Category: red cabbage

Categories
pork red cabbage rice

roast pork belly with asian slaw and pickled lemon rice

pork belly

My daughter’s been learning to ‘magpie’ her writing at school. It’s a cute way to summarise: if you read something that you like, a turn of phrase that’s cool, or a way of describing in an interesting way, borrow it – magpie it. Just like the bird, take something you like and stitch it into something else to make it your own. I really like the concept.

Just as it should be in cooking. This recipe is a version of Jamie Oliver rice, some pork marinade of my own and a vegetable salad I’ve lifted from chef Adam Gray.

I was a guest of Great British Chefs where he showed us a light yet satisfying meal of grilled tuna, charred asparagus and Asian slaw. The mix of red cabbage and carrot in a sharp / sweet dressing is irresistible.

Chef Gray’s recipe was excellent, and one I’ve made several times since.

I’ve remixed it – magpied it – here with delicious pork belly, with a savoury rice. I’ve not used pickled lemons before but I can’t get enough of them now – seek them out!

Adam Gray’s full recipe is here.

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roast pork belly with asian slaw and pickled lemon rice

Course Main Dish
Cook Time 1 hour
Total Time 1 hour
Servings 2 people
Author Gary @ BigSpud

Ingredients

For the pork marinade

  • 50 ml light soy sauce
  • 50 ml xiaoshing rice wine
  • 1 tablespoon fish sauce
  • 50 ml sweet chilli sauce
  • 4 slices pork belly

For the slaw

  • 1/4 red cabbage shredded
  • 2 small carrots grated
  • 2 spring onions sliced
  • Handful coriander chopped
  • 50 ml rapeseed oil
  • 50 ml light soy sauce
  • 1 tablespoon honey
  • 1 lime zest and juice
  • sesame seeds to serve

For the rice

  • 150 g basmati rice
  • 1 pickled lemon
  • 2 cloves

Instructions

  • Preheat the oven to 210C. Mix all the marinade ingredients together. Lay the pork belly slices in a baking tray and cover in the marinade. Cook for 10 minutes, then cover with foil and leave to cook for another 50 minutes.
  • For the rice, add double the amount of boiling water to rice to a pan with the lemon and spice, cover and simmer for 8 - 9 minutes, or until the water has disappeared. Turn off the heat and allow to sit in the pan for a further five minutes.
  • For the slaw, combine all the ingredients in a bowl and taste for seasoning. Fluff up the rice with a fork and fish out the cloves - add salt to taste. Serve the rice in a bowl, topped with slaw and then pork belly, sprinkling over sesame seeds to finish.
Categories
beef red cabbage red onion sandwich

meatball sandwich

I am a sucker for a sandwich – not paper-thin ham or simpering coleslaw but gutsy, no-punches-pulled sandwiches that America in particular seems to get right. This Jamie Oliver sarnie is styled that way and is darn close to being great. Plump meatballs and creamy cheese, lovely fresh cabbage and salty bacon… but there’s something missing. I reckon a sharp, fruity tomato sauce would really top this off. I ran for a jar of salsa and it made all the difference – next time I’d simmer off some tinned tomatoes and balsamic with garlic for a real relish to top it off.

Jamie’s version is served with a chopped salad and finished with banana ice cream.

Meatball sandwich (serves 4):
500g minced beef
1 tablespoon wholegrain mustard
½ a lemon
1 egg
Handful fresh basil
5 slices smoked pancetta
2 ciabatta loaves
4 slices Jarlsberg ceese
½ red cabbage
1 red onion
Small bunch of mint
½ a lemon

  1. Stick the oven on 150°C, and get a large frying pan on a medium heat.
  2. Roughly chop the basil and put into a bowl with the beef, mustard, lemon and egg. Add a splash of olive oil and season, then scrunch together with your hands. Divide into 16 and roll into balls. Shake and cook the meatballs for about 15 minutes, until browned all over.
  3. Bung the cabbage, red onion and mint into a food processor and grate together. Squeeze over some lemon and check for seasoning.
  4. Lay the pancetta around the meatballs and pop into the oven, and on a different shelf put the split loaves to warm through.
  5. After about 5 minutes get the bread out and lay the cheese on. Add a couple of meatballs, chuck some cabbage on top and top with a slice of pancetta.
Categories
fennel food pork red cabbage swede

pork belly with salted red cabbage and roasted swede

Sometimes, I just crave pork belly. The gelatinous texture and tender meat send me giddy with excitement. But the really interesting part of this recipe is the red cabbage. I’ve always stewed red cabbage for ever, but I saw the avuncular Nigel Howarth on Saturday Kitchen this week and he prepared it by salting and then quick frying. It’s a revelation, with a taste verging on sauerkraut but with that sweetness of red cabbage. I love it!

(I made some changes to Nigel Howarth’s red cabbage recipe according to my store cupboard and my tastes; his original recipe can be found here)

Pork belly with salted red cabbage and roasted swede:

For the pork:

500g pork belly

1 tablespoon fennel seeds

1 celery stalk

1 onion, halved

3 garlic cloves

100ml cider

100ml chicken stock

For the cabbage:

½ head red cabbage, finely sliced

15g coarse sea salt

100ml sesame oil

50g icing sugar

50ml port

50ml red wine vinegar

Pinch cayenne pepper

For the swede:

½ swede, diced

2 tablespoons olive oil

2 tablespoons port

1 tablespoon red wine vinegar

Pinch of thyme leaves

  1. Put the cabbage and salt in a bowl, stir well and leave for 4 hours. Rinse the excess salt before using.
  2. Preheat the oven to 150°C.
  3. Place the root veg in a baking tray. Rub the pork all over with sea salt and fennel seeds. Pour the liquids in the pan and layer the pork on top of the veg. Cover with foil and roast for around 2 hours or until meltingly tender. Remove from the oven and leave to rest under the foil
  4. Turn the oven up to 200°C. Toss the swede in all the other ingredients with some salt and pepper and roast for 30 minutes until tender.
  5. Heat the sesame oil in a pan and add the cabbage with the cayenne. Fry for a couple of minutes until softened. Push the cabbage to one side and add the icing sugar. Once you see it melt add the vinegar and port and continue to stir fry until tender.
  6. Pop the pork under a hot grill until the skin goes crisp.
Categories
bacon chicken food red cabbage

chicken wrapped in bacon with red cabbage and champ

Last week I watched a great series from the wonderful Hardeep Singh Kohli, Chefs and the City, where norms bring their signature dish to battle against a pro chef. One guy lost in a brazen fashion, daring to take on a French chef at something right up their street. He was destroyed, but there was something promising in his quail wrapped in bacon. I decided to adapt it to my own means.

I started with chicken breasts, skin-on, seasoned well. I then lifted the fillet and filled with a generous splurge of garlic Philadelphia before folding back over. Then the whole breast was wrapped in two pieces of bacon, seasoned again and brushed with olive oil. On a baking tray it went, into a 180 oven for about half an hour til golden brown. I made sure it rested for at least five mins before serving.

The red cabbage was proper rich: butter, brown sugar and red wine vinegar melted together then poured over the shredded cabbage and bunged in the oven.

Meanwhile, some excessive mash: potatoes boiled to tenderness of course, but on the side I was allowing some leftover double cream to infuse on a gentle heat with half an onion, some nutmeg and some peppercorns. When the potatoes were ready and drained I added butter and some of the cream, then whipped the potatoes with a fork (smoother paste through the tines you see) until they were slick and floury. I chucked in some spring onions for good measure, to give some acidity through the richness. I couldn’t resist adding a few fried crispy bacon bits on top for fun.

I sliced the chicken on the diagonal and plated it up – admittedly I wish I’d served it with a little more thought so it wasn’t three dollops of things, but it was one of the best things I’ve ever made. Really top-grade stuff.

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