The list of dishes whose ingredients are potatoes is as long as the history of the presence of this vegetable on European tables. The Food and Agriculture Organisation of the United Nations (FAO) has designated 2008 as the International Year of Potato in order to highlight the importance of this crop. Potato lovers (pyr or potatoes) don't need a special opportunity to reach for this vegetable.
An additional motivation are interesting culinary recipes of food producers whose products have been awarded the emblems of the National Promotion Programme "Polish Appraisal". Apart from potatoes, the products of local companies awarded by food industry specialists are the main ingredients of five filling dishes, ideal for the autumn day. There's nothing else to do but reach for the peeler and get down to work!
I. Stuffed potatoes
- 100 g of processed cheese
- 4 large potatoes
- 1 onion
- 30 g of sausages
- 1 egg (hard cooked)
- 30 g mushrooms
Cut the potatoes lengthwise, then hollow out a little, then season as you like and bake them in the oven. From chopped onions, cold cuts, hard cooked eggs and fried mushrooms we prepare the stuffing with which we fill in the cooled vegetables. Place pieces of butter and cheese on top and bake until the potatoes are soft.
II. Cheese and potato blocks
Ingredients (portion for 4 persons):
- potato puree with 1 kg of boiled and grated potatoes
- 1 tablespoon of French mustard (whole grain)
- 3 tablespoons of flour
- 2 eggs
- 250 ml of sour cream 18%
- 2 large spoons of grated horseradish
- oil and frying butter
- 10 dag cheese
Mix sour cream with horseradish until a homogeneous sauce is formed. Cut Salami Serenada cheese into small cubes and prepare the dough from the cheese, puree, flour, mustard and eggs. Shape the cakes into round pancakes, then flatten slightly and fry in hot fat (oil mixed with butter). Serve the blinds with horseradish sauce, mustard and chives. The dish will get more aroma when you add the lemon particles grilled in a dry pan.
III. Stuffed potatoes with tartar sauce
- 5 medium potatoes
- 150 g smoked bacon, steamed
- 1 average onion
- 2 cloves of garlic
- pepper, marjoram
- tartare sauce
Half of the potatoes should be hollowed out of the middle. Cut the bacon and onion into small cubes and fry them in a frying pan, seasoning them with pepper and marjoram. Add the garlic squeezed by the press to the fried bacon and mix the whole. Fill the hollowed potatoes with filling, fold the halves and carefully wrap them in double aluminium foil. Bake the potatoes in the heat until soft (about 45-50 minutes). Sprinkle the roasted potatoes richly with chives and serve with tartare sauce Premium TARSMAK.
IV. Grazed cream of leeks and potatoes with cream
Ingredients (for 4 portions):
- 2 pores cut into slices
- 500 g potatoes peeled and diced
- 200 ml of cream
- 3 cloves of garlic grated on a fine grater
- 1 l of vegetable or meat broth
- salt and freshly ground pepper
- clarified butter for frying
To be given:
- 4 tablespoons of cream
- 1/4 of a fennel tuber cut into thin slices and immersed in cold water
- 1/4 of pickled leek*
- 1 small handful of roasted sunflower seeds
Fry the leeks with a pinch of salt on a preheated butter in a pot of clarified butter, over medium heat. After about 4 minutes add garlic, a moment later pour the broth and add the potatoes. Cook under a lid for 25-30 minutes. Remove from the heat, mix with a blender and wipe through a sieve. Whiten the soup with grazed cream, season with salt and pepper. Pour the finished cream into bowls, add with 18% Polish cream and pickled pore.
*Ingredients for pickled leek:
1/4 of the white part of the leek cut into thin slices
30 ml of vinegar from white wine
30 g sugar
60 ml of water
1 English herb and 1 small bay leaf
Bring water, vinegar, sugar, allspice and bay leaf to the boil in a saucepan. Steam for 10 seconds in boiling salted water and pour boiling sugar-acetic brine. The pore should be marinated for a minimum of 2 hours.
V. Potato salad for grilled sausages
- 1 kg potatoes
- 6 preserved cucumbers
- 5 cloves of garlic
- 2 teaspoons of mustard
- 6 tablespoons of mayonnaise
- pepper and salt
Boil the potatoes in their uniforms, peel and dice them. Also cut the cucumbers into cubes. Squeeze the garlic through a press and combine it with mayonnaise and mustard. Add mayonnaise and garlic to potatoes and cucumbers, mix together, seasoning to taste with pepper and salt.