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Russell Jones


Imported user!

21 February 2013

Red Cabbage & Apple Slaw

Simple, vibrant & delicious, this sweet & crunchy mix is excellent with both hot & cold dishes. A firm staff favourite & available regularly in the cafe. You'll need a sharp knife & crunchy apples. Gather your ingredients...1 red cabbage, 2-3 English apples, a handful of chopped parsley, a handful of pumpkin seeds, lemon juice & some of our house dressing (optional)...First halve the cabbage, then remove the hard core, shred the cabbage into thin strips, put this into a large bowl, for mixing. Cut the apples into matchstick sized pieces, pop these into a bowl with the lemon juice (make sure the apple gets a good coating of juice, it stops it from going brown). Throw the pumpkin seeds & parsley in with the cabbage. Add the apple & give it a mix. Dress with a thin coating of our house dressing, or, if you don't have any, just add a gulg of olive oil and some salt & pepper.
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13 February 2013

A simple dressing

Perfect for pepping up a few lonely leaves. Easy to make & it lasts for ages.The golden rule here is the oil to vinegar ratio. Always 3:1. You can mix & match different vinegars and oils (and mustards), below is a simple but super tasty version... 200ml Sunflower oil, 100ml Olive oil, 100ml White wine vinegar, 1tbs Dijon mustard, Juice of 1 lemon, 1tbs sugar, Salt & pepper. Put the vinegar, mustard, lemon juice, sugar, salt & pepper in a bowl, give it a quick whisk to combine. Then very slowly add the sunflower oil, whisking all the time. Keep whisking. Then add the olive oil slowly, whilst still whisking. The mix should emulsify into a creamy liquid. Taste & season, if needed. You can add a bit more lemon juice if it's not got enough of a tang to it. Store the dressing in an airtight container in the fridge, it'll last about 2 weeks. If it splits, just give it a shake and you're good to go.
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