Braised red cabbage
This week we have introduced a real winter speciality of red cabbage to the boxes. We always have it in our Christmas dinner and I am planning to include one in our Christmas boxes but I thought it would be nice to give everyone a chance to try it out before the big day. Here's Jo's mum's recipe:
1x red cabbage spices or cloves
2 x onions 3 tablespoons sugar 3 tablespoons vinegar
2 or 3 x cooking apples (the large green ones from the box)
Thinly slice cabbage, chop onions and apples (cored and peeled)
Mix and place in an oven proof dish with spice(optional) sugar and vinegar.
Bake in medium oven for 1 ½ hours or cook on the hob until soft.
From or customer Matt in Hassocks
From Linda in Saltdean
Orange-Carrot Spice Muffins
The orange spice combination gives a delicious flavour while the carrot contributes moisture and vitamins.
Makes 11-12 standard size muffins
10oz/280g plain flour
2teaspoons/10ml baking powder
½ teaspoon/2.5ml bicarbonate of soda
½ teaspoon/2.5ml salt
½ teaspoon/ 1.2ml ground cinnamon
¼ teaspoon/ 1.2ml ground nutmeg
¼ teaspoon/ 1.2ml ground cloves
1 beaten egg
3-4oz/ 85-110g sugar
Finely grated rind of 1 large orange
Juice of orange plus water to make a total of 6 fl oz/ 180ml
4oz/110g carrot finely grated
3 fl oz vegetable oil or 3oz/85g melted butter
2-3oz/60-85g sultanas (or raisins or currants)
2oz/60g chopped walnuts or pecans
1.Prepare muffin tin. Preheat oven to 190-200C, Gas Mark5-6.
2.In a large bowl sift together flour, baking powder, bicarbonate of soda, salt & spices.
3. In a 2nd bowl combine egg, sugar, grated orange rind, orange juice mix, grated carrot and oil/melted butter.
4. Pour all wet ingredients into dry ingredients. Stir just until evenly mixed. Then add dried fruit and nuts and give a final stir. It will be thick and lumpy.
5. Spoon into muffin cases.
6. Bake for 20-25 mins until tops spring back when pressed gently.
Sharp fruit, a sweet topping and thick vanilla custard makes this rhubarb crumble irresistable pudding.
Prep 20 mins,
Cook 1 hour
500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)
140g self-raising flour
50g light brown muscovado
50g chopped walnuts (optional)
1. Tip the rhubarb into a saucepan with the sugar and Port, if using. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
2. Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with a big jug of Thick vanilla custard (see below).
Thick vanilla custard
Heat 600ml double cream until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp cornflour and ½ tsp vanilla extract in a bowl. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat. Stir until it thickens, about 10 mins, then pass through a sieve and serve.