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Deviled Perogies

Deviled Perogies

  • 1 pkg. (454 g) Pelmen Foods Savoury Perogies
  • 1 tbsp. Canola oil
  • 6 Large eggs (hard boiled & peeled)
  • 2 tbsp. Sweet relish
  • 2 tbsp. Quality mayo
  • 1 tbsp. Apple cider vinegar
  • 1 tbsp. Fresh chives (finely chopped + extra for garnish)
  • Salt and fresh ground pepper

Possible Toppings: Chilies, Fresh Basil, Smoked Paprika

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  2. Finely chop eggs and add in a medium bowl. Toss well with remaining ingredients using a fork.
  3. Heat oil in a large non-stick skillet over medium heat. Add perogies, fry until golden and crispy.
  4. Place on platter, top with egg mixture and garnish with chives.

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BLT Salad

 

BLT Salad

  • 1 pkg. (454g) Pelmen Foods Perogies ( )
  • 8 Strips thick cut bacon (roughly chopped)
  • 4 cup Leaf lettuce (chopped)
  • 1 Large tomato (cut in 8 wedges)

Ranch Dressing:

  • ½ cup Sour cream
  • ½ cup Buttermilk
  • ¼ cup Quality mayonnaise
  • 1 tsp. Fresh dill (finely chopped)
  • 1 tsp. Fresh chives (finely chopped)
  • ½ tsp. Garlic powder
  • 2 tsp. Fresh lemon juice
  • Sea salt and fresh ground pepper to taste
  1. To prepare dressing: In a large bowl, whisk all ingredients together until creamy. Season with salt and pepper and place in refrigerator to keep cold until ready to serve.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
  3. In a large non-stick pan, cook bacon over medium heat until golden and crispy. 4-5 mins. Remove from pan and set aside.
  4. Place pan back on medium heat with bacon oil. Add perogies and fry until golden 2-3 mins per side.
  5. On large platter, add lettuce, tomatoes and top with perogies. Drizzle with bacon pieces and ranch dressing.

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Quinoa with Basil Pesto

 

Quinoa with Basil Pesto

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies ( )
  • 2 tbsp. Canola oil
  • 1 cup Quinoa (cooked)
  • 1 cup Cherry tomatoes (halved lengthwise)
  • 130 g Cherry bocconcini (halved)

Basil Pesto:

  • 4 cup Fresh basil
  • 3 Garlic cloves
  • ¾ cup Olive oil
  • ½ cup Grated Parmigiano-Reggiano
  • Salt and pepper to taste

Possible Toppings: Chives, Chilli Peppers, Toasted Pine nuts

  1. Place all ingredients for the basil pesto into a food processor and pulse until smooth. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins and drain.
  3. In a large non-stick frying pan, heat canola oil over medium heat. Add perogies and fry until golden brown, 3-4 minutes per side.
  4. In a large bowl, add perogies, tomatoes and cheese. Toss with pesto and serve on a large platter.

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Avocado Cream, Tomato & Chive

 

Avocado Cream, Tomato & Chive

  • 1 pkg. (454g) Pelmen Foods Pelmeni ( )
  • 1 tbsp. Canola oil
  • 1 Ripe avocado
  • 1 tbsp. Crème fraiche
  • 2 tbsp. Fresh lime juice
  • 1 Garlic clove (minced)
  • 1 tbsp. Chives (finely chopped)
  • 2 tbsp. fFresh cilantro (finely chopped)
  • Salt and pepper to taste
  • 12 Grape tomatoes (cut in half lengthwise)
  • Chive flowers
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  2. In a medium bowl, add avocado and crème fraiche and whisk until creamy. Add remaining ingredients and stir well and set aside.
  3. In a large non-stick frying pan, heat oil over medium heat. Add pelmeni and sauté until golden and crispy, approximately 5 minutes.
  4. Place pelmeni on platter and top with avocado cream, slice of tomato and a chive flower.

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Fajita

 

Fajita

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 3 tbsp. Canola oil
  • 1 cup Each red, yellow and green peppers, (sliced in thin strips)
  • 1 cup Zucchini (cut in strips)
  • 1 Small red onion (cut in 8 wedges)
  • Tortillas
  • 1 cup Old cheddar (grated)
  • 1 cup Salsa
  • 1 cup Guacamole
  • Lime wedges

Fajita Seasoning:

  • 2 tsp. Chili powder
  • 1 tsp. Salt
  • 1 tsp. Brown sugar
  • 1 tsp. Paprika
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ½ tsp. Ground cumin
  • ¼ tsp. Cayenne pepper

Possible Toppings: Chives, Cilantro, Jalapeno Peppers, Monterey Jack Cheese, Sour Cream

  1. To make fajita seasoning: In a small bowl, all the seasoning spices and mix well, set aside.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins, drain and set aside
  3. In a large non-stick pan, heat 2 tbsp. of oil over medium-high heat. Add peppers, zucchini and red onions and stir until well coated with oil.
  4. Add 1 tbsp. of seasoning and mix well. Cook for 5-6 minutes, stirring occasionally until vegetables have softened and caramelized. Remove from pan and keep warm.
  5. Heat remaining 1 tbsp. of oil, add perogies and fry until golden, 5-6 minutes.
  6. Divide perogies on tortilla’s, top with vegetables and cheddar cheese. Serve with salsa, guacamole and lime wedges.

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Marinara Crisp

 

Marinara Crisp

  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • ¼ cup Sunflower oil
  • 1 tbsp. Dijon mustard
  • 1 cup Italian Style breadcrumbs

Marinara Sauce:

  • 2 tbsp. Olive oil
  • 2 Garlic cloves (thinly sliced)
  • 1 cup Crushed tomatoes
  • 1 tbsp. Fresh flat leaf parsley (finely chopped)
  • 1 tbsp. Fresh oregano (finely chopped)
  • ¼ tsp. Dried red chilies
  • Salt and fresh ground pepper

Possible Toppings: Sour Cream, Basil, Parsley

  1. To make marinara: In a medium sauce pot, heat oil over medium heat. Add garlic and saute for 2-3 minutes until translucent.
  2. Add remaining ingredients, season with salt and pepper and simmer for 20 mins.
  3. Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 5 mins and drain.
  4. Toss perogies with Dijon mustard and roll in breadcrumbs, ensuring they are well coated.
  5. Heat oil in large non-stick skillet over medium heat. Gently fry perogies on each side until golden and crispy.
  6. Serve hot with warm marinara sauce.

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Lobster & Blue Cheese Poutine

Lobster & Blue Cheese Poutine

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. unsalted butter
  • 1 garlic (minced)
  • 2 tbsp. all-purpose flour
  • ½ cup lobster or seafood stock
  • ½ cup milk
  • ¼ cup blue cheese (crumbled + additional for topping)
  • 1 large Lobster tail (steamed and cut into chunks)
  • 2 green onions (white & green parts thinly sliced)

Possible Toppings: Cilantro, Chilies, Old Bay Seasoning, Smoked Paprika

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  2. Over medium heat, melt butter in a saucepan and allow it to turn golden.
  3. Add garlic and cook for a 5 seconds.
  4. Add flour and whisk together, ensuring there is no lumps.
  5. Slowly whisk in stock and milk and continue stirring. Bring the mixture to a gently simmer and cook until thickened, about 2-3 minutes.
  6. Add ¼ cup of blue cheese and stir until melted.
  7. Place perogies on plate and pour over the cheese sauce. Sprinkle with additional crumble blue cheese, top with lobster and green onions.

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Tempura Perogies

Tempura Perogies

  • 1 pkg (654g) Pelmen Foods Savoury Perogies
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 large egg
  • 1 cup ice cold water
  • Canola oil for frying

Dipping sauce:

  • 5 tbsp. fish sauce
  • 3 tbsp. lime juice
  • 2 tbsp. water
  • 1 tbsp. brown sugar
  • 1 garlic clove (minced)
  • 1 Thai chili (thinly sliced)

Possible Toppings: Green Onions, fresh Cilantro, Soy Sauce

  1. To prepare dipping sauce: In a bowl, whisk fish sauce, lime juice, water and brown sugar until sugar has dissolved. Stir in garlic and chili, place in a small dipping bowl and set aside.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 minutes, drain and set aside.
  3. To prepare tempura batter: Sift flour and baking soda together in a large bowl. In a separate bowl, gently whisk egg to break the yolk and incorporate in the egg yolk. Stir in in the ice cold water to the beaten egg and then add egg mixture to flour. Use chopsticks to mix together use enough until the flour is incorporated. It’s alright if there are a few lumps as you don’t want to over mix the batter.
  4. Add oil to a wok or deep non-stick pan, filling it with just enough oil to cover perogies for frying. Heat oil over medium-high heat until it reaches a temperature of 350F.
  5. Dip perogies in batter and remove access batter. Fry perogies in batches for 1-2 minutes until lightly golden and crispy.
  6. Serve hot with dipping sauce

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Kielbasa & Onion with Hot Mustard

Kielbasa & Onion with Hot Mustard

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 1 tbsp. canola oil
  • 200 g Polish Style Kielbasa (thinly sliced)
  • 1 medium onion (thinly sliced)
  • Fresh ground pepper

Hot Mustard:

  • ½ cup yellow mustard
  • 1 tsp. Mustard powder
  • 1 tsp. apple cider vinegar
  • 1 tbsp. hot chili sauce

Possible Toppings: Chives, Sour Cream

  1. In a small bowl, whisk all mustard ingredients together. Place in refrigerator until ready to use.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
  3. In a large non-stick pan, heat oil over medium-high heat. Add onion and saute for 5-6 mins until lightly golden.
  4. Add kielbasa and sauté for an additional 2-3 mins. Toss in perogies and fry for 2-3 mins more. Season with fresh ground pepper.
  5. Serve warm with hot mustard.

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Jamaican Jerk Perogies

Jamaican Jerk Perogies

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 2 scotch bonnet peppers (seeds removed for a mild sauce)
  • 5 green onions (chopped)
  • 1/3 cup beer
  • 1 cup cilantro (chopped)
  • 1 cup flat leaf parsley chopped
  • 4 large garlic cloves (chopped)
  • 4 tbsp. olive oil
  • 4 tbsp. fresh lime juice
  • 2 tsp. ground allspice
  • 1 tsp. each: ground cloves, cumin, salt, fresh ground pepper
  1. In a food processor or blender puree the chilies, green onions and beer. Add cilantro, parsley, and garlic, process until smooth.
  2. Pour in olive oil, lime juice and all the seasonings, process until well combined.
  3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  4. Drain perogies and toss with half of the sauce. Serve remaining sauce on the side for dipping.