We’ve teamed up with Marcin Kotwicki again for this event. Marcin is a man of many trades; barista champion, established Sommelier, food aficionado, restaurant owner and chef. Marcin is crazy about food and wine and will be bringing his unique training and Polish food Heritage to our guests. He has customized a 5-course tasting menu and Tomasz Szczepanski (2nd best Sommelier in Ireland) has picked the wines to complement these dishes.
Menu for the Night
Chicken & Beef Consome with polish laid-down noodles paired with Callejula Amontillado, Sherry, Spain NV
Dried wild mushrooms Barley Groats paired with Tenuta Cocci Grifoni, Offida Pecorino DOCG, Marche, Italy 2015
Wild boar Polish dumplings, brown butter & caramelized onions paired with Aubert & Mathieu, Terrasses du Larzac, Languedoc-Roussillon, France 2016
White asparagus ice cream, nigella seeds & kajmak paired with Zantho, Eiswein Gruner Veltliner, Burgenland, Austria 2016
Prune soaked in „śliwowica” (plum vodka) with Smoked Yogurt or „Pumpernickel” rye, sourdough bread. Justino’s Fine Rich 5 years old reserve Madeira NV
Reserve your place here: https://www.thecorkscrew.ie/events/wine-dinners/october-17th-taste-of-poland.html?utm_medium=email&utm_campaign=Mid+Week+Meal+Ticket&utm_content=Mid+Week+Meal+Ticket+CID_e24a776665344ebe889026ad0413f64d&utm_source=Email+offers&utm_term=Ornellaia+dinner&fbclid=IwAR2W0oR9XPMrqPVZFsXsqWiiSguu6mv5l0a9tmhcaacpDHcPglMxkS_4L04
“Żurek” – Sour Rye Soup with White Sausage and Pickled Eggs.
120 ml. wholemeal rye flour,
240 ml. room-temperature, but previously boiled water,
2 cloves of slightly crushed garlic,
2 bay leaves,
2-3 allspice berries.
Boil water and use it to rinse an interior of the glass or clay jar. Set aside to cool. Add wholemeal rye flour to the jar and pour water. Stir the mixture to form a uniform slurry. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries.
Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sour needs some fresh air. Set aside for about 3-5 days in a warm place and give it a stir just once a day. Let it mature and the sour will gain a distinct sour smell and taste.
Now, your sour is ready to be used for the soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.
4 hardboiled eggs,
250ml of beetroot sour.
Peel the hardboiled eggs and place them into a large jar of beetroot sour.
Leave them for overnight (if you wish to have just the rim of purple color or for 3 days if you wish to get a full purple color of whites.
1 carrot, half of a parsley, a quarter of a leek, and a small piece of a raw celery root,
2 medium-sized onions,
2 garlic cloves,
5 allspice berries.
2 bay leaves,
1-2 juniper berries,
3 medium-sized potatoes,
2 teaspoons of horseradish,
240 rye sours,
250g of Polish raw sausage (white sausage),
100g of smoked pork belly,
2-3 teaspoons of marjoram,
4-5 tablespoons of sour cream (~18% fat),
Hardboiled, pickled eggs, Fresh Marjoram, Camelina Sativa oil.
Wash, peel and cut 2 medium sized onions and burn them on dry. Add at the end 1 teaspoon of Marjoram. It will allow realizing the aromatic oils of it.
And the smoked pork belly, 1 carrot, half of a parsley, a quarter of a leek, and small piece of a raw celery root. Put them into a large pot and cover with water. Add garlic (2 peeled cloves), 5 allspice berries, 2 bay leaves and, optionally, 1-2 juniper berries. Boil gently for about one hour, then drain the vegetables and save the broth.
In the meantime, wash, peel and dice 3 medium sized potatoes. Add them to stock and simmer until soft. Then blend it to the creamy consistency.
Now, add 250ml of rye sour to your vegetable broth (now without vegetables). Stir both ingredients and boil for about 5 minutes. Add the Horseradish to taste.
Cut Polish raw sausage (white sausage) into thick slices and fry it a bit in the frying pan.
To the soup add 2-3 teaspoons of marjoram, sausage slices.
Cook the soup until it gets an intense aroma of meat and herbs. Add salt and pepper to taste, then turn the heat off. Add 3-5 tablespoons of sour cream (~18% fat). Stir the soup, but do not boil it any longer.
Serve while still hot, with a cut in half hard-boiled, pickled eggs, fresh marjoram, and Camelina Sativa Oil.