VILLAGE WOMEN’S CLUB, UDÓRZ rhubarb) Salt Sugar

„MIZERIA” CUCUMBER SALAD WITH CREAM

Ingredients: Peel the young, fresh cucumbers, wash them , slice fi nely and sprinkle with vinegar. Season with salt and 50 dkg of mix with cream seasoned with salt, sugar and pepper, cucumbers on a moment before serving. Put to the salad bowl and Vinegar sprinkle with sliced fennel. You can also prepare mizeria 15 dkg of cream Salt without cream, seasoning it with vinegar and spices. Sugar VILLAGE WOMEN’S CLUB, UDÓRZ Pepper Fennel

25 BLACK DUCK, , SOUR CABBAGES SALAD

Ingredients: A duck 1 kg of potatoes 0,5 a glass of potato fl our 1 kg of sour cabbages 100 g of smoked bacon 1 big onion Spice the duck with salt, pepper and paprika pre-baked in Spices: salt, butter and margarine. At the end of baking process, add pepper, sweet diced apples and stew for approx. 15 minutes. paprika, pinch of Dumplings: boil the potatoes, squeeze, then add 3 grated and sugar strain raw potatoes and potato fl our. Knead the dough, for 4 apples the dumplings and boil the ready formed dumplings. Heat Vegetable oil the oil on the frying-pan and fry the dumplings golden. Margarine Saladt: boil the cabbages, strain it, add diced onion, season Butter with sugar, pepper. Fry the bacon to make fritons, mix them with cabbages. „KALINA” SINGERS BAND, ŁAZISKA RYBNICKIE

TROUT IN FENNEL SAUCE

Ingredients (6 portions): 1 trout (about 300 g) 0,5 kg of trout- fi llet 10 dkg of celerac 10 dkg of carrot Bunch of fennel 1,2 kg of potatoes 400 ml of 30% cream 0,5 a glass of white, dry wine Butter Fillet the fi sh, stew grated carrot, celerac, parsley in butter and add minced trout fi llet with fennel. Season and stuff the trout, then bake it in oven. Boil the unpeeled potatoes, peel and slice them. Sauce: Heat the butter up, add wine, fennel and cream, season to your taste. VOCATIONAL SCHOOL, ŻARKI

26 RABBIT SADDLE BAKED WITH SMOKED BACON AND ROSEMARY, SERVED WITH CRISPY SALAD AND ICED ONION

Ingredients: Rabbit 1 onion 10 dkg of soup greens 10 dkg of raw bacon 10 dkg of pork collar Peel the rabbit, cut the sadle out. Boil the rabbit’s 20 dkg of veal liver 3,4 eggs front in water. Add juniper, grains of pepper, all-spice. 6 dkg of wheat roll During the boiling process, add raw bacon and pork 2 dkg of dried mushrooms collar. At the end of boiling, add vegetables and liver. Few cloves of garlic Strain the stock. Soak the roll in the stock. Mince Fresh rosemary the meat with vegetables and roll. Add the eggs, Allspice muscat, ginger, salt, pepper to the mass and mix all Muscat together. Cover the pâté (triangle shaped) tin with Juniper smoked bacon, put the minced mass in it and place Grains of pepper fried (previously pickled in rosemary) rabbit saddle. Ginger Cover again with minced mass and bacon. Put into 20 dkg of smoked bacon an oven and bake. Remove the stems from spinach 1 red onion and beet leaves, grill the seeds out of cucumber and A bunch of beet leaves slice to half-moons, slice radish, asparagus – leave 1 cucumber the heads, chop the stems with other greens. Prepare 30 dkg of fresh spinach the vinaigrette sauce of balsamic vinegar. Join it with Bunch of radish vegetables. Peel the small onions, wash, dry and fry 12 cocktail tomatoes in butter. Add honey to the browned onions. Fry Bunch of coriander for 3 minutes mixing, pour the bouillon in, stew Bunch of parsley leaves (simmering), till all the liquid evaporates. Take the Bunch of fennel meat out of the tin, slice and serve with iced onion 0,5 kg of asparagus salad in vinaigrette sauce. Bunch of chive 2 lemons GUSTAW MORCINEK GASTRONOMY Balsamic vinegar SCHOOL GROUP, KATOWICE Olive oil 12 small onions 25 dkg of butter 2 spoons of honey Bouillon Salt Pepper

27 CHICKEN-PORK ROULADES WITH BLACK PUDDING, RED CABBAGE AND SPINACH ()

Ingredients: 1 kg of pork neck 4 of chicken breast 20 dkg of blood sausage 1 dried bay bolete Caraway Marjoram Garlic 50 ml of 18% cream 30 g of wheat fl our Onion Oil A small red cabbage Slice the pork neck to 2 cm thickness and tenderize. 10 dkg of apples Tenderize chicken breasts. Fry the blood sausages A spoon of lard with diced onion, season with marjoram, salt and Cloves pepper. Put fried blood sausages on the neck pieces Citric acid or vinegar 1 kg of potatoes and cover with chicken breasts. Roll. Fry all in oil. 0,5 kg of spinach Then move the fried roulades to the saucepan and 26 dkg of wheat fl our pour it with stock. Add fried onion, garlic and dried 25 g of potato fl our bay bolete. Stew all. Thicken the sauce with wheat 1 egg fl our and cream. Pepper Spinach dumplings: boil the potatoes, cool them and Salt squeeze through the press. Blanch the spinach, strain it, chop and join with potatoes. Mix all with wheat and potato fl our and egg to a homogeneous mass. Form the dough to cylindrical shapes 2 cm diameter and slice it to 2 cm pieces. Sprinkle with fl our. Boil the dumplings in small portions in a big pot in salted water with oil, till they emerge. Blue cabbages: chop the cabbages. Heat the lard in a saucepan, with ice diced onion in it. add chopped cabbages. Fry it for a moment, adding small doses of stock from time to time. Add ¼ of apple after 5 minutes. Season with salt, pepper and cloves. Stew all. Add citric acid when cabbages turn soft. Season to your taste. GUSTAW MORCINEK GASTRONOMY SCHOOL GROUP, KATOWICE

28 PORK LOIN STUFFED WITH PLUM SAUCE

Ingredients (6 portions): Cut the hole in the middle of a boneless pork loin 1 kg of boneless pork loin piece, put blanched plums inside, rub with salt, 40 g of lard put to the baking tray and cover it with remaining 150 g of dried plums plums of all sides. Pour all with lard. Pour with the 20 g of fl our sauce, while baking, sprinkling with plums blanch 10 g of butter water in the same time. Squeeze the sauce and 20 g of honey plums through the sieve after having the pork loin Salt baked. Then sprinkle pork loin with fl our, pour the Dumplings: sauce on it, add honey, season to your taste and 500 g of stale roll stew for a moment. 30 g of butter Slice and soak the wheat roll in milk. Add eggs, 250 ml of milk fried onion, spices, knead the dough and form the 3 eggs dumplings. Boil them in salted water for 20 minutes. 30 g of breadcrumbs Red cabbages: fry onion in lard, add chopped cab- A bunch of parsley leaves bages, wine, all-spice, cloves and grated apple. Stew A teaspoon of powdered (simmer) all for about an hour. Season with salt, marjoram pepper and blueberries to your taste. Red cabbages: 700 g of cabbages VOCATIONAL SCHOOL GROUP, RACIBÓRZ 100 g of onion 30 g lard 250 ml of dry wine 2 grains of allspice 5 cloves 100 g of mildly sour apples 30 g of blueberry jam

29 PORK LOIN ROULADE WITH SILESIAN DUMPLINGS

Ingredients: Dumplings: 0,5 kg of boiled potatoes Potato fl our 1 egg Salt Roulades: 0,5 kg of pork loin A spoon of mustard Silesian dumplings: squeeze boiled potatoes through the Onion press and divide the mass in bowl to 4 equal parts. Put White wine ¼ out of the bowl and complete it with potato fl our. Put – to your taste back potatoes taken out before, with egg and salt. Prepare Salt homogeneous mass, form the dumplings and boil them in 2 spoons of fl our salted water. Fat Roulades: tenderize meat, cover it with mustard, put onion, 2 sour cucumbers cucumbers and bacon on it and fry in fat. Stew the fried Bacon roulade in bouillon, adding wine and mustard. Pepper Cabbages: Chop the cabbages and fry it in fat, seasoning Cabbages: it with salt and pepper. Young cabbages BESKIDIAN CULINARY CLUB, SKOCZÓW Fat Salt Pepper

ZŁOTY POTOK’S TROUT IN ALMOND FLAKES WITH POTATO BALLS AND TOMATO SALAD Ingredients: 6 trouts 2 eggs Salt, pepper, lemon juice Almond fl akes and fl our for coating Clarifi ed butter for frying 50 dkg of potato puree Breadcrumbs for coating Fat for deep fat frying Salad: 5 ripe tomatoes 1 onion A bunch of chive Season the trout, coat it in almond fl akes and fry in Olive oil clarifi ed butter. Then put it to an oven. Prepare balls Salt of raw potatoes and fry them in deep fat. Prepare the Pepper salad of onion, tomatoes and garlic. Garlic YOUTH COOKING CLUB, CZĘSTOCHOWA

30 DESSERTS

SWEET WAFER

Ingredients: A margarine bar A caramel or toffee mass can A jar of plum jam A packet of dry wafers

Join margarine with caramel mass and mix together, add jam and mix again. Interlay wafers with cream, press with a heavy object and wait for 2 hours. Cut ready wafers in cubes or triangles. „KALINA” SINGERS BAND, ŁAZISKA RYBNICKIE

APPLE PANCAKES WITH SWEET CREAM AND CHERRY

Ingredients: 9 of sour apples 240 g of wheat fl our 0,5 l of acidifi ed milk 2 eggs Cinnamon 0,5 spoon of baking powder 30% sweet cream Vanilla stick Castor and cherries, or other decorative fruits

Prepare the batter of eggs, milk and fl our. Add grated apples, cinnamon and sugar. Then fry. Decorate the pancakes with whipped cream, vanilla and cherries. YOUTH COOKING CLUB, CZĘSTOCHOWA

31 PLUM STRUDEL

Ingredients: Dough: Add fl our, egg, lemon juice, warm water Dough: and melted butter. Leave the kneaded dough for 30 dkg of wheat fl our 10–15 under cover in a warm place. 15 ml of water Stuffi ng: mix plums with raisins and sprinkle with 10 dkg of butter caster. Roll the dough out to a rectangle form. Put 5 ml of lemon juice the stuffi ng at the edge of it and roll all to a form 1 egg of loaf. Bake in temp. 180˚C. Stuffi ng: Sauce: boil cream with honey and add cloves. Sauce 1,5 kg of plums should reduce. 10 dkg of raisins RESTAURACJA „FRYKÓWKA”, PSZCZYNA 2 dkg of vanilla sugar („FRYKÓWKA” RESTAURANT, PSZCZYNA) 5 dkg of sugar Sauce: 10 ml of 30% cream 5 ml of honey Cloves

32 BLACK BAKER

Ingredients: 0,5 kg of blackberries Roll 2 jellies Few teaspoons of sugar

Boil jelly with the blackberries, add sugar. Pour the roll sliced in cubes with the hot jelly and sprinkle with sugar. VILLAGE WOMEN’S CLUB, RUDY

APPLES WITH PEACHES

Ingredients: 3 aplles 1 lemon Peaches Castor Honey Cinnamon

Peel the apples, remove the seeds, slice it to 1,5 cm pieces and sprinkle with lemon juice. Put them to the baking tray covered with aluminium foil, put a half of peach at each of the apple piece and add a spoon of honey to each one, sprinkle with cinnamon and castor. Bake in oven heated to temperature 180˚C for about 20 min. Serve on dessert plates, poured with sauce obtained from baking. VILLAGE WOMEN’S CLUB OF KŁOBUCK DISTRICT COUNCIL

33 SZPAJZA (SILESIAN DESSERT)

Ingredients (6 portions): 4 eggs 1 lemon 150 g of strawberries 100 g of sugar 20 g of gelatine 30 ml of water

Grind the yolks with sugar to a fl uffy mass, join with fresh lemon juice and gelatine solved in water. Divide all for two parts. Join one with blended strawberries. In the end, mix both parts slowly with stiff egg whites (whipped with the remaining sugar). Portionize layer by layer. VOCATIONAL SCHOOL GROUP, RACIBÓRZ

BEER PANCAKE WITH FRIED ELDER FLOWER

Ingredients: 250 ml of milk Elder fl owers 1 egg Flour for thickenning Salt Sugar A margarine bar 2 glasses of fl our 250 ml of beer Jam sauce Vanilla sauce Prepare batter of milk, egg, fl our, beer, salt and sugar. Soak elder fl owers in it and fry in fat. Pour the sauces on fried fl owers when they’re ready. BESKIDIAN CULINARY CLUB, SKOCZÓW

34 Adresses of restaurants that cooks were competing for the title "Expert of Silesian Tastes 2010"

EDUCATION AND RECREATION CENTRE „ZAGROŃ” Zaolzie 634, 43-470 Istebna tel. +48 33 855 61 31 www.zagron.istebna.org e-mail: [email protected]

TWO KILLERS, QUBUS HOTEL Uniwersytecka 13, 40-007 Katowice tel. +48 32 601 0 100 www.qubushotel.com e-mail: [email protected]

35 „OLD BAKERY” RESTAURANT RESTAURACJA „STARA PIEKARNIA” Rynek 20, 43-200 Pszczyna tel. +48 32 449 17 20 wew. 18 www.starapiekarnia.eu e-mail: [email protected]

„FRYKÓWKA” RESTAURANT RESTAURACJA „FRYKÓWKA” Rynek 3, 43-200 Pszczyna tel. +48 32 449 00 20 www.frykowka.pl

36 Vth „SILESIAN TASTES”® FESTIVAL Złoty Potok, 19. June 2010

Organizer:

Co-organizers:

Janów Community Council Community Council Sports Silesian Culinary Group and Culture Centre in Janów

Honorary patrons:

Media patrons:

Sponsors:

Vth “Silesian Tastes” Festival was organised with fi nancial support of the Marschall Offi ce of the Silesian37 Voivodship The publication was created with  nancial support Theof the publicatiobn Marshall was Ofcreated ce withof the financial Silesian support Voivodship of the Marschall Office of the Silesian Voivodship

Concept and and edition: edition: Silesian Silesian Tourist Tourist Organisation, Organisation ul. Mickiewicza 29, 40-085 Katowice, tel.ul. Mickiewicza+48 32 207 207 29, 1, 40-085fax. +48 Katowice 32 207 207 2, info@-sot tel. 032 207 207 1, fax 032 207 207 2 Texts:[email protected], Silesian Tourist www.silesia-sot.plOrganisation Translations:Pictures and LinguaCity, texts: Archive www.lingua-city.com of the Silesian Tourist Organisation Pictures:Translations: Archive LinguaCity of the Silesian Katowice, Tourist www.lingua-city.comOrganisation/Natalia Wójcik, Piotr Lipecki Designed by: Marcelina Halaś PrintedDesigned by: andCompal, printed Bielsko-Biała by: Libro, www.libro.poznan.pl

Edition 1, Katowice 2010 ISBN: 978-83-62001-60-6 Edition I, 2009

ISBN 978-83-62001-16-3

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