Po symbolicznej edycji w 2020 roku Jazz nad Odrą powraca w pełnej krasie. Pięć dni koncertów na trzech scenach, gwiazdy polskiego i światowego jazzu oraz tradycyjne jam session do rana – Strefa Kultury Wrocław odkrywa pierwsze karty tegorocznego programu.
Today, the passion of the creators of Lower Silesian culinary art is not only discovering forgotten flavours, recreating old recipes but first and foremost paying attention to the diversity of regional products.
On this foundation they create a new cuisine of Lower Silesia.
Wroclaw style chanterelles with apples
Ingredients for 1 serving
10 dag chanterelles
20 g onions
50 g apples
20 g butter
30 ml white wine
spices: thyme, salt, pepper
for decoration: micro-herbs and sprouts
A method of preparation :
Clean the fresh chanterelles with a conifer needles brush. Peel the onion and chop it. Melt the butter in a pan, put the onion and fry it until golden brown.
Add chanterelles and fry for about 2 minutes.
Then add the apple, pour white wine, reduce it and then season to taste. Garnish with micro-herbs and sprouts.
Wroclaw dumplings with crayfish necks and sauerkraut
Ingredients for 4 servings:
dough: 60 grams of cake flour from Mlyn Jordanow Slaski, 2 yolks, 50 ml cream
36% from the District Dairy Cooperative in Miedzyborz, 100 ml warm milk
Filling: 5 dag of light leek, 6 dag of clarified butter from Miedzyborz,
20 dag of fresh or frozen porcini mushrooms from the ‘Runoland’ company, 20 dag of cleaned crayfish necks, 30 dag of boiled sauerkraut from Michal Sznajder Sauer Cabbage and Cucumber Farm, salt, pepper
cumin sauce: 100 ml white wine, 150 ml crayfish stock, 100 ml 36% cream, 10 g cumin
for decoration: crayfish tongs
A method of preparation:
Prepare the dough: Sift the flour into a large bowl, add egg yolks, cream, warm milk and make a smooth, elastic dough. Wrap in foil and put in the fridge for an hour.
Prepare the filling: chop the leek and fry it on clarified butter. Add chopped porcini mushrooms and fry. Then put in crayfish necks and chopped sauerkraut. Season with salt and freshly ground pepper. Fry the whole.
Prepare cumin sauce: Boil white wine with crayfish stock and cumin. Add cream and reduce to a sauce consistency.
Prepare the dumplings: roll out the dough thinly, cut out with a glass or mould, put the filling and stick the edges tight.
Cook dumplings in salted boiling water. Once cooked, take them out with a slotted spoon, arrange on a heated platter and add the cumin sauce. Garnish with crayfish tongs.
Where to eat well and regionally and where to buy Lower Silesian products you will learn on: