Polonaise Recipes

SPAGHETTI BOLOGNESE

Steps:

• In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
• Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
• Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

POLONAISE

Steps:

• Fill a shaker with ice cubes.
• Add ⅓ part blackberry liqueur.
• Add 1 part cognac.
• Add ⅓ part lemon juice.
• Add ⅓ part orange bitters.
• Add ⅓ part sherry.
• Shake.
• Strain into a rocks glass filled with ice cubes.
• Garnish with a blackberry.

BROCCOLI POLONAISE

Steps:

• Cook broccoli in boiling water in saucepan 5 to 10 min. or until crisp-tender.
• Meanwhile, combine remaining ingredients.
• Drain broccoli; spoon into serving dish. Top with stuffing mixture; cover. Let stand 5 min.

SPAGHETTI BOLOGNESE

Steps:

• Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
• Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
• Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
• Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

ASPARAGUS POLONAISE

Steps:

• In a skillet, melt butter; saute bread crumbs until golden. Stir in the egg, parsley and salt. , Meanwhile, cook asparagus in a small amount of water until crisp-tender; drain and transfer to a platter. Spoon topping over asparagus.

CAULIFLOWER POLONAISE

Steps:

• Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
• Blend the egg and the cumin.
• Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerlets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs, salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.

NYE'S POLONAISE ROOM CABBAGE ROLLS

Steps:

• Preheat oven to 300 degrees F.
• Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain.
• Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
• Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
• Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
• Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.

POLONAISE TOPPING FOR ASPARAGUS

Steps:

• In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus.

BROCCOLI POLONAISE

Steps:

• Bring enough salted water to a boil in pot to cover egg by 2 inches. Gently lower egg into water and reduce heat to vigorous simmer. Cook 13 minutes. Drain and run cold water over egg until cooled; peel and coarsely chop.
• Cook broccoli in boiling salted water in medium pot 4 to 6 minutes or until crisp-tender; drain and reserve.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add shallots and cook 1 to 2 minutes until butter and shallots begin to brown. Add bread crumbs, stirring until browned, about 1 minute. Remove pan from stove; stir in parsley, salt and pepper to blend.
• Sprinkle crumb mixture over broccoli, topping with chopped eggs. Serve at once.

BROCCOLI POLONAISE

Steps:

• Cut the top of the broccoli into bite-size florets. Reserve stems. Trim off and discard outside of stems. Cut stems into bite-size pieces.
• Bring water to a boil in the bottom of a steamer. Put the broccoli pieces on a steamer rack. Place the rack over the simmering water and steam about 10 minutes or until tender. Or, if you prefer, drop the broccoli pieces into a saucepan of boiling water and simmer 3 to 4 minutes. Drain the broccoli, if necessary, and put it in a hot serving dish.
• Meanwhile, put the egg through a fine sieve, pressing with the fingers.
• Heat the butter in a small skillet and add the bread crumbs, shallots, salt and pepper. Cook, shaking the skillet and stirring, until the crumbs are lightly browned, 2 to 3 minutes. Add the sieved egg and parsley and stir to blend. Cook, shaking the skillet and stirring, about 30 seconds. Pour the mixture evenly over the broccoli and serve.

CAULIFLOWER POLONAISE

Steps:

• Break cauliflower into flowerets.
• Cook in boiling water or steam until tender, drain.
• Heat margarine until lightly browned; stir in breadcrumbs, basil, parsley and seasoning.
• Spoon over hot cauliflower and serve.

CAULIFLOWER POLONAISE SOUP

Steps:

• Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.
• Melt the butter for the soup in a large saucepan. When it bubbles, add the onion and soften over a gentle heat for a few mins, stirring regularly. When it looks translucent, add the cauliflower, cover the pan and cook for a further 5-6 mins, shaking the pan once or twice.
• Add the milk, raise the heat slightly and simmer, partially covered, for 20 mins until the cauliflower is soft enough to purée easily. Let stand for 5-10 mins, then liquidise in batches in a blender or food processor. You can make ahead to this point: leave to cool and refrigerate for up to a day or freeze for up to a month.
• To make the garnish, boil the eggs for 8-9 mins, drain and leave to cool. Cube the bread and process to crumbs. Melt a knob of butter in a large frying pan, add the crumbs and fry over a medium heat until golden brown. Keep moving the crumbs to colour them evenly, adding the second knob of butter if the bread soaks up the first. Tip the crisped crumbs onto kitchen paper, shake over a pinch of salt.
• Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.
• To serve, add the cream or extra milk to the soup, reheat and check the seasoning. Mix crumbs, egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and sprinkle about 1 tbsp of the garnish in the middle of each, leaving a nice clean band around the edges. Pass the remaining garnish round at the table.