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Gołąbki

Gołąbki recipe, eat well on universal credit

We’ve decide to have a pop at a few Polish dishes as we’re getting a bit bored of freestyling! I might need to learn a few key combinations for their odd letter system, but that’s cool!

Ingredients:-

500g of Beef & Pork mixed mince
1 Cup of boiled White Rice
2 Onions, diced
6 Cloves of Garlic, minced
2 Cans of Chopped Tomatoes
½ of Cup of Brown Sugar
¾ of a cup of Breadcrumbs (Gluten free for us)
2 Tsp of dried Oregano
2 Tbsp of Olive Oil
1 Large Cabbage, blanched
3 Eggs
4 Tbsp of Cider Vinegar
½ of an Apples, grated (Cooking Apple, as it gives a nice sharpness)
120ml of Cabbage Water
Fresh Dill to garnish
Salt & Pepper to taste

Method:-

(1) Remove the stalk from the bottom of the Cabbage.
(2) Blanch the whole Cabbage for 3 to 4 minutes.
(3) Remove from the water and allow to cool.
(4) In a large bowl combine the Mince, 1 Diced Onion, Apple, 1 Tsp of Oregano, 3 Cloves of Garlic, Rive, Breadcrumbs, Eggs, Salt & Pepper.
(5) In a flameproof dish heat the Oil and fry the remaining Onion until softened.
(6) Stir in the remaining Garlic and Apple, seasoning with Salt & Pepper.
(7) Add a teaspoon of dried Oregano.
(8) Add the chopped \Tomatoes, Brown Sugar, Cider Vinegar and Cabbage Water.
(9) Bring to the boil and then reduce the heat to simmer for 15 minutes.
(10) Remove the outer leaves from the Cabbage, cutting the thick core section out in a ‘V’ shape on each leaf.
(11) Place 2 teaspoons of the Mince mixture on each leaf and wrap up tightly.
(12) Line a casserole dish with Cabbage leaves and spoon in enough Tomato based Sauce to cover the leaves.
(13) Add the stuffed Cabbage leaves and pour over the remaining Sauce.
(14) Cover with any remaining leaves and place the lid on the casserole.
(15) Cook in a pre-heated oven at 170c for 40 minutes or until the meat filling is cooked through.
(16) Garnish with freshly chopped Dill.


These made a surprisingly welcome change. The Rice and Breadcrumbs not only packed the meat out making this a very inexpensive dish, but they also absorbed the fat from the meat, making these remarkably finning. WE have enough of the meat mixture left to make hand pressed burgers tonight. So all in all a very cost effective recipe…..

 

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Stuffed Portobello Mushrooms and Red (Bell) Peppers

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Category: Recipes

Stuffed Portobello Mushrooms and Red (Bell) Peppers

“P” in our Vegetarian Alphabet was initially going to be stuffed Peppers but there were packs of  Portobello Mushrooms on offer so we added a bit of variety.

Stuffed Peppers

Ingredients:-

2 Red Peppers, halved and de-seeded
Rice
1 Onion, diced
2 Cloves or Garlic, minced
1 Head of Broccoli, chopped into flourets
½ an Orange Pepper, cut into cubes
Breadcrumbs (Gluten free in our case)
Milk
Grated Cheese
A couple of drops of Jerk Sauce
1/2 tsp Chilli Flakes
A dash of Nutmeg
½ tsp Fresh Parsley
A sprinkle of Grated Italian style Cheese
Oil
Salt & Pepper

Method:-

(1) Boil the Rice in Salted water, drain and set aside to cool.
(2) Fry the Onion until softened and add the Garlic.
(3) Fry gently for a couple of minutes.
(4) Add the Broccoli, Orange Pepper and fry gently for a couple of minutes.
(5) Set aside to cool.
(6) Mix the Italian style grated Cheese, Parsley and Breadcrumbs and set aside.
(7) Mix the remaining ingredients into the cooked Rice.
(8) Soften the halved Peppers in the oven covered for 5 minutes.
(9) Stuff the Peppers with the Rice mixture.
(10 Sprinkle a handful of grated Cheese over each Pepper.
(11) Roast in the oven at 180c covered for about 20 minutes.
(12) Remove from the oven and add the Breadcrumb mix.
(13) Place under the grill until the breadcrumb mix has browned.

Portobello Mushrooms

Ingredients:-

1 Large flat Mushroom per person
1 Onion, finely chopped
Soy Sauce
Grated Cheese
Breadcrumbs (Gluten free in our case)
Garlic Salt
Chilli Flakes
Margarine
Oil
Spring Onion greens to garnish

Method:-

(1) Remove the stalk from the centre and chop.
(2) Gently fry the Onion, Chilli Flakes and Mushroom stalk in a little Oil and Soy Sauce until softened.
(3) Set aside to cool.
(4) Mix the Breadcrumbs, fried Onion and grated Cheese
(5) Sprinkle a little Garlic Salt into the cavity in the Mushroom and add a small knob of Margarine.
(6) Press the stuffing mixture into the Mushroom.
(7) Brush the outer edge of the Mushrooms with a little Oil.
(8) In an oven proof tray roast at 180c until the stuffing has browned slightly.

We severed our creations on a bed of Salted fried Kale with a side of DIY Coleslaw. This was actually a very filling meal and until some Vegetarian dishes we’ve experimented with we weren’t peckish after a couple of hours.
 

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