Bigos - Polish Hunter's Stew

This tasty treat is known as Poland's national dish and possibly one of the most delicious things I've ever eaten made with cabbage in it!

I first discovered it... well, let's just say a few years ago (OK, two decades ago!) when I went to the Polish club in Melton with some friends, where they served it at the bar from a huge pot onto paper plates, and you'd get a generous portion with a couple of kabanos sausages on the side. I never knew that cabbage could be so tasty!

Being the curious cook I am, as with many dishes, I felt that I had to replicate it myself with the help of a bit of research, and some tips from a Polish friend, and I have been making it ever since with the odd tweak here and there over the years. Generally speaking, bigos is made with a base of meat (usually a mixture of game and/or pork shoulder, and smoked Polish sausage), sauerkraut and fresh cabbage, and a few other things - although it is said that there are as many recipes for bigos as there are cooks in Poland, so as you can see it is perfectly acceptable to substitute or omit ingredients to your taste!

Now, I like cabbage, but it's not my favourite vegetable cooked, and my other half doesn't even like it. My children are not overly fussed either way. However, by the time this stew has braised, it looks and tastes like no cabbage you have ever had before - an inviting coppery colour, tender and moist with deep, rich smoky flavours from the meat juices, sausage, wine and other delights in there, like the wild mushrooms which add a real depth. Everyone loves it, even the cabbage haters! So, even if you're dubious about it, I urge you to give it a try - you won't regret it and it's a brilliant winter warmer and very convenient to heat up quickly! See the notes at the bottom for slow cooker or pressure cooker suggestions.

Stifado - a Greek braise with baby onions in a fragrant tomato and red wine sauce.

A traditional Greek dish, stifado was originally made with hare or rabbit, and now also commonly made with beef.

Marinating the meat overnight really infuses it with the flavours of the dish, and then low and slow cooking results in tender chunks of meat, in a rich and fragrant sauce, with juicy, caramelised onions / shallots.

Traditionally served with orzo pasta (tiny pieces of pasta shaped like pointy rice-grains, as in the photo), and maybe some crusty bread to mop up the juices.

Serves 8 to 10, easily halved and freezes very well, 229 calories for a tenth serving, 285 calories for an eighth.

Thai Red Duck Curry (Gaeng Phed Pet Yang)

I do love the exciting mix of different flavours and textures in a Thai red duck curry... they're amazing!

I don't think there's another curry *quite* like it, especially if you go the whole hog and make your own Thai red curry paste! (I thoughtfully posted my recipe here for you, including Thermomix instructions which will keep for a few weeks in the fridge, or freeze in portions and keep for months, just before I posted this, the first of my Thai recipes including red curry paste - or if you don't want to make your own, you could use one of the better bought brands, e.g. Thai Taste).

 

This recipe serves two, and is easily doubled (or serves more as part of a meal with accompaniments).

Calories (if you're counting) are 472 per serving, if made with full fat coconut milk and served to two people; 350 per serving if made with ‘light’ coconut milk.

Spicy Sichuan Duck with Pineapple and Ginger

Well, I'm more than a little bit pleased with how this turned out, if I dare say so!

You know sometimes, when you have an idea in your head, of exactly what you want something to taste like, and somehow you manage to execute it all, and it turns out perfectly? And not only did I think it turned out great, the other half told me it was the best thing I'd cooked this year and everything was cooked perfectly, so I was very happy with the results!

OK, OK, enough raving about it (mouth is watering again!), I need to tell you what it is, and how to cook it, and those kinds of things! Oh, and did you know a skinless duck breast has quite a few less calories and fat per 100g than a skinless chicken breast (about 92 calories compared to 110)? Did you care? Do I? I don't know, but I do know I love duck!

It was supposed to be a 'serves two', but this is definitely a 'serves three' (and obviously more, if you serve it with other dishes) which makes it 206 calories per portion.