Sunday, 4 September 2016

Low-Carb Roast Baby Cabbage Wedges with Bacon

My sister, an excellent cook, suggested this method for roasting fresh young cabbages, and I was dubious at first because I'm not enthusiastic about cooked cabbage. How wrong I was - thank you Sophie! These tender, slightly charred wedges are quite simply delicious with their plain dressing of fruity olive oil and fresh lemon juice.

Low-Carb Roast Baby Cabbage Wedges with Bacon
As a Type-2 diabetic, I'm always looking out for good ideas about preparing ultra-simple, nutritious, low-carb veggie dishes, and I'm so sold on this recipe that I've made it three times in the last fortnight.

You can, if you fancy, add all sorts of extra flavours to the wedges - Sophie uses a delicious dusting of powdered fennel seeds. I reckon I might try caraway seeds or garlic next time I make this. But, for now, I think they're perfect with just a tingle of heat from the dried chilli flakes, plus plenty of black pepper.

I've added crisped-up bacon bits for a touch of luxury, but you can of course leave these out. This is best with good quality cubes of bacon (I buy mine at my favourite, most excellent German butchery), but if you can't find these, you can use decent streaky bacon instead.

 Low-Carb Roast Baby Cabbage Wedges with Bacon 

2 baby cabbages
the juice of 1 big lemon
5 Tbsp (75 ml) extra-virgin olive oil
1 tsp (5 ml) dried red chilli flakes
salt and freshly ground black pepper
1 cup (250 ml) bacon cubes, or 10 rashers of bacon, chopped

Arrange the wedges cut-side up on a tray.
Heat the oven to 200 °C, fan on, or 210 °C if your oven has no fan. Cut each cabbage into four wedges and arrange, cut side up, on a baking sheet.

Drizzle with the olive oil and lemon juice, sprinkle with chilli flakes and season generously with salt and pepper.

Roast for about 35 minutes, or until the edges of the wedges are slightly blackened, and they are tender on the insides.

Ten minutes before the end of the roasting time, fry the bacon until just crisp, then drain and keep hot.

Sprinkle the bacon cubes over the cabbage, add another spritz of lemon juice and serve immediately.

Serves 4 as a side dish; 2 as a main course

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Thursday, 21 January 2016

Chicken with Roasted Onions, Grapes & Verjuice

When I made a serious effort to learn to cook in my early twenties, it seemed terribly important to impress dinner-party guests with fiddly platings and pointless twirls and swirls. (Thank goodness the ubiquitous sauce/plate skidmark had not yet been invented, because who knows what horrors I would have perpetrated on the plate.) These days, in my fifties, I have a much more uncomplicated approach to entertaining, and when I'm expecting guests I pour all the effort into creating simple, delicious dishes that sing with clean flavours.

Chicken with Roasted Onions, Grapes & Verjuice

This is the sort of food people want to enjoy when they eat in your home. Of course there is a place for exquisite cutting-edge cuisine that looks like a flower garden exploded on a plate, but that place is not your family table. Honest food made with love and good ingredients will always knock the socks off your guests - and I promise you that most professional chefs melt into puddles of delight when presented with a homely classic such as roast chicken, a rustic veggie soup or a fall-apart beef stew.

This unusual but delicious combination of clean fruity flavours highlights the versatility of Verjuice, which lends a pleasant sweet acidity to this rustic dish.  It takes a little time to fry the chicken pieces and onions before they go into the oven, but it’s well worth the effort, because the sticky golden residue that forms on the bottom of the pan adds gorgeous flavour to the final dish, and the chicken pieces look so beautifully golden and rustly.  

This is the penultimate in a series of new recipes I've developed using Verjuice (available at Woolies),

Chicken with Roasted Onions, Grapes & Verjuice

20 (about 750 g) small pickling onions
3 Tbsp (45 ml) oil, for frying
12 free-range chicken pieces (breasts, thighs & drumsticks)
2 bay leaves
6 sprigs fresh thyme
3 cloves garlic, peeled and crushed
½ cup (125 ml) Verjuice
½ cup (125 ml) dry white wine
1 bunch red grapes, stripped from their stems
1 bunch green grapes, stripped from their stems
salt and milled black pepper

Heat the oven to 180 ºC.  Cover the onions with boiling water and set aside for 15 minutes (this loosens their skins).

In the meantime, heat the oil in a large shallow pan and fry the chicken, in batches and skin-side down, over a medium-high heat, until the skins are crisp and a beautiful golden brown.  (Don’t turn the pieces over or let them cook through.)  Set aside on a plate.

Cut each blanched onion in half lengthways, trim the tops and bottoms, and slip off the skins.  Fry, cut side down, in the hot chicken fat left in the pan, for 3 minutes, or until nicely caramelised. Watch them like a hawk so they don’t burn. Carefully turn the onions over using tongs and fry for a further 3 minutes. Remove with a slotted spoon and set aside on a plate.

Add the bay leaves, thyme sprigs and garlic to the pan and cook over a low heat for a minute, without allowing the garlic to brown.

Deglaze the pan with the Verjuice and wine, stirring and scraping to loosen the golden sediment on the bottom of the pan.  Tip any juices that have accumulated under the chicken into the pan. Simmer over a brisk heat for two minutes to burn off the alcohol.

Arrange the chicken pieces and onions in a roasting tray, and tuck in the grapes.  Pour the hot wine/Verjuice mixture around the chicken, and scatter over the bay leaves and thyme sprigs.  Season to taste with salt and milled black pepper.

Bake at 180 ºC for 40 minutes, or until the chicken is cooked through and the grapes are beginning to collapse.

Serve immediately with a crisp green salad, plus crusty bread to mop up the juices.    

Serves 4-6.

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