“Polish cuisine is the result a treasured lore of ancestral ingredients and has recently bloomed from virtual obscurity to one of the rising stars of the European scene. Its great advantage over long-time favorites like French or Italian fare is its range of unexpected tastes: the sharp pungency of mustard plants, the sparkle of fermentation, and umami galore.”
Those who know me, they can confirm that my polish nights are something, which is definitely worth to try out.
As a Polish who grow up in Poland and who finish Polish Catering School but who love to experimenting, I add to the traditional dishes a small twist.
If you would like to find out if Polish cuisine is something for you, grab your TICKET as soon as possible.
(As you see, there will be meat and most of the allergens, so please do not ask me for vegetarian/vegan or gluten-free option. I do all my preps myself. It cost me lots of planning and time. This is a Pop-Up dinner, not a regular restaurant. Sorry. )
Only 14 spots available.
And one more thing: 11 of November is a Polish Independence Day and Day of Saint Martin (my patron) 🙂
My last Pop-Up was all about the Seafood.
Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.
You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.
I never follow the recipes 😉
Spicy Tomatoes and Seafood Soup
200g of Peeled and Deveined King Prawns,
2 Squid Tubes,
400g of canned Pelati Tomatoes,
2 clove (European) Garlic,
1 small bunch of fresh Lovage,
50g of dried MUN Mushrooms,
3 whole balls of Allspice,
3 dried Bay Leaves,
3 Tbsp. of Olive Oil,
1 punnet of Cherry Tomatoes
4 dried corns of Pepperoncino,
Zest from one Lime,
4 tsp. Fresh Cream,
Salt, Pepper, Sugar (to taste)
1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).
Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.
Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.
Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.
Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.
Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).
Then pressed through the fine strainer (use the metal spoon to do it).
Pour it to the soup pot and step the tomatoes’ base on the low heat.
Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.
Cut the fried tubes in to rings.
Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.
Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.
Add salt, pepper and sugar to taste.
Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.
Roast them until the skins burst.