The Jewish Weekly Newspaper Issue 172

Page 24

24 COOKERY

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24 DECEMBER 2020

Nutty Red Cabbage Steaks Jewish people love red cabbage, and this is a trendy different way to cook it which is suitable for vegans. Serve as a side dish, with salad or include in the lunch box. Delicious hot, cold or warm.

More delicious recipes from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com

Preparation Time: 15 minutes Cooking Time 1 hour Serves: 4 Ingredients 1 large red cabbage 2 tablespoons Olive oil ~ 100g flaked almonds 150g skin on almonds 150g walnuts ~ 75g cherry tomatoes – roughly chopped Small bunch of fresh mint – finely chopped ½ lemon – zest and juice 2 tablespoons maple syrup 2 tablespoon extra-virgin olive oil Salt and freshly ground black pepper

4) R oast for 30-40 minutes or until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking and cover with foil if Method they start to brown too much before they are tender. 1) P reheat the oven to 180C Fan/ 200 C/ Gas mark 6. 5) P lace the nuts on a separate oven tray and bake for about 10 minutes or 2) Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick until golden. Remove and set aside, then roughly chop. steaks, leaving the stalk on so they stay intact. 6) T ip into a bowl with the cherry tomatoes, mint, lemon zest and juice, 3) Brush both sides with olive oil, season well and transfer to a tray lined maple syrup and 2 tablespoons extra virgin olive oil. with baking parchment paper. 7) S eason and drizzle over the steaks.

Caramelised Walnut, Crispy Sprout Salad with Tahini Dressing This is an interesting seasonal salad with delicious crunchy elements; walnuts and fresh pears topped with a lemon tahini dressing. I have used ‘date honey’ so it can be vegan, but regular honey works equally well. Preparation Time: 25 minutes Cooking Time Approx. 40 minutes

Serves: 4-6

Ingredients 800g brussels sprouts ( about 40), trimmed and halved 2 tablespoons extra virgin olive oil ~ 100g kale – stalks removed and roughly chopped 2 courgettes, ends removed and cut at an angle into slices 2 tablespoons extra virgin olive oil 2 firm pears, skin on, cored and thinly sliced For the Caramelised Walnuts 100g walnuts plus 20g for garnish 1 tablespoon ‘date honey’ or regular honey For the Tahini Dressing 50ml lemon juice ( juice from about 4 lemons) 90g tahini 2 tablespoons ‘date honey’ or regular honey Garnish: Pomegranate Seeds and walnuts Method 1) Preheat the oven to 180C and line three trays with baking parchment paper. 2) Put the brussels sprouts in a large bowl and toss with the extra virgin olive oil. Season well and spread onto one of the trays in a single layer.

3) Roast for 25-30 minutes. 4) Blanch the kale in boiling water, drain and set aside. 5) Put the courgettes in a bowl and toss with extra virgin olive oil and season. Transfer to the other lined baking tray. Add the kale and roast for 10 minutes. 6) For the caramelised walnuts, mix all the nuts with the honey. Spread on to a lined baking tray in a single layer. Roast for 10 minutes or until caramelised. ( Keep back 20g for garnish). 7) For the dressing, put the lemon juice, tahini, honey and seasoning in a bowl. Whisk together with 2-3 tablespoons water. 8) To serve, combine the sprouts, kale, courgettes, pear slices in a bowl. Add the nuts and drizzle with the tahini dressing. Garnish with reserved walnuts and pomegranates

THEJEWISHWEEKLY.COM


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