Thanks again to New Idea for spreading the Polish Christmas love across Australia!
Firstly, a few tip on how to survive the stresses of the Christmas kitchen:
It pays to prepare – do as much as you can the night before, and leave yourself enough time to get dressed and do your hair. Being the hostest with the mostest is just as important as the food and decorations! Quality, not quantity – avoid a booze fest and buy quality, rather than quantity of alcohol. It’s the perfect excuse to . . . → Read More: Recipe: Mum’s Poppyseed Cheesecake “sernik”, as seen in New Idea
Firstly, a big thank you to New Idea mag for publishing our delicious Polish Christmas recipes this week! If you haven’t already, make sure you pick up a copy of this week’s New Idea.
Pickled herrings, also known as soused herrings or rollmops, have been a Baltic favourite since 3000 BC. Poles, Germans, Russians, Scandinavians and of course the vikings have long survived harsh winters on these little fish, which are preserved through curing then marinating in vinegar. The icy cold waters of the Baltic sea make them rich . . . → Read More: Recipe: Pickled herrings with creme fraiche and apple “sledzie w smietanie” as seen in New Idea
We’re often asked for recipe suggestions that ill please men – and i have to say this is always our top choice. Men love meat. They love BBQ. And we suspect there are a lot of ladies out there who feel just the same way! This is a great way to shake up the standard weekend barbie and really impress your family or guests. Most of the work is done the day before, with a delicious chermoula marinade that work wonders with lamb or fish. Try this recipe at . . . → Read More: Recipe: BBQ Chermoula lamb, as seen in New Idea
50g unsalted butter 100g smoked salmon, chopped Juice of half a lemon 100ml double cream 100ml dry white wine 2 Tbsp chopped dill 2 Tbsp chopped chives 275g fresh egg tagliatelle Salt and pepper to taste
Melt butter in a saucepan on medium heat and add salmon, stir and cook for 1 minute. Deglaze with white wine until it bubbles and the alcohol has evaporated. Add cream and cook for 2 minutes until it thickens slightly, then add lemon juice and pepper. Check for seasoning, as . . . → Read More: Recipe: Smoked Salmon Tagliatelle with fresh herbs, as seen in New Idea
This is the ultimate cake for chocolate lovers! It’s our take on the flavours that make up a classic black forest cake, which we grew up eating at almost every birthday or special occasion. The dark chocolate is super rich and a little bit gooey, and this is perfectly balanced with the sligtly sour crème fraiche and morello cherries.
675g best quality cark chocolate (calebaut or valhrona)
450g unsalted butter
10 whole eggs
675g caster sugar
flour for dusting
Extra butter for greasing
500ml syrup/juice, . . . → Read More: Recipe: Flourless Chocolate Fudge Cake with Sour Cherries and Creme Fraiche, as seen in New Idea
This Chilean herb sauce is called “Pebra” and is very similar to the Argentinean Chimmichurri. It is fresh and tangy, so it really offsets the strong flavour and natural fattiness of the grilled chops. You can also use it as a dipping sauce for empanadas.
750g lamb loin chops
1 Tbsp olive oil, for frying
2 Tbsp jalapeno peppers, drained
1 small clove garlic
2 Tbsp red wine vinegar
2T best quality extra virgin olive oil
½ bunch coriander, leaves, roots and stems
1 bunch . . . → Read More: Recipe: Lamb Chops with Pebra (Chilean Herb Sauce), as seen in New Idea
Chocolate lovers beware, you will not be able to control yourselves around this dish… The smell of the dark, hot chocolate centre combines with the floral notes of the orange and rose to create an intoxicating smell that is irresistible! It’s a great recipe for dinner parties, as you can pre-make the batter the night before and simply pop in the oven when you’re ready to serve.
50g unsalted butter
Peel from 1⁄8 of an orange
Petals from one rose, or 1 tsp rose water
150g 70% . . . → Read More: Recipe: Chocolate fondant scented with orange and rose, as seen in New Idea
There’s nothing like a good pinch of nostalgia thrown into your food, and this old school dish our mum taught us takes us all the way down memory lane. It is a staple of Sunday lunch and birthday dinners, and always reminds us the whole family getting together for a huge feast. The best part? The oh-so scrumdillyumptios apples which have, in essence, confit-ed in the natural fat which has rendered out of the duck.
1.8kg free range whole duck
1 Tbsp light olive . . . → Read More: Recipe: Slow roasted duck with apples and marjoram, as seen in New Idea
This is comfort food at its best. Just like a big warm hug, it makes you feel good from the inside out, especially on those chilly winter nights. By poaching the chicken gently in stock, you get a lovely silky texture. This dish is perfect for casual dinner parties as can be prepared up to 3 days in advance and simply baked at the last minute. Serve each pie in large individual ramekins.
Poached chicken, tarragon and pancetta pie
150ml dry white wine
500ml home made . . . → Read More: Recipe: Chicken Tarragon and Pancetta Pie, as seen in New Idea
Autumn is here and winter is fast approaching so its time to make use of those last summer fruits. Figs are always a favourite in our house hold and this pudding recipe is simply to die for! It’s a good way to start introducing some warm desserts back into the diet now that summer is officially over. These are also great for entertaining as you can pre bake them and simply re heat when your guests arrive.
Prep time: 20 mins
Cooking time: 35 . . . → Read More: Recipe: Fig and pistachio puddings with ginger syrup – as seen in New Idea