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Post by braided-rug on Jun 4, 2007 13:56:00 GMT 10
Spicy beans and ham hocksRed kidney beans, borlotti, cannellini, lima, black-eyed and black kidney beans are all suitable for this dish. A combination of any of these can also be successful. 2 ham hocks 3 sticks celery, sliced 4 medium onions, chopped 2 red capsicums, chopped 2 cloves garlic, crushed 3 bay leaves 1 sprig thyme 2 sprigs oregano 1 tspn cayenne pepper 1 tspn ground black pepper 1 red chilli (optional) 2 cups beans, soaked overnight 400 g Polish sausage, sliced Place the hocks, vegetables and herbs (including the chilli if used) in a large pot. Cover with water and cook, covered, for approximately 2 hours or until the meat is tender. Remove the meat from the pot and set aside. Add the beans to the pot and cook, covered, for 45 minutes. Strip the meat from the hocks and return the meat to the pot, along with the Polish sausage. Cook for a further 30 minutes. Serve immediately, accompanied by crusty bread. From: www.nicks.com.au/index.aspx?link_id=76.902
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Post by braided-rug on Jun 25, 2007 11:56:52 GMT 10
I have been enjoying this soup for days. I used half a cup of lima beans, half a cup of black beans, same with black eyed beans and borlotti beans I think.
The capsicum is just beautiful.
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Post by braided-rug on Feb 26, 2008 10:30:23 GMT 10
I didn't have anything soaked last night, so we adapted this recipe from good recipes. Polish Sausage Salad 6 large potatoes 6 eggs, hard boiled and peeled 2 slices thick 1/2 inch double smoked ham, optional 1 cup garlic chives or (garlic & red onion chopped finely) 1 tablespoon mild mustard 8 polski or gerki (gherkins) 5 tablespoons mayonnaise 2 teaspoons salt cracked pepper (optional) 1 (KR?) Polish Sausage or 2 sticks export polish sausage chopped 1 green spring onion chopped Mix onion, mustard, mayonnaise, garlic, set aside. Serves 6. Our children love potato salads for meals. This one was just as nice as any others we have had.  |
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Post by braided-rug on Feb 27, 2008 15:04:46 GMT 10
I knew I had another recipe, so here it is.
Hearty Lentil Soup With Smoked SausageServes 3 to 6 (May Be Doubled) 1 to 2 Tablespoons olive oil 1/2 lb. (8 ounces) kielbasa or other sausage, sliced into 1/2-inch thick rounds 1 large onion (about 12 ounces), chopped 3 medium carrots (about 12 ounces), chopped 4 to 6 cloves garlic, chopped 4 cups water 1 cup lentils, rinsed 1 28-ounce can tomatoes with juice (about 3 cups) 1/2 cup chopped fresh parsley, plus additional for garnish 2 teaspoons ground cumin 1 Tablespoon paprika 1-1/2 teaspoons salt 1 teaspoon red pepper flakes (optional) 1. Heat 1 Tablespoon of the olive oil in a medium pot. Add the kielbasa and cook over medium heat until nicely browned, about 2 to 3 minutes per side. Remove from pot and set aside. When cool, slice rounds in half and set aside. 2. Add the onion and carrots to the pot, adding up to 1 Tablespoon of olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes. 3. Add the water, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, 20 minutes, stirring occasionally. 4. Stir in the parsley, cumin, paprika, salt, and red pepper flakes if desired. Simmer, with the lid cracked, an additional 30 minutes, stirring occasionally. 5. Carefully puree about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender (I absolutely love my KitchenAid Hand Blender) to puree the soup to desired consistency. Stir in sausage. Cook over medium heat 5 minutes. Serve hot, garnished with chopped fresh parsley if desired. Makes about 8 cups. From: foodiefarmgirl.blogspot.com/2005/11/hearty-lentil-soup-with-smoked-sausage.html |
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Post by braided-rug on Apr 5, 2008 20:41:32 GMT 10
POLISH POTATO CHEESE SOUP This hearty potato soup recipe is perfect for a quick weeknight meal. Preparation time: 15 min Cooking time: 33 min Yield: 6 (1 1/3-cup) servings 2 tablespoons LAND O LAKES® Butter 2 large (1 1/2 cups) onions, thinly sliced 3 tablespoons all-purpose flour 4 cups milk 3 medium (3 cups) potatoes, cubed 1/2-inch 1 teaspoon salt 1/4 teaspoon pepper 8 ounces (2 cups) LAND O LAKES® Cheddar Cheese, shredded 2 (about 8 ounces) cooked Polish sausage, cut into 1/4-inch slices Melt butter in 3-quart saucepan until sizzling; add onions. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Stir in flour; continue cooking 1 minute. Stir in milk, potatoes, salt and pepper. Cover; continue cooking, stirring occasionally, until potatoes are fork tender (25 to 30 minutes). Stir in cheese and sausage. Continue cooking, stirring occasionally, until cheese is melted and soup is heated through (3 to 4 minutes). From: www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=3358&cid=6 |
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Post by braided-rug on Feb 27, 2009 13:54:57 GMT 10
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