So here we are then. I've probably been the worst blogger in living memory but I have been inspired to write again. My inspiration has come from two places: The passionate yet full grounded food genius who is Nigel Slater has published the second part of "Tender" and it is wonderful. Also I'm now getting a weekly organic fruit and veg' box from Abel and Cole.
I am no longer taking school dinners and appear to have developed a habit of making soup which I am thoroughly enjoying for lunch.
My tomato crop this year has been fantastic - it started by me planting far too many seeds and having more than fifty plants to give away. I kept 12 Golden Sunrise and 4 Hundreds and Thousands. In short we haven't bought a tomato since the end of July. I have made sauces and tarts and soups and used them in any number of ways. So imagine my joy when my veg box contained half a dozen beautiful tomatoes! They do call September "the fat month" after all.
I do love this time of year - great fruit and veg at a very reasonable price.
A couple of weeks ago the box from Abel and Cole contained a glorious red cabbage about the size of a football. I braised the whole thing in a giant casserole (see below) and served it as part of a wonderful roast rib of beef from Newitts. The rest has been frozen in readiness for lamb shanks or pot roast belly of pork.
Braised Red Cabbage.
This is one of those recipes which have no real volumes, just educated guesses!
One large red cabbage.
A couple of small onions (red or white wine vinegar would be good).
A couple of apples.
1 large glass of red wine.
Serious glug of red wine vinegar.
A little oil.
Slice the cabbage into small slices about 3-5 inches long and 1/2 inch wide. Cut onion into small pieces. Peel and core the apples and cut into small pieces. Place a large casserole on the hob and crank it up to a medium high heat, add oil then onion and apple. Stir for about three minutes then add the cabbage and stir for a further two. Add the wet ingredients and stir. Pop the lid on the pan and put the casserole into the oven at a medium high heat for ninety minutes.
Serve with any red meat, game and pork.
Today's veg box contained broccoli, spinach and an onion squash amongst other thins so it should be an interesting week. More later.
