Tag: red cabbage

Bang Bang chicken

I have been sulking a lot recently for an unidentifiable reason.

Maybe it’s the incredibly swizzy unfair weather we’re having. Winter was such a fucking slog this year, what with Kitty not yet walking or watching telly or doing anything remotely compatible with bad weather. All we did was sit around going mad and getting ill, praying for bedtime and lusting after spring. Then spring never came, or summer. We might get a blast in September or October if we’re really lucky but in reality we’re just going to go straight back into winter.

And we’ve done all our holidays this year – we’ve had three already, taking advantage of having a pre-schooler to go away in May, June and early July. We invested, for the holiday, in a preposterous amount of childcare. And on the most recent holiday, to a house in Devon, we had a cook. It wasn’t my idea!! So please don’t have a massive go at me. We were with another couple who work incredibly hard and get paid stupendous wodges of cash and who do not want to assemble salads or wash up when they are on holiday, or stay in a hotel. So we had Cara, the dark-eyed, pink-cheeked 23 year-old Leiths graduate marvel with whom my husband fell passionately in love on the first day.

Anyway it was amazing. But after seven full days of not doing any cooking or much childcare I have come back in this sulk you see before you. I have forgotten how to look after Kitty – and she knows it. She is well aware that I think that if she cries or is in a bait it’s my fault. And at the moment it is my fault because she is incredibly pissed off with me because I have taken away her morning and lunchtime bottle.

There’s this tedious thing when you have children about the amount of milk they have. They fucking love milk, little children, and they especially love it out of a bottle. On the grand scale of things, I think that being attached to your bottle isn’t especially bad, but people get in a right piss about it and say children ought to have all their drinks out of a toddler cup from 1 year on and no more than this amount of milk but no less than this amount of milk.

I couldn’t have cared less about it: Kitty can tell me what she wants, says please and thank you, can sing Baa Baa Black Sheep, doesn’t embarrass me in public and goes to bed at night in her own bed and wakes up at a civilised hour. Thus, anything she wants – a constant stream of rice cakes, Peppa Pig, drawing on the walls, three bottles a day – she can have it.

But then I went to see a paediatrician, who also happens to be my husband’s cousin. I rang him in a complete blind panic two months ago when Kitty had a temperature of 104 and a head-to-toe rash and he was really nice about it. And when I say “really nice” I mean he said “If she isn’t better by tomorrow, give her antibiotics.”

No other fucker will do that for you, when your child is sick. They mimsy about like total utter dildos, saying “Well you could do this or you could do that”. But Dr Mike just told me what to do. So obviously I fell passionately in love with him. When he rang to check up on Kitty and to say that maybe he ought to see her in person I screamed “Yes!” and raced about doing my hair, putting proper shoes on, picking the crud out of Kitty’s ears and ironing her into her Bonpoint.

And when Dr Mike told me that Kitty was having too much milk and ought to drop her multitude of bottle events I meekly nodded and gave him my shy Princess Diana “okay” face, rather than snarling and mentally flicking him a V-sign like I do with everyone else.

Kitty’s not that pleased about this bottle cessation. She rages through the kitchen, rummaging deep in cupboards and drawers until only her dirty little feet are poking out, looking for the few Avents we still having hanging about, assembles one with a shaky, addict’s hand then staggers about sucking hopefully at air before throwing the bottle across the floor and weeping theatrically.

There was an awful lot of weeping yesterday, imprisoned as we were in the house by the rain and we were at each other’s throats. Back when I was reasonably good at childcare, I used to have this thing where when I was was in sole charge of Kitty I would lock away my iPad and only check my emails when she was napping. Otherwise the temptation, like yesterday, to poke the iPad all day and barely focus on the child is overwhelming and she’s not stupid and starts wailing and flinging herself about from a lack of attention.

Christ are you still awake? I’m even boring myself with all this. No wonder I’m in a sulk.

Anyway let’s just leave things there with the weather, back where we started, and move on to a recipe shall we?

I did this last night for my husband and was terrific except that I didn’t use enough vegetables. So if you want to do this, make sure you have 3 parts vegetables – any you like – to 1 part chicken. I ate mostly poached chicken and it was quite strange

Bang Bang Chicken

1 quantity of chicken. It is supposed to be poached and it is supposed to be cold. I did this by poaching an entire chicken; you brown it in oil in a massive casserole whatsit then filling the whatsit with water so that just the top inch of the chicken is visible. Throw in a carrot, a halved onion, some peppercorns, a star anise (??) then put it in the oven for 1hr 45min at 180. Poached chicken is just as nice as roast chicken when it comes to leftovers

A large pile of shredded vegetables – carrots, cucumber, mung beans? sweetcorn? whatever, dressed with:
– a drizzle of toasted sesame oil
– lime juice
– shredded mint

For the bang bang sauce – enough for 2 people.

– 1 tbsp groundnut oil
– 1 tbsp peanut butter
– 1 tbsp toasted sesame oil
– 1/2 tbsp dried red chilli flakes
– 2 tbsp rice wine vinegar
– 1 tbsp light soy sauce

Whizz all this up in a food processor

Assemble the salad by layering your vegetables, then the sliced/shredded chicken then the sauce, then sprinkle over some coriander, toasted sesame seeds, chopped chillies. You know the drill.

Incoming search terms:

Salsa Verde Chicken Tostadas

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken[1] recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

Salsa Verde Chicken Tostadas
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg 

Ingredients:

  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice (or more to taste)
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde[2] (warmed) 
  • 6 tostada shells (Ortega)
  • 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
  • pickled jalapeño slices (optional)

Directions:

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.

Preheat the oven to 350°F.  Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!

References

  1. ^ Easiest Crock Pot Salsa Verde Chicken (www.gordon-ramsay-recipe.com)
  2. ^ easy crock pot chicken salsa verde (www.gordon-ramsay-recipe.com)

Incoming search terms:

How to cook red cabbage

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

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.

Loved this recipe? Try these too!

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 5%
  • I’m not setting a budget 12%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close