In October, we launched Krakow Post TV – a YouTube channel that will feature all sorts of news, reports and fun films about our city and the people who live here.
Our flagship is the Krak Pot – a cooking and chat show in which we have dinner with a group of interesting characters, and learn to cook something from the vast range of international dishes that are now available in Krakow.
First on the menu was the Portuguese expat group (Facebook/Portugueses na Polónia), who hold weekly dinners at Garden – Le Scandale in Kazimierz.
As we chatted to the group about the joys and annoyances of living in Krakow, Le Scandale chef, Miguel Moreira, whipped up a classic Portuguese dish – Bacalhau com natas (cod with cream).
Bacalhau com natas (cod with cream) Recipe
200g cod (salted or unsalted)
200g potatoes (fried)
200g onion (sliced)
20g garlic (sliced or crushed)
200ml olive oil
shredded mozzarella (handful)
nutmeg (to taste)
salt and pepper
If using salted cod, soak in fresh water for two days. If not, simply cut your fish into rough chunks. Throw the sliced onions, garlic and parsley into a hot pan with a generous slosh of olive oil. Fry until the onions begin to brown, then add the cod and mix in thoroughly. Turn the heat down and add the pre-fried, very thinly sliced, fried potatoes. Mix the potato in thoroughly and add salt and pepper. After a few minutes, stir in the cream and add the vitally important nutmeg. Keep stirring over a medium heat until the ingredients are thoroughly mixed, but not so long that they begin to dry out. Spoon the mix into a deep, oven safe dish and bake at 220 C for ten minutes. Adding a topping of shredded mozzarella before the dish goes in the oven is an optional, and delicious, alternative.