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Bigos

Bigos recipe, eat well on Universal Credit

OK I’ve been calling this Big-Ass, that’s what you’d get if you ate this every day! A Very, very hearty gig!

Ingredients:-

250g of Kielbasa (Smoked Polish Sausage), cut into ½ inch slices
2 Slices of Smoked Bacon, cubed (We cured our own)
500g of Pork Shoulder, cubed
35 of Plain Flour (Gluten free for us)
3 Cloves of Garlic, minced
1 Onion, diced
2 Carrots, chopped
200g of Button Mushroom, sliced
½ a Green Cabbage, shredded
500g of Sauerkraut, drained and rinsed
60Ml of Red Wine
1 Bay leaf
1 Tsp of Dried Marjoram or Oregano
1 Tsp of Dried Basil
1 Tbsp of Paprika
¼ Tsp of Salt
Freshly ground Black Pepper
1/8 Tsp of Caraway Seeds, crushed
A pinch of Cayenne Pepper
20g of Dried Mushrooms, soaked in water for an hour
A dash of Hot Chilli Sauce
A dash of Worcestershire Sauce
400ml of Beef Stock
A Can of Chopped Tomatoes
2 Tbsp of Tomato Puree
Oil to fry

Method:-

(1) Heat a large flame proof pot over a medium heat.
(2) Add the Bacon and  Kielbasa, cooking until the Bacon Fat renders.
(3) Stir to brown the Sausages and then remove and set aside.
(4) Coat the Pork with Flour, seasoned with Salt & Pepper and fry of the Bacon renderings until golden brown.
(5) Remove and set aside with the  Bacon and  Kielbasa.
(6) Add the Onions, Garlic, Carrots, Sliced Mushrooms, Cabbage and Sauerkraut.
(7) Reduce the heat and cook until everything is softened, stirring occasionally.
(8) Pour in the Red Wine to deglaze the pan.
(9) Add the Bay Leaf, Basil,  Marjoram, Paprika, Caraway Seeds and Cayenne Pepper.
(10) Cook for a further minutes, stirring.
(11) Stir in the Dried Mushrooms, Hot Chilli Sauce, Worcestershire Sauce, Beef Stock, Chopped Tomatoes, Tomato Puree and heat to return to the boil, stirring occasionally.
(12) Return the cooked meats you set aside and cover.
(13) Place on a pre-heated over at 170c for 2 to 3 hours, or until the Port is tender.

You really don’t need anything more than a slice of toasted bread with this…… It’s has quite a few ingredients, but they are all inexpensive and the flavour combinations really worked. The quantities above will happily feed 4 to 6 very hungry folk…..

 

On Facebook

Brushing the problem under the carpet

In addition to this honest and very accurate article there is a policy certainly in York and most probably in other major cities, which the general public are probably not aware of.
 
I'll use information which we know to be factual. 
 
Recently one of the organizations we support reported that on Wednesday this week they couldn't find any of the rough sleepers they wanted to offer free food and drinks to. This was simply because the Night Marshalls and Police had forced them all out of the city centre. Ahead of the last few hectic Christmas shopping days nobody wants to see homeless people in doorways, right? Not right! Yes York has a great deal of economic investment from tourists and visitors. But forcing the homeless out of the city for aesthetic reasons is certainly not solving the problem. 
 
We also know that this happened in the autumn ahead of the food festival. Again there is no justification for this and it certainly does nothing to address the problem.
 
These are humans, peoples family members. You can't treat them as dirt and sweep them under the carpet.
 
Nobody we met during our crisis had made themselves “Intentionally Homeless”. This is an insidious phrase which was used against us. Fortunately for us we were able to defend ourselves again the decision and win the appeal. But not everybody in that situation has the mental ability to fight the system. So the perception that the homeless have in some way brought it upon themselves and should just accept the help offered and move into a hostel etc. is nothing more than propaganda. The truth is that there is no safety net for many of them and once they are in that situation it is nothing but a road to early death.
 
So yes if you wish to give cash, please do so. But also lobbying your local MP to stop city wide exclusions to hide a real human crisis would be more than useful. 
 

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