A few Polish Sunday dinner suggestions

Here are a few classic Polish main courses to consider next time you prepare Sunday dinner for the family or throw a dinner-party for friends:

PERCH POLONAISE (okoń po polsku): In 4 c vegetable stock containing 2 T white wine vinegar cook 2 lbs very fresh lake perch fillets until done (only a few min). Remove cooked fillets with slotted spoon to platter and keep warm in oven. In saucepan melt 3 T butter and switch off heat. Add 4 - 5 finely-chopped hard-cooked eggs and toss to coat evenly with butter. Add 2 -3 T fresh finely-chopped dill and salt & pepper generously. Toss to blend ingredients. Sprinkle fish with lemon juice and top with hard-boiled-egg topping. Serve immediately. Optional: A finely-minced onion may be sautéed in the butter before eggs are added. Note: Walleye or other fresh-water fillets may be substituted for the perch.

ROAST TURKEY POLONAISE (indyk po polsku): Wash and pat dry 8-12 lb turkey. Rub inside and out with salt and let stand covered at room temp 2 hr. Crumble up 12 - 15 slices stale French bread (or equivalent amount of chałka, kaiser rolls, hamburger buns, etc.) into bowl and drench with milk to cover. Mix and let soak. When soggy, grind with raw turkey liver and 5 - 6 raw chicken livers. Add: 4 egg yolks, beaten until creamy with 4 T soft butter; 1 c drained, pre-soaked raisins; 1 c ground blanched almonds; and 3 - 4 T chopped parsley. Season with salt & pepper, 1/4 t grated nutmeg and 2 pinches or so ground cloves. Mix well. Gently fold in 4 beaten egg whites and toss gently. Mixture should be moist and soggy, as it firms up during roasting.. Fill cavity loosely and sew bird up. (Note: This quantity is about right for a 10-lb turkey, so adjust the amount to the size of your bird.) Tuck ends of drumsticks under skin flaps and place in roaster. Rub all over with butter and place thin wide strips of salt pork on breast and drumsticks. Roast uncovered in 450° oven 20 min to sear, then reduce heat to 350°. Drench turkey with 2 c boiling water and baste frequently with pan drippings. Roast about 20-25 min per lb. When done, remove from oven and let stand at least 15 min before carving. Serve with mashed or boiled dilled potatoes and Łowicz brand imported Żurawina -- available at Polish delis and import shops.

ROAST DUCK WITH APPLES & PRUNES (kaczka z jabłkami i śliwkami): Preheat oven to 475°. Rub a well-rinsed, dried 4-5 lb duck with salt, pepper, marjoram and 2 buds mashed garlic. Place in covered roasting pan and let stand at room temp 1 hr. Fill cavity tightly with peeled apple halves and pitted prunes and sew up. Return to pan and pop into oven. After 15 min reduce heat to 375°. Sprinkle duck with about 1/2 c water and roast uncovered 1 ½ to 2 hrs or until done, basting occasionally with pan drippings. After 1 hr add 1 c pitted prunes to drippings and bake another 45 - 60 min or until fork-tender. Serve with mashed or boiled potatoes or rice, garnishing them with the cooked prunes.

ROAST RICE-STUFFED CHICKEN (kurczę nadziewane ryżem): Wash and pat dry 4 lb broiler or roaster (chicken). Rub insides and out with salt & pepper and let stand covered at room temp 1 hr. Sauté 2 chopped onions in 3 T butter until soft and golden and combine with 4 c slightly undercooked rice, 3-4 chopped hard-cooked eggs, 1 beaten raw egg, 3 heaping T chopped fresh dill, 1 heaping t chopped parsley and salt & pepper generously. Stuff chicken with rice mixture and sew up cavity, tying legs together. Rub chicken all over with oil, sprinkle with pepper and paprika and rub in. Bake in preheated 375° oven about 75 - 90 min. Baste occasionally with pan drippings. Serve with mizera (sliced cucumbers in sour cream) and whole boilesd potatoes

CHICKEN-BREAST CUTLETS (kotlety z piersi kurczaka): Pound 4 skinned and halved chicken breasts to between 1/8” and 1/4” thick. Sprinkle with salt, pepper and (optional) a little marjoram and ground juniper, dredge in flour, dip in egg wash and roll in bread crumbs, shaking off excess. Fry in several T hot butter to a nice gold-brown (several min per side), drain on absorbent paper and serve immediately. Dress portions with parsley sprigs and lemon wedges. Serve with rice or potatoes and lettuce.

Lovely Polonius3, I think the first one I'll try is the Roast rice stuffed chicken! But not with mizera though, don't like cucumbers! :)