Cabbage and Kohlrabi Salad

Cabbage and Kohlrabi Salad

Mar 7, 2019 | Recipes, Salads, Side Dish

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CABBAGE AND KOHLRABI SALAD

While we were doing our cycling trip from Prague to Paris last year, I kept seeing kohlrabi in the supermarkets but did not know how to prepare it and what it tasted like. One day I asked a gentleman in Louny, in the Czech Republic, who had bought three bunches, how he prepares it. He replied that he peels and slices it and eats it raw with a light sprinkling of salt. When I was shopping in Checkers yesterday I found some beautiful looking Kohlrabi and bought a bunch to try. I was so excited to find this recipe, which is from Ottolenghi’s Recipe Book Plenty. It is completely different from the normal coleslaw with mayo, this recipe highlights it’s fresh clean taste which is complimented so well with the zingy lemon flavour. The baby cabbages, that are for sale at SWVG at the moment are ideal to use in the recipe – JENNY

Cuisine Mediterranean
Keyword Cabbage, Kohlrabi
Servings 4 people

Ingredients

  • 1 Medium Kohlrabi +-240gm
  • ½ White Cabbage or Whole Baby Cabbage
  • Bunch Dill Roughly Chopped (6 heaped T)
  • 1 Zest of 1 lemon Grated
  • 90 ml Lemon Juice
  • 60 ml Olive Oil Extra Virigin
  • 1 Clove Garlic Crushed
  • 40 g Alfalfa Sprouts
  • Salt and white pepper To taste

Instructions

  1. Peel the kohlrabi and cut into thick matchsticks that are about 5 mm wide and 5 cm long. Cut the cabbage into 5 mm strips
  2. Put all the ingredients apart from the alfalfa sprouts in a large mixing bowl. Use your hands to massage everything together for about a minute, so the flavours mix and the lemon can soften the cabbage. Let the salad sit for 10 min
  3. Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning, you need a fair amount of salt to counteract the lemon
  4. Use your hands again to lift the salad out of the mixing bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

Recipe Notes

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Spinach and Feta Triangles

Spinach and Feta Triangles

Mar 7, 2019 | Recipes, Side Dish

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SPINACH AND FETA TRIANGLES

Ingredients

  • 1 kg Spinach
  • 60 ml Olive Oil Extra Virgin
  • 1 Onion Chopped
  • 10 Spring Onions Finely Sliced
  • 1/3 Cup Fresh Parsley Chopped
  • 1 tbsp Fresh Dill Finely Chopped
  • 1 pinch Ground Nutmeg
  • 1/3 Cup Parmesan Grated
  • 150 g Feta Crumbled
  • 90 g Ricotta I use cottage cheese
  • 2 Eggs Lightly beaten
  • 40 g Butter Melted
  • 12 Sheets Phyllo pastry

Instructions

  1. Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 min or until just wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess moisture

  2. Heat the oil in a heavy based pan. Add the onion and cook over low heat for 10 min or until tender and golden brown. Add the onion and cook for a further 3 min. Remove from the heat. 

  3. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season well with salt and pepper.

  4. Preheat the oven to 180 deg C. 

  5. Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp cloth. Brush each sheet with the butter mixture and lay them on top of each other. Cut in half lengthwise.

  6. Put 4 tbls of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture.

  7.  Bake for 20-25 min, or until the pastry is golden brown.

Melanzane Pamigiana

Melanzane Pamigiana

Mar 7, 2019 | Main Dishes, Recipes, Side Dish

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MELANZANE PAMIGIANA

Course Side Dish
Cuisine Mediterranean
Keyword Aubergine, Eggplant
Servings 6

Ingredients

  • 3 Medium Aubergines
  • 125 ml Olive Oil Extra Virgin
  • 2 Large Cloves Garlic
  • 1 Onion
  • 120 ml Flat Leafed Parsley Finely Chopped
  • 1 tsp Oregano Dried
  • 6 Tomatoes skinned or 1 X 400gm tin whole peeled tomatoes Really Ripe
  • 25 ml Tomato Paste
  • Salt and freshly ground black pepper To Taste
  • 250 g Fresh Mozzarella Thinly Sliced
  • 250 ml Fresh Basil Leaves
  • 100 g Parmesan Grated

Instructions

  1. Heat the Oven to 160 deg c
  2. Slice the Aubergines lengthwise in thickish slices.
  3. Grill on a griddle pan until fully cooked, set aside
  4. Fry the onion in a little olive oil until limp and transparent, add the crushed garlic, parsley and oregano and fry over a low heat for no more than 2 minutes. Do not burn the garlic. Add the tomatoes, tomato paste, salt and black pepper to taste, cover and cook gently for about 35 minutes. If you find that you have excess moisture, remove the lid and turn up the heat a little to allow the liquid to reduce.
  5. Use a baking dish with the side at least 60mm high. Oil the dish with a little olive oil to prevent sticking and cover the bottom with a layer of aubergine. Follow with a layer of mozzarella and basil and finally a layer of tomato sauce. Repeat until you run out of ingredients. The final layer is a generous sprinkling of parmesan cheese.
  6. Bake for 40 min until golden brown.
Aubergine Penne Arrabiata

Aubergine Penne Arrabiata

Mar 7, 2019 | Main Dishes, Recipes

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AUBERGINE PENNE ARRABBIATA

Aubergines are in season. They are an excellent source of dietary fibre. Aubergines are also a good source of vitamins B1 and B6 and potassium. They are high in the minerals – copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

(5 Ingredients by Jamie Oliver)

Servings 4 People

Ingredients

Chilli Oil

  • 12 Mixed colour chillies Fresh
  • 1 Jar Olive Oil Extra Virgin

Pasta Sauce

  • 300 g Penne Pasta Dried
  • 2 Aubergines 500g in total *
  • 4 Cloves Garlic Finely Chopped
  • 1 400g Tinned Plum Tomatoes

Instructions

Chilli Oil

  1. To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick pan on a med-low heat and add the chillies to confit.
  2. Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan. (Keep the jar of chilli oil to add a kick to future meals)

Pasta Sauce

  1. Meanwhile, put a pan of boiling salted water on for the pasta.
  2. Halve the aubergines lengthways and blanch in the water covered for 5 minutes, then lift out, leaving the water on the boil.
  3. Chop the aubergine into 3 cm chunks, add to the pan with a pinch of sea salt and black pepper, turn the heat up to high, stirring regularly.
  4. Cook pasta according to the instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
  5. Pour in the tomatoes, breaking them up with a wooden spoon and half a tin’s worth of water.
  6. Add as many chillies as you dare to the sauce and simmer until the pasta is ready, taste and season to perfection.
  7. Drain pasta, reserving a mugful of cooking water, toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.