How to cook red cabbage
May 31, · Spanish Mackerel Recipe, the Mediterranean Way. Mom, a very practical cook, didn't fuss much with whole fish. If it came home in one piece, it often took on a little seasoning and a generous drizzle of olive oil. In the oven it went--whole. I followed mom's no-fuss approach with this simple Spanish Mackerel recipe. Meanwhile cook the eggs in boiling water for 61?2 minutes. Rinse under cold water until cool enough to handle and peel. Once the rice is cooked, toss the peas through the rice, remove from the heat, cover and set aside for 5 minutes. Discard the skin from the mackerel fillets and break into large flakes,then mix gently through the rice.
Of all the accompaniments to grace our dinner tables, saltde deep purple hue of red cabbage is perhaps the most striking. There are a number of ways to cook red cabbage but the most common are to braise or pickle it.
It is also great finely shredded in salads and coleslaws or added to stir-fries. Red cabbage is full of vitamins A, C and Kminerals and anti-oxidants so eating it raw or juicing it provides a fantastic health ohw. Perhaps one of the more unusual qualities of this brilliant brassica is that its juice can act as a home-made pH indicator — it can be used to test the acidity of mcakerel, turning red in acidic conditions, blue in neutral and greenish yellow in basic solutions.
This sensitivity to acidity causes regional variations in colour — the more acidic the soil, the redder the cabbage, while more neutral soils produce a deeper purple how to boil brussel sprouts on the stove. Red cabbage also known as purple cabbage is in season from September to December though some varieties can be harvested as early as July.
Choose red cabbages that yow densely packed and heavy in weight with firm outer leaves. Avoid cabbages that are light, soft and have too many outer leaves removed. Before cooking, remove any tired or discoloured leaves, cut the cabbage into quarters, remove the stalks and shred or chop the leaves.
Always cook red cabbage with a little vinegar as this preserves the beautiful purple colour — without it, the cabbage will turn blue! Braising mackere probably the most common method of cooking red cabbage - it takes very little effort and gives wonderful results especially when braised slowly with apples, red wine and spices such as cinnamon, cloves, nutmeg or mackere berries.
Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes coom a softer consistency is desired in which case cook for a little longer. Alternatively, red cabbage is very good cooked sous vide sslted the cabbage will become tender without losing its shape or texture. Red cabbage has traditionally what is the fifth amendment about pickled, particularly hwo northern Europe, as a way to stretch out the cabbage-eating season.
This technique allows you to infuse the cabbage with a wide variety of aromatics such as mustard seeds, star anise, cloves or cinnamon. Saltrd cabbage can stand up to a whole host of flavours from soy sauce in an Asian salad to heady spices such as cinnamon, nutmeg, cloves and allspice. Onions, sweet apples and raisins also bring out the best in this earthy vegetable which goes beautifully with meats such as porkduckvenison partridge and sausages.
Pickled red cabbage is an excellent match for cheese, ho meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkeygoose or baked ham. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're how to cook salted mackerel for?
Browse our collection of cooking guides. View All. How madkerel cook red cabbage. Related how to guides: pickle red cabbage. How to pickle red cabbage. See our Red cabbage Recipes. What to look for when buying red cabbage.
Red cabbages can be stored in a cool, dark place for a week to ten days. How to cook cabbage. Braising is probably the most common method of cooking red cabbage - it takes very little effort and gives wonderful results. Braised red cabbage. Pickled red cabbage. What red cabbage goes with. Sign up to our newsletter now. How to make crispy kackerel. How to steam cabbage. How to make kimchi. How to make sauerkraut.
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Rhubarb and okra sweet and sour soup
Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer. Alternatively, red cabbage is very good cooked sous vide as the cabbage will become tender without losing its shape or texture. A perfectly cooked pink and juicy sirloin steak is a luxury that many of us only get to enjoy at a restaurant. Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when it is done can make the whole process quite daunting. Mackerel, beetroot and slaw pitta sandwich 15m. Chilled pea and roast almond soup No-cook stuffed tomatoes 15m. v. No-bake strawberry and passion fruit cheesecake 5h m. Strawberry platter with salted chocolate sauce and cream 10m. v. Flash-fried tuna and tomato salad 15m.
Sweet and sour is a classic pairing in Vietnam and more widely in Asia. Rhubarb is a surprising addition to this Asian-inspired soup, but the results are beautiful. Serves 4 1 tbsp vegetable oil 1 tsp crushed garlic 4 tomatoes, quartered 1 tsp gia vi or a mix of 2 parts sugar, 1 part black pepper, 1 part salt and 1 part garlic powder 1.
Pour in enough of the water to cover, then bring to the boil. Stir in the fish sauce and sugar, then add the remaining gia vi. Serve immediately. A very moist vanilla sponge with a fresh, tart rhubarb topping, spiced with vanilla and cardamom. The custard adds a lovely creamy texture, but can be left out if you prefer a firmer cake. Serve hot or cold, with or without cream. For the topping 25g butter 50g golden caster sugar tsp ground cardamom, or the seeds from 2 cardamom pods, crushed 1 tsp vanilla sugar or extract sticks g rhubarb, cut into 12cm lengths.
In a saucepan, heat the butter, sugar and spice for the rhubarb mixture. When bubbling slightly, add the rhubarb and stew for a few minutes until completely coated. Take off the heat and leave to cool.
This stage can be done the day before you want to eat it. Add the eggs one at a time, making sure each one is incorporated before adding the next. Line a 23cm-diameter baking dish with high sides minimum 5cm with baking paper or grease it well. Add the batter and spread evenly. If using custard, spoon it thinly over the batter. Carefully and evenly add the rhubarb mixture on top. Reserve a little bit of the syrup a few tablespoons. Check with a skewer: if it comes out clean, it's done.
Leave to cool, drizzle with the remaining syrup and scatter with the crushed sugar cubes. Recipe supplied by Bronte Aurell, Scandi Kitchen, scandikitchen. Almost like jam on toast, the rich sugary brioche is a good backdrop to the sharp rhubarb.
Serves 4 1 vanilla pod 50g unsalted butter 50g icing sugar, plus extra for dusting 4 sticks rhubarb, sliced into quarters 4 slices brioche Clotted cream or creme fraiche, to serve optional.
Reserve the pod. As soon as it has melted, add the rhubarb and cook over a low heat until just tender. Once it has started to colour, divide between four plates, then top with the rhubarb and butter.
Serve with the cream if you are feeling indulgent. Recipe supplied by Andrew Dargue, Vanilla Black, vanillablack. Liver needs a touch of sweetness to counterbalance its iron flavour. Try the recipe below with some seasonal rhubarb. It looks incredibly pretty on the plate and the combination of the sweet balsamic-caramelised rhubarb, the juicy pink liver and the fiery horseradish is light, spring-like and fun.
Great with chicken livers as a starter too. Serves 4 6 swiss chard leaves and stalks Olive oil 20g parmesan, grated 4 slices of calves' liver, membrane removed 3 sticks pink rhubarb, finely diced 1 tsp sugar 2 tbsp balsamic vinegar. For the cream optional 3 tbsp creme fraiche 2 tbsp horseradish sauce or 2cm fresh horseradish peeled and finely grated 1 tsp dijon mustard.
Slice the stalks into finger-size strips, leaving the leaves whole. Plunge the stalks in salted boiling water for a few minutes until they are soft but still have some bite. Whisk them out with a slotted spoon and repeat with the leaves. Drain well and season both the stalks and leaves with a good glug of olive oil, salt, pepper and the parmesan.
Set aside in a warm place. Season the livers with salt and pepper, then add a dash of olive oil to the pan. Add the calves' liver, in two batches if your pan is small, so the meat browns rather than sweats. Sear on both sides for a few minutes, then remove to a warm plate. If you overcook the liver it will turn grey and rubbery and lose its flavour.
Fry for a minute. Put the chard on the warm plates topped with the liver, horseradish cream and the rhubarb plus its juices, then eat at once. Recipe supplied by Thomasina Miers, wahaca.
Lightly pickling the rhubarb and radishes cuts through the richness of the fish. Even better, it's ready in under 10 minutes. Serves 2 Juice of 1 lemon 2 tsp caster sugar Salt and freshly ground black pepper 1 fennel bulb, trimmed, tough outer stalks removed g rhubarb g radishes 2 tbsp mild olive oil g mackerel fillets 2 brioche buns, sliced in half, or 4 slices from a brioche loaf. Trim the fennel and remove the tough outer stalks.
Reserve the fennel fronds. Immediately toss them in the seasoned lemon juice to avoid oxidisation and to pickle them slightly. Add the fennel fronds and set aside. Season the mackerel fillets and pan fry them skin-side down first for 2 minutes over a medium heat. Carefully flip the fillets over with a spatula and cook for another minute. Recipe supplied by Olia Hercules, oliahercules.
British pork chops and pink rhubarb make a glorious and surprisingly quick spring supper. The buttery sauce is flavoured with fennel and coriander seeds, orange zest and a good slug of Marsala. Serve with creamy celeriac mash. Serves 2 2 x g pork chops, each around 2. Crush the fennel, coriander seeds, peppercorns and salt until well bruised, but not ground to a powder.
Rub into the pork. The fryingpan should be large enough to hold the pork and rhubarb fairly snugly. Put the pork in the pan, rind side down. Cook for minutes until nicely browned. Add the remaining butter and orange zest to the pan. Baste the chops, turning once. Dot the rhubarb around the chops, drizzle with honey and cook for minutes or until the pork is just cooked and the rhubarb is softened but holding its shape. Turn the pork once and don't stir but gently swirl the sauce as it cooks.
Increase the heat under the pan and simmer the sauce until thickened and slightly syrupy. Pour over the pork and serve. The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack. Line a 20x20cm baking tin with baking paper, then lightly grease.
In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the flours and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for minutes, or until lightly browned.
Set aside. Over a medium-high heat, cook the rhubarb until soft — about 10 minutes — stirring occasionally. Cool the rhubarb until lukewarm. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in.
Whisk in the cornflour. Pour the filling over the cooked crust and bake for another minutes, or until the filling has set and no longer moves when the pan is jiggled. The bars will be easiest to cut after being chilled but there's no shame in sneaking a few bites when they are warm.
Serve warm or chilled, with a dusting of icing sugar. Recipe supplied by Kristin Rosenau, pastryaffair. Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom. Serves 6 75g unsalted butter, plus extra for greasing g trimmed rhubarb, cut into 2. Lightly grease a 2-litre ovenproof dish. Stir and simmer gently for 5—10 minutes until the fruit is partly cooked but still holds some shape, and has released lots of juice.
Place a sieve or colander over a large jug. Pour in the rhubarb and juices and set aside to cool. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter. Bake for about 30 minutes, or until the top is firm and golden.