Category Archives: Side Dishes

Cauliflower Tabbouleh

IMG_1462
INGREDIENTS
1 Cauliflower
1 Red onion, chopped
4 Radishes, sliced
2 Large tomatoes, diced
2 Handfuls of chopped parsley
1 Handful of chopped mint leaves
Juice of one lemon
Salt, pepper and a splash of olive oil

METHOD
Process raw cauliflower in food processor until it looks like rice. Put in bowl and cover with cling-film. Pierce film and microwave on high for 7 minutes. Allow to cool totally and mix in all the other ingredients. Mix well and add a sprinkling of flaked almonds as garnish. How healthy does it get?

Maggi’s Salad

IMG_1076This salad is a real family favourite. I have called it Maggi”s Salad. I had the idea from a salad served in an American restaurant called Maggianos which is an absolutely fabulous Italian restaurant chain.

Ingredients for 4
1 Romaine & 1 Iceberg lettuce cut into chunks
Half a cup of cooked lardons (or pancetta)
Half a cup of diced Danish Blue cheese
Half a finely sliced red onion left to steep in cold water
Honey Vinagrette Dressing, see under Sauces and Dressings

Method
Cook up the lardons until crisp and set aside. Drain the red onions. Mix all together and dress to taste.

Fabulous Red Cabbage from Birgit

Ingredients:
 1kg (or 1) Red Cabbage – Finely Sliced on a Mandolin (This is Very Important for Texture)
4 Cloves
1 Tbsp Goosefat
2 Shallots – Finely Chopped
1 Apple – Diced Finely
300ml Red Wine
250gm Cranberries
Castor Sugar
Butter & Salt to Taste
 
 Method:
Cook the cranberries with 2 table spoons of caster sugar and 25gm of butter for 15 minutes until everything is soft.  Add this to the cabbage pot once done.
 
Saute the shallots in the goosefat, then we add 2 tablespoons of caster sugar, then we add the cabbage and the red wine and stir it well, add the apple and the cloves.  Cook on a medium temperature for about 5 minutes, then cook on a low heat for 50-60 minutes.  Add salt to taste.
 
Enjoy.
 
 
 
 
 

Parsnip Potato and Gruyere Bake

  • For Four people
  • 1lb potatoes
  • 1lb parsnips
  • 4oz gruyere(grated)
  • 2 tbsp single cream
  • pepper

Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden