More yummy recipes from Jane...
Green Valley Grocer RECIPES FOR 14/15 OCTOBER 2011 It’s now mid October, the nights are cooler and we have had wall to wall rain..... time to think about comforting food, inexpensive and easy to cook. This week, I have a fish starter, three ways with cabbage including a soup, and a delectable apple pudding. Jane |
SARDINE WARBLERS ENOUGH FOR TWO PEOPLE COST: Ingredients 6-8 oz butterflied sardines 5 tbsp soft white breadcrumbs ½ oz sultanas ½ oz pine kernels 2 anchovies 1 tbsp chopped parsley 1 tbsp very finely chopped onion 1 lemon or 1orange 1 bay leaf Salt & pepper Olive oil Oven Gas Mk 6 or 200c You will need a gratin dish which the sardines can fit into in a single layer. Season the sardines with salt & pepper. Brown 4 tbsp of the breadcrumbs lightly in a thin layer of oil in a frying pan. Take off the heat and mix the breadcrumbs with pine kernels and sultanas. Chop the anchovies and add them to the mixture together with plenty of pepper, the parsley and onion. Put some stuffing onto each sardine and roll it up from the wide end so that eventually the tail sticks up. Brush the baking dish lightly with oil, put any stuffing left over into the dish and place the rolled sardines on top. Tear the bay leaf and sprinkle on top with the remaining breadcrumbs, sprinkle with a couple of drops of oil. Bake for 15 mins, sardines should be cooked and the crumbs browned. Pour lemon or orange juice over the dish immediately before serving. Or place citrus fruit wedges on the side. |
APPLE & CABBAGE SOUP ENOUGH FOR 4 PEOPLE COST: Ingredients ½ large white cabbage 3 medium onions 4 large green apples 2 oz butter 1 clove of garlic, crushed 3 pt water or chicken or vegetable stock 1 tsp sugar 1 tbsp chopped ginger root salt & pepper Shred the cabbage finely and slice the onions. Peel, core and cut up the apples evenly. Melt the butter in a heavy pan, add the cabbage, onion and apple, stir well. Cover the pan, set on a low heat to sweat for about 10 minutes. Shake the pan to prevent the ingredients catching or colouring. Add the garlic and the stock/water. Simmer until the cabbage is tender then liquidise to blend. Adjust seasoning to suit. BUTTERED CABBAGE ENOUGH FOR 4 PEOPLE COST: Ingredients 1 white or green or sweetheart cabbage 2/3 oz butter Salt & pepper Finely shred the cabbage, make sure it is even in size and any thick stalk is cut down or discarded. Melt the butter, gently, in a heavy frying pan. Add the cabbage and stir well, turn the heat down, cover for 5-8 minutes. Stir again and cover for 5 minutes. Take off the heat, season and stir, serve piping hot. You can add a little grated nutmeg if you wish. If you have any left over, this makes fantastic bubble & squeak for a quick supper dish especially with crisp bacon. In fact, cook extra potato for mashing and you are more than half way to another meal! CABBAGE IN THE DUTCH STYLE ENOUGH FOR 4 PEOPLE COST: This dish normally has sausages preferably Cumberland in it. However it is still a great dish if meatless. I have included the sausage for this method. INGREDIENTS 1 ½ lbs Cumberland sausages 1 large cabbage either white or savoy 2 heaped tbsp flour ¾ pt milk 2 heaped tbsp of Parmesan or Cheddar AND Gruyere cheese Salt & pepper Cook the sausages until brown all over, Gas Mark 4 or 180 C. Drain well, and retain the fat. Slice and blanch the cabbage until half cooked but still crisp. Drain well. Mix the sausage and cabbage in large ovenproof dish and keep warm in the oven. In the meantime make a basic white sauce with the flour, 3 tbsps of retained fat from the sausages and the milk. Allow to cook thoroughly as it has to thicken, about 15 mins. Season the sauce, add most of the cheese. Take the sausage and cabbage from the oven and drain any water off the dish. Pour the sauce over the sausage and cabbage, mix gently together, scatter the remaining cheese over the top and return to the oven turn up the heat to Gas Mark 7 220 C. |
CLASSIC APPLE CHARLOTTE ENOUGH FOR 4 PEOPLE COST: INGREDIENTS 1 lb apples, preferably a mix of Bramley and Cox’s 1 tbsp caster sugar 4 oz butter 6 thick slices of bread from a large loaf, crusts removed 1 egg yolk You will need a 1 pint pudding basin for this recipe. Peel, core and thinly slice the apples put them in a saucepan with the sugar and 1 oz of the butter. Cook them over a low heat until they are soft enough to beat into a puree, beat them and leave on one side to cool. Melt the remaining 3 oz of butter gently, and cut each slice of bread into rectangles. Brush both sides of each slice of bread with the melted butter, make sure you don’t leave any unbuttered patches. Line the basin with the rectangles, use about three quarters of the bread, don’t leave any gaps between the pieces - overlap them and press firmly. When the apple puree has cooled beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top the pudding and weigh it down with a 2lb weight. Keep the weight on for at least 30 mins. Pre-heat the oven to Gas mark 6 200 C. Put the basin in the oven with the weight still on it, and bake for 35 mins. Remove the plate and the weight, and bake for a further 10 mins, to brown on top. Leave the pudding to settle in the basin for a minute after taking out of the oven, then invert it onto a warmed plate to serve. |
