Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
Friday, April 4, 2014
Spiced Ginger Red Cabbage
Spiced Ginger Red Cabbage
I love baked red cabbage in the winter months, its easy to make, will keep well in fridge for 2-3 days and can be reheated just before a meal, it would be perfect with Christmas lunch or served with left over ham or turkey after the big day. The Mackays Spiced Ginger Preserve adds a nice kick to this dish making it even more warming than usual.
Im delighted to say that this post is part of #ChristmaswithMackays a 12 days of Christmas feature being run by Mackays, a family run Scottish company who make their preserves in small batches in the traditional way.
1/2 a medium red cabbage
2 medium or 1 large onion
3 apples
3 tbsp Mackays Spiced Ginger Preserve
1 in/2.5cm peeled fresh ginger, finely chopped
2 tbsp white or red wine vinegar
1 tbsp soft brown sugar
1 tsp salt
2. Slice the cabbage, peel and slice the onions. Peel, core and slice the apples.
3. In a deep ovenproof casserole dish, build up layers of cabbage, onion and apple and finely chopped fresh ginger, add a tbsp of Mackays Spiced Ginger Preserve and start the layers with the cabbage again. There should be around 3 layers. Finish with a layer of cabbage.
4. Sprinkle over the salt and the soft brown sugar.
5. Add the wine vinegar.
6 Put a lid on the casserole or use a piece of foil.
7. Bake in the pre-heated oven for 1 1/2 - 2 hours. When the cabbage is soft, it is ready.
You can make this even more festive by adding fresh cranberries and an additional tbsp of soft brown sugar to counteract the acidity of the berries.
Many thanks to Claire at Mackays for the samples of Mackays preserves, I was not paid for this post and all opinions are my own.
Friday, February 28, 2014
SANDRAS OVEN BRAISED CORNED BEEF BRISKET and CABBAGE with a HORSERADISH SAUCE
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| Excellent for St. Patricks Day or any other time of year... |
Prep: 15 mins.
Cook: 4 hrs.
INGREDIENTS:
--Brisket:
· 4 lb. center-cut corned-brisket, trimmed of visible surface fat
· 1 bottle of beer (Recommend: Alaskan Pale Ale)
· 2 tablespoons pickling spice (tied up in cheesecloth)
· water to cover
· 3 large garlic cloves, minced
· 1 lemon, quartered, seeds removed
· 1/2 teaspoon ground pepper
***Add to pot 1 hour before done:
· 10 medium red potatoes, unpeeled, and cut in half
· 5 medium carrots, peeled and cut into 1” chunks
***Add to pot 20 minutes before done:
· 1 onion, cut into 8 wedges
· 1 large head of green cabbage, cut into 8 wedges
--Optional: Fresh lemon wedges for serving (although highly recommended)
---Horseradish sauce:
· ¾ cup sour cream
· ¼ cup jarred ‘hot’ horseradish
· 1 tablespoon dried chives
· 1 tablespoon lemon juice
METHOD:
Preheat oven to 350 degrees.
Rinse brisket to release its corning salt. Place corned beef in dutch oven and cover with beer and water. Add the pickling spice tied in cheesecloth, then the garlic, lemon wedges, and pepper. Cover pot and bring to a boil on stovetop. Transfer dutch oven, covered, to preheated oven, placing it on the middle rack. Braise for 3 hours, and add the ingredients listed as stated above (1 hour before done), and return, covered, to oven. After 40 minutes add the remaining ingredients listed as stated above (20 minutes before done), and return, covered, to oven.
Meanwhile, make the horseradish sauce in a small bowl by adding all the ingredients in the order listed, and whisking to combine (I like to do this about 1 hr. ahead of time for the flavors to meld.)
Place vegetables on a serving platter, adding the brisket that has been sliced against the grain and drizzled with a bit of cooking liquid. Place lemon wedges around edge of platter. Serve meal family style with a side of horseradish sauce. ~ Enjoy!
Friday, February 21, 2014
Lamb Meatball Soup with Cabbage Barley
When I ordered my lamb last year, they asked if I wanted the bones for soup. Of course I did! Still, they were the last things sitting in the freezer when the new lamb arrived. (Yes my "fall lamb" just got here this week. Dont ask.) Anyway, out they came and I made a big pot of stock.
If you dont have bones to make your own stock, use beef stock, either home-made or from a carton. Just be sure to adjust the salt; that is, you may not even want to put in any, depending on how salty it is! You may also want to put in less Worcestershire sauce. I think Worcestershire sauce does great things for lamb stock - the flavours blend perfectly, and it gives the broth a bit more colour. Lamb stock, even if you roast the bones before you make it, tends to look a little dishwatery. But it too adds some salt, so be careful.
4 to 6 servings
1 hour prep time, not including cooking the barley or making the broth
Make the Broth:
3 to 4 pounds lamb bones
Put the lamb bones into a shallow roasting pan, and roast them at 375°C for about an hour, until quite browned.
Turn them into a large stock pot, and add water to cover them generously, and a bay leaf or two. Bring them to a slow simmer and simmer for 5 to 6 hours. Strain out the bones, and let cool. Chill overnight, then remove the hardened fat from the top.
You could instead start with 2 litres of prepared beef stock.
Cook the Barley:
1 1/2 cups barley
1 teaspoon salt
4 1/2 cups water
Rinse and clean the barley, and put it with the salt and water into a rice cooker. Turn it on, and let cook until done. Alternately, it can be put in a pot and brought to a simmer, then covered and cooked until tender, but it will have to be watched much more carefully. It should be done in about 45 minutes, but can be done any time in advance up to 24 hours ahead, and the cooked barley stored in the fridge until wanted.
Make the Meatballs:
450 grams (1 pound) ground lamb
1 extra-large egg
1 1/2 cups of the cooked barley
1 teaspoon salt
1 tablespoon rubbed dried mint
2 teaspoons rubbed basil
1 teaspoon rubbed savory
1/2 teaspoon black peppercorns, ground
Put all the above ingredients in a mixing bowl, and mix well by hand. Form into smallish meatballs, and set them on a plate or tray until they have all been made.
Finish the Soup:
1 tablespoon mild vegetable oil
2 large onions
6 cups finely chopped green or Savoy cabbage
2 tablespoons Worcestershire sauce
salt to taste
Heat the oil in a large skillet, and cook the meatballs in it until quite brown, turning to brown them evenly. Be gentle with them; the barley makes them a bit fragile. When they are well browned, put them in a large soup pot, along with 2 litres of the lamb stock and any remaining barley. Bring to a boil.
Meanwhile, peel and chop the onions. Trim and chop the cabbage.
Once the meatballs are out of the pan, add the onions and cook until fairly soft. Add the cabbage, and cook it down for a minute or two. Add a scoop of the lamb broth if it looks like getting brown.
Add the cabbage and onions to the soup. Swish out the pan with another scoop of the lamb broth, scraping up any browned bits to add to the soup.
Add the Worcestershire sauce to the soup, and season with salt. Since the homemade broth has had no salt added until this point you will likely need close to a teaspoon of it - add half that amount and test, then add more as needed. If you start with a prepared broth it will not likely need any additional salt.
Simmer the soup for about 10 to 15 minutes, until the meatballs and cabbage are done.
Last year at this time I made Trout with Ramps & Potatoes and Fruit & Nut Pilaf with Wild Rice. Not a whisker of a ramp to be seen yet this year though.
Read More..
If you dont have bones to make your own stock, use beef stock, either home-made or from a carton. Just be sure to adjust the salt; that is, you may not even want to put in any, depending on how salty it is! You may also want to put in less Worcestershire sauce. I think Worcestershire sauce does great things for lamb stock - the flavours blend perfectly, and it gives the broth a bit more colour. Lamb stock, even if you roast the bones before you make it, tends to look a little dishwatery. But it too adds some salt, so be careful.
4 to 6 servings
1 hour prep time, not including cooking the barley or making the broth
Make the Broth:
3 to 4 pounds lamb bones
Put the lamb bones into a shallow roasting pan, and roast them at 375°C for about an hour, until quite browned.
Turn them into a large stock pot, and add water to cover them generously, and a bay leaf or two. Bring them to a slow simmer and simmer for 5 to 6 hours. Strain out the bones, and let cool. Chill overnight, then remove the hardened fat from the top.
You could instead start with 2 litres of prepared beef stock.
Cook the Barley:
1 1/2 cups barley
1 teaspoon salt
4 1/2 cups water
Rinse and clean the barley, and put it with the salt and water into a rice cooker. Turn it on, and let cook until done. Alternately, it can be put in a pot and brought to a simmer, then covered and cooked until tender, but it will have to be watched much more carefully. It should be done in about 45 minutes, but can be done any time in advance up to 24 hours ahead, and the cooked barley stored in the fridge until wanted.
Make the Meatballs:
450 grams (1 pound) ground lamb
1 extra-large egg
1 1/2 cups of the cooked barley
1 teaspoon salt
1 tablespoon rubbed dried mint
2 teaspoons rubbed basil
1 teaspoon rubbed savory
1/2 teaspoon black peppercorns, ground
Put all the above ingredients in a mixing bowl, and mix well by hand. Form into smallish meatballs, and set them on a plate or tray until they have all been made.
Finish the Soup:
1 tablespoon mild vegetable oil
2 large onions
6 cups finely chopped green or Savoy cabbage
2 tablespoons Worcestershire sauce
salt to taste
Heat the oil in a large skillet, and cook the meatballs in it until quite brown, turning to brown them evenly. Be gentle with them; the barley makes them a bit fragile. When they are well browned, put them in a large soup pot, along with 2 litres of the lamb stock and any remaining barley. Bring to a boil.
Meanwhile, peel and chop the onions. Trim and chop the cabbage.
Once the meatballs are out of the pan, add the onions and cook until fairly soft. Add the cabbage, and cook it down for a minute or two. Add a scoop of the lamb broth if it looks like getting brown.
Add the cabbage and onions to the soup. Swish out the pan with another scoop of the lamb broth, scraping up any browned bits to add to the soup.
Add the Worcestershire sauce to the soup, and season with salt. Since the homemade broth has had no salt added until this point you will likely need close to a teaspoon of it - add half that amount and test, then add more as needed. If you start with a prepared broth it will not likely need any additional salt.
Simmer the soup for about 10 to 15 minutes, until the meatballs and cabbage are done.
Last year at this time I made Trout with Ramps & Potatoes and Fruit & Nut Pilaf with Wild Rice. Not a whisker of a ramp to be seen yet this year though.
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