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winter is coming

October 13th, 2014 | Comments Off | Posted in general

plums

Well, rather, autumn is here, and we’re back to more suitable cooking for the season.

I spent a lot of time in the kitchen this weekend; I made bread, pizza dough, and peanut butter and choc chip cookies on Saturday (recipes to come, I promise, but I’m still tweaking a bit), and on Sunday I did lamb and veg soup (or at least the components thereof), plum, apple and five spice crumble.

The soup involved roasting off £1.20’s worth of lamb bones from Morrisons, then boiling them down for stock, then picking the meat off them. There was actually enough meat for two big pots of soup, so some has gone in the freezer. Then I very finely chopped ¼ swede, 1 leek, 2 carrots and 1 courgette (takes bloody ages, but I never feel the food processor does it as well), and put them in the medium slow cooker with a glug of olive oil, and about ½” of water. Then this morning I married up stock, lamb and veg, together with 1 litre of veg soup left over from *last* week. That will do us for lunches for this week, with some crispbread or whatever.

The market stall in Hull was selling 2lbs of plums for a quid – rude not to, really. So I bought them, a *huuuuge* green cabbage, a cauliflower, and two Bramleys, for £3. Most of the plums went into a crumble – I say “most”, because I couldn’t fit them all into the pan. How I wish I had room for another freezer.

I halved them, and laid them flat in a heavy based frying pan, sprinkled with five space, and added about 1″ of water. Simmered until they were soft, then decanted them into a dish, and cooked the syrup right down. Added a peeled and chopped Bramley, topped with a oaty crumble mix and … nectar.

Pete constructed a pizza on Saturday – I use 500g of flour for dough, and it makes three pizzas for us, and freezes well. He used some smoked salami that we discovered in Aldi (along with various other stuff), and very nice it was too.

Sunday we dined on venison steak and braised red cabbage (both out of the freezer), and potatoes roasted with olive oil and rosemary. And the aforementioned crumble. It’s amazing how little meat we want these days – a 300g venison steak was plenty between us, and we used to eat 400g steaks each in the day.

This week, we will be mostly eating cabbage, I suspect. And soup. :)

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haricot beans and cabbage

October 13th, 2013 | Comments Off | Posted in recipe

Ready steady cook 11 oct 2013

 

The remains of the haricots from the shepherds’ pie mix. What to do with them?

There was a cabbage in the fridge. There’s nearly always a cabbage in the fridge, and we are very samey with the way we use it, so I thought I’d do a little experiment. So I chopped about 30g of chorizo* quite small, and slung it in the baby slow cooker with a roughly chopped onion and a little olive oil.

Then, at supper time, I steamed some finely shredded cabbage, while the beans, chorizo and onion were transferred to a bigger pan, and warmed through. I added some herbs too.

*Chorizo is one of my go-to ingredients – oil and paprika and garlic in one hit. Delicious. I buy it in rings from Aldi, usually, where it is dead cheap compared to anywhere else. This one I’m using now is a fancy smoked chorizo from the food market, but even this one would have been about 50p for 30 grams.

I finely diced about 30g, and roughly chopped an onion, and slung them in the small slow cooker for an hour or so (I’m getting so much use out of that thing!), with a splash if olive oil.  I shredded about 1/3 of the cabbage, and cooked it in very little water and some ground black pepper for about six minutes. While the cabbage was cooking,tThe haricots went into a deep frying pan with a tiny bit of water to warm up, and I added some chopped herbs and the chorizo/onion mix. Drained the cabbage and added it to the bean mix. It was spectacularly good, much better than I actually expected Will be making it again!

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a tale of two cabbages

October 23rd, 2010 | Comments Off | Posted in general

cabbage

Pete manfully did the shopping last weekend, as I wasn’t feeling very well, and amongst everything else, he bore home a cabbage. This went nicely with the cabbage that was already sitting in the veg drawer, but no problem – we like cabbage (just as well, really).

On Tuesday, we had cabbage with mozarella; we eat this a lot. As I’m trying to cut down carbs, we added some pancetta cubes, and I had much less pasta than I normally would.

On Wednesday, we had a mound of buttered cabbage and black pepper to accompany the remains of Sunday’s beef and mushroom pie – the pie filling had been in the freezer for ages, and the pastry was wholemeal. Lovely.

On Thursday, we had a day off, and had stirfried broccoli and courgettes.

On Friday we had sausages, steamed cabbage, and swede and carrot mash (no spuds).

And tonight, we will have South Indian cabbage and rice (another favourite).

Tomorrow, we will obviously be ringing the changes, and having roast pork belly with – oh – more cabbage. But red this time, cooked with spices and apple.

Why am I turning green?

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cabbage with pancetta and mozzarella

October 3rd, 2010 | Comments Off | Posted in recipe

We normally have this without the pancetta, but I’m trying to cut my carbs at the moment so I added some meat.

I make this in a frying pan with a lid.

Chop and onion and some garlic, and fry it off in olive oil. Add the pancetta (I used cubes – you could use bacon too) at this point. When the onion is soft, add quite a lot of shredded cabbage; anything does – I’ve made this with hispi, with white, with savoy … they all work well.

Stir it all around, then add either some water – about maybe 1/2″ at the bottom of the pan – or a splash of wine. We used about half a glass of home made pineapple wine last night! Season to taste, put a lid on and leave it for about 10 minutes.

Then add some mozzarella – I usually just cube a whole one – and stir it around till the cheese melts.

In the bad old days, I would stir the pasta into this, but last night it went in separately, as Pete had a “normal” helping, and I just had a spoonful. I’ve discovered cabbage is great for bulking up if you’re avoiding carbs.

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cabbage in coconut

April 28th, 2009 | Comments Off | Posted in recipe

This works really well with purple sprouting broccoli, or spring greens, and is delicious.  I’d never actually made it with cabbage before, but nothing ventured, etc.

It was a small hispi cabbage, and I cored out all the thick stem, and shredded it up.  Blanched it in boiling water for a couple of minutes, then put it in a colander to drain off.

Then chop some garlic, and a dried red chilli, and fry them in groundnut oil for a couple of minutes.  Tip in a tin of coconut milk, and cook it down for about 10 minutes, so it’s thick and gloopy.  Then add the cabbage, and cook for another five minutes or so.  Add a few drops of sesame oil, and the juice of half a lemon, at the end.  Serve with basmati – at least, we did!

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cabbage and pancetta risotto

December 21st, 2008 | Comments Off | Posted in general

As you may recall, we have a bit of a cabbage glut, so I’ve been desperately trying to use them up.  This is what I did on Friday night, and it worked rather well!

Sliced a red onion and sautéd it in some olive oil with a packet of pancetta cubes.  While that was cooking, I made up a pint of chicken stock (using a cube – but it was organic, at least).  Weighed out 5 oz of Arborio rice.  Thinly sliced about 1/3 of a green cabbage.

Added the rice to the onion mix and turned it around till it was coated.  Splashed in some stock, stirred until it was absorbed.  Carried on in this vein until half the stock was gone, then added the cabbage, and some seasoning.  Continued with stock adding and stirring.  Once all the liquor was absorbed, tested for crunchiness and seasoning.  Added some parmesan shavings.

Nice.

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cabbage, bacon and mozzarella

December 17th, 2008 | Comments Off | 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.

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corned beef hash

November 14th, 2008 | Comments Off | Posted in recipe

Having tackled some of the sprout overload on Wednesday night, we looked at the 1.5 cabbages in the fridge yesterday and thought “we really should eat some of that”.

So – cut up a couple of biggish spuds into smallish chunks, and put them in the bottom half of the steamer to boil.  Shredded not very much of a cabbage – it goes a long way, does cabbage, and put it on to steam for the last six minutes of the potato boiling.

Chopped an onion, and set it to fry in some oil – unaccountably, we have run out of dripping, both in the dripping bowl, and in a packet.  Shockingly poor housekeeping there.

Diced the contents of a small can of corned beef, and added it to the cooking onion.  Stirred these around until both onion and corned beef were soft.

Drained the veg, and added the potato – mashed it gently down into the pan with a masher so everything started to meld together, then added the cabbage and stirred everything round.  Started patting the mixture down so it would brown, which it did quite helpfully.

I ate mine with lashings of HP Sauce.  Pete had Lea and Perrins, but he’s peculiar.

Haven’t had this for ages, and had forgotten what nice comfort food it is.

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cabbage and chicken risotto

November 11th, 2008 | Comments Off | Posted in recipe

chicken and cabbage risotto

using up: cabbage, the very last of last week’s roast chicken.

Now, I really didn’t expect this to work at all, but it was really nice, and will be added to my repertoire of cabbage recipes; we get a lot of cabbages in the veg box, so a new dish is quite exciting!  I think it would work with pancetta instead of chicken, and any other cabbage, although denser ones would need to be steamed first.

My base for risotto for two is 5 oz of arborio rice, and 1 pint of liquid – this can be stock, lemon juice, wine, vermouth, whatever, or any permutation thereof.  I once tried coconut milk, and it worked really well.  People say you should keep the stock bubbling, but I’m afraid I don’t bother.

Quartered an onion, then cut it into rings.  Sauteéd it in some olive oil and butter until soft.  Prepared a pint of vegetable stock using Marigold bouillon powder and boiling wter.  Put 5 oz of risotto rice into the pan and stirred it about to coat it in the buttery oily mix.

Started adding the stock a bit at a time, and kept stirring until the rice absorbs the liquid, then added some more. Kept on doing this.  When about half the stock was gone, added about a quarter of a savoy cabbage, sliced very finely into ribbons, and stirred that in.  Added some sea salt and freshly ground cabbage.  Kept adding stock.  When about a quarter of it left, added some shredded cooked chicken.  Kept adding stock.

I suppose it takes about 20 minutes, although I’ve never timed it.  At the end of the process the rice should be al dente.  We finished it off with some parmesan shavings – sounds grand, but I just take them off with the potato peeler :)

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cabbage with mozzarella and pancetta

July 27th, 2008 | Comments Off | 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.

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