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- cabbage
- salt
- a small amount of coconut milk
Cut up the cabbage as you prefer. Apparently 1" lozenges are professionally frowned upon.
As you like.
Throw your appropriately chopped cabbage in a saucepan and dress with coconut milk.
Bring to a simmer and cook for only a few minutes until the cabbage is cooked through and the milk has mostly bubbled off.
Add more milk if the pan threatens to dry out.
Season and serve.
As you like.
Throw your appropriately chopped cabbage in a saucepan and dress with coconut milk.
Bring to a simmer and cook for only a few minutes until the cabbage is cooked through and the milk has mostly bubbled off.
Add more milk if the pan threatens to dry out.
Season and serve.
Simple, pleasant....
Aaron kindly responded to my email interrogations with this comment on making this cabbage:
Cabbage is very simple and does not require boiling if cut correctly. My cabbage was finely chiffonade this is a classic French cut used so you do not have to boil the product before using it, this can only work with certain vegetables and herbs this also allows you to add butter and seasoning for a more rich flavour.
Use a cabbage with a bit of character - savoy...
Cabbage is very simple and does not require boiling if cut correctly. My cabbage was finely chiffonade this is a classic French cut used so you do not have to boil the product before using it, this can only work with certain vegetables and herbs this also allows you to add butter and seasoning for a more rich flavour.
Use a cabbage with a bit of character - savoy...
I like this served with hare, pigeon or roast pork. I will sometimes cook a whole hand of pork (the bit between the shoulder and the trotter) buried deep in the cabbage. The pork gives the juices a rich gelatinous quality.
Serves 6
Ingredients
- 1 small red cabbage
- 2 onions, sliced
- 2 cooking apples, cored and sliced
- salt
- freshly ground black pepper
- 2 tablespoons caster sugar
- 2 tablespoons port
- 2 tablespoons red wine...
Via Kurt's secret recipe book.
Dunno where she got this one - not from me!
Dunno where she got this one - not from me!
Ingredients
- 1 small red cabbage
- 1 large onion
- 1 eating apple
- 1 wine glass Marsala wine or port
- dash vodka or brandy
- bouquet garni
- 2 bay leaves
Remove stalk and chop cabbage.
Chop onion & apple.
Put in lidded casserole with herbs & wine. Add salt & pepper to taste.
I (this is Mum talking) usually add just a dash of vodka or brandy, or whatever I get hold of first.
...
Chop onion & apple.
Put in lidded casserole with herbs & wine. Add salt & pepper to taste.
I (this is Mum talking) usually add just a dash of vodka or brandy, or whatever I get hold of first.
...
I pictured arranging cabbage leaves in a way that imitated a seashell, like an oyster or scallop.
I thought savoy cabbage would look the best, but I think I was wrong about that - they just looked like round cuttings of cabbage leaf.
I tried cutting the raw cabbage leaves into shell-like pieces using a (plastic) cookie cutter, but they were too tough so I blanched them first to soften them up.
I'm not sure that would otherwise be necessary, say with a...
I thought savoy cabbage would look the best, but I think I was wrong about that - they just looked like round cuttings of cabbage leaf.
I tried cutting the raw cabbage leaves into shell-like pieces using a (plastic) cookie cutter, but they were too tough so I blanched them first to soften them up.
I'm not sure that would otherwise be necessary, say with a...
Also known as Sichuan.
Serves 2
Ingredients
- 1 medium-sized cabbage, chopped or torn
- vegetable cooking oil
- 2-4 garlic cloves, sliced
- 1-2 inch root ginger, minced
- 3 to 6 dried chilli peppers
- 1 teaspoon Sichuan peppercorn seeds, lightly crushed
- 1 tablespoon light soy sauce
- ½ tablespoon black vinegar
- ½ teaspoon salt if needed
Separate the cabbage leaves and cut out their stalks. You can discard the stalks or slice them up to include....
I was inspired to try Nigel Slater's idea for Kale with Chorizo and Almonds using a (somewhat anaemic) savoy cabbage, but I'm sure you could try any brassica you fancied.
Mine definitely needed a good stewing up to get the flavours working together, but if you had a better cabbage you might get away with just frying the leaves without the braising.
It may not be a particularly great dish, but it does make for a...
Mine definitely needed a good stewing up to get the flavours working together, but if you had a better cabbage you might get away with just frying the leaves without the braising.
It may not be a particularly great dish, but it does make for a...
Cabbage with a hint of bitter lemon pith is rather nice. As long as you don't overdo the pith.
The aniseed is random. Other seeds are also available.
Goes well with a tagine, or other vaguely Mediterranean dish.
The aniseed is random. Other seeds are also available.
Goes well with a tagine, or other vaguely Mediterranean dish.
Serves 4
Ingredients
- ½ Savoy cabbage, thinly sliced
- 2 tsps aniseed
- 2 lemons
- olive oil
- salt
Finely grate the zest from 1½ lemons, and juice them both. Take the un-grated lemon half and thinly slice the flesh - zest and...
Here's a good [stuffed cabbage] recipe to start. You can change it around a bit another time and use, say, bacon or minced liver, or rice. And instead of the Soured Cream Sauce, you could serve it with a Tomato Sauce.
Serves 4
Ingredients
- 1 large Savoy cabbage
- Mushroom and Soured Cream Sauce
For the stuffing:- 1 lb (450g) pork, minced
- 3 oz (75g) cooked pearl barley
- 1 onion, finely chopped
- 5 oz (150g) boiled mushrooms, drained and chopped
- 1 teaspoon...
Method
Hollow out a cabbage, removing all the stems and stalks.
Stuff (e.g. with the Roux Bros. Stuffed Tomatoes And Butter Sauce filling, but using bacon and brie instead of goat's cheese) and bake in oven, gas 6 for 1½ hours surrounded with red wine and olive oil covered tightly with foil.
Stuff (e.g. with the Roux Bros. Stuffed Tomatoes And Butter Sauce filling, but using bacon and brie instead of goat's cheese) and bake in oven, gas 6 for 1½ hours surrounded with red wine and olive oil covered tightly with foil.
Ingredients:
Method
Blanch cabbage for 1 minute.
Cut out heart (may need to tie up with string or foil).
Mix double cream and brie to paste, add grated nutmeg, few whole green peppercorns.
Season cabbage, stuff with mixture.
Steam 15 mins. The sauce runs into the cabbage, so fill well.
Sprinkling ground cumin on steamed cabbage is a nice mix.
Cut out heart (may need to tie up with string or foil).
Mix double cream and brie to paste, add grated nutmeg, few whole green peppercorns.
Season cabbage, stuff with mixture.
Steam 15 mins. The sauce runs into the cabbage, so fill well.
Sprinkling ground cumin on steamed cabbage is a nice mix.
Ingredients:
As transcribed from a bag of Nishiki sushi rice.
Sounds a bit mundane (not to mention un-roll-like) for it's exuberant title. Wonder how it would turn out.
Sounds a bit mundane (not to mention un-roll-like) for it's exuberant title. Wonder how it would turn out.
Serves 5
Ingredients
- 1 lb pound lean, ground beef
- 1 medium onion, chopped
- 1 clove garlic, pressed
- 1 x 14½ oz can whole peeled tomatoes
- ¾ cup sushi rice
- 2 tablespoons soy sauce
- ½ teaspoon oregano, crumbled
- ½ teaspoon basil, crumbled
- ½ teaspoon black pepper
- ...
This one was written up in the margins of my copy of Floyd on Britain and Ireland. Maybe it's a Floyd recipe from somewhere else?
Method
Sauté red cabbage (~1 lb)
with sliced onion (~2)
in butter, add cider (dry, one glass)
& steam sealed with foil.
with sliced onion (~2)
in butter, add cider (dry, one glass)
& steam sealed with foil.
With elderberries (1 heaped tablespoon) - quite sweet flavour, but the berries didn't soften - they would need grinding.
Ingredients:
You might think of it as a mild curry.
Serves 4
Ingredients
- 2" ginger root, grated
- ½ a savoy cabbage, sliced
- 1 tbsp tomato purée possibly?
- 6 anchovies
- 1 tsp turmeric powder
- 2 tsps garam masala
- 1 tin chopped tomatoes
- salt & pepper
Wash any dirty outer cabbage leaves. Halve and cut away the stem. Quarter the remainder and remove the stem. Slice the leaves about ½" thickness.
Peel and grate the ginger....
Peel and grate the ginger....
I have a distant memory of crispy cabbage or kale, but I can't quite remember how I made it, though it might have been the version above so I thought I'd try this out with some packet kale.
It does the job, but it can end up very greasy, so maybe make sure the cabbage is completely dry and cook in batches in more oil as for crispy seaweed, then try and pat it dry as much as possible. You'll also need to watch the cabbage like a hawk to make...
It does the job, but it can end up very greasy, so maybe make sure the cabbage is completely dry and cook in batches in more oil as for crispy seaweed, then try and pat it dry as much as possible. You'll also need to watch the cabbage like a hawk to make...
A very tasty cabbage.
Ingredients
- savoy cabbage
- cumin seeds
- butter
- saké
- Forvm Chardonnay vinegar
- salt & pepper
Cut the savoy cabbage into bite-sized pieces slices or 1½" squares and layer them into a baking dish. Sprinkle each layer with a few cumin seeds, salt, pepper and a drizzle of melted butter. Finally moisten the dish with saké and white wine vinegar, seal with foil and bake for around 1½...
Fry chopped salted black beans and crushed garlic, add shredded cabbage, sprinkle with lemon juice.
This non-oriental No Recipe recipe by Marc Matsumoto involves a lot of chopping, especially if you're starting with chicken thighs on the bone which you will need to strip, but it's pretty easy, and you can work while the stages cook so you don't need to prepare everything ahead of time.
Serves 4
Ingredients
- 500g boneless skin-on chicken thighs
- ½ tsp salt
- ½ tsp ground black pepper
- 200g bacon, chopped
- 6 cloves garlic, sliced...
Two simple ways of buttering up cabbage leaves:
- The first touted by Kevin Mangeolles as part of his recipe for beer braised hare, which I keep plundering, leaves the leaves (😂) quite pristine by blanching them first, if presentation is what you're going for.
- The second, promoted by Molly Watson wilts the leaves in foaming butter while they absorb additional flavours, if taste is more your bag.
Best...
- The first touted by Kevin Mangeolles as part of his recipe for beer braised hare, which I keep plundering, leaves the leaves (😂) quite pristine by blanching them first, if presentation is what you're going for.
- The second, promoted by Molly Watson wilts the leaves in foaming butter while they absorb additional flavours, if taste is more your bag.
Best...
Red cabbage is a very accommodating vegetable when braised in this manner. It isn't easy to overcook it, and it re-heats very successfully. It makes an ideal partner to autumn and winter dishes such as rich roasts of game, or stews, and to pork, spicy sausage, and smoked meats.
Serves 4
Ingredients
- 1 small red cabbage, about 2 to 2¼lb (1 kg)
- 4 oz (100g) clarified butter
- ½ medium onion, coarsely chopped
- 1 dessert apple (preferably a...
From the famous Miller Howe hotel in the English Lakes.
Serves 2-3
Ingredients
- 1 lb cabbage (any) (450g), prepared and shredded
- ½ medium onion, finely chopped
- 1 clove garlic, crushed
- 6 juniper berries
- 2 tablespoons olive oil
- salt and freshly-milled black pepper
In a good solid saucepan or flameproof casserole, gently heat the olive oil and soften the onion in it for 5 minutes. Meanwhile crush the juniper berries (either...
Inspired by a Roux Brothers recipe
Serves 4
Ingredients
- 1 medium Savoy cabbage, about 1½lb (750g)
- drizzle of olive oil
- pinch or 3 of caraway seeds maybe juniper berries or cumin, onion or fennel seeds might work?
- 3½ oz (100g) thick smoked bacon slices, rind removed
- 7 oz (200g) shallots, peeled and left whole
- 1 granny smith, peeled, chopped
- 2 clove garlic, peeled and crushed
- 100ml (about ⅓ bottle) cider
- ...
Although I'm quite sure I've braised a variety of red cabbages in the distant past, I couldn't find any of the recipes, so I resorted to the Interwebs for inspiration.
Serves 4- 500g red cabbage about ½ medium cabbage
- 2 apples, sliced
- 2 sprigs thyme, leaves stripped
- butter
- olive oil
- 100g smoked bacon
- 2 medium onions, halved, sliced - not too thickly
- 6 cloves garlic,...
A surprisingly good combination.
Serves 4
Ingredients
- small savoy cabbage
- salt & pepper
- glass white wine
- knob butter
- 15g-20g parsley, chopped
- juice ½ lime
- 100g-200g taramasalata, to taste
Thinly slice the cabbage, put in a pot with a generous knob of butter and a glass of white wine. Season with salt & freshly ground pepper and cover. Steam over a low heat until the cabbage is tender. Stir through the chopped parsley....
Serves 4-6
Ingredients
Ingredients
3lb (1.4kg) savoy cabbage, finely shredded
¼ pint (150ml) soured cream
salt and milled black pepper
1 tsp caraway seeds
Method ¼ pint (150ml) soured cream
salt and milled black pepper
1 tsp caraway seeds
Steam or boil the cabbage (which should be as fine as string) for 2-3 minutes, leaving it somewhat crisp. Drain Well.
In a large pan stir the cream and cabbage together over a high heat, sprinkling over the caraway seeds as you toss and turn it. Use a wooden spaghetti fork to facilitate...
Method
Blanch cabbage (couple of mins), remove centre, stuff into tight earthenware pot. Pour in (& over) Rose Elliot's coconut sauce and bake at gas 4 for 1 hour.
Ingredients:
A variation on a theme.
Taramasalata is on special offer at my local Fucking Supermarket™. Can you tell?
Taramasalata is on special offer at my local Fucking Supermarket™. Can you tell?
Serves 4
Ingredients
- 1 small savoy cabbage
- olive oil
- 1 tsp brown mustard seeds
- 1 tsp yellow mustard seeds
- 1 tsp ground mixed peppercorn
- zest of 1 lemon
- taramasalata
Heat a generous puddle of olive oil in a large pan and add the seeds and crushed peppercorns. Fry until they begin to spit then add a handful of cabbage and...
Any type of cabbage can be used in this recipe, but on the whole a cabbage of a firm, round, dark green variety is best.
Serves 4
Ingredients
- 1 green cabbage, about 1½lb (750g)
- 7 oz (200g) thick bacon slices, rind removed
- 4 oz (100g) clarified butter
- 7 oz (200g) button onions, peeled and left whole
- 1 clove garlic, peeled and crushed
- 4 tablespoons dry white wine
- salt and freshly ground black pepper
Preparation
Pre-heat the oven...
Pre-heat the oven...
Serves 2 or 3
Ingredients
Ingredients
- 1 lb shredded cabbage (450g)
- 2 streaky bacon rashers, chopped
- 1 clove garlic, crushed
- 1 medium onion, chopped small
- 2 tablespoons olive oil
- salt and freshly-milled black pepper
Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Then add the crushed garlic and cook for another 2 or 3 minutes. Now stir in the shredded cabbage (which will seem rather bulky at...
Auvergne
This is really a kind of Yorkshire pudding stuffed with cabbage. It will go very well with boiled ham or pork dishes. And, believe it or not, it is great cold with home-made tomato ketchup
Serves 6
Ingredients
- 1 medium cabbage, tough core and outer leaves removed, quartered
- 4 oz (125g) streaky bacon, cut into small pieces
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 small handful parsley, chopped
- 2 eggs, beaten
- 7 fl oz (200g) flour
- 10...
We have a profusion of pears at the moment, so I thought I'd throw some in with (half) a red cabbage. It's not bad. Might work well with a creamy gratin of some kind, but it's a bit on the sharp side. I preferred my sweeter balsamic version.
Ingredients
- glass red wine
- splash red wine vinegar
- red cabbage, thinly sliced
- pear, peeled, cored, sliced
- red onion, thinly sliced
- rosemary oil, or finely chopped rosemary
- cloves, ground optional...
Gastrique is a classic French technique for creating a sweet-and-sour base for sauces.
It is usually always? made by first caramelizing honey or sugar, and then deglazing this with a small amount of vinegar.
I think what Lee actually directed us make is the Italian version - agrodolce - which is a syrupy reduction of sugar and vinegar.
Much more vinegar is involved because here the sugars are not caramelized and so retain their inherent...
It is usually always? made by first caramelizing honey or sugar, and then deglazing this with a small amount of vinegar.
I think what Lee actually directed us make is the Italian version - agrodolce - which is a syrupy reduction of sugar and vinegar.
Much more vinegar is involved because here the sugars are not caramelized and so retain their inherent...
Serves 4
Ingredients
Ingredients
- 2 lb red cabbage (900g)
- 1 lb onions (450g), chopped small
- 1 lb cooking apples (450g), peeled, cored and chopped small
- 3 tablespoons wine vinegar
- 3 tablespoons brown sugar
- 1 clove garlic, chopped very small
- ¼ whole nutmeg, freshly grated
- ¼ level teaspoon ground cinnamon
- ¼ level teaspoon ground cloves
- ½ oz butter (10g)
- salt and freshly-milled black pepper
Pre-heat the oven to gas mark,...
I was inspired to try making this by King's Lynn's Market Bistro, a true jewel of a restaurant. Richard and Lucy Golding's bistro is small but their food is remarkably thorough - well worth a visit if you're sailing by :)
Though sadly not any more since it seems to have closed :(
If you're lucky enough to have some truffled cheese, you should use it to make this dish. If not you can finely grate some truffle into...
Though sadly not any more since it seems to have closed :(
If you're lucky enough to have some truffled cheese, you should use it to make this dish. If not you can finely grate some truffle into...
A bit like the Irish corned beef and cabbage or kind of a cross between stovies and bubble and squeak.
I used up one of Isabel's lovely jars of strange German meat - generously donated for my yacht trip in a care package.
This jar was labelled Bauernfrühstück - Schweinefleischsüze fein zerlkeinert. (Farmer's Breakfast - minced pork brawn).
And very good it was too!
I used up one of Isabel's lovely jars of strange German meat - generously donated for my yacht trip in a care package.
This jar was labelled Bauernfrühstück - Schweinefleischsüze fein zerlkeinert. (Farmer's Breakfast - minced pork brawn).
And very good it was too!
Serves 2-3
Ingredients
- oil or butter
- 1-2 tsps caraway seeds
- 1...
Savoy cabbage braised with butter, sage and juniper
I wanted to make a cabbage dish as rich and delicious as buttered leeks.
I think I succeeded.
I suppose you could stir some cream through at the end if you wanted to, but it really isn't necessary. You could also throw in onions or garlic, but why mess with perfection?
I think I succeeded.
I suppose you could stir some cream through at the end if you wanted to, but it really isn't necessary. You could also throw in onions or garlic, but why mess with perfection?
Serves 4
Ingredients
- a Savoy cabbage, sliced about 2cm
- large hunk of butter, about 4 oz
- about a tablespoon of finely sliced...
Lorraine
Karen McLoony (my mad Scottish girlfriend) liked it - I thought it was a bit too bland. I would rather not blanch the cabbage.
Yes - better.
Don't add the stock, just red wine. Plus if wanted some ground cloves, cinnamon, ginger.
Don't add the stock, just red wine. Plus if wanted some ground cloves, cinnamon, ginger.
Serves 2 as a main course, or 4 to 6 as an accompaniment
Ingredients
- 1 red cabbage, coarse leaves and core removed, finely chopped
- 2 onions, chopped
- 4 oz (125g) smoked bacon, diced
- 1 tablespoon lard
- 10 fl oz...
I was going for a soft, buttery, braised red cabbage along the lines of green cabbage versions, and indeed the dish was very succulent. It did, though, have that slightly grainy texture which seems to be something of a feature of red cabbage. I mostly just used things I had in stock. I wasn't entirely sure about the ginger.
Serves 6
Ingredients
- large knob butter - maybe 4 oz
- 4 smallish onions, sliced
- 2 tsps rosemary, chopped, ground
- 4...
A kind of chunky, mustardy version of this Steamed Cabbage with Caraway Seeds.
Serves 4
Ingredients
- ½ savoy cabbage, sliced
- 3 potatoes, chopped
- oil
- 1 tsp black mustard seeds
- 1 tsp white mustard seeds
- 1 tsp caraway seeds
- 1 oz butter
- salt & pepper
- about 2 tbsps white wine vinegar or Forvm Chardonnay Vinegar
- 150-200ml sour cream
Quarter the cabbage, remove the stalks and slice the leaves reasonably thinly.
Cut the...
Cut the...
Apparently this recipe is from Philadelphia's Lo Spiedo restaurant, which is heavily invested in charring.
I made this using half a Savoy cabbage roasted cut-side down, which worked just fine. I also made the sauce with cream rather than milk and enjoyed the resulting rich sauce.
I made this using half a Savoy cabbage roasted cut-side down, which worked just fine. I also made the sauce with cream rather than milk and enjoyed the resulting rich sauce.
Ingredients
- 1 green cabbage
- about ¼ cup olive oil for seasoning
- salt and freshly ground black pepper
- 2 oz crumbled...
So I've had this bottle of Gold Plum Premium Oyster Sauce in my boat locker since I set sail, and since it expired in 2014 I figured it was time to use it. I wonder if it always used to be this thick?
A couple of glugs of Vermouth goes surprisingly well too. Feel free to thicken the sauce with some cornflour mixed into cold water, if it seems a little thin.
A couple of glugs of Vermouth goes surprisingly well too. Feel free to thicken the sauce with some cornflour mixed into cold water, if it seems a little thin.
Serves 8
Ingredients
- 1.25kg boned pork shoulder, skinned, cubed
- lard or olive oil
- ...
Applying a cooking technique more typical of red cabbage, it's reasonably acceptable for green too.
Serves 4
Ingredients
- butter for frying
- bacon, chopped
- onion, sliced
- a cooking apple (Braeburn or Granny Smith), peeled, cored, chopped
- a small savoy cabbage, cored, sliced
- dry cider
- juniper berries, crushed
- salt & pepper
Heat a generous amount of butter in a heavy pot and add the chopped bacon and crushed juniper berries. Fry...
To be honest I didn't like the cinnamon, and the champagne cider was rather bitter.
But it was edible.
But it was edible.
Serves 4
Ingredients
- large knob of butter
- 1 small red cabbage
- 1 sliced red onion
- 2-3 garlic cloves
- 2 tblsp brown sugar, or to taste
- 2 tblsps cider vinegar
- granny smith apples, peeled, cored, chopped
- 300ml cider
- 1 cinnamon stick
Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough...
I had a lot of stuff left over that I needed to use up. Mostly cabbage.
So I started with this largely inauthentic Hairy Bikers recipe for Caldo Verde (Portuguese green broth) and just started chucking things in.
Though by the time I'd added the tomato and beetroot the stew was extremely red. So not Caldo Verde at all then.
I had recently bought 2 bunches of beetroots to make a purée with but they were so small that the...
So I started with this largely inauthentic Hairy Bikers recipe for Caldo Verde (Portuguese green broth) and just started chucking things in.
Though by the time I'd added the tomato and beetroot the stew was extremely red. So not Caldo Verde at all then.
I had recently bought 2 bunches of beetroots to make a purée with but they were so small that the...
A very nice version of braised cabbage. Its simplicity brings out the best in the flavour of the cabbage, and the lack of absolutely any liquid other than the vinegar gives a deeply rich result.
I imagine it could easily burn though, so be wary of overcooking it.
I imagine it could easily burn though, so be wary of overcooking it.
Ingredients
- red cabbage
- red onion
- quality balsamic vinegar
- butter
For the Rosemary Salt:- fresh rosemary leaves
- sea salt
- mixed peppercorns
Preheat the oven to Gas...
A terrific way to use up leftover red cabbage casserole, though you could also make it from raw cabbage if you like it enough - casserole the red cabbage with the onions and drink for half an hour or so first.
You could use whatever drink you fancy: beer, cider, wine or port (in my case).
You could use whatever drink you fancy: beer, cider, wine or port (in my case).
I mean of course that you should casserole the red cabbage with the onions and the drink, but now I come to mention it...
Ingredients
- leftover...
Ogleshield cheese from Cadbury Somerset, described as The West Country’s answer to raclette, is a nicely melty cheese with a pungent aroma.
Perfect for grilling over cabbage!
Perfect for grilling over cabbage!
Serves 4
Ingredients
- ½ a savoy cabbage
- about ¼lb Ogleshield cheese
- truffle oil
Grate the cheese.
Cut the half-cabbage into three or four fat slices. Blanche them briefly, then drain thoroughly.
Place the cabbage pieces in a...
Cut the half-cabbage into three or four fat slices. Blanche them briefly, then drain thoroughly.
Place the cabbage pieces in a...
Another step in the process of cleansing my boat of barley. Hurrah!
Serves 4
Ingredients
- olive oil
- 2 tsps mixed peppercorns and allspice, ground
- 2 leeks, green parts sliced
- 2 carrots, peeled, chopped
- a few inches of chorizo
- 6 garlic cloves, sliced
- 1 green pepper, seeded, roughly chopped
- 2 tbsps tomato purée
- 2 bay leaves
- 1-2 cups of ale/beer
- ½ cup barley
- 1 can kidney beans, drained
- ½ savoy cabbage, shredded
- 1...
When I made this I had some mustardy leeks in white sauce already made up, so I made the dish itself using just onion and added the creamy leeks too at the end. This is how I would have cooked it from scratch. Probably.
You might consider making it using just leeks, or onions, or both.
You might consider making it using just leeks, or onions, or both.
Serves 4
Ingredients
- ½ kg belly pork, cut into hefty chunks
- olive oil for frying
- 2 tsps cumin seeds
- 2 onions or 2 leeks or a combination of...
A delightful way to serve kidneys.
Serves 4 as a starter
Ingredients
- 4 lambs' kidneys complete with outer coating of fat, neatly trimmed it doesn't need very fine trimming
- salt
- freshly ground black pepper
- 4 rashers streaky bacon
- 50g/2 oz butter
- 225g/8 oz Savoy cabbage, shredded
- ½ teaspoon fennel seeds perhaps a little more
- 150ml/¼ pint double cream perhaps a little less...
In this recipe cabbage leaves are rolled around a simple rice stuffing and baked in a lightly spiced Savory Coconut Sauce. I think a crunchy salad, such as Sweet Carrot and Fennel or Endive, Watercress and Walnut Salad, goes well with it, or lightly cooked green beans.
Serves 4
Ingredients
- 1 onion, peeled and chopped
- 1 Tablespoon oil
- 1 cup long-grain rice
- 2 cups water
- salt
- 8 outer cabbage leaves
- ½ cup cashew nuts, chopped
- ...
So now that I've bought myself a whole tub of gochujang paste for authenticity's sake I need to use it up on something. And this is something.
Serves 4
Ingredients
- 2 scallions, cut into ½" pieces, plus more, sliced
- 2 garlic cloves
- 1" piece peeled ginger, chopped
- 2 tablespoons gochujang
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons vegetable oil
- ½...
Ah, I remember now, the original idea came from Michael Smith
Ingredients
- ½ Savoy cabbage, finely sliced.
- 1-2 teaspoons caraway seeds
- 1-2 tablespoons crème fraîche
- salt
Slice the Savoy cabbage very thinly - like string.
Pile it into a steamer and scatter with a teaspoonful of caraway seeds or so, and a teaspoon of salt.
Steam until just tender (which should only take a few minutes - possibly 5), then toss with...
Pile it into a steamer and scatter with a teaspoonful of caraway seeds or so, and a teaspoon of salt.
Steam until just tender (which should only take a few minutes - possibly 5), then toss with...
Yet another braised red cabbage.
This one brings sour notes, not unpleasant but there is also a hint of bitterness to it. I think I'd skip the rosemary oil if I made it again.
I'm getting kind of sick of rosemary oil, if I'm honest.
This one brings sour notes, not unpleasant but there is also a hint of bitterness to it. I think I'd skip the rosemary oil if I made it again.
I'm getting kind of sick of rosemary oil, if I'm honest.
Ingredients
- red cabbage
- red onion
- red wine vinegar
- anchovies
- capers
- black olives optional
- lemon zest
- garlic
- rosemary oil, or butter go with butter
- salt & ground pepper
Preheat...
So I followed Adam's recipe for Hot Wings pretty closely and ended up with far too much hot sauce for the quantity of chicken wings, or in my case thighs. Which, on reflection, might provide something of an explanation.
It's not really as good as Frank's Original buffalo wing sauce recipe, I think I prefer the wings deep-fried rather than baked, and the avocado dip isn't a patch on a good blue...
It's not really as good as Frank's Original buffalo wing sauce recipe, I think I prefer the wings deep-fried rather than baked, and the avocado dip isn't a patch on a good blue...
