Subcarpathian Regional recipes with oat, semolina, spelt and cornmeal
Spelt, oat, semolina and corn are less commonly used groats in Polish cuisine – they are not as popular as buckwheat, barley or even millet. Meanwhile, in various parts of our country, they are the basis of many traditional dishes.
Łukasz Konik – chef, The author of the book "Kuchnia Regionów" and culinary expert of the campaign "I like groats - groats for the table, for health, for everyday life" presents recipes for regional dishes with spelt, oat, semolina and corn groats from Łódź, the Opole region, the Podkarpacie region, Warmia and Mazury and the Świętokrzyskie region.
OAT CUTLETTS WITH TOMATO SALAD – FROM ŁÓDŹ
– Historical events and a mixture of cultures have created a beautiful culinary tradition and many interesting dishes in the Łódź province, including the so-called zalewajka soup with roux. However, the oat groats cutlets with tomato salad will certainly steal the hearts of many people with their taste. They are characterized by simplicity in preparation and the availability of ingredients – Łukasz Konik says.
Ingredients:
- Oat groats – 150g
- Onion – 1 pc.
- Chives – a few sprigs
- Eggs – 2 pcs.
- Vegetable broth – 300ml
- Bread crumbs for breading
- Salt, pepper
- Rapeseed oil for frying
Salad:
- Cherry tomatoes – 100g
- Red onion – 1 pc.
- Oil – 3 tablespoons
- Salt, herbal pepper
Execution:
Boil the vegetable stock and add the oat groats. Cook for about 20 minutes, strain through a sieve and let cool. Then grind. Dice the onion and fry until golden. Chop the chives. Mix the ground oat groats with the onion, chives and egg, season with salt and pepper to taste. Form cutlets. Coat in breadcrumbs and fry in hot oil until golden. Slice the tomatoes. Add the diced red onion and drizzle with oil. Season with salt and herbal pepper.
FRIED CORN FLOUR DUMPLINGS WITH SOUR CABBAGE AND BOCKETS – FROM THE Opole Region
– Although Opole is famous primarily for its pop music festival, while tasting local traditional delicacies we can also safely count on a culinary festival. Although Opole cuisine consists mainly of meat dishes, vegetarians will also be in their element here. I mean corn flour dumplings with sauerkraut and bocks. This is a delicacy for everyone – provided by a culinary expert.
Ingredients:
- Cornmeal – 500g
- Wheat flour – 500g
- Warm water – 500ml
- Butter – 150g
- Eggs – 2 pcs.
- A pinch of salt
- Sauerkraut – 1kg
- Onion – 1 pc.
- Bocks – 200g
- Salt, pepper
- Allspice – 6 pcs.
- Bay leaf – 3 pcs.
- Water – 500ml
- Rapeseed oil for frying
- Onion – 3 pcs.
- Butter – 200g
- Parsley - 0.5 bunch
Execution:
Blend the cornmeal into flour. Mix the wheat flour with the cornmeal. Then add the melted and cooled butter, lukewarm water, salt and eggs. Knead the dough. Wash the bocks thoroughly and cut into cubes. Fry in oil together with the onion and add the sauerkraut and salt, pepper, allspice and bay leaf. Add 500 ml of water and simmer for about 30 minutes. Leave to cool. Roll out the dough, cut out circles and put the sauerkraut and bocks filling on top. Stick the edges together and form the dumplings. Boil in lightly salted water for about 8 minutes. Drain and fry in oil. Finely dice the onion and add the butter. Fry on low heat for about 15 minutes. Pour the resulting filling over the dumplings and sprinkle with chopped parsley.
BEAN PANCAKES WITH SAUERKRAUT - FROM PODKARPACIE
– Podkarpacie is a real culinary melting pot. Beans are the mainstay here. They are used to make various spreads, pancakes and even cheesecakes. But the hits are bean pancakes with sauerkraut. It is a perfect dish that gives you energy – the chef convinces.
Ingredients:
- Semolina – 6 tablespoons
- Canned beans – 400g
- Sauerkraut – 200g
- Eggs – 2 pcs.
- Shallot onion – 2 pcs.
- Natural yogurt – 100g
- Salt
- Marjoram – 1 teaspoon
- Cumin – 0.5 teaspoon
- Rapeseed oil - for frying
- Cream 18% – 4 tablespoons
- Parsley - 0.5 bunch
Execution:
Grind the beans and add the fried diced shallots. Then add the semolina, chopped sauerkraut, natural yogurt, eggs and spices. Mix everything thoroughly. Fry the round pancakes in hot oil until golden brown. Serve with sour cream and chopped parsley.
VEAL MEATBALLS IN CHANTEREL SAUCE – FROM ŚWIĘTOKRZYSKIE
– The Świętokrzyskie region is incredibly picturesque, but the soil is barren and difficult for farmers. The cuisine had to be very creative. Groats were often cooked here, and several dishes were also made from them – pancakes or various types of cutlets. Meat was quite a rarity in this cuisine. But when it appeared on the Świętokrzyskie table, it was a real celebration. And veal meatballs in chanterelle sauce won the hearts of not only the locals, but also the tourists who came here – Łukasz Konik tells.
Ingredients:
- Veal shoulder – 1 kg
- Semolina – 100g
- Onion – 1 pc.
- Garlic – 2 cloves
- Milk for soaking the bun – 100ml
- Wheat flour – 3 tablespoons
- Chanterelles – 100g
- Butter – 3 tablespoons
- Cream 30% – 100ml
- Eggs – 2 pcs.
- Salt, pepper
- Allspice – 4 pcs.
- Bay leaf – 2 pcs.
- Dried thyme – 0.5 teaspoon
- Canola oil
Execution:
Finely dice the onion and fry in rapeseed oil until golden. Soak the semolina in milk. Leave for about 15 minutes. Then drain. Grind the shoulder. Add the fried onion and semolina. Add finely chopped garlic and salt, pepper, thyme and eggs. Mix everything thoroughly. Form meatballs and coat in wheat flour. Fry in rapeseed oil until golden. Transfer to a pot and cover with water. Season with salt, pepper, allspice and bay leaf. Wash the chanterelles thoroughly, fry in butter until soft, and add a pinch of salt at the end of frying. Then add them to the meatballs. Simmer everything covered for about 30 minutes. Mix the cream with wheat flour and slowly add to the whole to thicken the resulting sauce.
MASURIAN FARSZYNKI WITH PORK AND SPELT
– Warmia-Masuria, or the “green lungs” of Poland, is a region famous mainly for its mushroom and freshwater fish dishes. In this region, groats are very popular: barley, buckwheat and even spelt. And a popular dish is farszynki. These are stuffed potato pancakes with pork and spelt. Best served with any cream sauce. Heaven in your mouth!
- the expert declares.
Ingredients:
- Potatoes – 1 kg
- Spelt groats – 150g
- Potato flour – 250g
- Pork shoulder – 250g
- Lard - for frying
- Eggs – 4 pcs.
- Onion – 2 pcs.
- Salt, pepper
- Butter – 1 tablespoon
- Chives – a few sprigs
Execution:
Peel the potatoes, boil them, allow them to cool, and press them through a press.
Stuffing:
Boil the spelt groats until soft, about 25 minutes. Boil 2 eggs until hard, let cool
and chop. Mince the pork shoulder and fry until golden brown. Then season with salt and pepper. Finely dice the onions and fry in butter. Mix the meat with the cooked oat groats, chopped eggs and fried onion. Season the stuffing with salt and pepper.
Cake:
Add 2 eggs, potato flour and season with salt to the potatoes. Knead everything into a smooth dough. Roll the dough into a roll and cut into pieces of about 6-8 cm. Form a flat cake on your hand from each part and place the filling in the middle. Then stick the edges of the dough together and form flat oval patties. Fry the fillings on both sides in heated lard until golden brown.
ABOUT THE EXPERT
Lukasz Konik
A chef and speedway enthusiast. One of the most interesting figures in the Polish culinary industry of his generation.
A creative seeker of unusual flavors, an experimenter who shows that Polish cuisine does not have to be boring. He was born in Gorzów Wielkopolski. He began his adventure with cooking at the Gorzów Catering Technical School. He is a graduate of the Higher School of Hotel Management and Catering in Poznań. He gained professional experience in the best restaurants and hotels in the country and abroad. For several years he has represented Poland in the culinary arena during international fairs, including in India, Vietnam, Thailand, Korea, China, Jakarta, Taiwan, Singapore, where he promotes Polish cuisine. Together with his culinary team, he runs workshops, shows, events, during which he discovers the secrets of cuisine. He often speaks about creative cooking in newspapers and on television programs. A big fan of motor sports. Author of the book "Kuchnia Regionów". Known to viewers of TVP2 from the programs "Przepis dnia" and "Pytanie na Śniadanie".
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