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  • Seasonal local food recipe No.372 – Pork stew with savoy cabbage and a smoked cheese crust

    Posted on November 12th, 2017 Janet No comments

    We had this tasty stew for tea on Friday, using the Savoy cabbage in this week’s veg boxes.  It’s from TV chef Tom Kerridge’s Dopamine Diet.  As I am not a fan of smoked food we used ordinary cheddar cheese for the crust.  It has a lovely liquor, delicious spooned over mashed potato.

    Serves 4-6

    Preparation time: 30 minutes
    Cooking time: 3 hours 30 minutes

    vegetable oil
    1kg shoulder of pork, skin removed and cut into 3 cm cubes
    200g pancetta, diced
    2 onions, halved and sliced
    10 garlic cloves, grated
    2 chicken stock cubes
    200ml white wine
    2 tsp cracked black pepper
    A bunch of rosemary (about 6-8 sprigs), tied together with kitchen string
    400ml chicken stock
    3 tbsp medium-hot German mustard
    1 Savoy cabbage, cored and finely sliced
    2 x 70g packets of pork scratchings, packets bashed to coarsely crush
    6 tbsp dried onion flakes
    3 tbsp thyme leaves
    250g smoked cheese, grated
    sea salt and freshly ground black pepper

    Set a large, lidded heavy flameproof casserole over a medium heat.  Add a little oil and saute the pork in batches until golden brown.  Remove with a slotted spoon; drain on kitchen paper.

    Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned.  Reduce the heat slightly and add the onions and garlic.  Sweat gently, stirring occasionally for about 10-15 minutes until softened. Crumble in the stock cubes, then add the wine and cracked black pepper.  Bring to the boil and simmer until the liquor is reduced down to a rich glaze.

    Meanwhile, preheat the oven to 150°C/Gas mark 2.  Return the pork to the casserole, add the herb bundle and pour on the stock.  Bring to the boil, put the lid on and cook in the oven for 2 hours.

    Stir in the mustard and some salt and pepper.  Spread the sliced cabbage over the pork.  Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15-20 minutes to reduce the liquor.

    In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves.  Scatter the cheese over the casserole, followed by the crunchy pork mixture.  Return to the oven for a further 25-30 minutes.  Leave to stand for 5 minutes before serving.

  • Seasonal local food recipe No.214 – Hugh’s pasta with greens, garlic and chilli

    Posted on January 31st, 2014 Janet No comments

    A quick and easy tea that warms you up on a cold night! It’s from River Cottage veg every day! by Hugh Fearnley-Whittingstall.

    Serves 4

    Preparation time: 10-15 minutes
    Cooking time: 15 minutes

    2-3 heads of spring greens or kale or a savoy cabbage
    6 tbs olive oil
    1 onion, finely sliced
    1/2-1 red chilli, deseeded and finely chopped or 2 good pinches of dried chilli flakes
    2 cloves garlic, finely sliced
    300g pasta shapes such as penne or fusilli
    sea salt and finely ground black pepper
    To serve
    extra virgin olive oil
    parmesan cheese

    Remove the core and thick stems from the greens or cabbage and shred the leaves.  Heat the olive oil in a frying pan over a low heat, add the onion and cook gently for about 10 minutes or until soft.  Add the chilli and garlic and some salt and pepper and continue to cook for about 3 minutes.  At the same time cook the pasta until al dente, adding the greens to the pan about 3 minutes befrore the end of the cooking.
    Drain the pasta and greens thoroughly and toss with the onion mixture in the frying pan.  Check the seasoning, then serve, with extra virgin olive oil for trickling and lots of grated cheese.


  • Savoy cabbage in Camel CSA’s veg boxes

    Posted on January 30th, 2014 charlotte No comments

    Another great selection of  fresh winter greens and roots in this week’s vegetable boxes.

    All boxes have: –
    * mixed salad bag (Camel CSA) **
    * leeks (Camel CSA/Mark Norman, Bodmin)
    * parsnips (Mark Norman)
    savoy cabbage (Restharrow Farm, Trebetherick)
    onions (Restharrow)
    carrots (Restharrow)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have:-
    extra 500g potatoes
    * sprouted mung beans (Camel CSA/Mark Norman)
    * Jerusalem artichokes (Mark Norman)
    * kale (Camel CSA)

    * = grown to organic principles
    ** mibuna, mizuna, baby leaf beet, pak choi, lettuce, rocket,  red mustard and golden mustard greens

  • Seasonal recipe No 28 – Fried cabbage with juniper

    Posted on January 22nd, 2010 Trish No comments

    fried cabbage with juniper-camel csa“A wonderfully healthy and delicious lunch. Have the cabbage on its own, or on top of a bowl of rice,” says Sarah Raven in whose Garden Cookbook this recipe appears.

    Serves 4-6

    Preparation time 5 minutes
    Cooking time 15 minutes

    1 small savoy cabbage
    1 tbsp dry-fried sesame seeds (you can mix in sunflower seeds too)
    1 tbsp juniper berries, crushed
    2 garlic cloves, chopped
    sea salt
    2 tbsp ground nut oil
    1 red chilli, deseeded and thinly sliced (green would do but red better for colour)
    2 tsp toasted sesame oil
    1 tbsp finely chopped fresh root ginger
    1 tbsp runny honey
    splash of Japanese soy sauce
    freshly ground black pepper
    bunch of coriander, coarsely chopped (optional)

    Cut the cabbage into four and discard the hard white centre and leaf midribs before shredding finely. Dry-fry the sesame seeds on a gentle heat until they’re golden brown. This will take about 5 minutes, but don’t let them burn. Then put them to one side. Crush the juniper berries and garlic with the sea salt, using a pestle and mortar.

    Heat a tablespoon of the groundnut oil in a wok or large frying pan. Add the chilli and cook for 1 minute on medium heat. Scoop the chilli out of the oil, leaving the spicy oil in the pan and add the sesame seeds. Add the rest of the groundnut oil and the sesame oil to the same pan and then the cabbage, salt, juniper berries and garlic. Turn up the heat. Stir every minute or so for 5 minutes and then add all the other ingredients except the coriander. Stir for another couple of minutes and remove from the heat. The cabbage should still be crunchy. This tastes lovely with coriander leaves – add some chopped over the top.