a taste of twinning: mouthwatering recipes from newtownabbey, dorsten and rybnik- newtonabbey...

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1German Recipes

A Taste of Twinning

Mouthwatering recipes fromNewtownabbey, Dorsten and Rybnik



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A Taste of TwinningSharing food with friends is one of life’spleasures. Experiencing foreign food is one

of the rst introductions to a new culture.By sharing our local food, we hope to bringour communities closer together to furtherour shared love of local produce.

Scrambled Hotpot



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Contents

Newtownabbey6 Ulster Eggs

7 Super Sponge

9 Oatcakes

11 Oven Scones

13 Almond Slices

15 Whiskey Fruit Cake

16 Barmbrack

17 Coffee and Almond Macaroons

19 Never Fail Meringues

21 Apple Crumble

23 Banoffee Pie25 Irish Hot Toddy

27 Boxty Pancakes

29 Colcannon

30 Cottage Pie

31 Beef Stew and Dumplings

33 Leek and Potato Soup

35 Champ

36 Carrot and Orange Soup

37 Lemon Cheesecake

Dorsten40 Buckwheat Pancakes

41 Buckwheat Flour Pancakes

43 Reibeplatzchen Westphallian

Potato Pancakes

45 Potato Salad

46 Solid Pea Soup

47 Heaven and Earth

49 Scrambled Hotpot

50 Huntmen’s Cabbage

51 Hotpot with Black Pudding

53 Boiled Fillet with Onion Sauce

54 Peppered Goulash

55 Beef Hotpot with Fresh

Vegetables

57 Savoy Cabbage Roulades

59 Beef Roulades

61 Sauerbraten Marinated Beef

62 Old German Beer Roast

63 Salted Roast from Lower Rhine

64 Hare Back with Walnut Crustand Strawberry Sauce

66 Old Westphallian Pumpernickel

Soup

67 Pufferkes

Rybnik 70 Bright-blue Cabbage

71 Bread Soup

73 Fish Salad

75 Silesian Broth

77 Silesian Onion Soup

78 Hot Pot

79 Beef Roulades with Pickles

81 Silesian Ryemeal Soup

83 Karminadle with Young

Cabbage84 Foreman’s Pork Loin

85 Buchty Steam Dumplings

87 Silesian Noodles

88 Egg Dessert

89 Plum Cake



Newtownabbey Recipes

Champ

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5Newtownabbey Recipes

N e w t o

w n a b

b e y



6 Newtownabbey Recipes

So simple to cook, here’s a versatile dish that all the

family can make and enjoy!

Ulster Eggs

4 fairly large boiled potatoes

6 hard-boiled eggs

1 beaten egg

Scallions and onions to

taste

Seasoning

Golden breadcrumbs

You will need:

Chop up all the ingredients,place in a large bowl and bindtogether with the beaten egg.

Use your hands to orm themixture into egg shapes androll in the breadcrumbs.

Fry in a hot deep at ryer orseveral minutes.




Northern Ireland is famous for its baking. Here’s a

foolproof local recipe for the perfect sponge.

Super Sponge3 large eggs

5 tbsp of cold water

142g plain our

1 tsp of baking powder

170g of caster sugar

You will need:

First, separate the eggs intowhites and yolks. Whisktogether the water, yolks andsugar until pale and theydouble in size. Now old in theour and baking powder.

Whisk the egg whites untilthey are sti and old into themixture. Divide the mixtureinto two sandwich tins.

Bake in a pre-heated oven at190ºC or 15 to 20 minutes.

Super Sponge




Oatcakes





A nutritious kind of pancake, oatcakes are one of

Northern Ireland’s most popular traditional foods.

Oatcakes

54g ne oatmeal

18g our

113g butter or margarine1 ⁄ 2 dssp of salt

1 pinch baking soda

You will need:

Mix all the dry ingredientstogether and then rub in thebutter or margarine. Add warm

water, mix to a sti paste.

Roll out as thinly as you canand bake in a moderate ovenuntil the oatcakes are crisp.



Oven Scones





Still warm from the oven, homemade scones are an

essential part of a traditional Northern Irish tea. You can

experiment by adding 85g of sultanas or 57g of cherries

to this recipe.

Oven Scones

227g soda bread our

57g sugar

225g margarine

1 egg1 ⁄ 4 pint buttermilk

You will need:

Begin by rubbing the margarineinto the our and sugar in abowl. Then add the beaten

egg and buttermilk and mixtogether. Roll out the mixture,cut into scone shapes about2cms thick.

Bake in a pre-heated oven at200ºC or approx. 35 mins (oruntil cooked through).



Almond Slices





A delicious sweet treat, these slices can be eaten at any

time of day.

Almond Slices

113g icing sugar

113g caster sugar

113g ground almonds

57g ground rice

1 tsp almond essence

3 small eggs

Flaked almonds

Short crust pastry (enough

to ll a baking tin

20cm x 30cm)

Apricot jam

You will need:

Line a baking tin (approx20cm x 30cm in size) with theshort crust pastry and then

spread with the apricot jam.Mix all the ingredients together(apart rom the almond akes)

and spread over the pastry.Finally, sprinkle the akedalmonds over.

Bake in the oven or 30 minutesat approximately 150ºC.



Whiskey Fruit Cake





Make sure you use a good Irish whiskey for this tasty

traditional cake. You’ll need a little patience, but all good

things are worth waiting for.

Whiskey FruitCake

750g mixed fruit

75g diced almonds

55g glace cherries

200ml whiskey

225g butter

4 eggs

1 lemon - juice and rind

2 tsp mixed spice

225g brown sugar

300g plain our

You will need:

Combine the mixed ruit,glace cherries, almonds, lemonjuice, rind and spices in a bowland then stir in hal o thewhiskey. Cover and leave to

soak overnight. Next day, linea 20cm cake tin with two orthree sheets o baking paper.Now mix the butter and sugar,then add the eggs, one at atime, beating well ater eachaddition.

Combine the sited our with

the prepared ruit and old

into the butter mixture. Placein the prepared tin and bakein a preheated oven at 150ºCor 1 hour and then change thetemperature to 140ºC and bake

or another 30 minutes or untilthe skewer comes out clean.Leave to cool in the tin.

Finally, pour over theremaining whiskey and keepor one to two weeks beorecutting.




Toasted and spread with butter, this Irish speciality was a

traditional Halloween food.

Barmbrack

1.35kgs our

55g yeast

2 tsp salt and mixed spice

900ml milk

110g butter

110g sugar

45g sultanas

110g currants &

raisins mixed

110g mixed peel

1 tsp mixed spice

You will need:

Begin by sieving all the dryingredients (except the sugar)into a bowl. Then mix theyeast with a tsp o the sugarand hal o the milk. Sprinklea little our on top andleave in a warm place or 10minutes. Mix the our, add

the remaining milk and mixthoroughly. Now knead themixture into a ball and turnonto a oured surace.

Knead or another 15 minutesor until the dough no longereels sticky. Put into a greasedbowl and leave to rise or 30

minutes.

Punch the dough down andatten to a large round. Placethe margarine, sugar anddried ruit in the middle andwork in these ingredients bykneading until they are evenlyincorporated in the dough.

Return the dough to a greasedbowl and let it rise or a urther30 minutes. Then divide it inhal and shape it to ft the tins.Cover and leave to rise until thedough reaches the top o thetins.

Cook in a pre-heated oven at

220ºC or 25 minutes and then190ºC or 10 minutes.




So simple to make, it’s hard to beat these macaroons for

a tasty treat.

Coffee and AlmondMacaroons

50g margarine or butter

100g icing sugar

Coffee essence

2 egg whites

100g caster sugar

100g ground almonds

Almond essence

1 baking sheet covered with

non-stick baking paper

For the icing:

You will need:

Beat the egg whites untilfrm. Then, add the sugar intablespoonuls, beating wellbetween each addition. Nowold in the ground almonds and

essence.

Using an icing pump, press5cm circles o the mixture onto

the baking sheet. Bake in apre-heated oven at 150ºC untilalmost set and pale gold incolour. Leave to cool. Sandwichtogether with the coee icing.

Complete by swirling a ringo icing round the top o eachmacaroon and serve them inpaper cases.



Never Fail Meringues





If you’re after foolproof meringues time after time, this is

the recipe you’ve been searching for.

Never FailMeringues

2 egg whites

50g granulated sugar1 ⁄ 4 tsp vinegar

250ml whipping cream

1 tsp caster sugar

2 baking sheets covered

with non-stick baking paper

You will need:

Beat the egg whites untilthey are frm. Then, addin the granulated sugar in

tablespoonuls, continuing towhisk between each addition.Gradually old in the castersugar, ollowed by the vinegar.

Using a piping bag, press 304cm circles o the mixture ontothe baking sheets, leaving 2cms

between each circle. Bake at100ºC or 1hr and 10 minutes.Turn o the heat and leave

in the oven or 20 minutes.When the meringues are cool,whip the cream and use itto sandwich the meringuestogether. Serve in paper cases.



Apple Crumble





Served with a good vanilla ice cream or custard this

traditional dessert is a delicious winter warmer.

Apple Crumble

750g Bramley apples

(cooking apples)

250g Cox’s apples

25g light soft brown sugar

1 level tsp ground cinnamon

(optional)1 ⁄ 2 tsp ground cloves

(optional)

250g self-raising

our (sifted)

100g butter (diced)

50g chopped nuts (almond

skins on) – optional

75g Demerara sugar (soft

brown sugar will do)

Filling:

You will need:

Peel, core and slice the applesevenly and place them in alarge bowl. Toss them gently in

the sot brown sugar, groundcloves and cinnamon and placethe apple mix into a bakingdish or cooking.

To make the crumble topping,you can either place the our,butter and sugar into a oodprocessor and whiz until it

resembles fne breadcrumbs, or,

in a bowl gently rub the butterinto the our and then addthe sugar. I you like, you can

add chopped nuts. Sprinkle thecrumble mixture over the applemix, spreading to the sides o the baking dish. Press down themixture quite frmly and thenrun a ork all over the surace.Bake the crumble at 200ºC or35-40 minutes until brown andcrisp.



Banoffee Pie





A relatively recent dessert, this is a great favourite with

children, who will love helping to make it too!

Banoffee Pie

1 tin (400g) condensed milk

2 or 3 bananas200g digestive biscuits

(crushed)

100g butter (melted)

1 large tub double cream or

whipping creamGrated chocolate for

decoration (or chocolate

ake)

You will need:

Put the unopened tin o condensed milk in a pan o boiling water and allow it toboil or two hours, ensuringthe boiling water covers thecan throughout. Crush thebiscuits in a ood processor, orin a reezer bag with a rollingpin, until they are reduced tocrumbs.

Gently heat the butter in asaucepan, remove rom theheat and mix with the biscuitcrumbs until they start tobind together. Transer thebiscuit crumbs to a round loosebottomed dish and press downwith the back o a metal spoonso that they cover the base.

Place in the ridge to set.

Careully remove the tin romthe saucepan and leave tocool or a while. When coolenough to handle, open thetin careully (the condensedmilk will have caramelisedinto toee and might shoot outwhen you open the can). Pouror spoon the toee rom the tinonto the biscuit base o the dishand place back into the ridge

to cool.

When ready to serve, slice thebananas and arrange them ontop o the toee pie. Now, whipthe cream and then old on topand smooth out. For a fnalourish, decorate the top o thepie with grated chocolate.



Irish Hot Toddy





A drink to share with friends by the reside on a

wintry evening

Irish Hot Toddy

6 tsp Old Bushmills Irish

Whiskey

1 slice lemon

4 cloves

2 lumps sugar

Pinch nutmeg

1 cinnamon stick

1 cup boiling water

You will need:

Pour the whiskey into awarmed glass. Stud the lemonslice with the cloves and add it

with the sugar, nutmeg and the

cinnamon stick beore stirringgently. Pour on the boilingwater, remove the cinnamon

stick and serve nice and hot.



Boxty Pancakes





A famous Irish potato dish, these pancakes can be

enjoyed at breakfast or as an accompaniment to

any meal.

Boxty Pancakes

30g of our

A pinch of salt

1 tsp of baking powder

500g potatoes

Small bunch spring onions

175ml milk

1/8 tsp mace

Salt and freshly ground

black pepper

55-85g butter

1 large egg

You will need:

Peel and grate the potatoes,then sit together the our,salt and baking powder. Add

the spring onions, milk, mace,salt and pepper. Mix with thepotatoes, then add the egg andenough milk to make a thickbatter.

Drop dessertspoonuls o batterinto a hot greased rying panand cook both sides o the

pancake or 3 or 4 minutesuntil brown. Serve hot with aknob o butter.



Colcannon





Another popular Irish potato dish, its name comes from

the Irish-Gaelic word cal ceannan, which means ‘white-

headed cabbage’.

Colcannon

750g green cabbage

500g potatoes

Small bunch spring onions

175ml milk

Salt & freshly ground

blackpepper

55-85g butter

You will need:

Firstly, cut the cabbage intoquarters and cook in salted,boiling water until just tender

beore draining and leaving tocool. Boil the potatoes untiltender, then drain and mashthem. Now dice the springonions, discarding the greenpart. Simmer the white part

in milk until tender, then addto the mashed potato and beatuntil smooth. Dice the cabbage

and add to the potato. Seasonand put into a serving dish.Finally, make a well in thecentre and add the butter.

Serve immediately.




Rich, full of avour and goodness, this stew makes a

great meal for all the family.

Beef Stew andDumplings

0.45kgs stewing steak,

cubed

2 medium sized onions,quartered

227g carrots, sliced

227g swede, sliced

4 sticks of celery, cut into

2cm lengths

1pt beef stock – boiling2 tbsp tomato puree

1 tsp mixed dried herbs

Seasoning

113g self-raising our

Pinch salt

57g suet, shredded

1 tbsp chopped parsley

Cold water, for mixing

You will need for

the Stew:

For the

dumplings:

To make the stew, place themeat, vegetables, stock, puree,herbs and seasoning in a largecasserole dish, cover and cook

in the oven until the meat istender - 165°C or 11 ⁄ 2 hours.

For the dumplings, mix theour, salt, suet and parsleytogether in a bowl. Add enough

water to make a sot dough andthen divide into 4 or 6 pieces.Form each piece into a ball andplace on top o the stew. Cover

and cook or a urther 20 to30 minutes or until cookedthrough.



Leek and Potato Soup





It’s hard to beat this most avoursome, nutritious and

hearty soup.

Leek andPotato Soup

11 ⁄ 2kg of leeks1 ⁄ 2kg of potatoes

56g butter

1pt ham or chicken stock

300ml of milk

300ml of single cream

Salt and pepper

Chopped parsley

You will need:

Fry the leeks in melted butteruntil they are sot but not

brown. Add the potatoesand cook gently or two tothree minutes. Add the stock,seasoning and bring to the boil.Cover and simmer or 12-15minutes or until the vegetablesare sot.

Puree until thick and smooth.Stir in the milk and cream and

reheat gently without boiling.

Sprinkle with chopped parsleybeore serving.



Champ





Another traditional Irish potato dish that remains popular

around the world. This recipe serves four people.

Champ

8 medium potatoes, peeled

Small bunch of scallions

(spring onions)

125ml milk

Salt and pepper

Butter

You will need:

Boil the potatoes until theyare sot but not mushy. Drainand return to the heat to drybeore mashing. Keep the mashhot while you fnely chop the

scallions, both green and whiteparts, and cook or fve minutesin the milk. Beat this mixtureinto the mashed potatoes untilsmooth and uy.

Season to taste and serve alarge mound on each platewith a good knob o buttermelting on the top. Remember,each orkul is dipped into the

melted butter as it is eaten.Serve with a glass o cold milk.



A full and hearty soup with a subtle avour of orange.

Carrot andOrange Soup

500g carrots, chopped

1 potato, peeled and

chopped1 onion, chopped

500g oranges (rind and

juice)

1 tbsp Oil

0.85litres chicken stock

1 tbsp ourseasoning

You will need:

Heat the oil and add the onion,carrot and potato – sautégently. Put on lid and sweatout or 5 mins. Stir in theour and mix well. Add stock,orange juice and rind, cover

and simmer until vegetablesare tender. Liquidise in a oodprocessor or blender. Return tothe pan and add seasoning totaste. Serve with cream.

Carrot and Orange Soup





Why not spoil yourself with this most indulgent

of cheesecakes?

LemonCheesecake

1 packet of lemon jelly

crystals

1 cup boiling water

3 tbsp lemon juice

One packet of Philadelphia

cream cheese

2oz margarine

4 tbsp of caster sugar

1 large tin of condensed

milk

fresh cream and fruit

For the base:

12 digestive biscuits, crushed

57g melted butter

28g Demerara sugar

Topping:

You will need:

For the base, mix the digestiveswith butter and sugar and press

into two seven-inch cake tins.

For the topping, dissolve thejelly in boiling water and allowto cool. Add lemon juice. Beatthe cheese, margarine andcastor sugar until uy. Whisk

the condensed milk in a bowluntil thick and creamy. Add

the jelly and milk to the creamcheese while still beating. Pourevenly onto each base and chillin the ridge or several hours.Finally, decorate with ruit andcream.



38 German Recipes

This traditional pancake recipe serves four people.

KornellaWemhoff’s Buckwheat

Pancakes

250g buckwheat our

125g wheat our

1 1/2 tsps salt

1 egg

1 1/2 litres cold coffee

You will need:

Mix the buckwheat our andwheat our with the salt. Addthe egg and the cold coee to

the combined our and mixin. Let it sit or at least hal-an-hour.

You can also add roast onionslices, bacon or sausages andmix into the pancake dough

beore cooking.

ReibeplatzchenWestphallian Potato Pancakes

38 Dorsten Recipes



39Dorsten Recipes

D o r s t e n



40 Dorsten Recipes


BuckwheatPancakes

250g buckwheat our

125g wheat our

11 ⁄ 2 tsps salt

1 egg

11 ⁄ 2 litres cold coffee

You will need:


the combined our and mix in.Let it sit or at least at least 30minutes.


beore cooking.



41Dorsten Recipes

Another variation on this versatile staple of

German cooking

BuckwheatFlour Pancakes

1kg buckwheat our1 ⁄ 2 tsp salt

5 eggs

One cup of cold coffee

25g bacon

Lard

You will need:

Prepare a thick and stickydough by combining the our,

eggs, salt and the cold coee.Let it set or 2 or 3 hours. Nowcut the bacon into thin slices

and ry it in a little bit o lard.Finish by putting a dollop o

dough on top and rying it onboth sides.



ReibeplatzchenWestphallian Potato Pancakes

42 Dorsten Recipes



43Dorsten Recipes

Try serving these delicious pancakes with apple

sauce or purée.

ReibeplatzchenWestphallianPotato

Pancakes

1.5kg potatoes

2 large onions

4 eggs

Salt

Flour to thicken

Oil to fry

You will need:

Chop the potatoes and onionsvery fnely and season with salt.

Stir the eggs into the mixturebeore thickening with our.

Shape as pancakes and ry inhot oil on both sides until they

are crispy.



46 Dorsten Recipes

This soup can be made a day in advance. It serves six.

SolidPea Soup

250g of dried peas

1 Bouquet Garni (herbs)

2kg pigs’ trotters

1 dried bay leaf

1 clove of garlic

1 onion

250g boiled potatoes

Salt, pepper

Parsley

Flavouring, such as Oxo or

instant stock

You will need:

Soak the peas overnight. Putthe pigs’ trotters, bay lea, clove

and the onion into a large pano cold water and cook or 45minutes.

Remove the skin and sievethe stock. Cook the peas and

herbs. Dice the boiled potatoes.Now add the meat and the

stock. Season to taste with theavouring, salt and pepper andsprinkle with parsley.



47Dorsten Recipes

In this traditional German apple and potato dish, the

apples stand for the Heaven and potatoes for the Earth.

Heaven andEarth

1kg tart cooking apples

1kg oury potatoes

Salt, pepper, sugar

1 large onion

Black pudding

Lemon juice (optional)

You will need:

Peel and dice the potatoes andapples. Cook them together(very important!) in a littlesalted water. Mash gentlybut don’t overdo it. Season to

taste with salt, pepper, sugarand lemon juice. Arrange asa mound on the plate. Roastthe black pudding and place italongside.



Scrambled Hotpot

48 Dorsten Recipes



49Dorsten Recipes

Tasty and nutritious, this hotpot can be accompanied

by a side dish of homemade apple puree. Serves four

to six people.

ScrambledHotpot

1kg curly kale

Sausages, smoked pork

chops, loin ribs (at least one

piece per person)

1kg potatoes

1 onion

Salt pepper, nutmeg,

mustard

You will need:

Shred the curly kale and let itboil. Drain the water. Peel thepotatoes, cut into chunks and

combine with the curly kaleand the fnely chopped onion ina large cooking pot flled withwater. I you like, add one tbspo instant vegetable stock. Putthe meat in and cook or 20 to30 minutes.

Take the meat out and drainthe curly kale and potatoes.Reserve the stock. Mash the

curly kale and the potatoesand mix in some stock. Seasonwith salt, pepper, nutmeg andmustard.

You can also use green beans,savoy cabbage or pointedcabbage instead o curly kale.



51Dorsten Recipes

Garnished with apple slices and diced bacon, this is a

really lling and avoursome hotpot.

Hotpot WithBlack Pudding

Potatoes

1 large onion

Milk

Butter

Nutmeg

Salt

You will need:

Cut the apples into slices, dipthem in our and ry untilcrisp. Peel the potatoes andcook them. Puree with themilk, butter, nutmeg and salt.Cut the black pudding intoslices, coat them in our and

ry in the pan until crisp. Peelthe onion, cut it into fne slicesand ry it in the pan.Arrange the hotpot on a dishwith the black pudding slicesand ried onions on top.

Apples

Bacon (diced)

Butter

Black pudding

Flour

For the hotpot:



54 Dorsten Recipes

This delicious goulash-style dish from the Westphalia

region of Germany serves four to six people.

PepperedGoulash

1.5kg un-boned beef (best

from the bow)

1kg onions

100g lard

1 tsp salt

Freshly ground pepper

3 cloves

2 bay leaves

2-3 slices of lemon

You will need:

Dice the meat into equal cubes.Cut the peeled onions intoslices or into eight pieces. Melt

the lard in a pan and stir-ryboth ingredients. Season withsalt and reshly ground pepper.

Add some water (so that it isjust covered) and the remainingspices and let it all stew untilthe meat is done and the saucehas become thickened. I the

sauce is too thin, you canthicken it with breadcrumbs.Finally season the dish with salt

and pepper.

Serve the dish in a preheatedbowl with boiled potatoes andsliced beetroot, gherkins andpickled onions.



Savoy CabbageRoulades

56 Dorsten Recipes



57Dorsten Recipes

Usually served with boiled potatoes and Hollandaise

sauce, these cabbage and meat roulades are a popular

German dish.

Savoy CabbageRoulades

1 Savoy cabbage

0.9kg minced meat

1 egg

Breadcrumbs

1 onion diced

Pepper, salt and paprika to

season

You will need:

First o all remove the stalkrom the middle o the savoycabbage and blanch the biggest

leaves (put them into hotwater or about six minutes).Meanwhile, mix together theminced meat with the egg, thebreadcrumbs, the onion andpepper, salt and paprika.

Take little portions rom thismixture and wrap them with

one or two cabbage leaves.Fix with toothpicks so that

the roulades don’t all apart.During rying take care thatthe temperature is not too high,

so that the cabbage leaves don’tburn. The roulades should stewor at least hal-an-hour withthe lid on. Turn the rouladesseveral times.

You can cut the remainingcabbage leaves very fnely andstew them.



59Dorsten Recipes

So simple to make, this dish is delicious served with

boiled potatoes and red cabbage.

BeefRoulades

4 beef roulades

400g streaky bacon

2 onions

Mustard

You will need:

Dab the roulades with themustard, dice the onion andbacon and arrange on top. Roll

the roulades and lock them(with skewers or somethingsimilar). Heat some lard in a pot andsear the roulades. Cover in

water and braise or about 90minutes, keeping the water levelhigh.

Take out the meat and make agravy with the stock. Refne itwith red wine or brandy.



SauerbratenMarinated Beef

60 Dorsten Recipes



61Dorsten Recipes

This marinated dish was traditionally made with

horsemeat but nowadays beef is preferred.

SauerbratenMarinated Beef

1kg beef joint

1 ⁄ 2 litre water

3/8 litre vinegar

1 tsp salt

3 onions

10 peppercorns

2 dried bay leaves

3 cloves

4 Juniper berries

You will need:

For the marinade:

Put the bee into the marinade

and steep it or three to ourhours. Take the meat out o themarinade, dry it and season itwith salt and pepper. Brown itin hot oil and cover it with themarinade. The stewing time isabout 90 to 120 minutes.

I you wish you can use a sieve

to remove the bay leaves, clovesand juniper berries beorethickening the same sauce witha roux.

Cut the meat into slices. Servethe dish with hot red cabbageand boiled potatoes.



62 Dorsten Recipes

A bottle of (preferably German) beer adds a distinctive

avour to this roast.

Old GermanBeer Roast

1.5kg boneless pork neck

4 tbsp oil

4 tomatoes, peeled and

puréed

2 tsps liquid honey

2 tbsp soy sauce

Pepper

1-2 cloves of crushed garlic

2 small onions crushed

A bottle of German beer

You will need:

Ask the butcher to tie up themeat like a joint and leave or

3/4 hour in the beer. Create atasty sauce with the remainingingredients.

Take the meat out o the beer,dry and then moisten all overwith the sauce, leaving just onecup o sauce.

Wrap the joint tightly inaluminium oil. Cook it or

about 11

⁄ 2 hours in the ovenat 225°C. When ready openthe oil and moisten the roastwith more sauce and cook oranother 10 minutes keepingthe oil open. Spoon the rest o the sauce over and cook or 10more minutes in the oven untilthe meat is done and has a nice

crust.



65Dorsten Recipes

Cut the hare backs about 3cmdeep on both sides along thebackbone. Sprinkle the meatwith salt and pepper and dab itwith the mustard.

Heat the oil in a roasting tin.Roast the hare back frst on the

meaty side, then on the bonyside. Add the rosemary. Scatterbutter akes on the meaty side.

Cook the hare backs on atray in the bottom o theoven (200°C) or about 12-15minutes. Take the hare backs

out o the oven, cover withaluminium oil and let themrest or 5 to 10 minutes.

For the crust, beat the butteruntil it is uy. Add the eggyolks one ater another. Fold inthe walnuts and breadcrumbs.Season with honey, salt, pepper

and cinnamon. Wrap themixture in clingflm and putaside.

For the strawberry sauce, peelthe shallots and dice themfnely. Grate the orange andlemon zest very fnely. Press outthe juice. Let the cranberriesdrip in a sieve.

Stew the shallots in oil until

sot. Cover with port wine,orange and lemon zest andreduce down to 100ml.Let it cool down and stir itin the strawberry jam andcranberries. Season withcayenne pepper, mustardpowder, ginger and salt.

Release the fllets with a sharp-edged knie on both sides o thebackbone. Spread the walnutmixture on the fllets and pressin. Cook in a hot (200°C) ovenor between 5 and 10 minutes.

You can serve the fllets

complete or you can cut theminto medallions. Serve themwith cold strawberry sauce,pasta and winter vegetables.

Hare Backwith Walnut Crustand StrawberrySauce



66 Dorsten Recipes

This hearty bread-based soup serves four people.

OldWestphallianPumpernickel

Soup

2 slices white bread

6 thick slices pumpernickel

bread

1 cinnamon stick

1 litre water

1 ⁄ 2 litre white wine

50g raisins

2 egg yolks

1 tbsp sugar

You will need:

Boil the bread with thecinnamon stick in the water.Simmer it or one hour. Smooth

it through a sieve and add thewine and raisins to the bread.Cook or another 10 minutes.

Stir in the egg yolks and mixtogether with the sugar into thesoup. As the egg yolk thickens

quickly, take the soup o theheat. Serve very hot.



69Rybnik Recipes

R y b n i k



70 Rybnik Recipes

This tasty red cabbage and bacon dish is a popular

starter in eastern Poland.

Bright-blueCabbage

1 kg of red cabbage

150g of smoked bacon

1 onion

Salt

Sugar

Pepper

Vinegar

You will need:

Begin by shredding the cabbageand boiling in salted water.Dice the bacon and onion and

ry together in a rying pan.

Strain the cabbage, add theried bacon and onion, seasonwith salt, sugar, pepper and

vinegar to taste, then serve.



71Rybnik Recipes

Bread soup is a staple of many cuisines. You can serve

the Polish version by itself or with fried potatoes and

onion.

Bread Soup

4 slices of dry stale bread

3-4 cloves of garlic

2 spoons of butter or lard

Salt

Stock cube

You will need:

Boil one litre o water in alarge pan. Crush the garlic andstir the salt into it. Dice the

bread and then distribute theingredients evenly among our

bowls. Careully pour overthe boiling water, then add thebutter or lard and season with

the stock cube.



Fish Salad

72 Rybnik Recipes



SilesianOnion Soup

76 Rybnik Recipes



78 Rybnik Recipes

A deliciously different and nutritious vegetable soup.

Hot Pot

2.5 litres of water or

vegetable stock

300g of potatoes

2 large kohlrabies

1 large carrot

1 small celeriac

Parsley

1 leek

1 ⁄ 4 savoy cabbage

1 spoon of chopped dill

100g margarine (or butter)

2 spoons of wheat-our3 ⁄ 4 glass of double cream

Salt

Stock cube

Caraway and basil

You will need:

Wash and peel the potatoes andvegetables, beore dicing themand boiling in water or thevegetable stock until cooked.Brown the our and butter,add to the soup and bring tothe boil. Add salt, pepper, the

soup spice and, fnally, thecaraway. Finally, pour in thedouble cream mixed with aew spoonuls o soup, boil andsprinkle with the basil.



79Rybnik Recipes

This is the Polish version of a dish that is popular

throughout Eastern Europe.

Beef Rouladeswith Pickles

4 elongated slices of beef

(leg is the best option)

2 pickles

1 onion

4 tsp of mustard

2 thick slices of smoked

bacon

Salt

Pepper

Lard or oil

You will need:

Use a tenderiser to gently bashthe meat and orm it intopatties. Cut the pickles, onion

and bacon into strips. Nowspread mustard on one side o each patty and put the pickles,onion and bacon in the centrebeore adding salt and pepper.Roll each patty around itsflling and tie together with

thread to orm a roulade. Heatup the lard or oil in the bakingpan and ry the roulades. Cover

the dish and put it into an ovenpre-heated to 220°C and cookuntil it’s sot, adding water tothe bee stock rom time totime.



SilesianRyemeal Soup

80 Rybnik Recipes



81Rybnik Recipes

One of the most popular Polish soups, this is eaten on

many different occasions.

SilesianRyemeal Soup

6 tbsps of fermented

ryemeal

50g of bacon

2 small onions

Small pot of double cream

Salt

A clove of garlic

Pepper

Marjoram

Cherry Pepper

You will need:

Place one onion in boilingwater and bring back tothe boil. Then pour in the

ermented ryemeal, togetherwith the our to thicken thesoup. Fry the bacon with the

other onion and add the spices(marjoram, grated garlic, salt,pepper and cherry pepper) and

cream. Serve with potatoes andried bacon.



KarminadleWith Young Cabbage

82 Rybnik Recipes



83Rybnik Recipes

A hearty family meal best served with fried sauerkraut.

Karminadlewith YoungCabbage

1 head of young cabbage

100g of smoked bacon

Half an onion

Caraway

Lemon juice

Salt

Pepper

Sugar

1 egg

Breadcrumbs

1 onion

Salt

Pepper

Cooking fat to fry

For the cabbage:

Clean and wash the cabbage,then shred and place in saltedwater and boil until it beginsto soten. Fry the bacon in anon-stick pan, add the choppedonion and sauté until golden.Add the strained cabbage,season with the pepper, sugar,

caraway and lemon juice to

taste and add salt i needed.Bind the meat with the egg andthe chopped onion and dip inbreadcrumbs. Form small ballsand ry. Then put the chops ina pre-heated oven until ullycooked.



87Rybnik Recipes

These noodles are a Silesian tradition. You can serve

them with roasts, roulades or gravy or cover with pork

scratchings or fried bacon bits.

SilesianNoodles

1 kg of potatoes

2 egg yolks

Salt

1 tbsp of wheat our

100g of potato our

You will need:

Boil the potatoes in their skin.While still warm squeeze thepotatoes through a sieve and

when they are getting cooladd the yolks and both ours.Season with salt to taste,knead the dough and shape thenoodles until they are a littlelarger than a walnut. Flatten

the noodles and make a littlehole in each one. Place themin boiling, salted water and

boil over a medium heat or 5minutes or so until they oatto the top. Take the noodlesout with a colander spoon andserve as suggested above.



Egg Dessert

88 Rybnik Recipes




KornellaWemhoff’s Buckwheat

Pancakes

250g buckwheat our

125g wheat our

1 1/2 teaspoons salt

1 egg

1 1/2 litres cold coffee

You will need:


the combined our and mixi L t it it t l t h l


beore cooking.

Mouthwatering recipes fromNewtownabbey, Dorsten and Rybnik

A Taste of Twinning

a taste of twinning: mouthwatering recipes from newtownabbey, dorsten and rybnik- newtonabbey...

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