Braised red cabbage with apples and spices

The best recipe. There are many others. It is worth following this Delia Smith recipe.

INGREDIENTS:

  • 1 kg red cabbage, chopped
  • 500g onions, finely chopped
  • 500g cooking apples, peeled, cored and chopped
  • 1 clove of garlic, finely chopped
  • 1/4 nutmeg, grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3 tbsp soft dark brown sugar
  • 3 tbsp red wine vinegar
  • 15g butter
  • salt and black pepper

METHOD:

  • Put the oven to 150C
  • In a large casserole dish, arrange a layer of shredded cabbage, then salt and pepper, then a layer of onions and apples, sprinkled with garlic sugar and spice. Continue to repeat these layers until everything is in the dish.
  • Pour over the vinegar, and dot the butter over the top.
  • Cover the dish tightly and put it in the oven for 2 1/2 hours. Stir and check a couple of times.

This dish reheats well, and it also freezes OK. We usually only have this at Christmas, with ham.

Parmesan-baked parsnips

This is another recipe from Delia Smith’s Christmas but I serve this all-year round. I keep the pre-prepared flour and parmesan in the freezer for when I need it.

INGREDIENTS: 

  • 1 kg parsnips
  • 150g plain flour
  • 50g grated parmesan
  • salt and pepper
  • vegetable oil and butter

METHOD:

  • Combine the flour, parmesan, salt and pepper.
  • Peel the parsnips, and quarter them lengthways, then cut each length in half.
  • Boil the parsnips for around 3 minutes and drain.
  • As soon as you drain them, when they are still damp and sticky, roll each parsnip in the flour mixture. They can be stored like this until you are ready to put them in the oven.
  • Heat the oven to 200C.
  • Grease a roasting tin with vegetable oil and add a knob of butter for more flavour. Heat in the oven until the fat is hot.
  • Add the parsnips and roll them around in the hot fat, before putting the tray in the oven for 20 minutes. Turn and continue to roast until all crips and golden, for another 15 minutes.

Tartiflette

We make this frequently at home, because it is easy, and it is a top comfort food. For a vegetarian option, leave out the bacon.

INGREDIENTS:

  • 1.2 kg waxy potatoes
  • 200g diced smoked bacon
  • 1 onion, finely sliced (you can add garlic if you like)
  • 1 tbsp olive oil or butter
  • Salt, pepper, nutmeg
  • 1 reblochon cheese (a softish cows’ milk cheese)
  • 2 tbsp creme fraiche or sour cream
  • 1 glass of dry white wine (Apremont for preference: it has a fresh light taste)

METHOD:

  • Peel and boil the potatoes for ten minutes, drain and leave to cool
  • Gently fry the onion in the oil, and add the bacon. Cook until the onion and bacon are beginning to brown slightly. Season with salt and pepper, and a grate of nutmeg
  • Butter a gratin dish large enough to take all the ingredients. Slice half the cooked potatoes thickly, and make a layer over the bottom of the dish
  • Add half the onion and bacon.
  • Use the rest of the potatoes, sliced to make a second layer and top with onion and bacon.
  • Pour over the glass of wine
  • Spread the creme fraiche over the top, then halve the reblochon lengthwise, and put this cut-side down over the potatoes.
  • Bake at 200C for 15 to 20 minutes, so the cheese has melted into the potatoes.

Pumpkin, ginger, and potato gratin

I’ve had this recipe for years and years. I think it is best with a firm squash or pumpkin, like butternut squash.

INGREDIENTS:

  • 1 1/2 lb pumpkin or squash, cubed
  • 1 1/2 lb potatoes, boiled for 15 minutes and cubed
  • 1 oz grated ginger
  • 1 tsp cumin
  • 1/2 tsp cardamom seeds
  • 1 oz butter (omit for a vegan version)
  • 3 floz olive oil
  • 1 oz wholemeal breadcrumbs

METHOD:

  • Melt the butter and the olive oil together and add the ginger, cumin and cardamom, and start to fry, for around 30 seconds
  • Add the potato, pumpkin and fry for another 10 minutes, until the pumpkin is softening and the potatoes are starting to brown.
  • Season with salt and pepper, put into an oven-proof gratin dish, and sprinkle with the breadcrumbs.
  • Place under a hot grill for a few minutes, until the top is crips and the interior is bubbling.

Green beans with coconut

I have three recipes for green beans with coconut. This is a very easy version.

INGREDIENTS:

  • 1 lb green beans in 1 inch lengths
  • 2oz grated coconut
  • 4 tbsp chopped coriander leaf
  • 1 pinch asafoetida
  • 1 chopped green chilli
  • 1/2 tsp salt
  • 6 tbsp oil
  • 2 tbsp sesame seeds
  • 1 tbsp mustard seeds
  • 1/4 tsp cayenne pepper

METHOD:

  • Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
  • Blanch the beans in boiling water for 3 minutes
  • In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
  • Add the beans to the mixture, and cook on a low heat until they are tender
  • Add the coconut mixture, and serve

 

 

Fried liver with cumin

This is another favourite recipe from the Moro cookbook. We are often shocked by how few people will eat offal, but the waste of not eating the whole animal is anathema. This recipe is very quick and easy.

INGREDIENTS:

  • Sliced liver (we had lambs liver) around 400g
  • 5 tbsp plain flour
  • 2 tsp ground cumin seeds
  • 25g butter
  • 1 tbsp olive oil
  • Salt and pepper

METHOD:

  • Cut the liver into strips around 5cm long and 2cm wide.
  • Season the flour with cumin, salt and pepper,
  • Just before frying, dust the liver strips with the flour
  • Heat the butter and oil in a pan until the butter starts to foam.
  • Quickly, place strips of liver into the hot fat, and cook on each side until it is sealed: the outer layer should be browned, but the centre should still be pink and juicy.

Serve with mayonaise, or with chopped salad, or with a yoghurt and cumin dressing.

Celeriac and Potato Mash

This is good with sausage and game stew.

INGREDIENTS:

  • 1 large celeriac, approx 1 lb
  • Equal weight of potatoes
  • 150ml milk
  • 50g butter
  • Salt and pepper

METHOD:

  • Peel and chop the celeriac, and boil until tender
  • Meanwhile, peel and chop the potato, and boil in a separate pan until cooked
  • Warm the milk, butter, salt and pepper until the butter has melted
  • Purée the celeriac with the milk and butter
  • Add the purée to the cooked potato and mash with a potato masher (don’t try to purée the potato)

I’ve seen similar recipes elsewhere, using cream or créme fraiche, which I am sure would be delicious as well.

Mashed potatoes and pears with ginger

This is an astonishingly good combination to serve with pork.

INGREDIENTS:

  • Enough potatoes for the number of people being served
  • About half that quantity of hard pears
  • Salt, pepper, butter
  • A tiny amount of finely chopped crystalised ginger

METHOD:

  • Peel and boil the potatoes as you would normally for mashed potatoes. Drain them, saving the boiling water
  • Peel and core the pears, and poach them in the potato water until they are soft
  • Mash the pears and potatoes together with salt, pepper, butter and the chopped ginger

Broccoli with pine-nuts and cheese

I had a lot of broccoli. Children bought it, chopped it up, and then went to the mainland on the ferry. What else do I have to say. This is very easy.

INGREDIENTS:

  • Broccoli, cut into small florets
  • About 30g butter
  • A handful of pine-nuts
  • Salt and pepper
  • About 50g grated hard strong cheese

METHOD:

  • Steam the broccoli for about 5 minutes
  • Meanwhile, melt the butter in a small pan and fry the pine-nuts until slightly browned
  • Mix the butter, pine-nuts, salt, pepper and broccoli with the cheese

Green beans with onion, garlic and tomato

This is a recipe from the Philippines. It is great with rice.

INGREDIENTS:

  • 700g fresh green beans
  • 2 onions
  • 2 cloves of garlic
  • 1 can of organic chopped tomatoes
  • 4tbsp organic vegetable oil
  • 1 tsp salt
  • Black pepper to taste

METHOD:

  • Trim the beans and cut into 3cm lengths. Cut the onions in half and slice crosswise to fine slices, and chop the garlic very fine.
  • Heat the oil in a large pan over a medium heat and fry the garlic for a few seconds, before adding the onion slices. Stir and fry for another 3 minutes or so, until the onions begin to turn translucent.
  • Add the tomatoes, beans, salt and pepper and 100ml water
  • Bring to the boil, cover, and then simmer for around 15 minutes until the beans are cooked.
  • Remove the lid, turn up the heat and reduce the sauce until it is quite thick. Stir while you are doing this to stop it from sticking.