Well, I promised a recipe from the recent ‘One Pot Wonders’ cookschool at Mills Reef and here it is…a delicious combination of red cabbage, fruit and spices which provides a wonderful flavour match with duck, venison or beef. It’s the sort of easy, comforting dish which is so great at this time of the year and, once cooked, any that is left can be frozen for another meal.
Spiced Red Cabbage
Serves 4-6
900g firm red cabbage
450g Granny Smith apples
225g onions
110g butter
2 cloves garlic
¼ teaspoon each of powdered nutmeg, allspice, cinnamon, thyme and caraway seeds
275ml red wine
2 tbsp red wine vinegar
2 tbsp brown sugar
100g sultanas or raisins
Juice and grated rind of 2 oranges
Seasoning
Method
Shred the cabbage finely and toss in the melted butter. In a suitable casserole dish, layer the cabbage, apple, onion and orange rind. Sprinkle each layer with salt, pepper and sugar. Pour over liquidised red wine, vinegar, orange juice and spices. Cover and bake at 190˚C for 30 minutes.
Book reviews are always a tricky thing…especially if the review is about YOUR book!! An opinion is as individual as the person expressing it and so it was with some trepidation that I opened the latest copy of NZ House & Garden (Jan 2011) to read what Sally Butters had written about Fresh, our first cookbook.
Thankfully Sally was very kind to us, calling Fresh “a delicious tribute to a new home and, for those of us who’ve been here a while longer, a reminder of just how lucky we are.” And this precisely sums up what we were hoping to achieve in writing the book, which is great!
