This week has been quite an exciting week because my lovely new fiance, Monika appeared on BBC Surrey’s Thursday Night Supper Club with the fantastic Nicky Patrick exploring Polish cuisine.Continue reading “Bigos with BBC Surrey”
This is a really quick and tasty dish that came about before we went on holiday. If you’re looking to use up those random vegetables in the fridge, this is a great alternative to a soup.
For Christmas I was lucky enough to be the recipient of a Tefal 10 in 1 Multicooker and I’ve been eager to test it out and give it a whirl.
It’s a great piece of kit and if you struggle with making a risotto like I do, this is the thing for you. I don’t want to give too much away, so click on the link and take a look. Just a quick note, if you do choose to treat yourself via the link above – I’ll earn a little something, but it won’t affect the price you pay.
If you want to give this recipe ago it’s worth seeking out your local specialist Polish delicatessen or Polish shop in order to get hold of some authentic ingredients.
400g – 500g smoked sausage cut into coins
1 large savoy cabbage cut into thin strips (or a large jar of sauerkraut)
4 large tomatoes cut into eights
1 large onion diced
1 large carrot diced
1 tablespoon of sweet paprika
250g of button mushrooms cut into slices
Salt and pepper to taste
Fresh dill to garnish
1. First, fry off the smoked sausage, onion and carrot until the onions are soft and sausage begins to colour. Season with salt and pepper and then add the sweet paprika.
2. Incorporate the mushrooms into the mix and fry for two to three minutes more.
3. Add the shredded cabbage (or sauerkraut) and tomatoes into the pot and stir.
4. Turn onto a medium heat, cover and cook for approximately 35-40 minutes until the cabbage is soft.
5. Garnish with fresh dill.
As they say in Poland – smacznego! 🙂