Sunday Afternoons of my childhood were spent with “Nanna” who would prepare her delectable Soups such as her signature ‘Krupnik’ or her to die for Noodles & Sauce, i.e. Babcia’s Baran!
My Babcia had no formal Food training and was self taught Home Cook who mastered the art of balance of flavours and complexity & tenacity that Polish Cooking almost always entails.
The secret of all her recipes was the ‘Pork’ element which explains why her dish of choice when dining out at the Polish Club is Kotlet Schabowy!
Although Zurek was not family staple, I was inspired to teach myself how to cook it from scratch following the same cooking principles that my Babcia has passed down to me.
During the lockdown I have explored Home Cooking ‘Polish Style’ often cooking my Babcia’s food for her, which as she has quoted ‘tastes like Bolesia’s! What a compliment!
My Babcia is proud of me for many of my achievements but to emulate her Michelin Star worthy cooking gives me an enormous sense of Pride and Satisfaction! Smacznego!!!!
Step 1 – ingredients
Cut of either pork loin chop or pork cutlet
Coating (in order)
Seasoning salt, rye flour, beaten egg, breadcrumbs
In large baking tray:
Line tray with baking paper, coat the baking paper lightly with olive oil and place coated pork along with roasted vegetables such as potatoes, carrots, etc
Cook at 180deg for approx 1hr, turning pork once halfway
Step 3 – serve & enjoy! Smacznego!
Chef-J series of Recipes are inspired by my Amazing Babcia, Bolesia Adamczyk