Embracing our Ukrainian roots
once) for approximately 15 minutes or until the chicken has reached a minimum internal temperate of 165 F. Serve over potato pancakes.
POTATO PANCAKES
4 to 6 Servings
1 onion, grated
6 russet potatoes, washed, grated
2 tbsp flour
2 eggs
Pinch salt
Pinch pepper
2-3 tbsp vegetable oil Directions: Place onion, potatoes, flour, eggs, salt and pepper in a blender. Puree until smooth. Place vegetable oil in pan set over medium heat. When oil is warm, add large spoonsful of batter. Cook until brown on each side. Repeat, adding more vegetable oil as required, until all pancakes are cooked.
PAMPUSHKY (UKRAINIAN DONUTS)
Recipe from foodmeandering. com
Ingredients (batter)
2 cups warm water
1/2 cup white sugar
2 ¼ tsp dry yeast
2 eggs
¾ cup vegetable oil
1/2 tsp salt
1 cup milk
6 cups all-purpose flour 5 cups shortening (2 packages)
Ingredients (topping)
1 cup white sugar
2 tsp ground cinnamon Directions: Grease a large mixing bowl and set aside. Dissolve granulated sugar in warm water, then add yeast. Don't stir. Let stand for 10 minutes or until it begins to bubble. Stir yeast mixture.
In a separate bowl, beat eggs with a whisk and gradually add in the salt and ¾ cup vegetable oil while continuing to beat. Stop when it becomes lighter in colour (about 2 minutes). Then add milk.
Add yeast mixture. Gradually add flour to mixture. Mix into a smooth and soft dough, ensuring it does not become tough. You will want to add a little more flour (tbsp at a time) until the dough doesn't stick to your hands anymore. Move onto a floured board and knead for 15 minutes. Place in a greased bowl and allow to rise in a warm, draft free place until the dough has doubled in size (about 45 minutes). Punch down to original size then roll out to about ½ an inch in thickness and cut into donuts with a mini cutter. Place donuts and donut holes on a parchment covered cookie sheet, cover with a clean tea towel and let them rise again for 20 minutes.
Meanwhile melt the shortening in your deep fryer until it's a the right level. Then set the deep fryer to 375 degrees When deep fryer is ready, add 3 -5 doughnuts and a few doughnut holes in basket and lower into oil, place lid on and cook for 1 minute approximately. Then lift out basket and turn over with tongs. Repeat. When ready (will be a golden brown) remove onto paper towel lined plate or cookie sheet. Mix remaining sugar and cinnamon. Roll donuts, while warm, in mixture.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.