Red Cabbage with Apple and Walnuts

The tartness of the vinegar contrasts nicely with the sweetness of the apple in this easy fruit and vegetable dish and makes it perfect to serve as a side with rich meats such as pork or duck. Recipe serves 6-8.

Ingredients:

1 red cabbage
1/4 cup vinegar
1 teaspoon sugar
2 onions, sliced
1/2 cup oil
2 cloves
1 bay leaf
1/3 cup beef or chicken stock
2 apples
Grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste
6 1/2 ounce (200 g) packet walnut halves

Method:

1. Halve the cabbage, discard stalk, wash and slice.
2. Place the vinegar, sugar, salt and pepper in a large dish. Add the cabbage. Mix and soak for 1/2 hour.
3. Fry the onion in the oil in a large saucepan. Layer with cabbage. Add bay leaf, cloves, orange zest and pour stock over. Cover and cook over low heat for 2 hours. Add water if it begins to dry out.
4. Add the peeled and sliced apples and the walnuts 30 minutes before cooking is complete. Do not stir.
5. Remove bay leaf before serving.

Lamb Tagine

The tagine is an easy traditional North African dish, usually of meat (I use a boned leg of lamb) cooked with spices and sweetened with fruits or honey. Enjoy with couscous or rice. Recipe serves 4.

Ingredients:

1 pound (500 g) lean lamb (boned leg)
2 tablespoons olive oil
1 onion, sliced
Juice of 1 lemon
1 tablespoon honey
2 tablespoons chopped coriander leaves
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 teaspoon powdered cinnamon
1 teaspoon powdered cumin
Few strands saffron (optional)
1 cup veal or chicken stock
1 cup chopped carrots
1 cup chopped leek
2 ounces (50 g) almonds (lightly browned in dry pan or oven browned)
Couscous or rice to serve
Natural yogurt, pepper, paprika and almonds to garnish

Method:

1. Cut the meat into bite-sized cubes. In large pan, brown it in 1 tablespoon olive oil over high heat (about 3 minutes). It is important the pan is hot enough for the lamb to brown without rendering juices and starting to stew. Remove from pan, drain and put in casserole dish.
2. In the same pan used for browning lamb, put remaining oil, reduce heat and cook onion until softened.
3. Add juice of lemon, honey, coriander, parsley, cinnamon, cumin, saffron, and stock.
4. Stir well then add carrots and leek pieces and pour mixture over lamb. Cover tightly and simmer for 2 hours in very low oven (240 degrees F/120 degrees C).
5. A few minutes before cooking is finished, stir in almonds.
6. Serve with couscous or rice, garnish with yogurt, black pepper, paprika and almonds.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.