Friday, December 24, 2010

One last recipe and Seasons Greetings

The shopping is done and the children have left out some Tunisian Orange cake and a glass of milk for Santa.
I love this night in all its special silence and the excited anticipation of the children coming out in their every action.  The snow lies frozen to the ground in Dublin and thankfully the house is warm and cosy.  All is quiet, just like it should be.

I am here simply because I realised that I did not give you the red cabbage recipe as promised.
I am completely sure that all you out there cooking the Christmas dinner tomorrow will be well prepared already and in no need of another recipe, but I said I will give it to you so here it is.

It is very loosely based on Delia Smiths Red Cabbage and Apple but without the exact amount of ingredients and a good dollop of something sweet.

1 small red cabbage, finely shredded
3 small onions, peeled and finely chopped
2 bramley cooking apples, peeled and chopped
2 garlic cloves, peeled and finely chopped
3 wine vinegar
3 tblsps brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ground cloves
10g butter salt and pepper to taste

In a large casserole dish, place one layer of red cabbage and season with salt and pepper.  Sprinkle with onion, garlic and apple and then a little of the spices and brown sugar.  Follow with another layer of red cabbage, seasoned and then another layer of onion, apple, garlic and spices.  Continue until it is all used up.
Add the vinegar and if you have some, a dash of port.

Dot the top with butter and place the lid on.
Place in the oven for 21/2 to 3 hours.  At half hourly intervals, remove the dish and stir the ingredients gently to ensure that everything is combined.

When it is fully cooked, take off the heat and taste it.  Delia Smith recommends leaving it as is at this point, but I feel that it tastes a little bitter.  At this point I usually add 2 tblsps of blackcurrant jelly but redcurrant jelly, cranberry sauce or another sweet jam would also do.  Sweeten to your own taste.

This is a delicious accompaniment to turkey but also pork, duck or some meaty sausages.

So go forth and eat all the hand made delights you have been given.
Wishing you all a very happy Christmas and peaceful New Year.

WheelerandCompany will be off line for a well earned break until the 8th January 2011
and remember to help with the washing up!

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