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Polish Cuisine

Polish Cuisine. Miriam O’Callaghan 4 Pearl Ms Cooney. National Dishes - Bigos. Commonly known as Hunters Stew. It is a savoury stew made mainly with meat (pork, ham, bacon or beef), sausages, tomatoes and cabbage. It is either served with mashed potato or in rye bread.

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Polish Cuisine

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  1. Polish Cuisine Miriam O’Callaghan 4 Pearl Ms Cooney

  2. National Dishes - Bigos • Commonly known as Hunters Stew. It is a savoury stew made mainly with meat (pork, ham, bacon or beef), sausages, tomatoes and cabbage. • It is either served with mashed potato or in rye bread.

  3. National Dishes - Zrazy • It is made by rolling thinly cut strips of beef together, flavoured with salt andpepper and stuffed with vegetables,mushrooms,eggs, and potato. • The stuffed meat is then rolled and secured with thread. After being fried in oilfor a short period of time, the zrazyis placed in a casserole dish with celery, onion, and various spices and covered with a hot stock. It is then stewed at a low temperature. • Prior to serving, the thread is removed. Zrazy is usually eaten with the sauce it was stewed in.

  4. Common Ingredients • Meat ( Beef, Chicken, Sausage, pork, smoked sausage) • Vegetables ( Gherkins, Cucumber, Sauerkraut, Beetroot, Mushrooms, Cabbage) • Other ( Sour Cream, Tomato, Poppy seeds, potato)

  5. Main Meal • Usually eaten around 2 pm • The polish main meal consists of 3 courses starting with a soup (tomato) then moving on to an appetiser (herring in cream sauce)and then the main course. • The main course is usually a large serving of meat either chicken or beef and is served with a shredded root vegetable salad and a side dish of either potato or rice.

  6. Special Meals - Christmas • Wigilia is the name given to the traditional Christmas eve dinner, no meat is served at this meal. • To start they have stuffed dumplings which have been shallow fried. Next served is typically fried carp or cod and apple salad. • For Christmas day dinner they would have a national dish (Bigos or Zrazy), also commonly served would be fish. • Both ginger bread and poppy seed cake would be popular as desert.

  7. Special Meals – Fat Thursday • Fat Thursday is a catholic feast served on the last Thursday before lent starts. • It is a day spent eating sweets and cakes and these as not aloud to be eaten during lent in Poland. • The most common treat eaten on Fat Thursday is Polish donuts called paczki usually filled with rose petal jam.

  8. Bread • Bread is one of the most important foods in polish cuisine. The main ingredient is either wheat or rye. • Traditional polish bread has a crunchy crust and is soft on the inside. It can be stored for up to one week without going crumbly when cut. • In Poland welcoming someone with bread and salt was part of their traditional hospitality but now this is more commonly seen on a persons wedding day when the new couple are welcomed home by their parents after the church ceremony with bread and salt.

  9. Sample Menu • Rye and smoked sausage soup • ----------------------- • Breaded pork with sautéed mushrooms • ------------------------ • Honey vodka ice-cream and roasted nuts

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