Red cabbage recipes jamie oliver

This recipe from Jamie Oliver is extra special as it has lots of delicious bacon lardons added in the mix. Join our mailing list to receive the latest news, special offers, events and promotions from our team.

From present ideas to party food, find all your Christmas inspiration here. I am looking for an easy red cabbage recipe to cook in advance for Xmas dinner. I usually buy readymade but realise how cheap a red cabbage is I should make my own. I make a massive batch using three cabbages and freeze it in portions. I like a bit of spice in mine so use a bbc good food recipe. I always add a fresh red chilli too.

Red cabbage recipes jamie oliver

Roast parsnips and carrots are essential, but other winter vegetables, including red cabbage and butternut squash, give variety and colour. These sexy, little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before and the flavour combination here just cooks into the potatoes so, so well. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but — importantly — without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Repeat with all the potatoes, placing them in a large roasting tray as you go. Pick half the thyme leaves and put into a pestle and mortar and pound with the turkey dripping or oil. Roast for 1 hour, or until the potatoes are golden and tender. Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs. When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one. Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top.

Recommended Three main Christmas dinner recipes. Though the two are, of course, flavour soulmates, after an hour's cooking the bacon has all but disappeared, and adds little to the finished dish.

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture.

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush. Delia Smith , Hahnemann, Signe Johansen and Oliver use onions in their red cabbage, with Smith chucking in garlic too, but I like the red onion preferred by Emma Lewis in Good Food magazine ; the sweetness works well in a dish which is, I decide after helping number four, all about the interplay of sweet and sour ingredients. The sour or sharp element is often at least partly supplied by an apple: Smith uses a cooking variety, but Johansen and Oliver's dessert version holds up better to long slow cooking, rather than dissolving into apple sauce.

Red cabbage recipes jamie oliver

This recipe gives traditional red cabbage a facelift whilst retaining all the favourite elements of this much-loved casserole. All the recipes you'll need, from basics and starters to party food and edible gifts. Celebrating one of the most affordable veg out there — the humble red cabbage — this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.

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This recipe from Jamie Oliver is extra special as it has lots of delicious bacon lardons added in the mix. Customise Getting started FAQ's. Sharing posts outside of Mumsnet does not disclose your username. Impressed with myself that I've memorised it lol as I only make it once a year! Most viewed. You have to search out a blackcurrant cordial with no sweeteners in. If you are serving it with ham, however, a little grating of zest on top to serve wouldn't go amiss, as much for the colour as anything else. Somewhere between Oliver's hour and Johansen's hour and a half seems to be the sweet spot, but keep testing it until it meets your particular textural requirements. Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings. I make a massive batch using three cabbages and freeze it in portions.

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Lewis does something similar with port and water, while Johansen adds a glass of red wine. Please create an account To comment on this thread you need to create a Mumsnet account. It's delicious and the smell of fennel and bacon frying is just immense. I find the first two a little too sweet for my taste: Johansen's is better balanced, but I'm not sure the dish needs the extra liquid — I prefer it drier. Check out our list of ideas for fun-packed outdoor activities to try during the school holiday. I like a bit of spice in mine so use a bbc good food recipe. Red cabbage crispy smoked bacon and rosemary, apple, fennel seeds and balsamic. Most viewed. Want an ad-free experience? Photographs: Felicity Cloake for the Guardian. Start a new thread Flip thread Hide thread. Christmas Follow topic. Peel the apples, then chop into 2. Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts. Add balsamic vinegar to about halfway up the pan generally about half a bottle and salt and pepper to taste, leave to simmer for about an hour or until sweet and sticky.