Post by geofite on Sept 13, 2008 6:22:21 GMT -7
Does anyone have a good recipe for patychki? I have one that I found on the internet and modified, but I was wondering if anyone has a family recipe that they can share?
Here is the recipe that I have modified myself and I have tried a few times. It is pretty good but I would like to try another authentic polish recipe if anyone has one?
Patychki, Meat on a Stick
After you marinate the meat and then skewered the meat, put them in a colander and let them drain for a while in the refrigerator so that the coating will not go soggy.
4 pounds lean pork
4 cloves garlic
1/2 cup water
1/2 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup breadcrumbs
2 cups panko (japanese) breadcrumbs
1 cup all purpose flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 eggs beaten with a splash of milk
Oil for frying (I use soy oil)
Cut pork into 1-inch cubes and place cubes in a large bowl.
Mince garlic. In a small bowl, mix garlic, water, balsamic vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.
Leaving about 1/2 inch at the bottom of each skewer, arrange pork on wooden skewers. Squeeze cubes together. Continue to skewer meat until all the meat is used.
In a shallow bowl, combine breadcrumbs. In a second shallow bowl, beat eggs with a splash of milk. In a third shallow bowl, put in all purpose flour and salt and pepper. Dip skewered meat cubes in flour, then into egg, then into breadcrumbs and pat into a roll.
In a large skillet, heat about 2 inches of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned, turning to brown all sides.
Drain on paper towels and place on wire cooling rack. Good, hot or cold, with a squeez of lemon.
Here is the recipe that I have modified myself and I have tried a few times. It is pretty good but I would like to try another authentic polish recipe if anyone has one?
Patychki, Meat on a Stick
After you marinate the meat and then skewered the meat, put them in a colander and let them drain for a while in the refrigerator so that the coating will not go soggy.
4 pounds lean pork
4 cloves garlic
1/2 cup water
1/2 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup breadcrumbs
2 cups panko (japanese) breadcrumbs
1 cup all purpose flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 eggs beaten with a splash of milk
Oil for frying (I use soy oil)
Cut pork into 1-inch cubes and place cubes in a large bowl.
Mince garlic. In a small bowl, mix garlic, water, balsamic vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.
Leaving about 1/2 inch at the bottom of each skewer, arrange pork on wooden skewers. Squeeze cubes together. Continue to skewer meat until all the meat is used.
In a shallow bowl, combine breadcrumbs. In a second shallow bowl, beat eggs with a splash of milk. In a third shallow bowl, put in all purpose flour and salt and pepper. Dip skewered meat cubes in flour, then into egg, then into breadcrumbs and pat into a roll.
In a large skillet, heat about 2 inches of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned, turning to brown all sides.
Drain on paper towels and place on wire cooling rack. Good, hot or cold, with a squeez of lemon.