We Provice Recipes

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. Pre-heat the oven to 325F/160C.
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. 

An eye-pleasing and tasty creation that turned out to be heavenly in its deliciousness...

Servings: (4 to 6)

Prep: 15 Mins. |
Bake: 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

***Fish
1 lb. skinless and boneless red king salmon fillet
1 lb. skinless and boneless halibut fillet
1 cup low-sodium chicken stock
1 tablespoons cold butter, cut into small cubes
Kosher salt and ground pepper, to taste

***Pasta
½ lb. roasted garlic fettuccini (prepared according to pkg.), reserving 1/3 cup of pasta water for sauce

***Béchamel Basil Sauce
2 tablespoons butter
¼ cup onion, finely minced
2 garlic cloves, minced
A tiny pinch of freshly grated nutmeg
1-1/2 cups half-and-half
1 teaspoon dried sweet basil
1/8 teaspoon cayenne
1 bay leaf
1 whole clove
Kosher salt and ground pepper to taste
1/3 cup reserved pasta water (See above)

METHOD

Preheat oven to 350 degrees. Spray a 9”x9x2” square baking dish, and set aside.

Slice the fillets evenly into 2” cubes, and arrange in a checkerboard fashion in square baking dish, (alternating salmon and halibut cubes next to each other – see photo), and sprinkle with kosher salt and ground pepper to taste. Pour 1 cup of chicken broth over fish cubes, and dot tops of fish with butter pieces. Cover baking dish, and bake in oven for 15 to 20 minutes, just until fish flakes.

Begin making the pasta according to directions.

Meanwhile, start the béchamel basil sauce by placing a medium saucepan over medium-heat. Add 2 tablespoon of butter to melt, add the onions and cook until translucent. Add the garlic and saute for 30 seconds longer. Add 2 tablespoon of flour and whisk for 1 minute more (to cook out flour flavor). While whisking, add the basil, cayenne, bay leaf, whole clove, nutmeg, half-and-half, and 1/3 cup of pasta water and continue whisking until sauce comes to a boil. Remove from heat, and discard bay leaf and whole clove.

Drain the roasted garlic fettuccini in a colander, and place in serving dish, pour the béchamel basil sauce over the top. Remove the fish from the oven and lay it out on top of pasta in a checkerboard fashion (again, refer to photo). – Enjoy!


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[Credit:  I was inspired by a suggestion made by a friend named Casey Mapes in Yakutat, Alaska - Thank you buddy!]

Everything except the ginger ( and oils and soy sauce) came out of the garden for this dish! Red peppers may be harder to find by now, but I hope there are greenhouse ones out there at the least. You can use whatever sweet red peppers you like, although bell peppers are by far the most common.

I used my last few Alma paprikas (4 little ones rather than one large one) and they were sweet, delicious and for me very digestible. I am so used to not using peppers in my cooking as all the bell pepper family give me awful indigestion, so this was a treat. I really am going to grow a LOT more Almas next year.

4 servings
30 minutes prep time


5 to 6 cups broccoli florets
1 large red onion
1 large red pepper
2 cloves garlic
1 tablespoon minced ginger
1 tablespoon mild vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon soy sauce

Put a large pot of water on to boil. Wash and trim the broccoli, and cut it into florets. When the water boils, drop the broccoli in and boil for between 1 and 2 minutes, until bright green; no more. Drain very well and set aside.

Meanwhile, Peel and chop the onion into bite-sized chunks. De-stem and de-seed the pepper, and cut it into bite size chunks. Peel and mince the garlic and the ginger.

Heat the oil in a large skillet until very hot. Add the peppers, and cook, stirring constantly, until they begin to soften and brown slightly in spots; 2 or 3 minutes. Add the onions and cook for another minute or so, then add the ginger and garlic and stir well. Add the drained broccoli, and continue cooking and tossing the vegetables in the pan until they are cooked to your liking. Drizzle over the sesame oil and soy sauce and serve at once.




Last year at this time I made Duck Schnitzel with Green Peppercorn Sauce.

The ingredients are simple and yet full of flavor. Whirred up real good in a food processor until creamy, its the perfect dip that will get you to eat your veggies...or, ya know, the thing that Jenna made. (And yes, this makes two dips in a row for TwoFaced Tuesday, but screw you! The SuperBowl is nearly upon us and everyone knows the SuperBowl is all about dips. And thats it.)
 I dont even LIKE red peppers and I LOVE the dip. Just sayin.
 On a separate note requiring praise and admiration, how great is my manicure??
Yeah, theyre nail polish stickers. Pretty great, right?

• 1 cup walnuts
• 6 oz. roasted red peppers (about half a jar)
• 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
• 1 Tbsp. chives
• 1 clove garlic
• salt and pepper to taste