Tag Archives: Apple

Roasted red cabbage with apples &walnuts

14 Sunday Mar 2021

Posted by in Main Courses, Vegan, Vegetable Dishes

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This is a Sunday roast with a difference and meat free so suitable for vegans. I have a lovely crop of red cabbages in my plot at the moment, the best that I have ever grown, so I’m feeling quite proud of myself. I have braised the cabbage in the past with apples, onions walnuts and spices, but roasting it results in quite a different texture, more solid but tender.


Roasting vegetables is so simple and tasty. The variations are many, the roast can be winter vegetables as in this case. When I’m in Northern Europe I love to add parsnips and celeriac. A summer roast would include peppers and aubergines flavoured with garlic and Rosemary. For the non vegetarians pieces of chicken or rabbit can be roasted with the vegetables. Rabbit with thyme is particularly good.

The only work is calculating in what order to add them to the roasting pan so that they are all perfectly cooked at the same time. Most vegetables need about 40 minutes, while potatoes need ten minutes more, so they are always first into the oven. I then usually put in anything from the onion family, onion wedges or leeks, roasting them for five minutes before adding the rest of the vegetables. Any nuts that you are adding only need a short time to heat and brown, so these go in ten minutes before the end of cooking.


For 2

2 or 3 medium potatoes – scrubbed and cut into wedges

1/4 red cabbage – cut in half as a wedge

6 small carrots – scrubbed

1 onion – peeled and cut into 4 wedges

1 leek – white part only – cut into 3 centimetre lengths.

1 courgette – cut into chunks

1 large apple – cored and cut into wedges

80 grams walnut halves

olive oil

salt and freshly ground black pepper


Put the oven on at 200C or if a fan oven 180C to heat up with a large roasting tray in the oven.

Season the potato wedges and toss with enough olive oil to coat. Once the oven is hot, put the potatoes in the tray and roast for ten minutes.

Season and oil the onion wedges and leeks then add them to the potatoes. Roast for about 5 minutes

Season the rest of the vegetables and the apple and toss with olive oil to coat. Add to the roasting tray and put back in the oven. Roast for 30 minutes tuning the vegetables over half way through the cooking.

Add the walnut halves and put back in the oven to roast for another ten minutes.

Enjoy with a glass of red wine.

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Spicy Green Lentils & Fresh Apple Chutney

13 Monday Jan 2020

Posted by in Main Courses, Vegan, Vegetable Dishes

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This lentil dish is fragrantly spiced with a rich vegetable sauce, then the crisp apple chutney gives a tart and hot contrast to the softness of the lentils.

The lentils – Serves 4

250 grams Pardina or Puy lentils

vegetable stock – about 700 ml

3 tablespoons olive oil

1/2 courgette

1/2 Florence fennel

1/4 celeriac

1 large spring garlic

1 large spring onion

seeds of 10 green cardamoms

6 curry leaves

1/4 teaspoon turmeric

1 heaped teaspoon garam masala

1 teaspoon Maggi wurze

salt and freshly ground black pepper

chard or spinach leaves

Finely chop the garlic and onion

Cut the celeriac, courgette and fennel into about 1 cm dice.

Warm the oil in a large pan and fry the garlic and onion for two to three minutes

Add the vegetables and fry stirring from time to time until lightly browned.

Add the lentils and all the seasonings and then enough stock to cover.
Bring to a simmer, turn the heat down and gently cook until the lentils are tender and the vegetables have made a thickish sauce. Check the liquid level from time to time and add more stock if the dish is getting dry.

Check the seasoning of the lentils and add salt and pepper as needed.

Just before serving stir in the spinach or chard cut into strips. Let cook a couple of minutes for the leaves to wilt and brighten. The lentils taste enven better if cooked the day before you want to serve, like all stews, but leave the addition of the leaves until the last moment again.

The fresh apple chutney

1 crisp slightly tart apple – cut into small dice

fresh green chilli – finely chopped

pinch of salt

1/4 teaspoon sugar

juice from 1/2 lime

Mix all the ingredients together adding the chilli gradually. You want the chutney quite spicy but not blow your head off. Leave to marinate for half an hour or so before serving.

Red Winter Salad

03 Friday Jan 2020

Posted by in Food for One, Vegan, Vegetable Dishes

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For this salad hot stock is added as a dressing which blanches/cooks the ingredients and helps combine their flavours. This jewel bright salad has a Christmassy feel for me, with it containing cranberries, pomegranate and apples.

Enough for 4 portions

1/2 a medium sized red cabbage

sea salt and black pepper

250ml unseasoned vegetable stock

1 teaspoon coriander seeds

40 grams dried cranberries

1 pomegranate

1 red apple

2 tablespoons of olive oil

3 tablespoons cider vinegar

Start by slicing the cabbage as finely as you can. If you have a mandolin use that.

Put the cabbage in a large bowl and sprinkle over the salt and pepper. With your hands crush the seasoning into the cabbage breaking it up a little as you go. Leave to soften for half an hour.

Put the coriander seeds in the stock and bring to a boil. Turn off the heat and leave to steep for half an hour.

Once the cabbage and the stock have steeped, continue finishing the salad.

Remove the seeds from the pomegranate and add to the cabbage together with the dried cranberries.

Cut the apple into small slices and add to the salad.

Dress the salad with the oil and vinegar. Mix well.

Bring the stock back to a boil and pour over the salad. Mix well.

The salad is ready to eat, but will taste even better the next day. If you store it in the fridge, get it out early enough to let it come back to room temperature before eating.


Two Cabbage Salads – My Coleslaw & Bavarian Cabbage Salad

04 Saturday Apr 2015

Posted by in Vegetable Dishes

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I have always made Coleslaw for myself with the oil and vinegar dressing as in the recipe below. For me the mayonnaise masks the flavour of the vegetables, while the French dressing brings it out. Having recently converted a couple of friends to this style of Coleslaw, including my sister who I had assumed made it this way already, I thought you, reader or two, would like the recipe too.

The Bavarian Cabbage Salad may not be Bavarian at all, but the making of it was demonstrated to me by a friend from that region, so that is what it is called in my recipe book. I had eaten it at her house several times and loved it so had to have the recipe.

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MY COLESLAW

Quarter of a medium sized white cabbage

1 red apple

2 medium carrots – peeled

30 grams peanuts – dry roasted

50 grams small raisins

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

 

Remove the outer tough leaves from the cabbage and discard.

Cut the cabbage into very fine slices, and put into a largish salad bowl.

Finely grate the carrots and add to the cabbage.

Quarter the apple, remove the cores, cut each wedge in half lengthways, then into thin slices.

Add to the cabbage and carrots.

Add the nuts and raisins, then the oil and vinegar. Mix well.

Season to taste.

If eating the same day, leave for at least two hours at room temperature for the flavours to meld.

This salad will keep for two or three days in the fridge.

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BAVARIAN CABBAGE SALAD

Quarter of a medium sized white cabbage

100 ml stock

Quarter of a teaspoon of caraway seeds

50 grams finely cut bacon lardons – can be smoked or not

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

 

Finely slice the cabbage and put into a salad bowl.

Put the stock into a small saucepan with the caraway and heat until boiling.

Pour over the cabbage and mix with a spoon, then with your hands mix and squeeze the cabbage to break it a bit and help it absorb the stock a little.

Fry the lardons in the olive oil until nicely lightly browned.

Add to the cabbage and mix well.

Add the vinegar and seasoning. Mix well again.

Again if you are eating the salad the same day, leave covered at room temperature for at least two hours for the flavours to meld.

If you store the salad in the fridge for any length of time, let it come back to room temperature before eating.