PIEROGIES

(MADE WITH POTATO, ONION, CHEESE AND PORK)

So, some of you might be thinking, “What the heck is a pierogi?”, well, I guess I like to describe it as a Polish dumpling something akin to raviolis...large raviolis.

When I was in high school, my friend’s dad used to make these and, later on I would buy frozen ones (not this good though) when they were available through Schwanns if they came through my neighbourhood in California or Oregon. I could also sometimes find them in grocery store frozen sections, but they would usually be disappointingly lacking in flavour.

Traditionally, I believe the most popular type of pierogi is simply mashed potato, cheese and sautéed onion. I like mine a little more substantial, so I usually add minced beef or pork and mushrooms (if I can get away with it, as my daughter has not yet learnt to appreciate them). These dumplings are usually served with a side of sour cream and a serving of some sort of veggie. Pierogies are great as a snack or as a meal and you can make them pretty much any size you like. These little beauties can also be refrigerated (uncooked) for several days or, frozen for up to several months.

If you make the dough ahead of time, the rest sort of falls into pace and really takes about the same amount of time as any other dinner might. The pierogies can be eaten as they are after boiling them or, fry or bake them afterward to give them a lovely crispy crunch. Whichever preparation you prefer, these will be a nice treat.


DOUGH ~ INGREDIENTS:

2 Cups Flour, plus extra for kneading and rolling dough
½ Tsp Salt
1 Lg Egg
½ Cup Sour Cream, plus extra to serve with the pierogi
¼ Cup Butter, softened (or oil)
1 Tbsp Butter

DIRECTIONS:

To prepare the pierogi dough, mix the flour and salt in a medium bowl.

Next, beat the egg in a separate bowl or mug and then add it to the flour mixture.

Now, add the sour cream and the softened butter and combine well. If the dough is too dry, add a tablespoon or so of water (I used the water reserved from boiling the potatoes).

You will need to work the dough approximately 5-7 minutes, or until it is no longer overly sticky – adding spoonfuls of additional flour one at a time, if needed (I don’t usually need to).

Wrap the dough in cling wrap and refrigerate it for a minimum of 20-30 minutes (overnight is good); the dough can be kept in the refrigerator for up to 2 days.


FILLING ~ INGREDIENTS:

1-2 Tbsp Butter
2 Med Onions, finely chopped
2 Cloves Garlic, crushed
4 Lg Potatoes, boiled and mashed
500 Gm (1 Lb) Pork Mince (Ground Pork)
*Salt & Pepper
1 Cup Colby Cheese, grated (just about any cheese works in these)

*Amounts vary to individual tastes.

DIRECTIONS:

First, heat the butter in a large pan and sauté the onions in it until they begin to soften then add the garlic, continuing to cook until the onions become clear.

Set aside the onions and cook the pork, seasoning with salt and pepper and cooking until the meat is cooked through.

Lastly, add in the onions, mashed potatoes and cheese and mix well before setting the filling mixture aside to cool.


ASSEMBLING THE PIEROGIES:

First, roll the pierogi dough on a floured surface until about ¼ inch thick, or thinner (like a ravioli).

Next, cut ovals or circles of dough (similar in size to a CD). Use whatever you are comfortable with – cookie cutter, drinking glass, Tupperware lid, or just use a knife. You may opt to make larger or smaller pierogies, if you wish.

Afer tasting the filling for seasoning, place a small amount of filling (roughly 1-2 tablespoons or so, depending on the size you cut the dough into) onto each piece of pierogi wrapping and fold it over, forming sort of a semi-circle, pressing the edges together and pinching with your fingers or with the tines of a fork. If the edges do not stick together well, slightly moisten them with water and try again. I don’t have trouble unless I get the filling mashed into the seal. :o)

A few at a time, cook the pierogies in a large pot of boiling water. They will be done when they float to the top (about 8-10 minutes). Rinse in cool water and allow to dry – I lay them out n a baking rack over a baking sheet and they dry pretty quickly.

Next, sauté a bit of chopped onion in butter (to season the pan) until the onions are soft, before adding the pierogies and pan frying them until they are lightly crispy. Alternatively, you can put the butter and onions onto a baking sheet to crisp them in the oven instead (about 180° C for 8-10 minutes).

We love pierogies and hope you will too.

ENJOY!

SWEDE (RUTABAGA) IN CREAM

The first time I purchased “swedes” here in New Zealand, I was asked by the gentleman at the checkout counter, “How do you eat those?...I thought they were only good fodder for the cows and horses.” I was a little astonished, actually, as I had used them in soups, and stews (as rutabagas) in the States. I had also eaten them mashed along with potatoes at holiday time when visiting friends. It was interesting to see that even with the Kiwi ingenuity and general “green” attitude so prolific ‘down under’, that they would have overlooked such a versatile veg that is so inexpensive to buy, healthy, and downright tasty.

The stereotypical Kiwi will proudly value their resourcefulness and green thumbs. They try to save the planet, save the whales, and hang their clothes on a line in the garden to save electricity rather than using the dryer in their laundry (apparently dryers are only for rainy days and Americans – hehe). So, how is it that the poor swede has been overlooked as a good source of nutrition – especially in such a challenging economic era...where a block of cheese can cost, at it's worst, about NZ $10-12 and a dozen eggs or a loaf of bread can easily be over NZ $5-6???

Well, no matter the reason, I will introduce a few ways to bring this poor little root to the forefront again and give people a few options to try and really enjoy this ‘darlin’ for what it can be.

Here is the first, but certainly not the last, recipe for the swede.

INGREDIENTS:

1 Swede (Rutabaga), approx 1.5 kg (3 Lbs)
2 Tsp Salt
1 Cup Cream
1 Tbsp Flour
1 Tsp Sugar
*Pepper, to taste
1 Tbsp Parsley, finely chopped

*Amounts vary to individual tastes.

DIRECTIONS:

The first thing to do, is to cut up and boil the swede/rutabaga. They are tough, so the easiest way is to quarter them before peeling with a vegetable peeler, then cut it into bite-sized cubes before carefully dropping them into boiling salted water about 1 inch deep. Use about 1 teaspoon of the salt in this water.

Boil the swede/rutabaga for about 15-20 minutes or, until fork tender (much like boiling potatoes).
Move your oven rack to a position about 6 inches from the top and preheat your oven grill (broiler).

Next, drain the pieces well, and then return them to the saucepan.

In a separate bowl or mug, combine the cream, remaining salt, flour, sugar and pepper before pouring it over the swede/rutabaga in the saucepan and cooking over low heat for about 15 minutes, stirring occasionally, to thicken slightly and heat completely.

Now turn this mixture out into a shallow baking dish and place into the oven under the grill/broiler to brown slightly. The cream will puff slightly and turn a golden brown.

Once it has been removed from the grill/broiler, sprinkle with the parsley and serve immediately.

This is a lovely alternative (lo-carb option) to potatoes as a side dish as well!

Bon appetite!

MARMITE CHICKEN WITH BACON

For some reason, last week I was watching The People’s Cookbook on UKTV and this cute little old lady, Flossie Squires, came on. Now, I probably need to explain what this show is all about. Well, here is the abbreviated summary...there are two professional chefs who choose recipes sent in by viewers. These chefs each choose one viewer’s recipes (usually a main and a dessert each), and then bring in the people who sent the recipes to demonstrate and cook them together. The idea is that the chefs are competing against each other and cook the recipes for a panel of judges (ordinary people like you or me) and whichever recipes are chosen, will eventually be added to The People’s Cookbook when it is published.

Now, going back to the cute little old lady, Flossie (what a great name too!). Well, her recipe for a main was quite simple really. It was basically a roasted chicken...with a twist though. She stuffed her chicken with lemon wedges and herbs, saving two wedges at the end to cram under the wings...then she smeared Marmite all over the chicken before covering it in bacon.

I know – my American friends are saying, “what the hell is Marmite?” Marmite is the Kiwi/British version of Vegemite and it is a very pungent yeast spread that Kiwis, Aussies, and Brits like to use for making sandwiches with or to spread (very sparingly) on toast. It is also good, in moderation as a soup stock flavouring as well. I know I had seen Marmite (and Vegemite) in American groceries on the west coast, so I know it is available if you want to give this recipe a try. (Otherwise, perhaps I can “hook you up” with some...) The folks out here don’t get the American fascination with peanut butter, yet this yeast spread stuff is far more potent than any peanut butter I have ever come across. So – remember to use it sparingly if you plan on eating it straight or adding it to your soups!!!

Anyway, I have changed the recipe just a little, but it was absolutely fantastic and the whole house smelled gorgeous!!! We have a lemon tree in our garden, but I wanted to try this with an orange because I find that lemons are pretty strong when used with chicken. Oranges seem to lend a little citrus without overpowering the other flavours like lemons sometimes can. This recipe is certainly a must try if you like roasted chicken and/or bacon. I have to say also, that no salt is needed due to the saltiness of both the spread and the bacon, so really, garlic and pepper are the only seasonings required! Let’s get this started!


INGREDIENTS:

1 Roasting Chicken (I think mine was about 2 kg, that’s roughly 4-5 Lbs)
1 Large Orange
2-3 Tbsp Marmite or Vegemite (not much flavour variation between the two, really)
2-3 Cloves Garlic, crushed
1 Tsp Black Pepper (more or less)
200-300 Gm Streaky Bacon (about 8 strips or so of American-style Bacon)
½ Cup Chicken or Vegetable Stock


DIRECTIONS:

Preheat your oven to 190° C (375° F).

First cut your orange into several wedges and squeeze just a little juice into a small bowl (perhaps a teaspoon or less – only to help thin the marmite a bit)

Next, add the marmite and garlic then mix thoroughly together.

Now, rinse and pat dry the chicken before sprinkling a bit of pepper inside, and then stuffing all but 2 small wedges of the orange in too.

Next, you will spread the garlicky marmite mixture all over the chicken – top, bottom, sides – before placing the chicken, breast side up, in a shallow roasting dish.

Now, tuck the last two thin orange wedges under the wings before covering the chicken with bacon rashers.

Lastly, you pour the stock (or water, if you don’t have stock) into the bottom of the pan and cook the chicken for about 20 minutes per 500 Gm (per pound) or until the internal temperature is 82° C (180° F).




The bacon can be removed after the first hour if you desire. I cooked my chicken for 2 hours and left the bacon on. It was moist, tender and absolutely fantastic! Now...if you want gravy, you can pour the pan juices into a small saucepan and heat to a boil, and then add a bit of corn flour (corn starch) pre-mixed with either cold milk or cold water to thicken it. Season if desired, and voila!

I par-boiled then roasted potatoes and carrots to accompany our chicken, but you can fix whatever you like as a side accompaniment.

Good health and enjoy!