Tag: recipes

How to cook red cabbage

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Ingredients

  • 1 small red cabbage
  • 2 small cooking apples such as Bramley’s
  • I small onion, peeled and thinly sliced
  • 25g butter
  • 2tbsp light muscovado sugar
  • 2tbsp red wine vinegar
  • 2tbsp raisins
  • Pinch of grated nutmeg
  • 1tbsp oil (to fry the onion)

Most types of cabbage are best cooked quickly but red cabbage, a winter vegetable, comes into it’s own when slow cooked with apples, spices, dried fruit and a little wine or cider vinegar to bring out its natural sweetness and give a mild sweet and sour dish which is delicious served with roast pork, baked gammon, venison or duck. It is one of the traditional accompaniments to the Christmas turkey or Boxing Day ham and is a great recipe to make ahead and either keep in the fridge for a couple of days or to freeze for up to a month. Sometimes when cooking red cabbage the colour turns blue, if this happens simply add a little lemon juice or vinegar to restore the red colour.

Red cabbage is also delicious eaten raw, cut into thin shreds and mix with celery, apple and walnuts for a winter slaw with crunch which is perfect with burgers, ribs and jacket potatoes.
It’s also a traditional vegetable for pickling, thinly sliced and steeped in pickling vinegar, the colour and flavour really helps to pep up cold meats and cheese.
When buying red cabbage choose one that is firm with bright leaves. It should keep in the fridge for about 2 weeks. To prepare red cabbage, remove the outer leaves and cut it in half from top to stalk, not round the middle. Cut in half again, remove the centre white stalk and then slice the cabbage or shred in a food processor.

Twists

Red cabbage and Stilton slaw

Thinly shred ½ a raw red cabbage and mix with 2 sliced eating apples, 2 coarsely grated carrots and 2 chopped spring onions. Crumble over some Stilton and drizzle with French dressing.

Red cabbage, date and orange salad

Thinly shred ½ a raw red cabbage. Place in a salad bowl with 4 sliced oranges which have had the peel and pith removed, 200g stoned, chopped dates and 50g chopped walnuts. Drizzle with a mustard and honey salad dressing.

Red cabbage with bacon

Followiing the basic recipe for slow cooked cabbage above, add I chopped onion and 100g bacon lardoons, fried until golden. Replace the vinegar with red wine and use 2tsp Dijon instead of the spices.

Pickled red cabbage

Slice 1 raw red cabbage and layer in a non metallic bowl with 100g salt. Cover with a plate and leave overnight. Place in a colander and rinse with cold water to remove the salt. Drain well and pat dry. Pack into clean sterilised jars and cover with spiced pickling vinegar (available in bottles). Seal with vinegar-proof lids and store for 2 weeks before serving. Best eaten within 3 months before the cabbage looses it’s crunch and colour.

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Hairy Bikers’ Yorkshire pudding

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We’ve got Dave’s mam’s Yorkshire pudding recipe straight from The Hairy Bikers’ Food Tour of Britain, to serve with black pudding sausages and a beer and onion beef gravy

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Ask your butcher for marrow bones for the stock. They can be rib, short rib, knuckle, thigh, for example, and should have a bit of meat on them. Ask for the beef fat too.

The Hairy Bikers

Ingredients

  • 4 heaped tbsp of plain flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 275ml full fat milk
  • 2-3 tbsp vegetable oil such as sunflower, or a blob of goose fat
  • Yorkshire pudding tins

Method

  1. Preheat the oven to 220°C, gas 7. 
  2. Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. You’ll need some Yorkshire pudding tins, either individual ones or one big tin.
  3. Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it’s smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection.

This recipe is from The Hairy Biker’s Food Tour of Britain, £20 from Weidenfeld & Nicolson. The Hairy Biker’s Food Tour of Britain is available from Amazon.co.uk

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Lorraine Pascale’s cookies and cream fudge brownies

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Lorraine Pascale, star of BBC show Baking Made Easy, has a soft spot for brownies. ‘When I was eight, chocolate brownies were my life,’ she says. Try this clever cookies and cream mix for something different

That’s goodtoknow

You can substitute oreos for toasted walnuts, pecans or sprinkle the brownies with honeycomb.

Ingredients

  • 165g (5 1/2oz) butter, plus extra for greasing
  • 200g (7oz) dark chocolate, grated or finely chopped
  • 3 eggs
  • 2 egg yolks
  • Seeds of 1 vanilla pod or 2 tsp vanilla extract
  • 165g (5 1/2oz) soft light
  • brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • Pinch of salt
  • 154g pack of oreo biscuits, broken into quarters
  • Icing sugar, for dusting
  • 20cm (8in) square baking tin

Method

  1. Preheat the oven to 180°C (350°F), Gas Mark 6 with the middle shelf ready. Grease the baking tin, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate.
  3. Leave to stand for a few minutes until the chocolate goes soft then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
  4. Whisk the eggs, egg yolks and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides so as not to knock the air out.
  5. Add the flour, cocoa powder, salt and a third of the oreos and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining oreos over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin. The top will sink and crack a little.
  6. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with icing sugar.

Taken from

Baking Made Easy

by Lorraine Pascale (Harper Collins, £18.99)

By Lorraine Pascale

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 26%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 10%
  • Less than £30 10%
  • I don’t know yet 6%
  • I’m not setting a budget 11%

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