Genuine Old Polish Bigos: Difference between revisions
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== | == Recipe == | ||
And now it's time for my own interpretation of a 17th-century recipe for a genuine Old Polish bigos -- without meat and without cabbage! I've started by cutting a cod fillet into bite-sized morsels and marinated them in a mixture of olive oil, apple vinegar, lime juice, honey, cinnamon and nutmeg. The least Old Polish element in this mix was honey, which I used instead of sugar, the favourite sweetener of the Polish nobles of yore. On the next day, I removed the fish from the marinade and baked it in an oven. | |||
In a wok, I browned some chopped onion in butter and then added some (wait for it!) gooseberries (at this time of the year only frozen ones were availabe, but it doesn't matter in this case) as well as some port-soaked raisins and dried cranberries. Once the gooseberries were reduced to a pulp, I added the fish, some olives and heated the wok a little more. As for olives, they do crop up in Old Polish bigos recipes, but I think this dish would have been just as good without them. | |||
The sides were purely my own idea, not based on any old recipes: sautéed buckwheat-flour drop noodles and caramelized kohlrabi on puréed parsley root. I told my guests that what they were having was a kind of bigos; they did notice the fish flavour, but were certain that they could also taste some sauerkraut. | |||
<div style="text-align:left"><gallery> | <div style="text-align:left"><gallery> | ||
Ryba na bigosek.jpg | | Ryba na bigosek.jpg | Bigossed-up fish | ||
Cebula z agrestem.jpg | | Cebula z agrestem.jpg | Onion with gooseberries and raisins | ||
Bigosek podanie.jpg | | Bigosek podanie.jpg | The bigos is ready! | ||
</gallery></div> | </gallery></div> | ||
In my next post we're going to see how bigos -- finally, with cabbage! -- kept evolving beyond its Old Polish stage. | |||
== Bibliografia == | == Bibliografia == | ||