Category: cabbage

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cabbage carrots turkey

KellyBronze turkey rolls with winter slaw

I’ve been so, so lucky with this silly little blog. I’ve met all of my food heroes and worked with fantastic people, and eaten some great stuff.

Actually. Not all of that is true. I’ve not met all of my food heroes.

Despite sharing a county with him, despite cooking food similar to his, despite going for job interviews at his office, despite writing about him dozens of times, despite eating at his restaurants… I’ve never managed to meet Jamie Oliver.

Until now.

I had an invite to Jamie Oliver’s new(ish) headquarters, with no promise of him appearing, for a talk and demo of KellyBronze turkeys. Paul Kelly of KellyBronze was to host, and I have met him a couple of times – he’s a wonderful, fun guy: definitely knows his poultry, definitely loves what he does. Jamie or not I was sure for an entertaining evening.

As I arrived I started chatting to some of the people there, and I was chuffed to meet someone I’ve been following online for years: Elizabeth from Elizabeth’s Kitchen Diary. By chance we were next to each other and started talking and it’s so lovely to finally meet her. (Click the link to read her version of the evening!)

And sure enough, Jamie appeared to say hello. He gave a quick intro on why he loves KellyBronze turkeys so much, then Paul Kelly took to the stage to wax lyrical on the history of the turkey and how his family has made it their duty to bring excellent turkeys back to tables across the country. In the early 80s the Kelly family brought together superior breeds to make the KellyBronze which is bred for longer, allowing it to reach maturity. A period of hanging after slaughter also breaks the collagen down and makes for a tastier bird.

.He then talked through a turkey that he’d cooked earlier. Despite being 6kg it took 1hr 55m to cook completely. By having a more mature turkey it has a store of fat under the skin that conducts heat through the carcass more rapidly. For the cooking itself, he advises cooking breast-side down at first. No stuffing, as it impairs the speed of cooking. After an hour flip the bird the right way up and continue until done, testing using a meat thermometer. And while resting meat is absolutely crucial, don’t cover with foil as you will continue to cook the turkey.

Paul then demonstrated his world-record setting carving skills, removing the legs, removing each breast then slicing to make perfect portions of meat. We then enjoyed the carved meat in a bun with a helping of slaw, which I’ve recreated here.

After eating, Jamie was chatting off to one side with Dhruv Baker. If I didn’t go and say hi to Jamie now, I’d be really disappointed that I’d missed the opportunity. So I took the chance to shake his hand and say how much he’d inspired me over the years. He was super down-to-earth, and happy to have a chat.

It’s just meeting a person – but it was really meaningful to me. So much of what I’ve done has fed from Jamie’s enthusiasm and ideas.

I’ve ordered my turkey this year from KellyBronze – there’s still time for you to order yours!

I’ve used a cooked turkey breast here, you could use leftovers on Boxing Day!

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KellyBronze turkey rolls with winter slaw

Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 1 turkey breast cooked
  • 4 brioche rolls or similar
  • 2 carrots
  • 1/2 red onion
  • 1 beetroot
  • 250 ml yoghurt
  • 1 lemon
  • extra virgin olive oil
  • Dijon mustard
  • green leaves such as spinach, lamb's lettuce

Instructions

  • Peel and finely slice the onion. Peel and grate the carrots. Grate the beetroot. Mix together the yoghurt with a few dashes of olive oil and add the juice of the lemon with a big pinch of salt. Mix the dressing thoroughly and season to taste. Combine with the veg.
  • Put the buns on to toast lightly. Slice the turkey. Spread the buns with mustard, then pile up the buns with turkey, green leaves and slaw.
Categories
cabbage cheese food gherkin pastrami sauerkraut

reuben-style sandwich

Goodness, those New York delis know how to make a decent sarnie, don’t they?

This is a take on classic Reuben sandwich, which has about a thousand origin stories. Whatever its beginnings, this stacked snack is packed with sharp, salty, savoury delights. I can’t claim this is authentic; just “inspired by”. I’ve put lovely, lovely Comté in here. The sweet nuttiness is brilliant with the strong meaty flavours.

I had to buy an enormous jar of sauerkraut to make this; just as well I’ve discovered I have a real appetite for it!

Reuben style sandwich (serves 1):

6 inch french stick bread

2 gherkins, sliced

2 slices pastrami

1 slice salt beef

30g Comté cheese, grated

Mayonnaise

English mustard

1 heaped tablespoon sauerkraut

  1. Preheat your grill to high. Slice the bread in half and pop under the grill and heat the cut side until dry and crisp. Remove one side from the grill and spread over mayo and mustard as desired. Brush the other side lightly with oil, top with the sauerkraut, meats, gherkins and cheese and put back under the grill until the cheese starts to melt. Sandwich together and munch happily.
Categories
cabbage mustard potatoes sausages

sausage & sauerkraut

This particular Bavarian feast was inspired by EssexEating wandering through a German Christmas market and being tempted by the wurst and sauerkraut on offer. I could take his Tweets no longer, and dove off to the supermarket to build it up. I’ve not made true sauerkraut, but dressed cooked white cabbage in a sharp and tangy sauce instead. I’ve tried to amp up the notes by introducing a few foreign elements too: horseradish to add fiery depth, and soy sauce for hits of umami goodness.

Sausage & sauerkraut:

1 Matheson’s smoked pork sausage , sliced on the diagonal

1 white cabbage, shredded finely

2 floury potatoes, diced

For the sauce:

2 tablespoons creme fraiche

1 teaspoon Dijon mustard

1 teaspoon creamed horseradish

1 teaspoon dark soy sauce

2 tablespoons white wine vinegar

To serve:

Soy sauce

Balsamic vinegar

  1. Get the cabbage and potatoes on to boil until both are tender.
  2. While they cook stir together all the sauce ingredients and adjust the seasoning as required.
  3. In a frying pan heat some garlic oil (if you have it, normal oil if not) and fry the sausage slices for a couple of minutes aside.
  4. To serve, mix the sausage, cabbage and potato with the sauce. Grind over a nie bit of black pepper and drizzle with soy sauce and balsamic vinegar.
Categories
cabbage coriander fennel

pickled cabbage

A guilty pleasure of mine is a kebab from a kebab shop. I don’t even get drunk to have them. Part of the fun is reeling off the list of accompaniments you want with yours. One of my favourites is the pickled cabbage. As such, I’ve perfected my own kebab shop-style pickled cabbage.

Pickled cabbage:

¼ white cabbage, finely shredded

1 tablespoon coriander seeds

1 teaspoon fennel seeds

4 tablespoons white wine vinegar

2 tablespoons red wine vinegar

White pepper

Sea salt

  • Combine all the ingredients and toss well. Pick up the cabbage and let it drop back into the bowl through your fingers to mix. Add a really large pinch of salt at this stage, and you’ll adjust it later.
  • Leave for two hours or more, tossing every half hour. When it’s tenderised to where you like it (about two hours for me), check for seasoning. Use salt, pepper, more white wine vinegar and a maybe a pinch of sugar to get the flavour balance of salty and sharp. If it’s gone too far you can always rescue it by rinsing under cold water.
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