2012年2月12日星期日

What is the best accompaniment for pickled cabbage thanks..?

Honey roast gammon , mashed potatoes and warm spiced pickled red cabbage with diced apple.



1 jar red cabbage.drained

25g butter

1 red onions , finely chopped

finely grated zest and juice 1 orange

1 cinnamon stick

150ml port

I apple diced



Heat the butter in a large saucepan, then tip in the onions and diced apple. Gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, orange juice and 100ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 20mins until the cabbage is softened.
What is the best accompaniment for pickled cabbage thanks..?
Polish sausage. I think it's called Bourgos, but then Polish isn't one of my languages. Ask your plumber. You used to be able to buy it in Polish stores, ready made, in a jar.You just had to heat it through.
Reply:shepherds pie
Reply:Pickled walnut and pear.
Reply:Gammon sliced from the bone and real mashed potatoes. Lovely stuff. Red cabbage is also delicious steamed and seasoned with ground pepper
Reply:Potatoes! yam
Reply:cheese and frsh white bread and butter- Y.U.M.M.Y
Reply:Polish pork with pickeled cabbage



75g diced pancetta or smoked bacon pieces

2tbsp lard or vegetable oil

1 large onion, about 200g

2 garlic cloves

2 pork shoulder steaks, about 500g

1tsp caraway seeds

1 tbsp sweet paprika

1 chicken-stock cube dissolved in 500ml boiling water

500g jar sauerkraut

3tbsp coarsely chopped dill

300g soured cream

225g smoked pork sausage



Method



Choose a medium sized, heavy-bottomed pan and fry the bacon in 1tbsp lard or oil for about five minutes until crisp while you peel and dice the onion and garlic. Add both to the pan. Cook, stirring occasionally, for six or seven minutes to soften. Cut the pork into kebab size chunks. Stir the caraway and diced meat into the pan and brown the meat. Add the paprika, cooking it for 30 seconds and then add the hot stock.



Bring to the boil, reduce the heat immediately, cover the pan and simmer for 10 minutes. Drain the sauerkraut and add it and 2tbsp dill to the pan. Return the liquid to the boil, while stirring thoroughly, then reduce the heat, cover the pan and cook for 20 minutes or until the meat and sauerkraut is tender.



Stir into the pan 1tsp salt and half the soured cream. Ten minutes before you’re ready to eat, slice the pork sausage thickly and fry it briskly in the remaining oil until nicely crusty. Stir the sausage into the pan, check the seasoning and serve with a dollop of soured cream and a garnish of dill. Serve with mashed potato or boiled rice.
Reply:Potatoe Hash, jummy!
Reply:Austrich steaks and boiled eggs with potato cakes lightly fried sounds weird but a little restaurant serve it in the canary islands called the guanxa and it is an awesome combination...and i hate red cabbage as a rule.

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