Culinary Masterclass 3 - Curious Orange
I had to miss this class, but understood it was scheduled to be the making of Duck À l'Orange.
However, according to my secret class mole Thanks, Cathy! at some point it turned into Crusted Lamb Cutlets in a kind of fruity red sauce.
Curiouser and Curiouser.
But what intrigued me more was the recipe for imitation sprouts, made from a savoy cabbage, that they made to accompany the lamb...
However, according to my secret class mole Thanks, Cathy! at some point it turned into Crusted Lamb Cutlets in a kind of fruity red sauce.
Curiouser and Curiouser.
But what intrigued me more was the recipe for imitation sprouts, made from a savoy cabbage, that they made to accompany the lamb...
menu
Brussels Cabbage
side veg vegan
How I imagined you'd make these stuffed cabbage leaves.
They are meant to look like ersatz brussels sprouts - so make them pretty small.
They are meant to look like ersatz brussels sprouts - so make them pretty small.
Ingredients
- cabbage
- red onion
- apple
Peel off the outer cabbage leaves to use as wrapping. You'll need as many leaves as you intend to have wraps. And maybe a couple spare.
Shred some of the remaining cabbage heart to use as stuffing.
Chop the onion.
Peel, core and dice the apple.
Blanch the leaves in boiling salted water for a few seconds, then plunge into iced water to retain their colour. Drain and pat dry.
Meanwhile in an oiled frying pan preferably the pan you used to fry a couple of nice duck breasts fry the onion until it softens but before it turns very brown, then add the cabbage and fry until it collapses, then add the chopped apple pieces and stir through.
Place a dollop of the stuffing into each whole cabbage leaf and fold it up from the stem around the filling. Scrunch it up and wrap the leaf around several times so it vaguely resembles a sprout.
Roast in an oven for about 10 minutes, perhaps at the same time as you finish off your duck breast, and serve.
Shred some of the remaining cabbage heart to use as stuffing.
Chop the onion.
Peel, core and dice the apple.
Blanch the leaves in boiling salted water for a few seconds, then plunge into iced water to retain their colour. Drain and pat dry.
Meanwhile in an oiled frying pan preferably the pan you used to fry a couple of nice duck breasts fry the onion until it softens but before it turns very brown, then add the cabbage and fry until it collapses, then add the chopped apple pieces and stir through.
Place a dollop of the stuffing into each whole cabbage leaf and fold it up from the stem around the filling. Scrunch it up and wrap the leaf around several times so it vaguely resembles a sprout.
Roast in an oven for about 10 minutes, perhaps at the same time as you finish off your duck breast, and serve.
I'm sure they'd be very nice.
Cathy's Savoy Sprouts
side veg vegan
These are the verbatim notes from Cathy my classroom mole.
I'm pretty sure she said that she'd filled the sprouts with apple and onion, but maybe she forgot?
Her sprouts are served with lamb.
I'm pretty sure she said that she'd filled the sprouts with apple and onion, but maybe she forgot?
Her sprouts are served with lamb.
Makes 2
Ingredients
- Savoy cabbage; 2 outer leaves and ¼ heart
Optional Extras:- onion
- apple
- spinach
- garlic
- bacon or pancetta
- almonds
- parmesan
- nutmeg
Remove 2 outer cabbage leaves, wash and blanch them in boiling water for 60 secs.
Refresh. Set aside to cool.
Take ¼ of the cabbage heart.
Remove the cabbage stem. Shred the cabbage heart finely, add to pan with tiny amount of water and knob of butter. Season. Heat 2-3 mins.
Divide cooked cabbage (and other optional ingredients, if using) between outer cabbage leaves and wrap up into balls (resembling Brussels sprouts).
Wrap cabbage ball in clean T-towel and wring to squeeze out all liquid.
Cool in fridge till ready to cook.
To Cook:
Either heat in oven with lamb, microwave, or fry lightly in pan with a knob of butter and a little water.
To Re-heat:
Preheat oven to 180°C, cook sprouts 6-8 mins.
Refresh. Set aside to cool.
Take ¼ of the cabbage heart.
Remove the cabbage stem. Shred the cabbage heart finely, add to pan with tiny amount of water and knob of butter. Season. Heat 2-3 mins.
Optional: add spinach leaves last 30-60 secs
Drain.
Other options are also available 😉
Divide cooked cabbage (and other optional ingredients, if using) between outer cabbage leaves and wrap up into balls (resembling Brussels sprouts).
Wrap cabbage ball in clean T-towel and wring to squeeze out all liquid.
Cool in fridge till ready to cook.
To Cook:
Either heat in oven with lamb, microwave, or fry lightly in pan with a knob of butter and a little water.
To Re-heat:
Preheat oven to 180°C, cook sprouts 6-8 mins.
Apparently they were very nice!