| Subscribe via RSS

cabbage, bacon and mozzarella

December 17th, 2008 | No Comments | Posted in general

We seem to have a cabbage glut - two of them in the fridge at the start of the week, which is bad planning. I mandolined half of one on Monday for this week’s soup, so only one and a half to go …

There were a few bits (I couldn’t call them rashers, really) of streaky smoked bacon in the fridge, so they were derinded and chopped up, and sautéd in olive oil with some onion.

Bunged some pasta on to boil, thinly sliced the half cabbage left from Monday, and added it to the onion/bacon mix. Stirred it around to coat in oil, added black pepper and about a tablespoon of water, and put a lid on it for about 10 minutes.

Drained the pasta, added it to the cabbage pan and dolloped in a chopped up mozzarella.

Served it in bowls - quick, easy, tasty.

[Bloglines] [del.icio.us] [Digg] [Google] [Ma.gnolia] [MySpace] [Reddit] [Slashdot] [StumbleUpon] [Windows Live] [Email]
Powered by Bookmarkify™
Tags: , , ,

another potato bake

November 8th, 2008 | 1 Comment | Posted in recipe

potato bake with chicken, mozzarella and spinach

using up: cold roast chicken, half a bag of spinach, a mozzarella past its sell-by date

A proper Reactive meal - first for a while.  We are still ploughing through Sunday’s chicken, and had some other stuff that needed eating up.  This worked really well, although next time I would poach the chicken in the cream for a few minutes - it somehow didn’t meld in properly.

Grease an ovenproof dish (I use an olive oil spray for this).  Ideally, get someone else to slice some potatoes very thinly, or otherwise you’ll have to do it yourself, and it’s a bit tedious without a mandoline (which I don’t have, unaccountably).

Wash some spinach, and chop up the cold chicken into small pieces.  Chop a couple of cloves of garlic finely.  Layer half the potatoes in the dish, then add the spinach, the chicken, the garlic and some double cream.  Grate some nutmeg over it.  Add the rest of the potatoes, and add some more cream. Dot the mozzarella, torn into chunks, over the top.

Bake at Gas 5 for about an hour - it will take longer than you think.  Worked really well.

[Bloglines] [del.icio.us] [Digg] [Google] [Ma.gnolia] [MySpace] [Reddit] [Slashdot] [StumbleUpon] [Windows Live] [Email]
Powered by Bookmarkify™
Tags: , , ,

cabbage with mozzarella and pancetta

July 27th, 2008 | No Comments | Posted in recipe

cabbage and mozzarella

This is one of our favourite Things To Do With Cabbage - it’s incredibly quick to make, and very nice to eat.

Shred half a cabbage - doesn’t matter what sort; this works with savoy, with hispi, with white, with green. Chop an onion, and a couple of cloves of garlic if you like - sometimes I do, sometimes I don’t.

I also used some cubed pancetta on this occasion, but it’s not essential either - it’s just as nice without.

Sauté the onion, and the optional garlic, in some olive oil until it’s soft - use a shallow pan with a lid - then add the cabbage, and keep stirring until it has started to soften.  Give it a good sprinkling of black pepper, then put a lid on it and cook for, oh, ten minutes.  Or more if you like your cabbage more soggy, or indeed less if you like it crunchier.  Keep an eye on it - depending on the cabbage you might need to add a little water.  Or I’ve added white wine, or vermouth.

While this is going on cook some pasta - tagliatelle works well.  Drain it, rinse it, add it to the pan, and hurl in one mozzarella cut into cubes.  Stir this all around until the cheese starts to melt, then decant into bowls and scoff.

[Bloglines] [del.icio.us] [Digg] [Google] [Ma.gnolia] [MySpace] [Reddit] [Slashdot] [StumbleUpon] [Windows Live] [Email]
Powered by Bookmarkify™
Tags: , ,