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@t4ny4
It has been mentioned that my original post regarding this Thursday's food offering from the Greyhound wasnt very clear.....meh, the cheek.
So I shall re-iterate.....
***This Thursday the Greyhound are cooking us Polish Dinner.
It will be £5 for one dish with a pint of beer. Obviously if you want to you can have both dishes and 2 lovely pints for £10.
The dishes are Pierogi and Bigos***
(Pierogi will be a veggie option, Bigos will contain The Meat):
Pierogi
Pierogi is a very traditional Polish dish eaten by everyone. Although often described as a stuffed dumpling, this speciality is more akin to Italian Ravioli. Indeed, it is thought that they were introduced to Polish cuisine about 500 years ago by Queen Bonna who was Italian.
These little treasures are truly versatile. They can be served with soup, as a starter sprinkled with fried onion and bacon, as a main course either with a sauce or plain with sour cream although more often as an accompaniment to a main course and even as a dessert. Once boiled they can be served as they are, sautéed in butter or even deep fried and can be filled with practically anything you have to hand.
Favourite fillings include seasoned pork or beef with onions, cottage cheese, sauerkraut, potatoes, cabbage and mushrooms.
Bigos is a traditional stew typical of Polish and Lithuanian cuisines
that many consider to be the Polish national dish
A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family. Typical ingredients include fresh and fermented white cabbage (sauerkraut, kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms.
The meats may include pork (often smoked), ham, bacon, beef, veal, sausage, and, as bigos is considered a hunters' stew, venison or other game; leftover cuts find their way into the pot as well.