Russian Pierogies

I had a Russian grandmother growing up. While she had never been to Russia she had spent her childhood growing up in a Russian enclave in China. I always wished i'd been old enough when she was still alive to properly learn her recipes from her. I don't even know the names of some of the dishes that her and my great aunt made us. I remember piroshki - a kind of meat pastie that was delicious with tomato sauce, and yummy cabbage and rice noodle pie. I also remember pierogies: delicious potato dumplings which my grandmother would sometimes give my family big bags of frozen for later.

I was too young to really learn her recipes while she was still alive, but more recently during a nostalgic moment I decided to explore my Russian heritage and learn to make some of these recipes from the internet.

So here is the first success of my explorations: Pierogies!

It turns out that these dumplings are made in many different countries in Europe, so many people I have since talk to about these, also had grandmothers who made them, even if they weren't Russian.

Eating these, I was instantly transported back to my childhood. They are delicious too and make for a fantastic lunchbox snack, entree or even breakfast.

Recipe

Makes 12-15 pierogies

Ingredients:

Filling:

5 potatoes

1 large onion

3 tsp butter

1/2 cup grated cheddar cheese

salt and pepper to taste

Chopped parsley, dill or chives

Dough:

2 cups white flour

1/2 tsp salt

1 egg

1/2 cup low fat sour cream (I suspect natural yoghurt might also work and would be healthier)

1/4 cup softened butter

Method:

1. Make pierogie filling first. Boil pealed potatoes. Chop onions and saute in butter until soft. 

2. Mash boiled potatoes. Add cooked onions, cheese, herbs and spices. Leave to cool in fridge.

3. Make dough: Mix together flour and salt. Add beaten egg to mixture.

4. Add sour cream and butter to flour mixture and work with hands until a smooth dough that isn't too sticky.Wrap dough in plastic film and refrigerate for half and hour.

5. Roll out dough on a floured surface ill it is about 20mm thick. Cut rounds using a cup or similar as a guide. 

6. Place filling in half of circle, then fold over and press together with a fork. a damp pastry brush may help getting the dough to stick together if you are having trouble. Pierogie can now be frozen for use at a later date if necessary.

7. To cook them, boil them in salted water. They are done when they float to the top. Then fry them with a bit of butter in a fry pan until crispy. 

Traditionally these are often served with more sautéed onions and sour cream. They aren't bad though on their own or even with some kind of tomato relish. Enjoy.

Prosciutto Wrapped Asparagus with Seville Vin Cotto

Yummy entree or side. Note the asparagus is steamed in this recipe. This makes them far more tender and juicy than grilled or BBQed

Calories per serve (1 wrapped asparagus spear): 53

Ingredients:

Fresh Asparagus Spears

Prosciutto sheets x #Spears

1/4 teaspoon Maggie Beer’s Seville Vin Cotto x # Spears

Method:

1. Steam asparagus spears until tender.

2. Wrap each spear in a piece of prosciutto

3. Drizzle Vin Cotto over them.

4. Serve warm or chilled.

Roast Vegetable, Garlic and Fetta Bread

This Italian style bread is delicious hot from the oven with butter or cold dipped in olive oil and dukkah.

Serves: 6

Cooking Time: 30 mins

Preparation Time: 2.5 hours (most of it resting)

Calories per serve: 274

Ingredients:

1 small sweet potato

1 potato

50g fetta cheese

dried rosemary

2 garlic cloves

3 tbs olive oil

3 cups strong white bread flour

1 egg beaten

1 cup luke warm water

2 teaspoons active instant dried yeast

1 tbs salt

Extra flour for dusting

Olive oil spray

Method:

1. In a large mixing bowl sieve flour. Sir in salt.

2. Make a well in the flour. Pour in water and add yeast. Leave for 10 minutes until bubbles form.

3. Add olive oil. Using a spoon gradually mix liquid into flour until it is a single ball of dough.

4. Put dough on a floured surface a kneed. It if is too sticky add extra flour. Kneed for 10-20 minutes to develop the elastic gluten.

5. Spray some olive oil into the original mixing bowl. Put dough to rest in it and cover with a damp tea towel. Put in warm place for 1 hour to rise (perhaps near oven that will soon be on to cook the vegetables).

6. While dough is rising peal and chop into small cubes the vegetables. Put in a baking tray with a spay of olive oil. Cook in a 200 degree oven for about 20 minutes or until soft and golden. Turn occasionally to ensure vegetables are cooked evenly. Once cooked take out of oven and put on a plate to cool. Set oven temperature to 190 degrees to preheat once you are near to the end of the 1 hr dough rising time.

7. After an hour the dough should have doubled in size. Punch down to release the air. Put back on a floured surface. Now incorporate into the dough the roasted vegetables (including the garlic), the rosemary and fetta. Shape into a loaf and put on a floured pizza stone (preferable) or a baking tray. Brush with a beaten egg and sprinkle on some more rosemary. Put in 190 degree oven for 30 mins or until golden.

8. mmmmmm

Kangaroo Sausage Rolls

These mini sausage rolls are a crowd pleaser and are significantly healthier and better for the environment than beef or pork equivalents.

Ingredients

FILLING:

500g kangaroo mince

2 tomatoes diced

1 carrot diced

2 beaten eggs

worcestershire sauce

2 tomatos chopped

cracked pepper

puff pastry

1 egg beaten

Method

1. Preheat an oven to 200 degrees

2. In a large bowl mix together all the filling ingredients.

3. Cut each piece of puff pastry in half to create 2 rectangles. Spread filling in the middle of each rectangle and roll to create a long tube filled with filling. If you think you can fit in more filling push it in from the ends. You want the rolls to be quite firm and make sure the join of the pastry is firmly pushed together so it won't come apart.

4. With a sharp knife cut each roll into small bite-size pieces. Brush with egg.

5. Bake on a baking paper lined tray for 20mins or until golden.

Serve with tomato or BBQ sauce or chutney.

Beetroot, Tomato and Fetta Tart

Ingredients

Puff pastry (1 sheet makes 2 tarts)

Sliced tomatoes

Fetta cheese

Beetroot relish

Pepper & Salt

Method

Preheat oven to 200 degrees C.

Cut piece of pastry in 2 rectangle halves. Scour a 1 cm border around each pastry piece and use this as a guide as to where to place toppings.

Brush a thick layer of beetroot relish on each piece of pastry. Lay on top tomatoes and fetta.

Place on a baking tray in oven for 20 minutes or until tarts are golden brown in colour.

Cut into pieces before serving either hot or cold to your guests.

Beetroot relish is available at most supermarkets. Other relish flavours could also be used instead.