Tag: cabbage

Rodney Dunn’s Pork Burger’s with Pear Relish and Onion Rings

.Reading time 2 minutes.

Serves: 6

READER WARNING: this receipe contains a spoiler on the final episode of Succession.

This is a great burger.

And my goodness, it was made even better by incredible, freshly baked milk buns by Nat.

Though back to the burger.

It’s tight. It’s sophisticated. It’s not a homemade burger.

The pear relish is a wonderful addition.

And a side of onion rings?

We plated this for the last episode of Succession. A real weeknight treat and wow, didn’t it make the night special.

Poor Kendall Roy. Though he never had it in him. Good call Shiv. You won.

I have adapted the onions.

Ingredients

700gm minced pork
2 cloves of garlic, finely chopped
2 golden shallots, finely chopped
Sea salt
Ground white pepper
2 tbsp olive oil
400gm red cabbage, finely shredded
1/2 c whole-egg mayonnaise
6 burger rolls, halved
Barbecue sauce to serve

Pear relish

2 Packham pears, halved, core removed and thinly sliced lengthways
2 cinnamon quills
4 cloves
1/2 c caster sugar
1/4 c cider vinegar

Onions rings

For deep frying: vegetable oil
2 onions, cut into 5mm rings, separated
300ml buttermilk
4 eggs, beaten
2 c all-purpose flour

Method

  1. For the pear relish, combine all the ingredients in a saucepan and stir over a low heat until the sugar disolved. Increase the heat and cook, stirring occassionally for 20 minutes, until syrupy and the pears are soft. Cool.
  2. Combine pork, garlic and shallots in a large bowl, season with sea salt and white pepper and mix until well combined, Form into 6 patties and refrigerate for at least 30 minutes.
  3. For onion rinds, heat oil to 180c. Emerse the onion rings in the butter milk, then in the egg and finally in the flour. Deep-fry for 1-2 minutes or until golden. Drain on paper towels and season to taste.
  4. Heat olive in a large frying pan, add ptties and cook over medium-high heat for 4-5 minutes each side or until just cooked throough. Combine cabbage and mayonnaise and season to taste. Toast cut side of buns, top with cabbage, patties and barbecue sauce, spoon over pear relish, sandwich and serce immediately with the onion rings.

Gretta Anna’s Pork Chops with Mustard, Apples and Garlic Cabbage

.Reading time 2 minutes.

Serces: 6

This is just a wonderful bit of Provincial bistro cooking. So tasty, so simple, so warming.

Nat cooked this for lunch in the heart of winter last year and it totally nailed the brief.

French cooking luxury on a budget.

Ingredients

50gm butter for pork
6 foreloin pork chops
Sea salt and freshly ground black pepper
4 cooking apples, peeled, cored and cut into lengths

Onion mustard sauce

25gm butter
3 onions, chopped
350ml dry sherry
150ml chicken stock
150ml pure cream
3 generous tsp Dijon mustard
2 tsp cornflour mixed with 2 tbsp water

Garlic cabbage

25gm butter
2 large onions, chopped
Sea salt and freshly ground black pepper
4 – 5 large garlic cloves, crushed
3 tbsp chopped flat leaf parsley (stalks and all)
1/4 cabbage, finely sliced

Method

  1. Preheat the oven to 180c.
  2. Heat 50gm butter in a fry pan over a medium heat and sauté the pork chops for 5 minutes each side, turning until golden. Transfer the chops to a casserole dish.
  3. To make the onion mustard sauce, heat the butter in a frying pan over a medium heat and sauté the onions for 5 minutes until soft though not coloured. Add the sherry, stock, cream and mustard, then stir the cornflour mixture in to thicken. Simmer for 2 minutes, then add to the casserole dish with the chops. Season with salt and pepper and cover with a lid.
  4. Cook in the oven for 40 minutes, then add the apple and cook for another 10 minutes, until the apple pieces are soft but not falling apart. Remove all the fat from the top using a spoon or a ladle.
  5. To make the garlic cabbage, heat the butter in a frying pan over a medium heat and sauté for 5 minutes until soft though not coloured. Add salt, pepper and garlic and sauté for 1 – 2 minutes and add the parsley. Add the cabbage and toss for a couple of minutes until the cabbage is heated through and coated with the buttery mixture, but still crisp.
  6. Serve the pork with the garlic cabbage.

Hubert’s Kimchi Gratin

.Reading time 2 minutes.

Serves: 4

Every Saturday during this endless Sydney lockdown, we treat ourselves to a food kit from a Sydney restaurant.

We keep it local week one to support local business and then dial it up week two to support ourselves.

Restaurant Hubert is a brilliant French, Sydney institution. The chef is Daniel Pepperell.

Last week, we did their food kit and based on eight weeks of lockdown, it was the best we have had. The theatre of adding a link to their playlist, dimming the lights, decantering a cracking wine, putting the kids to bed… and then thoroughly enjoying a two course, absolutely cracking French meal.

Days blur into weeks, wines like these are starting to blur into days…

I could get used to this lockdown. (And I guess I am 😕.)

Anyway, this kimchi gratin was a pearler. We merely heated it, though here is the recipe and as an alternative to a potato gratin, wow it’s great. Sure, there are plenty of cabbage gratins out there, though this is the one I am typing.

Give it a go. Steak, fish, just give it a go.

Ingredients

2 tbsp olive oil
1kg onions, thinly sliced
500gm cabbage kimchi, thinly sliced
200ml pouring cream
20gm panko crumbs
100gm finely grated Gruyère cheese
Finely grated Parmesan to serve
15gm butter

Method

  1. Heat olive oil in a saucepan over medium heat and sauté onions, stirring often, until softened and lightly caramelised: about 25 – 30 minutes.
  2. Add the kimchi and cook, stirring occasionally until warmed through: about 5 minutes. Add the cream and reduce until the mixture thickens slightly: about 3 – 5 minutes. Remove from the heat and cool. Whilst warm but not hot, stir in 3/4 of the Gruyère and transfer to a baking dish or individual shallow gratin dishes.
  3. Heat grill to high. Combine panko crumbs and remaining Gruyère and Parmesan in a bowl, then sprinkle evenly over kimchi, dot with butter, then grill until gratin is golden and bubbling: 2 – 4 minutes, Serve hot.

Super Healthy Slaw

.Reading time 1 minute.

Serves: 6

Nat found this one and we served it with a great, homemade chicken schnitzel: breadcrumbs, garlic, parsley, lemon rind, chilli, Parmesan and plenty of seasoning.

The coleslaw dressing was pretty tart to begin with, though once we mixed it through the vegetables and apple, it was a really good coleslaw.

At 45 calories per serve, you essentially ditch the mayo for more veges.

Kid friendly too!

Ingredients

1/2 white cabbage, shredded
1 apple, cored and grated
2 carrots, cut into matchsticks
1/2 red onion, finely sliced
100 gm fat-free Greek yogurt
Juice, 1/2 lemon
2 tsp cider vinegar
2 tsp Dijon mustard

Method

  1. Mix the cabbage, apple, carrots and onion in a large bowl.
  2. In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard. Season well, pour over the vegetables and stir through.

Italian Coleslaw

.Reading time 2 minutes.

FullSizeRender (7).jpg
Just wonderful; creamy thanks to the parmesan; hot thanks to the chilli oil.

Italian Coleslaw

Serves: 4 – 6

This is a really sophisticated little number I pulled from Gourmet Traveller.

It speaks of the thinly sliced, super-fresh vegetables and herbs you throw in and with the parmesan, chilli oil and some seasoning, wow.

We had it with a glazed pork chop and some braised beans it was wonderful; it is hot, fresh, soaked up the rest of the plate and stood its own as a side. The next lunch served with a rare BBQed eye fillet and some hand-cut chips, it got even better.

Slaw is always good and this is a wonderful version of it.

Ingredients

180gm peas (de-thawed peas are fine or if using podded peas, start with 500gm )
¼ white cabbage, thinly sliced
Fennel bulb, thinly sliced
½ Spanish Onion, thinly sliced
3 radishes, thinly sliced
½ cup each (loosely packed) basil, mint and flat-leaf parsley, coarsely torn
¼ cup (firmly packed) watercress sprigs
1 tbsp salted capers, rinsed
40gm parmesan, finely grated
⅓ cup extra-virgin olive oil
2 tsp chilli oil
2 tbsp lemon juice

Method

  1. If using podded peas, blanch peas in boiling salted water until tender (1 – 2 minutes), fresh and drain. If using frozen, de-thaw completely.
  2. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine.
  3. Just before serving, add oils and juice, season to taste and toss lightly to combine.

Warmed Red Cabbage Salad with Toasted Walnuts and Goats Cheese

.Reading time 1 minute.

Warmed Red Cabbage Salad with Toasted Walnuts and Goats Cheese

Serves: 6

This is a really great salad.

Really, really great.

The melting goat cheese, the toasted walnuts, the apple, the balsamic vinegar. It’s warm, crunchy, rich and sweet.

This is a real treat.

Serve with lamb koftas, beef or chicken kebabs, BBQed pork tenderloin.

Ingredients

1 small head, red cabbage, cored and sliced into strips
1 small apple, cored and sliced
1 small red onion, thinly sliced
1 clove garlic, thinly sliced
2 – 3 tbsp balsamic vinegar
2 tbsp olive oil
200gm goats cheese
½ cup walnuts, toasted
Sea salt and freshly ground pepper

Method

  1. In a frypan, heat the olive oil over a medium heat and add the garlic and cook until fragrant though not browned. Add the onion and 2 tbsp balsamic vinegar and cook for a minute.
  2. Add cabbage and stir well; cook for 5 minutes or so until slightly wilted and softened though still bright coloured.
  3. Add apple, walnuts, season and stir well. Add the goats cheese and stir to gently incorporate. Taste for seasoning and add additional balsamic vinegar if it needs some acidity.
  4. Serve immediately.

KFC Slaw

.Reading time less than 1 minute.

Serves: 6 – 8 as a side

No need to say much else except that this is pretty close to that horribly good coleslaw you get at KFC.

Thank me later.

Ingredients

8 c finely sliced or diced white and red cabbage
½ c grated carrot
4 tbsp minced onion
1 tsp sugar
Salt and pepper
¼ c milk
¼ c buttermilk
½ c mayonnaise
1 ½ tbsp white vinegar
2 ½ tbsp lemon juice

Method

  1. Process all the ingredients (except the vegetables), pour over the vegetables, mix thoroughly and chill for several hours or overnight.