Advertorial Eco-dish recommended by Marcin Suchenek Fried duck in marjoram with red cabbage in chokeberry wine served with potato slices, orange sauce with green pepper. Serving two. Ingredients Duck – one piece; potato – 100 g, red cabbage – 100 g; oranges – 2 pieces; apples – 2 pieces; onion – 30 g; two cloves of garlic; marjoram – 0.1 g; green pepper brine – 0.1 g; red chokeberry wine – 100 ml; butter – 0.1 g; olive oil, sea salt, pepper. Directions Cut apple and orange into cubes, add garlic and marjoram, season the mix and stuff it into the duck, rub seasoning and marjoram into duck skin and shelf until next day. When the duck marinates can be fried at home oven in frying bag at 150 Celsius for 1.5 hours. Simultaneously, use the oven to bake big potato with skin, wrapped in aluminum foil. Boil red cabbage in chokeberry wine, add salt, pepper, and sprinkle it with brown sugar. Take the potato out of the oven, slice, and fry on pane. Juice one orange, reduce on frying pan with brown sugar, add green pepper and butter. In the mixture warm pieces of apple. Take duck from oven, piece it, serve with additions, season with marjoram, wet with sauce and olive oil.
Eco-dish recommended by Maciej Fabisiak Long-seasoned bacon in salt served with crispy toast of spelt bread and marinated onion, thyme and caraway. Serving two. Ingredients Bacon – 20 g; spelt bread – 3 slices; 1 big onion; white wine – 50 g; fresh thyme; caraway, salt, pepper, oil. Directions Slice bacon, roll three roses. Prepare marinate as follows: slice onion, warm caraway on frying pan until flavor releases. Fry onion slices with oil until glowing brown, add thyme leafs and fry mix. Add white wine and stew until wine evaporates and onion marinates, season with salt and pepper. Wet bread slices with oil and toast on dry pan. Cut squares sized 4×4 cm, serve on plate, top with onion marinate and bacon roses. Season with oil and add thyme toppings.
be ecological dishes. The proceeds from the food sales were donated to the Orchestra. Additional funds were raised by Marek Sawicki, minister of agriculture, who was collecting money from people in front of the tent.
Future looks healthy The Polish sector of ecological foods is going out of the niche relatively fast. It builds the confidence of wide consumer groups. The process is driven by the growing ecological awareness among consumers and the predominance of healthy lifestyles. A significant contribution in this respect has been made by the Polska Ekologia through
promotional events and campaigns orchestrated by the organization. In addition, the Ministry of Agriculture has laid the ground for the development of ecological agriculture as farmers are educated to relay on their knowledge of nature instead of chemical substances. Further development of ecological agriculture is limited by the relatively low purchasing power of the Polish consumer. Even those consumers who respect ecological products sometimes have no choice but to buy conventional food because they can not afford ecological. Regardless of those limits, Polish eco-food producers have reached the critical mass which lets them eye
European markets for expansion. With clean soil, and the highest biodiversity indicators in the EU, and excellent culinary traditions, Polish farmers may win many hearts of European foodies. ::
The Association of Polish Organic Food Producers and Processors, Polska Ekologia: ( headquartered in Warsaw)
ul. Miodowa 14 00-246 Warsaw www.polskaekologia.org e-mail: info@polskaekologia.org
2 /2012 :: polish market :: 87