Cheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
“T” in our Vegetarian Alphabet had an unusual ingredient thanks to an avid gardener friend – Tomatillos. This is a reasonably traditional Mexican Salsa recipe which we slightly tweaked to suit the ingredients we had available.
Ingredients:-
10 Tomatillos
1 Small white Onion, quartered
3 Dried Birds Eye chilles, soaked,
4 Garlic Cloves,
1 Tbsp of Olive Oil
1/2 Tsp Himalayan salt
Chopped fresh Coriander leaves
3 Tbsp of Sour Cream
2 Tsp of dried Oregano
Juice of 1 Lime
Method:-
(1) Roast the Tomatillos, Onion and Garlic in a little Olive Oil until charred slightly.
(2) Allow to cool.
(3) Add and the ingredients to a food processor excluding the Sour Cream and Lime.
(4) Pulse a few times to reduce and combine.
(5) Add the Sour Cream and Lime Juice and pulse again.
This would be great with Potato wedges or Tortilla chips and has a real fresh zing to it.
