Posts Tagged ‘savoy cabbage’
Mixed greens with walnuts
Thursday, December 10th, 2009
Mixed greens with walnuts
Ingredients
400g Brussels sprouts , trimmed and thickly sliced
250g Savoy or green cabbage , sliced or shredded
100g shallots , peeled and sliced
2 tsp each butter and olive oil
300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas)
400g frozen peas
50g walnuts , chopped
Method
Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving
Tags: brussel sprouts, cabbage, peas, savoy cabbage, shallot, walnuts
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Bubble & Squeak – Spicey Parsnip style
Wednesday, December 9th, 2009
Ingredients
800g parsnips , chopped into chunks
1 tsp turmeric
1⁄2 savoy cabbage or 300g Brussles sprouts, finely shredded
large handful frozen pea
juice 1⁄2 lemon
50g butter
1 tsp cumin
1 tbsp garam masala
1 bunch coriander , chopped
1 red chilli , deseeded and finely chopped
2 coriander sprigs, to serve
Method
1. Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
2. Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and lip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Tags: brussel sprouts, chilli, coriander, cumin, garam masala, lemon, parsnip, peas, savoy cabbage, turmeric
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