As my devoted readers will know, I’m a lover of great food and international cuisine. As sales director of Party Krakow, I have to answer loads of questions about restaurants and good tucker. I’m frequently required to inform our Krakow stags about what to eat and where but, not unsurprisingly, the popularity of Poland has provoked an interest in its national cuisine.

So what is Polish food all about?  That’s a good question and I hope you can learn a bit from these brief notes.

Most good Polish restaurants lack the typical glamour of competitors offering the joys of French, Italian, Corsican and other menus. But you can be sure of very prompt service and a very clean environment and, since this is reflected in the prices you pay, most of you will never notice the difference and be very glad you chose Polish.

There is one rule in Poland that is never disobeyed: “A guest in my house is like God in my house.” During even the leanest years of Stalinist domination, the Poles observed their feasts and the cooks always emerged from their ordeals with distinction. This same culture continues and pervades our local Polish restaurants and guests go home feeling well fed for a fraction of the price that they would have paid for other cuisines.

It seems a quite simple deal:

• Vast amounts of food will be served
• Every home prepared dish is as good as your Grandmother’s
• Soup is the starter to every meal (sometimes even breakfast)
• Main dishes are enormous
• Beer is the main drink
• Service is good but simple
• You will want to return

So what kind of food can our horny stag expect to eat? There is really too much to describe but good party organizers will point you in this direction:

Stag Dinner in Traditional Krakow Style:

Typical soups

Cream of onion with croutons

Cream of garlic

Cream of tomato

Zurek

Barstch

Typical Main Dishes, usually served with an optional side salad

Veal cutlet with vegetables

Fried chicken

Pork in many styles (highly recommended is galonka*)

Sauteed trout

Pike

Salmon

Desserts

Desserts are quite simple and if you require sweetening up after the first two courses, choose something like this:

Ice cream

Cheese cake

Crepes with various fillings

So. Our hungry stag groups can be assured of very good food in Krakow and the local cuisine is very well worth trying. As always, however, the recommendations of a reputable, locally based stag party operator are useful when it comes to getting the very best.

For the more adventurous stag or his partner, here is a recipe got galonka. This is roasted ham hock in beer marinade and once tasted, never forgotten!

*Galonka

Ingredients

1 pork knuckle (hock) per person

Bay leaves

10 juniper berries

10 black pepper corns

Curry powder (optional)

Cooking oil

Beer (I use Guiness in UK but any beer is OK – the sugar content adds colour and the beer adds flavour)

2 medium onions quartered

3-4 garlic cloves

2 sliced carrots

Method

Wash and dry the knuckles.

In a large stock pan, place the knuckles and cover with boiling water to a depth of 2 inches. Return to the boil and skim off as much scum as possible

When the stock is reasonably clear, add the bay leaves, pepper corns, juniper berries, and the vegetables with some curry powder. This is optional and is only there to provide a background flavour. So maybe one teaspoon of strong curry or one tablespoon of milder types, but not more

Cover the pan and simmer gently for 1.5 – 2 hours. Have the occasional look and add more water if necessary

After the cooking time, remove the knuckles from the stock and rinse them off. The stock can certainly be used in soups but need to be left until cold and then thoroughly skimmed of the lard that will form on top

The lard can also be used – your Granny called it dripping but in these days of cholesterol consciousness – you may wish to discard it. Please don’t do the same with the stock – once skimmed it will be a marvelous base for soups, stews and casseroles

Heat the oven to 350F

Place the knuckles in a roasting pan. I normally use a rack over a half can of Guiness. Cover will foil and pop them into the hot oven for about 90 minutes or until tender. Every 15 minutes or so, spoon a little more Guiness over the meat. 15 minutes before the cooking time is finished, add a bit more beer and then return to the oven uncovered. This crisps up the outside layer of fat, adds flavour and makes the dish look great. Because of the thick layer of fat (which you do not eat!!) it‘s difficult to overcook this dish

Serve on individual plates with bread, mustard and horseradish

Each person has to slice through about half and inch of fat that has kept the interior meat in fantastic condition during the cooking process

Eat well!

As our readers will know by now, there are literally hundreds of good places for the Krakow stag to fortify his body. I’ve droned on endlessly about the Polish, Italian, French and other culinary delights available here, but there is one true theme in stag fortification that is totally universal: Chicken ‘n’ chips!

The Hooters restaurant justifies its central position in our great city for a variety of reasons. And these are:

• Brilliantly cooked and succulent cuts of chicken and other meats with good sauces
• Lashings of non-greasy chips
• Flat screen TV’s for sports events
• The best looking waitresses in the world

Let’s examine those ingredients for a good Krakow stag meal one by one:

• You’ve all eaten fried chicken with chips but this restaurant actually turns it out as a healthy meal and is as different from your average MacDonald’s as chalk is from cheese. You eat a lot of tucker but never leave with the feeling that you’d rather have gone home for a fry up or a sausage sandwich.
• These chips are really very good. Well peeled, elegantly trimmed into appealing shapes, then deep fried in fresh oil, the potato chip becomes a delicacy that Jamie Oliver would recommend. I think I’m taking the rip at this point !!
• Television might appeal when you are eating, especially when there is the prospect of some great international sport to watch. It also saves the Krakow stag party organizer from having to watch his mates gently slide under the table. This is a great venue for lads who need to top up on beer and other calories while keeping up with vital sports news!
• The waitresses? No bull crap here! Any of these girls could successfully replace the ladies we fantasize over in Playboy and they are polite, educated and very pleasant. To be stunningly beautiful in the UK is a rarity. Here in Poland it’s commonplace, so a good looking girl in Krakow has to have a genuine personality in order to succeed in her life. These girls have it all and are unconscious of that fact, so they really add something special to the nice food they serve.

As usual, in this great party city, the beers are the best and the cheapest in Europe. The hospitality is great and the stag party in Krakow is well recommended to visit this restaurant. Great value!

Phil

Party Krakow

Last weekend we made a great discovery whilst celebrating my Polish wife’s birthday with a couple of medically orientated friends who recently offered me encouragement after I accidentally decapitated a bell pepper with my teeth.

The four of us descended on a Kazimierz brasserie and were pleasantly surprised by one of their main courses. It consisted of one large plate, amply covered by stuffed salmon, mussels, grilled sardines, crevettes, crayfish, butterfish fillets, grilled octopus, squid, prawns etc. It was designed for 2 people but managed to fill all of us to a comfortable level.

We whooshed this down with a few bottles of well-chilled vinho verde, the greenish young wine made from grapes harvested on the Portuguese banks of the river Duero. The whole thing was an al fresco delight and temperatures between May and September would normally be very warm during a visit by a Krakow stag group! The service was also fantastic and our empty glasses were refilled almost before they hit the table.

We started with grilled prawns and deep fried whitebait. The main dish was accompanied by boiled baby potatoes and rice and a salad, then followed by an assortment of chocolate desserts plus crème brulee. This was an amazing night out which cost about 20 GBP per person. My recommendation is absolutely clear: do try this restaurant!

My guess is that the whole main course might be enlarged for 4 people and then there would definitely be no room for starters. Maybe a baguette and some aioli. Nothing more is needed.

The menu also provides an extensive list of meat, poultry and vegetarian dishes which all deserve individual praise.

Its address is: La Brasserie, Ul. Gasowa 4, Krakow and it’s close to Ul. Starowislna and Pl Wolnica (5 minutes walk)

Her indoors and I occasionally get away from office matters and go out to eat. Over the coming months, I’m planning to share with our Krakow stag groups the knowledge that I’ve gained during 9 years here. These are the “secrets” that truly make life in this city wonderful and the advice can take our stag members away from the beaten track and into the lesser known areas.

I also love cooking and will, form time to time, be posting foolproof recipes with which to calm down wives and girlfriends when you have sinned!

Limonova, as its name suggests (Spanish: lime tree), is a Mexican joint with a difference. Here you can forget the rather plastic Taco Mexicano chain idea and come to grips with an honest attempt at spicy Latin cooking. Limonova is tastefully appointed and serves a very good variety of superb dishes in genuine Mexican style, both indoors and al fresco in the very pretty walled garden. The level of chili is decided by the diner when he orders.

Look at what we ate tonight. Our 2 friends opted for sweet corn soup whist Katy and I took in the tomato job. Both soups were fantastic but if you want to try something really unusual on your stag party in Krakow, please try the corn. It’s yellow, sweet and smooth and a real rarity.

Never one for half measures, I elected for the super spicy version, whist the other, wiser diners took the medium. Things were going

really well until I bit into a bell pepper towards the end of the course. This engendered a coughing fit and oral agony – it was comforting that two of our group were experienced GPs and there assurances as to my probable survival were very welcome!

For the next course, we divided into 2 factions – them and us. They took an aptly named “volcano” which is a pot of well-seasoned meat in a good sauce shared between them. We opted for lightly spiced grilled butterfish on a bed of rice. All with salads and attractively presented side dishes.

Desserts took the form of lime sorbet, crème brulee and chocolate mousse with chilli. The whole lot was washed down with too many bottles of chilled chardonnay.

The price? I don’t know since I didn’t pay, but I’d guess around 15 GBP per person. So there we are, gentlemen, an ideal place to dine for a stag party in Krakow. Please remember, however, that the place closes at 11pm and this is a rarity which need not worry our intrepid Krakow stag party gourmet.

The restaurant is to be found in Kazimierz on Bozega Ciale street.

]]> http://www.partykrakow.com/kracking-blog/hello-friends-of-partykrakow.html/feed 0 http://www.partykrakow.com/kracking-blog/survival-menu-after-return-from-your-krakow-stag-party.html http://www.partykrakow.com/kracking-blog/survival-menu-after-return-from-your-krakow-stag-party.html#comments Fri, 20 Nov 2009 15:15:04 +0000 dawid http://www.partykrakow.com/kracking-blog/?p=211 Survival menu after return from your Krakow stag party

Hi Gents!

As a British guy, I know the horrors of the kitchen. Apparently, we are the world’s top people when it comes to sharing the household chores with our women. This is sad, but true.

I remember my childhood pretty clearly, and it was largely spent with comfortable times with my delightful mother, punctuated by the daily visits of my wonderful father. He would return home from work, with entirely justifiable pride in his abilities as a bread-winner and the single-handed builder of the house in which my brother, sister and I were raised. In fact, I made my first demands in that house, on March 8^th 1955! His requirements were quite simple, though mine were not. He wanted to arrive home to an affectionate kiss from each family member, then partake in a good dinner, watch some TV and then get some rest.

Rural Gloucestershire was a good place to be raised and is still my true “home”.

My own life doesn’t permit such luxuries. Katy and I both work long and hard hours. She is a pharmacist and has an enormous amount of patients. I’m a travel operator with an enormous amount of clients. So who gets the best deal? Not me! So I’ve become a cook.

So, to the kitchen and why do I post this? Simple: Post Krakow stag party survival! If you want to come home after a great stag weekend in Krakow and impress your partner with the cultural things you’ve learnt, then try this.

I found a unique restaurant with some unique food. Can you imagine olive soup? We were entranced by the idea, ordered it and loved it. It was so bloody good that I stopped on the way home to buy some olives. I was going to make my own version of olive soup.

Boys, I cracked it! It is simple to make and most of you can create this wonder.

You need:

3 big handfuls of olives, green or black, without stones

2 pints of stock. I’m vegetarian so I make my own from carrots, onion, parsley, mushrooms etc.

Large onion

Loads of garlic

1 pound of peeled, boiled potatoes

Good bread spread with good butter

Good oil for cooking

Method:

1. Make the stock. If you can’t be arsed to do it, buy a good pre-made stock.
2. Peel and dice about a pound of potatoes and boil till tender
3. Dice the peeled onion very finely
4. Crush a few cloves of garlic
5. Add the onions and garlic to a fairly large pan with preheated oil. Stir till soft, golden and clear. Do not burn
6. Throw in a can of very finely chopped tomatoes. Stir well and cook for 5 minutes
7. Add the olives, but chop them a bit first
8. Cover the pan and wait 5 minutes
9. Give the whole thing a stir

10.  Prepare your blender

11.  Put the whole lot into the blender or in batches and whiz till it gets to be very smooth

12.  Add the potato mix

13.  What is left looks a bit weird

14.  Transfer to a different pan and add milk till you produce a creamy, dreamy dish for your impatient partner

15.  Serve with garlic toast as warming starter

So there you have it. A great secret and a wonderful cure for a hangover. Also, something appreciated by deserted women after a great “boys’ own” stag party in Krakow. I hope you like the idea, the culinary side of home survival!