The Cross and the Cleaver…THE “OTHER” ETHNIC FOOD
There is a part of polish history that uniquely affected the food culture. Culture rich in ingredients, flavours, and colours. Period called “lata PRL-u.” Meaning “the years of Polish People’s Republic” or, in vernacular, “the times of communism.” Think of the years 1947 – 1989, in theory anyway. Because of shortages of almost everything at one point or another, Polish people had to be resilient and creative. They came through as both.
There is a relative resurgence of interest in food of those times. My sister, makes sure her children taste “what mom and grandma used to eat.” There are numerous restaurants boasting of “taste of the past.” The concept isn’t all that foreign to most of us. Just read my reflection from two weeks age.
So let me share with you one of those memorable and iconic dishes. Iconic enough to be mentioned in numerous books and movies of that period.
“Lorneta i meduza” (translation: binoculars and jellyfish) could be found in every bar on every train or bus station, no matter how remote.
TO MAKE:
– 2 large pork hocks, large carrot, large parsnip, cut in half onion, handful of peppercorns, salt and few bay leaves.
– Put all ingredients into a pot and cover with water.
– Bring to a boil, then reduce and simmer for approx. 4-5 hrs. or until the meat begins to fall off the bone.
– Remove the meat from the pot and shred finely.
– Remove the vegetables discard.
– Mix the meat with a cup of frozen green peas.
– Arrange the mixture in a large casserole dish, or in individual bowls or ramekins.
– Feel free to layer the dishes with slices of hard-boiled eggs and parsley sprigs.
– Mix the liquid in the pot with gelatine according to instructions on the packet. I always add one more as I like my dish harder. Pour over the meat and veg mixture.
– Chill in the fridge overnight.
– Serve this gelatinised delicacy (hence the “jellyfish”) with vinegar or wedges of lemon, rye bread, cold beer or two shots of ice-cold vodka (hence the “binoculars” ) /pic.#1/
– VARIATION: keep the carrot from the liquid and use the slices to arrange at the bottom of the dishes, alternating with slices of hard-boiled eggs. /pic.#2/
There are many other dishes from my past, of my childhood, that I treasure and that I will be introducing to you in the future. Along with a story, of course.
The above dish I frequently ate at the end of day, at a station, before catching a train home after a day’s fishing trip. The station is now overgrown with shrubs, the small restaurant closed a long time ago, the water in the lake is much lower now, and the fish are no longer what they used to be. Yet the dish, every time I eat it, reminds me of happy and carefree days when life was simply … simpler.
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