Tag: polishfood

Sri Lankan chicken curry & homemade peshwari naan bread .. rice on the side

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Hi all,

Every Sunday myself & my fiancé have this tradition where we cook together.

It goes like this – I teach him different types of recipes, he eats it and.. to be honest I’m not too sure how much he takes from these lessons but at least he enjoys the food at the end and …possibly my company..also he is meant to be the one telling me what he wants to learn and then we can cook it, but so far since the tradition he maybe said once what he wants to cook, any other time I have to come up with some dishes 🤨🙄 is that not just a typical thing huh?

So today we traveled all the way to small island nation of Sri Lanka just a south of India. (the place id love to visit) tbh I feel quite weird making their food since I’ve never really tried the proper Sri Lankan food, however I hope I can at least make it try and taste similar to the real deal.. hopefully one day I will be able to try proper local Sri Lankan dishes.

Just for your own information Sri Lankan’s dishes are mostly mix of different types of Indian dishes, and luckily I did have a chance to try some proper Indian dishes – all I can say Indian dishes are full of rich & colourful .. yes colourful flavours. I can guarantee you that this recipe is the same! So go on and read the recipe below 👇🏼

By the way the dish turns out is finger licking

As for Peshawari naans bread, I personally prefer making just the usual naan bread but my fiancé prefer that one. I made peshwari naan before only once, and the ” normal” one more than few times. From what he told me he really liked my peshwari naans (apparently always better than the bought ones :p)

My secret to a lot of baked/dough recipes is that I always give more of creamy ingredients than there is meant to be, like( butter, milk, yoghurt etc) so it doesn’t make it dry but instead turns out nice soft, light and moist. And also lasts for days rather than just one day.

Ingredients for Sri Lankan chicken curry (2 servings) :-

  • 2 tablespoons medium curry powder ( depending how hot you like it)
  • 1 tsb ground cinnamon
  • 1/4 ground ginger
  • 2 tablespoons garam masala
  • 4 boneless chicken thighs
  • 400ml tin of coconut milk
  • 1 Chili dried
  • 2 garlic gloves
  • 1 onion
  • 1 tomato
  • 1 tablespoons tomato paste
  • Squeeze lemon juice
  • Brown sugar
  • 4 cardamom pods
  • 4 cloves
  • 3 tablespoons coriander seeds
  • 1 teaspoons fennel seeds
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 1 tablespoons cumin seeds

Ingredients for peshwari naan bread (serves 8) :-

  • 1 egg
  • Handful of sultans
  • Handful of pistachios
  • 2 1/2 cup flour
  • 1 sachet of dried yeast
  • 1 teaspoon salt
  • 1/3 cup natural yoghurt
  • 1/4 cup oil

Method for Sri Lankan chicken curry :-

Seems like a lot of ingredients and a lot of cooking but in all honesty it’s not that bad, just a little bit of preparing and it’s all nice and easy 🙂

  • I marinated the chicken with curry paste, fresh pepper, Tahini paste ( however that is not required)
  • If you don’t have time to marinate, Heat all the spices in a dry pan for 1-2 minutes until aromatic. Place in a grinder and grind to a fine powder
  • Fry the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.
  1. Add the chicken pieces and cook for 5 minutes, stirring in the powder you have made eallier. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.
  2. Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt.
  3. Serve with some steamed rice (add cardomon seeds to your rice while steaming)
  4. Serves about 4 people. Add as much or as little chilli as you can stand. I like it hotter – but if you have guests that dont – use less.

Method for Naans :-

    Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough and add oil . Knead on a lightly floured surface for 5 mins until smooth and elastic.

    Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.

    While the dough is rising, place the filling ingredients in a food processor and blend until you achieve a paste

    Preheat the oven to 220°C. Place a heavy-duty baking sheet in the oven to heat up.

    Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.

    place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places..

Pistachio, figs & blue cheese chicken 🥜

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Hi Hi all,

Big apologises for not putting any recipes up I’ve just had a couple days away from home, I believe everyone deserves a break huh :p

So Today’s dinner is a combination of savoury and sweet, the only reason that is- is because I fancied some figs today, so thought I could out them in today’s dinner.

The recipe is usual just for one person (my fiancé) 😋

So scroll bellow to see the recipe

Ingredients :-

  • 2 small chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 onion powder
  • 5 soft figs
  • 4 fresh figs for sauce
  • 1 pinch of rosemary dried
  • Chicken stock
  • 1/2 cup balsamic vinegar
  • 3 tablespoons flour
  • Salt and pepper
  • Olive oil
  • Handful of pistachios ( unshelled, or take them out of shells yourself)
  • Butter
  • Blue cheese
  • Potatoes to serve
  • Method :-
    • Preheat oven to 190c degrees then get out a baking sheet and set aside. In a small bowl, mix together blue cheese, soft figs, pistachios, garlic and onion powders, salt, and pepper. 
    • Using a sharp knife, cut a pocket horizontally into each chicken breast then stuff with fig mixture. Close opening with toothpicks if desired.
    • Combine flour, salt, and pepper then dredge both sides of the chicken breasts, tapping excess flour off.
    • Add extra virgin olive oil to a large skillet over medium-high heat. Add chicken then saute until golden brown on one side, 3-4 minutes, and then flip and saute until golden brown on the other side, 2-3 minutes. Transfer chicken to baking sheet then bake until cooked through, 15 minutes.
    • Meanwhile, add chicken broth, fresh figs, balsamic vinegar, and dried rosemary to skillet then turn heat down to medium and simmer until sauce is thick and syrupy, 5 minutes, stirring occasionally. Add butter then stir until smooth, and then taste and add salt and pepper if desired. Sift through the sauce mixture so you don’t have any solid ingredients in

    Serve 🙂

    Buttermilk chicken sandwich 🍔

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    Quick and easy, I only did it for tonight’s dinner as I had some left over buns and chicken from yesterday dinner.. so why else could you make?! Huh easy and quick and obviously delicious.

    Yes yes okay I said “quick” – well you need to marinate chicken for at least hours beforehand.

    Ingredients :-

    • I used leftover chicken breasts
      Buttermilk, enough to cover the breasts
      100g flour
      1 tablespoon oregano
      1 tablespoon paprika
      1 tablespoon cayenne pepper
      1 tablespoon garlic salt powder
      Oil for frying
  • Ingredients for serving :-
      • Mayo 5 tablespoons
      Bun
      Guacamole 5 tablespoons
      Gem lettuce
      2 streaky bacon
      Sliced gherkins

    Method :-

    • you can either cut the chicken into smaller pieces, or leave them normal size

    • Add to a bowl with the buttermilk, cover and chill for at least 2 hours

    • Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

    • Remove the chicken pieces from the buttermilk and coat in the seasoned flour

    • Fill a large pan with vegetable oil and heat until ready to be dried.

    • Cook the chicken, for 4-5 minutes turning half way, until deep golden brown.let it rest for a bit.

    • Spread a chipotle mayo across one bun half and a dollop of guacamole on the other.

    • Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

    Enjoy 🍔

    Pancake day! 🥞✨

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    🥞✨How many pancakes have you managed to eat today already? Without lying please 🥞 ✨

    I never make British “drop scones” pancakes but this year I’ve decided to give a go.

    Personally I prefer the traditional big polish fat pancake than these tiny things, but reading few recipes and mixing the ingredients for them to perfect I’ve made few (yes made like 15 but only few are “photogenic” if you like haha)

    Scroll down for the recipe 👇🏼👇🏼👇🏼

    Ingredients for 10 or more :-

    • 1 1/2 cups flour
    • 3 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 cup sugar
    • 1 1/4 cups whole milk
    • 1 egg
    • 3 tablespoons butter melted

    Method :-

    • Melt the butter , set aside.
    • In a medium bowl, mix together flour, sugar, salt, and baking powder.
    • Stir milk and egg together.
    • Pour the butter and milk mixture together well.
    • stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
    • Heat a lightly oiled skillet to medium high heat.
    • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
    • Cook each side for 3-6 minutes, until lightly golden brown.

    Decorate with anything you fancy, – different kind of fruits, honey- maple syrup, lemon, nuts – anything you decide 🙂

    EAT NOW and enjoy , don’t taste it! 🥞😍🥞😍

    Homemade chicken broth with tagliatelle pasta 🍲

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    Another glory monday today in our small world of Scotland.. and instead of making some super duper fancy meal.. myself and my fiancé have optioned for the most simple and old school soup – which is basic homemade chicken broth “Rosół”

    Why? Let me tell you..

    There is nothing more comforting than the smell of homemade rosół cooking in the air. Especially at this time of year, when the seasons are changing, you need to strengthen your immune system the old fashioned way – with natural penicillin! 

    Let’s get started, the sooner you find out the recipe the sooner you’ll be able to enjoy it 🙂

    Ingredients for 2 portions :-

    • Whole chicken or pieces of chicken, however if you use whole chicken then you get all the good flavour and nutrients from the bones.
    • 1 onion, cut in halves
    • 4/5 carrots, peeled and cut in smaller sizes
    • 2 parsnips, peeled and cut
    • 1 large leek, cleaned and cut in smaller size
    • 1 large celery root
    • 4 cut size pieces of turnip
    • 4 cut size pieces of celeriac
    • Handful of tagliatelle pasta, cooked
    • 5 fresh black peppercorns
    • 5 bay leaves
    • 5 allspice berries
    • Salt (optional)
    • Chicken broth cube (optional) if not enough favour

    Method :-

    • Add chicken to a large pot.
    • Cover with water
    • Bring to a boil and simmer for 1½ to 2½ hours, skimming any impurities off the top to ensure a clear broth
    • Add the sliced vegetables and spices for the last hour of the cooking time
    • If using, cook the noodles.
    • Serve soup with noodles and parsley if wanted

    Smacznego 🙂

    French brioche 🍞bread🍞

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    What’s a better way to start your day off than having home made French bread?

    Yes it is time consuming but it’s worth it trust me! Just like any other bread really it does take time, well only if you want a good one. I’ll be honest I’m quite impatient person but when it comes to making different kind of bread I’m defiantly more than fine to wait for the end result, I’ve successfully made for other breads and I know from the experience that it all comes down to patience.

    Honestly what I found is that recipe and making it made me a little bit intimidating, only because it was so sticky it really did get on my nervous 😂🤭 but how could it not be intimidating, after all it’s a French bread!! Right comes from the masters of pastry and bread?!

    You probably admit it that brioche is quite a fancy bread right?

    It is quite a handful yes, it requires two days of work, it’s sticky, no shortcuts- just patience, uses 6 eggs, yes 6 never in my life before I’ve used 6 eggs in a recipe but trust me it’s worth it!

    Okay, you ready?!

    Day 1

    Ingredients :-

    • 6 eggs, need to be at room temperature
    • 230 g butter, also room temperature
    • 620g all purpose flour , divided into 4 sections
    • 9g active dry yeast
    • 50g granulated sugar
    • 8g salt
    • 120ml warm water
    • Sugar water – 2 teaspoons sugar mixed with 1 tablespoon water

    Method :-

    • Take out 6 eggs and 230g butter dew hours before you are going to make this recipe, just so its definitely at the room temperature.
    • In a bowl of an stand mixer( use paddle attachment) mix together 1 cup flour (130g) with 9g active dry yeast, 130g sugar, 8g salt. Turn the mixer on and mix for few seconds until everything combined, add the 120ml of warm water. Mix all.
    • Now add 1 egg at time, it is important you do that, so it all mixes well. Make sure one egg is completely blended/mix until you add another one.
    • Set the mixer at the lowest speed, add 260g flour (2 cups) a 1/4 cup at time, take your time, because if you throw it all at once it will not combine as good as it has to, and also it will go everywhere. Turn the mixer off.
    • Now start adding the 23g butter, but don’t throw it all at once again, do it in small sections so the butter is incorporated with the dough well, same like with eggs and flour. Wait until all nice and smooth.
    • Set mixer to Low and now add the last 230g of flour, again 1/4 cup at time, the dough will be very thick and sticky when it’s done.
    • Use the plastic spatula to clean off the mixer paddle and scrap the dough off the sides of the bowl. Cover the dough with a plastic foil and let it sit in the room temperature for 2/3 hours.
    • After that time, punch and deflate the dough, and use the spatula again to get it off the sides of the bowl, cover again with a plate and place in the fridge overnight.

    Day 2

    NEXT DAY 3 HOURS BEFORE BAKING :-

    • Take the dough out of the fridge, and place on a slightly flouted surface, divide into 2 equal pieces. Shape them, and place them into its own loaf pan. It is a bit stiff to work with just because it has been in the fridge, so you can use rolling pin to help you with the shaping. Whatever shape you decide on make sure it fits into the loaf pan. I personally made a braid, but you can shape it whatever you want, totally up to you!
    • Cover each loaf with a plastic foil on top and let it sit for another 3 hours in a room temperature until the dough rises again.
    • Preheat the oven to 180 degrees.

    AFTER 3 HOURS

    • Once the dough is ready, bake it for 40 minutes in the center of the oven, if the top of the loaf is getting too crusty, top it with foil.
    • Once the dough is baking prepare the sugar water glaze, mix together water and sugar and place it on top of the bread as soon as you finishing baking it off, for the mice and shiny glaze on top of the brioche.
    • Let the bread sit in the loaf pan for at least 5 minutes before taking it out as you don’t want it to fall apart.
  • Once the bread cooled down, you can enjoy it still warm with some butter on top or few days later as good French toast 🤗
  • DJ

    • Kung Pao chicken .. with a twist..

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    Today’s recipe is definitely not from European country as you can guess by the name, well I’ve traveled all the way to China and their cuisine today 🤪 ( still my dream to actually travel there one day)

    It’s a very easy recipe and quick, so if you don’t have any time on your during the week, then Chinese meals are the way to go, sweet & spicy 🥵 all you need huh, ready in less than 30 minutes..

    Ingredients for 2 servings :-

    • Boneless chicken, preferably breast
    • 3 cloves of garlic ( it usually say to mince it but I never do it takes all the flavour and taste away, so just crush it and chop few times)
    • Small piece of ginger, I don’t mince it either just chop in few smaller pieces
    • Green onion
    • Soy sauce
    • Cornstarch
    • Dried chilli pepper
    • Sesame oil
    • Roasted peanuts
    • Rice wine
    • Chinese black vinegar
    • Sichuan peppercorns
    • Sugar

    Method :-

    Prepare marinate first :-

    • In a medium bowl place -2 teaspoons soy sauce, 2 teaspoons Chinese rice wine, 2 teaspoons cornstarch, 1 teaspoon sichuan peppercorns – mix all until cornstarch dissolved, cut the chicken into little squares and place in the bowl, make sure all the chickens covered, leave for at least 20 minutes.

    Sauce :-

    • In a medium bowl mix – 1 tablespoon Chinese black vinegar, half chicken stock, 3 teaspoons sugar, 3 teaspoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil.

    Method for the rest :-

    • In mean time prepare the rest, cut the dried red chillies, cut out the seeds etc out of them. In a medium frying pan put some sesame oil, switch the heating on and place Sichuan peppercorns And chillis on, switch off the heat and toss them in the oil for a bit, make sure you don’t burn the chillies.
    • Turn the heating back on, and add the chicken with the marinate, toss for few minutes.
    • Add the sauce*( instructions above) to the chicken and the rest of the ingredients, fry for few more minutes.
    • Add the peanuts and chopped scallions.

    Serve with rice 🍚🥘

    Raspberry french pastry twists

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    🌸🌷🌺No caption needed for these guys, something aka french palmiers but not really, call them whatever you want, french pastry raspberry twirls even? .. all I can tell you they taste – pastry-licious! 🥐🥨🥮✨

    Ingredients guess how many?? Just 3 ingredients :-

    •already made puff pastry (or homemade one, I’m the person who do things from the scratch, so yes I made homemade pastry) but you can use bought one 🙂

    • fresh raspberries

  • • a lot of sugar

      • Cornstarch

    Easy peasy lemon squeezy 🍋

    Method :-

    • Preheat the oven to 215c degrees

    • Sprinkle the table with sugar, Roll out the puff pastry on the sugar,cover the puff pastry with some sugar on top,

    • On the side, in a medium bowl place the raspberries and mix them with some sugar, once mixed add some cornstarch and mix well, spread raspberries mixture all over the rolled out puff pastry.

    • Start folding the pastry by folding the right and left side to the inside, so the sides meet in the middle, sprinkle some more sugar, now fold the dough like a book again fold inside so they meet in the middle.

    • Cut the dough into 2cm length cookies, place on the tray and bake for 20 minutes.

    • Cool and enjoy 🙂

    DJ xo

    Fasolka po bretońsku – “Breton bean”

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    🍜🥓 Nie ma to jak tradycyjna polska “Fasolka po bretońsku” ,nothing better than a bit of a Polish meal ”Breton bean” in English…

    I still remember when my mum used to make, and it used to be one of my favourite polish dishes, so easy yet so good.

    Ingredients for 2 portions :-

    • Canned white beans, canned cannellini beans,

    • 200g smoked thick bacon

    • 250 g of smoked polish sausage, I used “ślaska” (pork & beef smocked and scalded sausage)

    • 1 big onion

    • 3 garlics gloves

  • • 1 can of plum tomatoes & 1 tablespoon of passata Herbs – 4 bay leaves, 5 allspice, 2 tablespoons marjoram

    • Method :-

    • Cut the bacon into square cubes, place them on the medium skillet pan and fry for a little,
    • Take the bacon off, chop the onion & sausage, fry on the left over oil from the bacon, add the garlic ( don’t chop or grate the garlic, just crush and put whole) – keep on frying for another 3 minutes.
    • To the frying ingredients add the bacon & beans, fry for another 5 minutes.
    • Add the tomatoes and passata, add all the herbs – marjoram, bay leaves, allspice, ( salt and pepper – optional) – boil/ simmer for 10/15 minutes until nice and thick.
  • Serve warm with some bread :)

    • Quick, delicious & easy – grilled blood pudding “Kaszanka” with apple and red onion.. 🍢🍎 and baked potatoes on the side.

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    I think it’s time to star grill/ bbq season, with the weather being so nice outside, it’s only fair to do that 😀 the best is to eat that dish still warm with a touch of mustard or ketchup or simply on its own, as the apple juices make the sauce on its own. 🍎 you can make it either on the bbq grill or in the oven.

    Ingredients ( for one serving) :-

    • 1 blood pudding (kaszanka)
    • 1 medium apple
    • 1 red onion
    • Marjoram
    • Salt
    • Paprika

    Also,

    • Big potato (skin on)
    • Thyme
    • Basil
    • Butter
    • Garlic
  • Method :-
      • preheat oven to 200c degrees, cover blood pudding in a cling foil and place in a square oven proof dish, cut the apples and onion in a square sizes and place on each side of the blood pudding, sparkle with a pinch of marjoram, paprika and salt, seal the aluminium foil and place in the oven for 30/40 mins.
      Now potatoes, do the same with the square oven proof tin, and aluminium foil, place potatoes in the aluminium foil sprinkle with basil, thyme, place garlic on the side, and put some butter on top, seal the foil, place in the oven for 40/45 minutes depending on the size of the potato.

    Once all ready eat with mustard, on Its own or ketchup 🙂

    Yours,

    DJ xo