I went to see Matthew Reilly on the Weekend at State Library. I must admit he is great to listen to. I found this youtube interview with him so I thought I would share.

My latest edition to my blog.

This is one of my favourite Polish dishes.

It is not a very easy one but one worth making.

I usually spend a whole day making them but the effort is worth it.

The best way to describe Pierogi is over sized Ravioli.

Pierogi can be made with any filling. I usually make meat but have made in the past Cabbage and mushroom, Cheese and Potato. This is one of the dishes we have for Christmas. I have made this one as easy as possible using ready made pastry. You can make the pastry yourself but it is very time consuming. So here goes.

Pierogi

Filling

500gm Beef (minced or casserole chunks)

1-2 cloves Garlic

Parsley

Oregano

Salt and Pepper

Butter for frying

• Heat a little butting in frying pan.
• Add onion and garlic and fry until golden brown.
• Add meat, a sprinkle of Parsley, Oregano, Salt and Pepper. (to your own taste)
• Fry until all meat is browned.
• Turn of and let cool for a couple of minutes.
• Put meat mixture into a food processor and process until minced.
• Let Cool.

Pastry

I have found the wonderful product in the supermarket deli section near the cheeses.

This packet will make around 30 Pierogi
They are called Gow Gee Pastry very easy to use.

Making the Pierogi

Peel off one piece of pastry and put a spoon full of filling
in the middle.
Moisten the edges of pastry with a little water.
Fold in half and pinch edges together to make a half moon.
Make sure that edges are well secured or they will fall apart when cooking.

Play the video to see how to make the Pierogi

When you have finished making your Peirogi let them sit for a while to dry out.

• Put a big pot of water on the stove to boil.
• When water is boiling drop Peirogi in small batches into boiling water.
• Cook for about 5 mins. (They should float to the top when ready)
• Pull out and drain.
• You can eat them straight away.
• Or Pan fry in a little butter and onions.

Enjoy!

Now it is time to talk about work.
I love RSS feeds I have added Elibcat as a feed to my blog this way I can see the whats new first hand.
I have found some interesting sites on my way through the Web I have wondered through the endless possibilities. But people who know me know that my most comsuming past time is shopping. So I have now started to look towards Xmas with a chill and fear it is only 12 weeks until the merry season.

I will be cooking again soon.