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The Big Food Blog

Bigos – Hunter’s Stew

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A delicious Polish feast!

Ingredients

2 jars sauerkraut 

2 tablespoons vegetable oil

2 large onions, chopped

5 pieces very lean belly of pork or pork shoulder, chopped

2 smoked Polish sausages, chopped

50g dried porcini mushrooms

1.5 litres chicken stock made up with water

100g white mushrooms, chopped

Method

Drain the sauerkraut through a sieve. If the sauerkraut is very sour (and you would prefer it to be less sour), you can rinse it with cold water and then drain. Set to one side.

Heat the vegetable oil in a large pan and add the onions. Cook on a very low heat until the onions are very soft and lightly golden. Add the chopped pork to the pan and brown all over, until any fat has melted. Add the chopped sausage to the pan. In a separate bowl, pour one cup of hot water on to the porcini mushrooms and leave them to soak. Once the sauerkraut has properly drained, add it to the pan with the onions and meat. Add the chicken stock and stir together well. Drain the porcini mushrooms (be sure to reserve the stock), roughly chop and add to the sauerkraut. Pour in the cup of porcini mushroom stock, too, being careful not to add any of the grit at the bottom.

Cover with a lid and slow cook for one and a half hours. 

Towards the end of the cooking time, chop the white mushrooms and fry them in a separate pan with a little vegetable oil. Add these to the sauerkraut. 

The bigos is best eaten the day after cooking once it’s 

being thoroughly re-heated. Serve with Polish rye bread.

Smacznegol (enjoy your meal) everyone!

By Krzysztof Golos from ‘Krzy’s Deli Shop’ on Orwell Road, where all traditional ingredients for this recipe can be 

purchased (see his details below on page 9). 

The Big Food Blog

Birdy’s Onion Bhajis

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“…A little taste of India”

The bhajis

Ingredients

4 heaped tbsp gram flour

1/2 tsp turmeric

1/2 tsp ground coriander seeds

1/2 tsp green chillies (to taste)

1 large onion, sliced

1 tbsp chopped coriander

1 tbsp plain yoghurt 

2 tbsp chopped tinned tomoatoes

1 tsp salt

2 large cups of vegetable oil

Method

1. Mix together all ingredients except gram flour. Add gram flour and mix in. 

2. Over medium heat, heat oil in a wok or deep frying pan until oil is hot.

3. Take a tablespoon of the mixture and push into the oil with a second tablespoon to form fairly round balls. The bhajis should firm up quite quickly. Cook in batches of 10. Keep stiring them so that they brown evenly.

4. Drain on plenty of paper towels to allow excess oil to be absorbed. Keep warm in the oven until ready to serve. 

To fill your bhajis up a bit more, you can also add sliced cauliflower, potatoes and/or aubergines (lightly boil before adding to your bhaji mixture).

The sauce

Ingredients

1 tsp ground coriander seeds (fry then grind)

1 1/2 tsp ground cumin seeds (fry then grind)

1 cup natural yoghurt

Salt and pepper to taste

Or you can simply have your bajees with tomato ketchup, or mint sauce.

Method

1. Roast the spices in a frying pan

2. Remove from heat and stir in the yoghurt

A traditional Punjabi starter brought to by Mummy Birdy

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Shopping & Businesses

Felixstowe’s Hit Eaterie Branches out in Response to COVID-19

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One of Felixstowe’s favourite cafes, ‘Spud Hut’ has announced it will be extending its offering to customers in response to Coronavirus.

The much-loved lunchtime eaterie, which offers homemade filled jacket potatoes, salads, paninis, cakes and fresh coffee, re-opened on the 20th May, providing collection-only lunches.

Now, as social distancing restrictions mean that they are unable to welcome dine-in customers, the team is launching an innovative new lunch option, offering freshly-made sweet and savoury crepes to collect from the front of the shop.

Spud Hut owner Hannah Walker explains, “Along with the majority of local businesses, we’ve been significantly impacted by Covid-19, and restrictions mean it will be some time before we can welcome people to sit in the shop to enjoy their food and drink.

“We’ve not backed down from a challenge yet though, so we’ve come up with a new way to provide even more homemade foods for people to enjoy that they can collect and eat ‘on the go’ or take home. 

“We wanted to come up with something that people in Felixstowe can’t already buy – so sweet and savoury crepes were the answer!

“We really hope they will be enjoyed by residents and visitors alike. We can’t wait to hear the feedback and reviews of our customers, so do come along and give them a try.”

The new crepes will cater for vegan and gluten free diets and will be available alongside the traditional menu.

Spud Hut is currently open from 10am-2pm Weds – Fri for takeaways / collections only. Check the Spud Hut Facebook page for news and updates.

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The Big Food Blog

How to Cook Chicken Madras

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“Don’t miss this restaurant style Chicken Madras made with restaurant style base gravy. It tastes absolutely delicious!

Ingredients

  • Marinade 500 grams of breast chicken
  • Tablespoon of mustard oil
  • Half teaspoon of salt ( salt to taste )
  • 2 tablespoons of lemon juice
  • 3 tablespoons of yoghurt
  • Teaspoon of Garlic and Ginger paste
  • Half teaspoon of turmeric powder
  • Half teaspoon of red chilli powder
  • Teaspoon of Kashmiri red chilli powder Sauce
  • 2 tablespoons of vegetable oil
  • Tablespoon of Garlic and Ginger paste
  • 1 sliced tomato
  • 5 tablespoons of tomato puree
  • Tablespoon and half of lemon juice
  • Teaspoon of salt ( salt to taste )
  • Heap teaspoon of coriander powder
  • Heap teaspoon of red chilli powder ( or less )
  • Teaspoon of cumin powder
  • Teaspoon of garam masala powder
  • Teaspoon of Kashmiri red chilli powder

Watch the video to see how to put all these delicious ingredients together.

Base Gravy

If you want to taste that restaurant style madras then you must make it with the base gravy. CLICK HERE to see how to make this.

Enjoy as this dish will truly remind you of eating in the restaurant.

Written by Jonny from Fusion Inspired

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