A Polish War Memorial (!?!) was mentioned in Invergordon's tourist brochure so, of course, Diana and I set off to find it.
Invergordon prides itself on its murals.
This one was Diana’s favorite.
Along the way, we also passed by a church
It started to rain, but Diana and I kept going, so the rain gave
up, and finally we got to the memorial.
The museum in town devoted a section to the Poles' history.
A local whisky in the inn for me, while going through all the Polish pictures, and tea for Diana before going back to the ship.
********
I have to tell you I hesitated before making this dish. There was my lovely pork roast all ready to
go into a pot – no fuss, no muss, and ultimately so delicious – or there was
this recipe which I could tell would be much more work.
If I weren’t retired, I certainly wouldn’t have done it . . .
but food is one of my main hobbies now.
And it turned out great . . . including the leftovers.
Next question,
should I blog this? Everyone’s so busy,
and a pork roast is so easy . . . Hmm:
(a)
Lots of people might like to experience Polish
food.
(b)
This dish is economical. It makes 14 patties so it could serve up to 14 people.
(c)
The ingredients are simple.
(d)
this recipe works and the patties are yummy!
^^^^^^^^^^^^^^^^^^^^
Zrazy Wieprzowe z Ryzem {translation:
Meatballs Pork with Rice}
to be served with pan-fried potatoes says Maria
Maria Ochorowicz-Monatowa’s recipe in THE GOOD COOK: PORK
1 cup Arborio rice
2 cups stock (I used salted vegetable broth.)
1 onion (about 8
ounces)
2 tsp butter
1 tsp salt
¼ tsp pepper
2 lb pork from a
roast (I used a picnic roast)
1 egg
½ cup flour
4 tbsp butter (I needed a bit more.)
1 cup stock (Again, I used salted vegetable broth.)
2 cups sour cream (you can use a little less and it won’t
matter)
·
Bring
2 cups stock to a boil. Add rice. Cover and cook at lower heat for 10
minutes. Set aside to cool. Most of the stock will be absorbed.
·
Finely
chop the onion and lightly brown in 2 tsp butter.
·
Stir
in salt and pepper. Set aside to cool.
·
Cut
pork with its attached fat into large chunks.
Grind them in a food processor.
(I wouldn’t use the ground pork from a store – too much fat and not
enough texture.)
·
Beat egg in a large bowl.
·
Stir
in rice, onion, and pork.
·
Using
a half-cup measure, shape the mixture into 14 patties.
·
Put
flour onto a plate. Dip patties top and
bottom into the flour and set by the stove.
·
Also
set out your largest casserole that can stand direct heat. My biggest frying pan was perfect – it has a
12 inch diameter.
·
Melt
2 tbsp butter over high heat in a smaller frying pan. Brown patties quickly on both sides. Put the browned patties close together in the
casserole.
·
Add
more butter as needed. (After a couple
of batches, my pan and the butter was looking scorched so I finished off with
another frying pan.
·
Now
the patties can wait until 30 minutes before serving time.
TO FINISH
·
Add
1 cup of stock. Bring to a boil. Cover and simmer over low heat for 30
minutes.
·
Remove
the patties to a serving platter.
·
Stir
1 tsp of flour into the sour cream and add to the casserole. Heat just to bubbling. Pour some of the sauce on top of the patties
and the rest into a gravy boat.
I
served the patties with Potatoes in Red Wine and a Leafy Salad with Kidney
Beans. It was a lovely dinner!
********
If you'd like to curl up with a book now, how about "THE TALES OF HOFFMANN" for a short tale of horror about the beautiful and brilliant daughter of a Polish count? LOL! E. T. A. Hoffmann remarks, "It is said of Polish women that they are marked by a peculiarly capricious disposition."
If you'd like to curl up with a book now, how about "THE TALES OF HOFFMANN" for a short tale of horror about the beautiful and brilliant daughter of a Polish count? LOL! E. T. A. Hoffmann remarks, "It is said of Polish women that they are marked by a peculiarly capricious disposition."
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