9 posts tagged cabbage
Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs
The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs. They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.
My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that. The breadcrumbs recipe though, I will copy over, as you can put them on anything.
- 1 orange, zest and whole orange in half
- Sea salt
- 1 red chili, chopped
- 2kg whole duck
In a mortar and pestle, mash the zest, salt, and chili. Spread and massage this into the skin of the duck. Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine. Cook at 180C / 350F for about an hour, until the skin is crispy. If it’s not crispy yet, crank the oven and cook for 10 minutes more.
Ingredients (anchovy breadcrumbs, from the New York Times):
- 1/2 cup breadcrumbs
- 4 anchovies
- 2 garlic cloves, diced
- 2 tbsp butter
Melt the butter and add the anchovies. Cook and mash until you had a paste, then add the garlic and cook for another minute or so. Add in the breadcrumbs and coat with the butter. Cook until golden brown, stirring occasionally. Serve with absolutely anything.
Chipotle Beef Tacos with Cabbage and Carrot Slaw, Black Beans and Tomato
Based off the carnitas recipe I use, but with some extra chili and stronger flavors. My new favorite taco recipe; the slaw is more of the same from the Chow recipe I used, and the beans are leftover soup, reduced.
- 800 grams of beef (I had a prime rib roast), in 2 by 2 inch cubes
- 2 oranges, juiced and rinds retained
- 3 bay leaves
- 2 tbsp thyme leaves
- 1 onion, quartered
- 1/4 cup vegetable oil
- 1 chipotle chili with 2-3 tablespoons of adobo sauce
- 1 mulato chili, in 1 cup of boiling water
- 1 small red chili
- 3 garlic cloves, crushed
- Salt, to taste
In a pan (or your slow cooker if you have an option to saute), brown the beef in the vegetable oil. Blend the chilies with the adobo sauce, and about half the retained water from “reviving” the mulato chili. Mix that with the rest of the ingredients in the slow cooker, including the orange rinds. Cook for 6 hours (you can use the pressure cooker to speed this up if you need). Spoon off the excess fat, remove the orange rinds, bay leaves, onion, and garlic, and shred the beef into the sauce. You may need to cook down the liquid a bit. Serve with cabbage slaw, black beans and cheese.
Slavic Cabbage Rolls
With a bit of extra spice, this is a beautiful recipe. I suspected it would be dull and flavorless but it was delicious and easy to make ahead. You could do it with all sorts of fillings as well once you get the hang of wrapping it.
Pan Roasted Chicken with Sage Mushrooms and Cabbage and Carrot Slaw
Seared Salmon with Cabbage and Carrot Slaw
The slaw was a really nice, simple recipe from Chow, that makes a heap of food. I used a whole onion, doubled the lime juice, added 1/4 cup of apple cider vinegar, and used mint instead of cilantro. I probably used 2 or 3 times more salt and pepper as well, but it made double what you see in the photo on the Chow site (maybe 10 times as much as you see in my photo. Be warned, you’ll be seeing a lot of this for the next week).
The salmon I seasoned with salt and pepper, and started in a cold pan, flesh side down, with a bit of olive oil. Turn the heat to medium high and cook for about 7 minutes, flip, and cook for 7 more minutes, depending on how “done” you like your salmon.
Pork Belly Sliders with Chipotle Mayo and Cabbage Slaw
If I’m up on a Saturday morning before noon there are a few places I may end up, one of my favorites being the Vic’s Meat Market Day. A misinterpretation of what I thought was a signal for a pork belly portion for 2, and my inability to say no, left me with 2.5kg of meat and a plan to have some friends over to indulge in its porky goodness. I started prepping Saturday afternoon, which is minimal work but worth letting it hang out for a while and marinate.
This doesn’t look like much, it was the last measly slider left on the plate and you can’t even see the delicious crackling. I made the buns as well, but wasn’t blown away by them, so just buy some little rolls, but the rest is worth the effort.
Ingredients (chipotle mayo):
- 3/4 cup mayo
- Juice of half a lime
- 1 chipotle pepper in adobo sauce
Blend and adjust to taste.
Ingredients (cabbage slaw):
From Zen Can Cook, modified only slightly.
- 1 Chinese cabbage, sliced, boiled, drained and cooled
- 1/4 cup maple syrup
- 3/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1 tablespoon of salt
Mix well and let sit for at least an hour. Remove liquid and seeds to serve.
Ingredients (pork belly):
- 2.5kg pork belly (adjust times accordingly if yours is smaller, but the amount of spice can probably stay the same)
- Salt and sugar
- 1/2 cup mirin
- 1/2 cup soy sauce
- 7 cardamom pods
- 2-3 star anise, broken up slightly
- 2 tsp cinnamon
- 1 tsp ground coriander
The day before, rub the pork belly skin with salt and sugar, coating liberally. I didn’t score the skin, but I would have with a belly this size if I did it again. Mix the mirin and soy sauce, and rest the meat in it, making sure the liquid doesn’t touch the skin. Cover and refrigerate.
The morning of, remove the liquid and pat dry the top of the roast. Rub the meat with the remaining ingredients, and re-salt and sugar the top. Refrigerate uncovered.
An hour before, let come to room temperature. Turn the oven on high, and for 20-30 minutes roast the pork belly until the crackling is golden and darkly colored. Lower the heat to 150C / 300F, and roast for 2 hours. Baste the skin with the juices, and return to the oven for another hour. Let rest for 20 minutes before serving, and assemble the sliders with a slice of meat and crackling, cabbage slaw and the chipotle mayo.
Cabbage and Mushroom “Lasagna”
Every now and then I’ll Google ingredients I have around the house to find a recipe. I had potato, cabbage, and mushroom, which is fairly unusual for me to have around, but this recipe from the NY Times came up and I didn’t have much hope for it. I don’t really “love” cabbage. But, desperate times, or something. So here I was, making this dish.
It was amazing. I added pancetta, didn’t assemble it properly, and didn’t cook it enough (I was starving), but it was amazing. I’d make it again any time.
Crispy Orange Duck Leg with Sauteed Kale, Red Cabbage and Raisins
I absolutely love duck. It’s really got to be my favorite meat, if only it wasn’t so bloody expensive. Every now and then I’ll see it at an ok price and treat myself; this was a delicious meal and the standout was this recipe I found for the red cabbage and raisins. I had some mixed dried fruit I used instead, but it was a great side for this dish and there was enough leftover that I had it with pork belly the next night (recipe, coming up!).
Kale was just sauteed with some garlic and lemon. The duck was lacking a bit of liquid so I’ve altered the recipe slightly to “what I would have done”.
Ingredients (crispy orange duck leg):
- 2 duck marylands
- 1 tbsp Chinese Five Spice
- 1 orange, quartered
- 1 tsp cinnamon
- 1 red onion, sliced
- 1/2 cup of orange juice
- 1/2 cup verjuice or white wine
- Salt, pepper, and olive oil
Pat the top of the duck leg dry, and season the underside with the five spice, cinnamon, salt and pepper. Salt the top of the duck skin, and in a hot oven proof pan with a bit of olive oil, sear the duck skin for about 5 minutes until brown.
Remove the duck and saute the onion until soft. Squeeze in the juice from the orange quarters and throw the rinds into the pan. Add the juices, season with salt and pepper, and place the duck legs in meat side down. Roast in the oven for about 40 minutes at 170C / 325F. 10 minutes before the end of cooking, baste with the pan juices, and make sure the skin is super crispy (you may need to turn your oven, or the grill, up).
There is no doubt that this is a good recipe. It’s the first time I’ve worked with dried chili peppers, and it’ll be a while before I’m brave enough to do it again. A few things you should know;
- The recipe cites to read the instructions on handling dried chili’s before you start. I couldn’t find them. They would have been effing useful. My face, my arm, my eyes, everything I touched burned. It was under my fingernails for 2 days despite the repeated scrubbing. Use gloves.
- The instructions I googled said to dry roast them in a pan before you start. Do not do this without proper ventilation. The coughing fit not just me, but my whole house, subsequently went into was terribly unpleasant.
- Do not make chili substitutions unless you know what you’re doing. Especially do not do this if you mix up which chili’s are “hot” and which are “mild” and use the opposite numbers of each.
- If all the above goes wrong, and the sauce is too spicy, add another can of tomato puree, or tomato paste, until it’s a tolerable temperature. Don’t try and man up and eat it, just add the effing tomatoes. Add a bit of extra chocolate as well. Because you can.
- Drinking milk should ease some of the burn temporarily. Alcohol also helps, but for a different reason.