Eastern European Delights

One of the great things about working with young people and their schools is that they always provide an amazing source of ideas and inspiration for what I do here at Wild Classroom.  While I would describe my own personal cooking style as a traditional British cuisine, my eyes over the past few years have been opened up to a wonderful range of  tastes and techniques. A great example has been with a number of schools wanting to try dishes from around the world, particularly Eastern European countries such as Poland and Ukraine. Here is a selection of recipes that I have been able to enjoy with some amazing children in their schools.

Ingredients (serves 4)

2 tablespoons olive oil
3 beetroot, peeled and diced
3 carrots, peeled and diced (½ inch)
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons tomato paste
2 cups finely chopped cabbage
1 medium russet potato, peeled and diced (½ inch)
1 ½ tablespoons lemon juice

¼ cup chopped fresh dill, plus more for serving
Salt and pepper to taste
Vegan sour cream or yogurt for serving
Chopped fresh chives and/or parsley, for serving

Method

1. First of all prepare a medium sized fire and allow the Dutch oven to heat up.
2. Drizzle the oil into the pan and slowly cook the diced onions over a medium heat  for about 8-10 minutes allowing them time to soften.
3. Next stir in the garlic and carrots and allow them to  cook for another couple of minutes.
4.  Now add the chopped beetroot the mix before squeezing in the tomato paste, again mix thoroughly.
5. Shortly after mix the the chopped cabbage and stir once again.
6. After another minute or so, add the potatoes and squeeze in the lemon juice before covering with the vegetable stock.
7.  Then add salt and pepper to taste before putting the lid on and bringing to a boil.
8.  About 30 minutes later the vegetables should have softened and the borscht should be taken off the heat.
9. Finally serve with the sour cream or yoghurt if using and garnish with freshly chopped herbs.

Ingredients (serves 6)

500g sauerkraut (drained and roughly chopped)
300g fresh white cabbage (shredded)
400g pork shoulder (cubed) or diced chicken as we used here!                                    300g kielbasa (Polish sausage, sliced)
200g smoked bacon (chopped)
1 large onion (finely chopped)
3 garlic cloves (minced)
2 tbsp tomato puree
1 cup of beef stock
1 tbsp rapeseed oil (for frying)
2-3 dried bay leaves
1 tsp caraway seeds (optional)
1 tbsp marjoram (dried)
Salt and pepper (to taste)

Method

1. Prepare a small fire and allow a 6 litre Dutch oven to heat up.

2. Start by heating the oil and brown the meat. Add the bacon and cook until it begins to crisp. Set the meat aside.

3. Gently,  over a medium heat sauté the onions until softened. Add the garlic and cook for another minute.

4. Then stir in the fresh cabbage and sauerkraut before adding the meat back to the pot.

5. Mix in the bay leaves, caraway seeds, marjoram, and tomato puree.

6. Now pour in the beef stock, cover, and simmer on low heat for about 1.5 to 2 hours, stirring occasionally.

7. Finally, add the kielbasa slices and continue to cook for another 30 minutes. Adjust the salt, and pepper as needed.

8. Remove the dish from the fire and allow to cool a little before eating

Ingredients (Serves 4)

1 cup buckwheat flour
1 tsp sugar
1 tsp baking powder
¼ tsp salt
¾ cup milk (warm)
1 large egg
2 tbsp melted butter (plus more for cooking)
¼ cup water (warm)

Method

1.In a large bowl, whisk together the buckwheat flour, sugar, baking powder, and salt.

2. Meanwhile in a separate bowl, combine the warm milk, egg, melted butter, and warm water.

3. Next, gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for 10-15 minutes.

4. Now check that the steel fire-bowl or frying pan are hot enough by smearing some butter, it should melt and bubble, but if it smokes or sizzles reduce the heat by moving out some of the logs and embers.

5. Start cooking the blinis by pouring small amounts of batter (about 1 tablespoon per blini) into the pan. Cook until bubbles form on the surface and the edges are set (about 1-2 minutes).

6. When ready flip the blinis and cook for another 1 minute until golden brown, before repeating with the remaining batter, greasing the pan as needed.

7. Finally, stack the blinis and serve warm with your choice of toppings.

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Ingredients (makes about 12 wraps)

1 can of chickpeas (drained)
1 pepper (cut into wedges)
1 small squash (peeled and chopped)                                                                                           2 red onions (peeled and cut into wedges)
Juice and zest of 2 lemons
¼ tsp cayenne pepper
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ tsp cumin
½ tsp paprika

Toppings to serve
Greek yoghurt
250g cherry tomatoes
½ cucumber, sliced
A handful of  fresh coriander
Juice of 2 lemons

Flatbread dough
400g plain flour
225ml water

Method

1. Prepare the fire and allow a 6 litre Dutch oven to heat up.

2. Start by heating the oil and lightly fry the onion wedges before adding the pepper slices.

3. Then, mix in the chopped squash and aubergine, mix for a couple of minutes  then add all the spices and chickpeas.

4. Squeeze the lemon juice and add to the mix and allow to cook for about 20 minutes until the squash has softened a little

5. When the vegetables are cooking make the flatbread dough and allow to rest, before preparing the salad toppings to serve.

6. After the vegetables have cooked, place to one side and cook the flatbreads on a large cast-iron frying pan or skillet on the fire  (allow time for the metal to heat up)

7. To conclude, combine the flatbreads, vegetables and toppings to taste and serve.

More Eastern European recipes to follow….