Brussels Sprouts and Red Cabbage for Christmas

Hi everyone,
 
All our bags this week have a head of Red Cabbage which can of course be used in salads but a great, and very seasonal, way to use this variety is to cook it slowly with Apple, Spices, Red Wine Vinegar and Sugar which gives it a beautiful sweet and sour flavour. It’s a dish some people serve on Christmas day (and I’d say it makes just about any roast) so if you’re stuck for ideas this might be just the thing especially because you can make it the day before and it looks really beautiful (you can do that Nigella thing of matching your food to your outfit with this one)
 
Braised Red Cabbage with Apple and Spices (This recipe will serve 4-6 as part of a roast meat meal but as it keeps well you may want to make more)
Finely shred 500gr Red Cabbage discarding the core and any tough leaves. Finely slice 1 large Onion and sauté over a lowish heat with a generous knob of Butter until soft. While the Onions are cooking, in a casserole dish (or any ovenproof dish with a lid) combine the Cabbage, 1 Large Apple grated, 4-5 Cloves, a Cinnamon stick (or generous pinch of powdered Cinnamon), 1/4 teaspoon Allspice, 1/4 Ground Nutmeg, 4 Tablespoons Red Wine Vinegar, 150ml Water, 2 Tablespoons of Dark Brown Sugar and 2 Tablespoons Blackcurrant Jam ( a friend of mine swears by a dash of Ribena instead of this but I’ve yet to try it). Add the Onions and mix everything up seasoning well with Salt and Pepper.Cover and put into a medium oven for about an hour and a half stirring every 30 minutes or so.
 
I thought I’d put Brussel Sprouts in the bags this week because in most houses they’re only ever cooked on Christmas day when they are usually overcooked ,because nobody knows what to do with them, then neglected on the plate and finally thrown in the bin. It’s a shame because they are actually very nice if you know what to do with them and my gratin with Bacon(organic more than ever of course!) , Parmesan and Cream will prove it. We ate it last night with lamb and lots of other good things and everyone reckoned it was the highlight of the meal. 
 
Brussel Sprouts Gratin with Bacon and Parmesan (for 2)
Prepare your Sprouts by peeling back the discoloured outer leaves and making a cross at the base with a sharp knife (nobody knows why you have to do this but you do). Bring them to the boil and cook for about 5 minutes until soft with a hint of bite (i.e. not the pulp you might be familiar with). Drain and allow  to cool down a bit while you chop up 3 streaky Rashers and sauté in a pan. When the Sprouts have cooled halve them and in an ovenproof dish combine them with the Bacon and 2 Tablespoons of grated Parmesan cheese. Season well with Salt and Pepper then add 150 ml double cream. Mix everything allowing the cream to coat all the Sprouts and then top with another 2 tablespoons of grated Parmesan and a light sprinkling of breadcrumbs. Bake in a hottish oven (Gas mark 6) for about 24 minutes until golden brown.
Vegetarians can leave out the Bacon and it still tastes great.
 
If you want to eat this on Christmas days (and you will)  prepare everything up to the oven stage the day before or on  the morning and then stick it in the oven 25 minutes  before you carve.
 
If you want to keep it simple on the day things to try would be steaming your sprouts  then tossing them on the pan with ……….
sautéed Onions and Butter
flaked Almonds
toasted Hazelnuts
Chestnuts
Sesame seeds, Sesame oil and a little Tamari or Soy sauce
 
 
Have a wonderful Christmas and a very happy new year.
 
Sarah

Flat Beans and Green Cabbage

Hi everyone,

This week we have lovely Flat beans in all our bags which you can of course simply boil or steam but they also work really well in salads. One of my favourites is with Cous Cous and Chorizo which makes a great lunch on its own or, you can serve it as part of a bigger mezze style meal (ie with lots of other dishes like say, Hummus, Spanish Omelette, Olives, Cheese and maybe nice spanish Ham). Chorizo is a spicy sausage from the south of Spain which gives great flavour to all kinds of dishes (in Andalucia they eat it with absolutely everything). When it’s tossed on the pan it releases a beautiful spicy oil and I make sure this goes into the salad so there’s lots of flavour and you don’t need to add much more in the way of dressing.

Warm Cous Cous salad with Flat Beans and Chorizo

You’ll need

280gr-300gr Flat Beans (about what you have in your bag this week) topped and tailed

1 Cup Cous Cous

1 Onion

A piece of Chorizo 2-3 inches long

Olive Oil

Lemon Juice

Red Wine Vinegar

Begin by cooking your Beans. Cut them in three so you have pieces about an inch and a half long. Drop into boiling water and cook until tender. Drain, rinse under cold water and set aside.

Prepare 1 cup of Cous Cous. My method, which I explained a few weeks back, involves toasting the grains on a dry (ie. no oil) frying pan over a medium heat (this gives them a lovely nutty flavour which adds to your final dish). When they start to turn golden add 2 cups of hot water, turn off the heat and stir until all the water is absorbed and the Cous Cous is cooked adding more water if necessary. If you find the grains are still undercooked simply turn on the heat again, add more water and cook until absorbed and the grains are done.

Chop your Onion and mix it through the still warm Cous Cous, season  and set aside.

Roughly chop the Chorizo and gently saute in a little Olive Oil for a few minutes before adding the Beans. Toss everything over a medium heat for another minute then mix into the Cous Cous making sure to get as much of the Chorizo Oil from the pan as possible. Dress with a little Olive Oil, Lemon Juice and Red Wine Vinegar.

Variation: Add Chickpeas and/or chopped Parsley

The Cabbage in your bag this week is fantastic stir-fried especially with some toasted Sesame Seeds………….

Sesame stir-fried Cabbage (for 2)

You’ll need:

1/2 head Cabbage

3 Tablespoons Sesame Seeds

Vegetable Oil

Soy Sauce or Tamari

Toasted Sesame Oil if you have it

Finely shred and wash your Cabbage and set aside. Toast the Sesame seeds on a dry pan and set aside.

Heat the Oil on your wok or pan. When it’s sizzling hot throw on the cabbage and toss until wilted. Add a dash of Soy Sauce and toss until mixed through then remove from the heat.

To serve drizzle with Toasted Sesame Oil and sprinkle with the Sesame seeds.

If you’re not sure what to do with this week’s Butternut Squash check our recipe blog for recipes and info.

Hope you enjoy these recipes,

Have a great weekend,

Sarah