No, not a comment on national public health policy (less said the better), but actually what I've been cooking today. Well, sorta. Not real pigs' ears, but Polish uszka, ear-shaped Christmas dumplings.
The general idea is the same as for pierogi, but you fold them differently and they end up looking ear-shaped. Ish. They're mushroom-filled and you serve them in beetroot soup.
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| Uszka ('oosh-ka') in progress |
This is as part of the third of this year's Christmas Eve (Wigilja in Polish) dinners. I made it home to my parents for Christmas, a huge relief, and we had the first Wigilja on 23rd Dec, to space out all the eating a bit, cos there was turkey'n'trimmings on 25th, too. But we made so much food the first time round that we just repeated the whole meal on 24th.
So why another go now? Well, once upon a time, before the Chap and I Christmassed together, I used to make him and his brother a Wigilja meal on New Year's Eve, and now NYE doesn't feel right without it. Oops. This is how daft traditions take root.
Tomorrow I'm making venison pie, 'n' all. Sucker for punishment? Yes, that's me. Still, it distracts from everything else...
Let’s hear it for the growth of new traditions. Though I’m v much on team ‘Never Eat Carp’ with my mother. One of my grandad’s laments every Christmas was the lack of carp in Scottish fishmongers. My mum was not disappointed….
ReplyDeleteI think the total absence of carp in 1950s Sheffield was a relief to all. I'm not sure if mum's ever had it, and there's certainly to enthusiasm to try it now there are sources! Do you have a regular alternative fish dish? We usually do white fish (cod, haddock or coley) in the 'Greek style', something like this but without most of the veggies: https://www.thespruceeats.com/polish-fish-ryba-po-grecku-recipe-1137014.
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