meatballs with kluski and kapusta

It's now a year since I left the UK to come and work in Bangkok. Sometimes in life you reach a point where you just know a big change or kick up the rear end is needed. You're stuck in a routine or lifestyle that you know isn't what you want for your life and it's time to do something about it. For me that involved marrying my long-term partner then moving half-way across the world to build a new life together with our cat. I have no regrets about the move at all and I've met many wonderful people along the way and had some invigorating, life-affirming experiences - everything that I was looking for. However, I will always miss my friends and family 'back home' and when I'm feeling particularly homesick I find Polish food makes me feel right again.

This recipe is not some sort of 'family secret' passed down from my Babcia. Instead I've put together some of my favourite Polish flavours using the ingredients I can find here in Bangkok to create an 'inspired by' dish. You don't have to use homemade kluski, gnocchi would work well here or any other kind of pasta for the matter but when it's comfort food I'm after it has to be kluski.

Ingredients Serves 2-3 as a main course

1 quantity of kluski dough, pre-cooked in any shape you choose. 

1 can (411g) sauerkraut (rinse in water if you want a less sour taste)
180g brown mushrooms, finely sliced (small tray)
handful fresh dill, chopped
2 medium onions (about 1 1/2 cups), peeled and finely diced
1 tbsp vegetable oil
1 tbsp butter
2 cloves garlic, crushed
1 tsp smoked paprika (sweet or hot - your choice)
200ml water
MEATBALLS:
180g minced pork, beef or a mixture
2 tbsp browned onions (see below)
1/2 tsp ground allspice
salt
pepper

NOTES: This dish is great with boiled kluski but if you want a different texture you can fry the kluski after they've been boiled. 

1. Start by sauteing the onion in the oil and butter over a medium low heat until it is all golden brown with a natural sweetness. This will take about 10-20 minutes or so.
2. Once the onions are browned, put about 2 tbsps in a bowl ready to mixed with the meatball mixture.
3. Return the pan to a medium heat (still using the same oil, butter mixture and you cooked the meat and onions in) and saute the mushrooms with the onions until they have softened a little.
4. Stir through the sauerkraut and add the water, smoked paprika and some ground black pepper then cook over a low to medium heat for 20 minutes or so. Keep an eye on the moisture level and add extra water as you desire.
5. While the kapusta is bubbling away it's time to make the meatballs. Combine all the meatball ingredients together until evenly mixed. Next, heat up a frying pan with a little oil and form small meatballs using around a teaspoon of mixture each time then fry until browned on all sides and cooked through. 
6. Once the kapusta is at your desired consistency add in the pre-cooked kluski and meatballs. Taste and adjust seasoning as you wish. Then cook everything together for a further 5 minutes or so.
7. Just before serving stir through the chopped fresh dill and serve with a dollop of soured cream if you wish. 

courgette, chickpea and roast tomato salad

Continuing my thread of recipes using up what I've got in my cupboards before I move house is this delicious salad. It's straightforward to prepare and very 'Ottolenghi' in style. I had a jar of wonderful Spanish chickpeas to use that I had bought from Brindisa that are seriously good. Much creamier and quite a lot larger than what you usually get in cans. This recipe brings together several of my favourite ingredients into a tasty and satisfying salad. If you don't like one of the ingredients don't use it - make it vegan by omitting the tuna and egg, maybe add some grilled red peppers for a different flavour, boost the chilli levels, switch the herbs - basically, go with what you fancy, this is your salad. It makes a great summer supper especially if you serve it with some toasted fresh bread.



Ingredients
425g drained, cooked chickpeas
2 courgettes
3-5 tomatoes
3 eggs
olive oil
sherry vinegar or lemon juice
small bunch flat leaf parsley, chopped
1 tsp sumac
salt
pepper
1 tin tuna steak in spring water
bunch of spring onions, finely chopped
2 tsp dried or fresh dill
1 tsp dried chilli flakes (optional)

Toasted bread to serve

1. Preheat the oven to 200C, quarter the tomatoes and lightly drizzle with olive oil, sprinkle with salt and a generous amount of cracked black pepper. Roast in the oven for around 30 minutes or until they are soft and slightly golden on the edges. Meanwhile prepare the rest of the salad.
2. Preheat a griddle pan then slice the courgettes lengthways about 3-5mm thick, brush with a little olive oil mixed with black pepper then place the slices on the griddle pan for about 5 minutes on each side or until they are cooked through and have grill marks on each side. Place to the side until you're ready to assemble the dish.
3. Boil the eggs to your preferred hardness. I like them when the yolk is still a bit soft for salads. Peel and halve ready for assembly.
4. In a large bowl place the chickpeas, tuna, chopped spring onions, chilli flakes, sumac, parsley, dill, a little salt and pepper to taste and a glug each of olive oil and sherry vinegar. Mix together until evenly combined. Taste, then adjust the olive oil, vinegar, salt and pepper balance to your preference. 
5. You can put this salad together any way you like I opted for a ring of courgettes round the edge of the plate topped with the roasted tomatoes. The chickpea mixture in the middle and the boiled egg halves on top. A final sprinkle of sumac over the top and it's ready to go. 

chickpea mixture

the finished salad

I'm entering this recipe in the July Four Seasons Food Challenge hosted by the lovely people at Chez Foti and Delicieux. 

'turkish eggs'

I've now been to Peter Gordon's restaurant/cafe/bar Kopapa in London's Covent Garden a few times and the food and service is always great. It's not a stuffy place, really straight forward but the food and cocktails on offer are really exciting without being pretentious or hugely over-priced, this is an incredibly rare thing in London. One dish that has stayed with me since the first time I tried it was their version of an egg dish from a related cafe in Istanbul, Turkey. The combination of thick yogurt, soft poached eggs and spicy rich butter is heavenly. Seriously - this is a wonderful breakfast.



Ingredients Serves 2
1 small clove garlic, peeled and crushed
150g thick Greek yoghurt
25ml extra virgin olive oil
25g unsalted butter
1/2 teaspoon dried chilli flakes (adjust this according to your tastes, you could also use some hot smoked paprika or cayenne instead.)
stem of fresh dill or flat parsley, shredded
4 eggs

1. Briefly whisk together the garlic, yoghurt and half the olive oil before setting to one side.
2. In a small pan cook the butter until it just starts to brown. You don't want it to burn just colour slightly. Remove the pan from the heat then add the chilli flakes, paprika or cayenne. Add the remaining oil and the dill. Put to one side while you poach the eggs.
3. Poach the eggs using whatever method you prefer. I have a suspicion that crispy edged, but still runny fried eggs would also work well here but I've ever tried so do what ever you fancy.
4. Divide the yogurt between two bowls, put two poached eggs in each bowl then spoon over the spicy butter and oil mix. Serve with some thick sliced, toasted bread or some warmed fat bread. 

butter, olive oil, chilli and herbs

yogurt mixed with olive oil and crushed garlic

the finished dish 

I've entered this dish in the Breakfast Club Challenge with A Kick at the Pantry and Fuss Free Flavours.

tomato salad

I love a good tomato salad. It works with most dishes and it's a fantastic way to enjoy tomatoes when they're at their best. I know it's not the tomato season in the UK yet but my local Turkish supermarket had some amazing vine tomatoes in that I just couldn't resist this weekend. The key to making this taste even more delicious is to prepare it at least 30minutes in advance of eating it to allow the flavours to fully develop and to make sure you serve it at room temperature. A cold tomato salad is a tasteless tomato salad. This is super easy to make and goes particularly well with grilled meats such as these spicy harissa chicken skewers



Ingredients
3 large vine tomatoes, sliced finely
2 spring onions finely chopped
generous pinch of salt
several turns of freshly ground black pepper
1-2tbsp extra virgin olive oil (or to taste)
handful of flat leaf parsley, finely chopped
handful of fresh dill, finely chopped

Put all the ingredients together in a serving dish and mix together. Cover with a plate or cling film and set to one side until ready to serve.

turkish pizza

This is a wonderful pizza style dish inspired by the Turkish pide and lahmacun. I am led to believe from my Turkish friends that you place your salad on top of the pide/lahmacun then roll it up. A variation on this recipe would be to break an egg on to the top of the lamb mince a few minutes before it has finished cooking. Also, if lamb isn't your thing you would no doubt get some excellent results using minced beef, perhaps even minced turkey. You could use any basic bread or pizza dough for the base, mine is below.

The dough
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm water

Topping
500g minced lamb
1/2 red pepper, finely diced
1/2 large onion, finely diced
1/2 green pepper, finely diced
4 small tomatoes, skinned and finely diced
bunch each of fresh parsley and dill (about 3 tbsps of each when chopped)
1 tsp chilli flakes
1/2 tsp salt
2 tsp all spice
1 tsp ground cinnamon
pine nuts (optional)

Salad
Roughly equal quantities of the following, all finely diced/sliced according to your preference:
1/4 cucumber
10 radishes
5 tomatoes
2 spring onions
large bunch of flat leaf parsley
Juice of half a lemon
2 tbsp extra virgin olive oil
Salt and pepper

1. Put all the dry dough ingredients into a large bowl, make a well in the centre and pour in the oil, Using a butter knife or your hands start to bring the ingredients together. Gradually add the water, little by little, until you have a rough dough. You may not use all the water or you may need to add a little more. Knead the dough in between each addition.
2. Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough. 
3. Place dough in a bowl, cover with lightly oiled cling film then leave in a warm place to rise for about and hour or so.
4. In the mean time combine all the topping ingredients in a large bowl until evenly mixed. Cover and set to one side until needed.
5. Once the dough has risen uncover it, knock it back and divide into your required number of portions. I split mine into four balls. Each ball will serve 2-3 people generously. Roll the dough out as thin as you can, 2mm is ideal, place on a baking sheet lined with parchment paper, brush with a little olive oil then leave to rise for another 15 mins. In the mean time preheat the oven to 210C.
6. Cover the dough base with an even scattering of the mince topping, sprinkle over a few pine nuts if you wish then bake in the oven for 15 minutes or until golden and cooked completely.
7. Prepare your salad while the pizza is in the oven. Combine all the ingredients in a bowl then set to one side.
8. Serve topped with salad, roll it up and eat with your hands. Delicious.

chicken soup

What better way to use a great homemade stock than with this delicious and simple chicken soup. You can use any kind of noodle or pasta in it but I chose to use my homemade kluski, they're great. My sister has a similar version on her blog. Check it out here.

Ingredients
1 litre chicken stock
approx 500g chicken meat (use left overs from your roast, making the stock or raw pieces of your choosing)
2 carrots finely sliced in batons
fresh dill
lemon
salt and pepper
1/2 portion of kluski dough

1. Put the stock in a saucepan and heat over a gentle flame. If you're using raw chicken add it now and poach until cooked through then shred or slice in to small pieces and return to the stock.
2. Add the carrot and and kluski into the stock and heat for a further 5 minutes until all the little noodles have risen to the surface.
3. Check the seasoning and adjust to your taste, add the dill and a good squeeze of lemon juice then serve.