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.
We actually had a Sunday Dinner on a Sunday – It’s a bit of an oddity here, we often end up eating a roast on Tuesdays or Wednesday. But this enormous Chicken was on special offer, so why not?
Everything was sat on a giant Gluten free Sage & Rosemary Yorkshire Pudding – The recipe is here
But the star of the show last night was the Kale - Red Cabbage and Coriander. We did a bit of filming last week and needed some fresh Coriander as a garnish. We have a Polish Deli just around the corner where I can get a hearty bunch for £1.50. So it will be featuring in our meals for the next few days.
Ingredients:-
Spirit Vinegar
Red Cabbage, sliced
Kale, chopped
Coriander, sliced
Black Pepper
Oion Salt
Garlic Salt
Oil
Method:-
(1) Add the sliced Red Cabbage to the Vinegar. The acidity keeps the colour vibrant.
(2) Heat the Oil in a Wok or large frying pan.
(3) Fry the Cabbage and Kale initially.
(4) Stir and season with the Garlic Salt, Onion Salt and Pepper.
(5) Stir in the Coriander.
A quick easy and really tasty addition to a Sunday Dinner with loads of colour.
