Kimchi – Korean Chilli and Ginger Cabbage Pickle

I think Kimchi is probably one of those Love or Hate things, like Marmite. I’m definitely a lover not a hater of both. I can see why you would be put off I suppose. I mean it’s fermented cabbage for want of a better description. Kids will love it.

It’s my new favourite thing. If you have never heard of it, where have you been? It’s a spicy Korean cabbage pickle (or condiment really) that can be used to liven up a huge amount of dishes. There are recipes using it all over the internet for Kimchi Fried Rice and Kimchi Pancakes among other things. It is a really versatile thing to have in your fridge for those “What are we having for lunch/dinner that only takes 15 minutes” moments.

This recipe is healthier than most as it uses an apple for sweetness rather than the evil sugar monster. We like that.

Korean Kimchi Recipe

Makes 1 large jar, vegan, gluten-free, refined sugar-free.

Adapted from Dr Ben Kim & Centre Stage Wellness

• 1 Chinese cabbage (aka napa cabbage) the long ones (about 500g)
• 4 Tbsp sea salt
• about 450 ml (2 cups) warm water
• 4 Tbsp Korean red chilli flakes/kimchi chilli powder (buy from Asian stores)
• 1 Tbsp minced garlic (about 3 cloves)
• 1 Tbsp minced ginger
• 3-4 spring onions/scallions, sliced 
• 2 Tbsp fish sauce (optional)
• 1 large apple
• 1/2 onion

Discard any outer damaged leaves, separate off all the cabbage leaves, rinse and chop into bite-size pieces. Dissolve the sea salt in the bowl of warm water, pour it over the cabbage and mix it well. Leave it to sit for at least four hours.

Rinse the cabbage well to remove excess salt then put it in a large bowl. Mix the Korean chilli flakes with a few tablespoons of warm water to create a paste, add the minced garlic and ginger and stir together well. Pour this onto the cabbage, stir through the spring onions and fish sauce if using.

Blend the cored apple with the 1/2 onion and about 200 ml (3/4 cup) water then add this to the cabbage as well. Mix everything together really well with a wooden spoon or with your hands (using gloves) to make sure everything is well-distributed.

Transfer the cabbage with a clean spoon into a large sterilised glass jar or bottle, pressing it down well each time as you stack it up. Pour over any liquid remaining in the bowl but leave about 2 inches clear at the top of the jar/bottle before sealing it up. Leave the  kimchi to sit at room temperature for 24 hours.

The kimchi is now ready to eat. Store it in the fridge and it will continue to ferment slowly over time. As long as you use a clean spoon every time you take some out, it should keep for up to a month in the fridge.

Add a big dollop of it to vegetable stir fries to add another level of flavour, or to this Soba Noodle Salad or this Mee Goreng. It’s great in Asian style soups with some miso.  I love it sautéed with some broccoli, soy sauce and sesame oil which you can eat with noodles or add the whole lot to an omelette made with a bit of soy sauce or even some scrambled eggs. It is a fantastic thing to have around for food emergencies.

Have I convinced you yet?

Mee Goreng – Malaysian Fried Noodles

Mee goreng which translates as fried noodles is a very popular dish in Indonesia, Malaysia & Singapore. Thought to be derived from Chow Mein, it is believed to have been brought over by Chinese immigrants.

There are hundreds of different variations of  Mee Goreng. It is sold from stalls as street food as well as in high-end restaurants. Some versions contain prawns, chicken or beef.  This recipe came from Ami’s Vegetarian Delicacies who lives in Malaysia. I changed the egg noodles to soba noodles to keep it vegan & gluten-free and used cashews instead of peanuts but apart from that it is fairly similar to her original recipe.

Malaysian Mee Goreng Recipe

serves 2-3, vegan, gluten-free. Adapted from Amis Vegetarian Delicacies

• 1 1/2 tbsp olive oil
• 1 tsp sesame oil
• 150 gr mushrooms , cleaned & thinly sliced
• a handful of cashew nuts (I used salted)
• 150 gr chinese cabbage, shredded
• 1 carrot, shaved into ribbons with a peeler
• 1 stick celery, diagonally sliced
• 1 tbsp chilli bean paste
• 200 gr soba noodles (or egg noodles)
• 2 or 3 spring onions, sliced diagonally (save some of the green parts for garnish)
• 1 spring garlic, finely sliced

For the sauce

• 1 tbsp sesame oil
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1 spring onion, finely sliced
• 1 tbsp dark soy sauce or kecap manis (Indonesian sweet soy sauce)
• 1 tbsp oyster sauce (vegetarian)
• 1 tbsp curry paste (I used Massaman curry paste)
• 1 tbsp sambal oelek (Indonesian chilli sauce)

To Garnish

• a handful of fresh coriander/chives (optional)
• a few slices of spring onion (green parts)
• a handful of cashew nuts (I used salted)
• a handful of crispy fried onions (bought in a bag/tub)

Heat the olive and sesame oils in a large frying pan or wok over a medium heat. Add the mushrooms and cashew nuts and cook for about 5 minutes until the mushrooms are browned. Tip this into a bowl and set aside.

In the same pan add a bit more of the oils, when hot , stir in the cabbage, carrot, celery and chilli bean paste and stir fry for 3-4 minutes. Tip this into the bowl with the mushrooms and mix well.

Meanwhile cook the noodles in boiling salted water according to the instructions on the packet, drain them in  a colander, rinse under the cold tap to stop them cooking and set aside.

For the sauce heat the sesame oil in the same frying pan over a medium heat and stir fry the spring onion, garlic and ginger for 2 minutes but don’t let it burn. Then add the rest of the sauce ingredients and stir everything together for a minute.

Reduce the heat slightly, stir in the noodles and cooked vegetables and mix everything to coat in the sauce and heat through. Serve immediately garnished with more cashews, spring onions, crispy onions and fresh coriander/chives.

This is also equally delicious served cold/room temperature the next day as a salad.  This gives the flavours time to develop and mingle together.

Enjoy!

Things That Made Me Smile Today……

A field of lilac flowers….

Apricot Oleander….

Bright orange/coral rose, amazing…..

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

I was looking for a recipe to use up the other half of  the cabbage I used to make my Cabbage, Potato & Leek Soup and found this on 101 Cookbooks. The origianl version is called Okonomiyaki but is also known as Japanese Pizza. It is nothing like a pizza except, I suppose, it’s round. It is delicious though and you can add whatever flavourings you like. I added some toasted sushi nori (the seaweed sheets) and some Thai Massaman curry paste which gave it great flavour. It’s kind of like street food in your own home. It has that crispy, fried, spicy addictive thing that you want to eat with your hands. The shredded cabbage is mixed with leeks, eggs, wholemeal flour and whatever seasoning you fancy.

It’s a mixture of a pancake, frittata, tortilla, rosti and squeak without the bubble. But it definitely is not a pizza….

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

makes 3 or 4 large thin pancakes, vegetarian. Adapted from 101 Cookbooks

• 1/2 head cabbage, core removed and finely shredded
• 1 large leek, dark green ends removed, cut in half lengthways, rinsed well and sliced
• 100 gr wholemeal flour (or plain)
• salt & black pepper
• about 2 tbsp curry paste (whatever you have)
• 1 tbsp oyster sauce
• 5 eggs, beaten
• 2 sheets of sushi nori (toasted under the grill for few seconds on each side)
• 2 tbsp olive oil
• fresh coriander to serve

In a large bowl, mix together the cabbage, leeks, flour, salt & black pepper until everything is coated in the flour. Stir in the beaten eggs, curry paste, oyster sauce and finely crumble over the toasted nori sheets. Mix well to make sure everything is evenly distribited.

Heat  about 2 tbsp oil in a large frying pan over a medium heat.  Add a quarter of the cabbage mixture to the hot pan and press it out and down to fill the pan with a metal spatula. Make sure it is quite thin & flat. Cook for 4-5 minutes until the bottom is golden brown. To flip it, slide it out onto a plate, place another plate on top and turn them over. Add some more oil to the pan if necessary and slide the pancake back into the frying pan. Press down with the spatula and cook for a further 3 -5 minutes until golden on that side too.

Serve straight away garnished with lots of fresh coriander leaves. This is a perfect quick and easy supper or brunch dish with bags of flavour. Great hangover food that isn’t bad for you!!

Rainy Day Cabbage, Potato and Leek Soup

I hasn’t stopped raining here for five days and it’s not supposed to be stopping any time soon. I am not going to complain though as I wake up this morning to the news about the earthquake and terrible Tsunami after effects in Japan and the Pacific. My thoughts are with everyone who has been affected and anyone with family or friends out there.

I’m definitely not going out in this weather which means cooking something with what I have in the fridge. I found this recipe on The Red Spoon. It may not sound very glamorous but it really is delicious, a perfect rainy day soup to warm you from the inside out.  And I had all the ingredients in my fridge, bonus!!

The cabbage gives a real background flavour punch to the soup and the fried cabbage topping gives it extra texture. The creme fraiche swirl is scented with lemon zest and lifts all the other flavours to a different level. It is home comfort happiness in a bowl.

Cabbage, Potato & Leek Soup Recipe

serves 3 – 4, vegetarian/ vegan without the creme fraiche. Adapted from a The Red Spoon recipe

• 1/2 head cabbage, core removed & chopped
• 3 tbsp creme fraiche, sour cream or greek yoghurt
• zest from 1/2 lemon
• 1 tbsp lemon juice
• 2 tbsp butter (or olive oil for vegan)
• 1 tbsp olive oil
• 2 large leeks, just white & light green parts, rinsed & sliced
• 2 large garlic cloves, finely chopped
• 1 big potato, peeled and cut into 1/2 inch cubes
• 1 bay leaf
• 1 piece of parmesan rind (optional) I used Manchego rind with the black bit cut off
• 1 & 1/4 litres veg stock
• salt & black pepper
• parsley, chopped for garnish

In a large pot, heat 1 tbsp butter & 1 tbsp olive oil over a medium heat. Add the cabbage, a large pinch of salt and a grinding of pepper and cook until tender but not brown, about 5 minutes. Meanwhile, mix the creme fraiche, lemon zest & juice together in a  small bowl, cover and put in the fridge.

When the cabbage is cooked, separate out 3 or 4 tablespoons into a bowl for garnish. Add the other tbsp butter to the pan with the cabbage, then add the leeks & garlic and cook for a further 2 or 3 minutes until the leeks have softened. Then stir in the potatoes, parmesan rind (if using) and the bay leaf. Add in the veg stock and season well with salt & pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes until the potatoes are tender.

Remove from the heat and take out the bay leaf & parmesan rind. Blend carefully with a stick blender until smooth. Add more stock if you want to thin out the consistency (I didn’t need to), taste for seasoning and reheat to serve.

Serve the soup piping hot in warmed bowls garnished with a spoonful of the reserved cabbage, a swirl of the lemon creme fraiche, some chopped parsley and an extra grinding of black pepper.

This is feel good food, to lift the spirits and make you forget about the rain. This one’s for you Mum, enjoy!!

I’ve got to take the dog out in this….!

Mountains of Greens Miso Soup

While walking the dog today it hit me how many greens there are growing here at the moment. There are cabbages…

Lettuces…

Acelgas (Chard)……

and spring onions…

All growing in very neat & tidy rows…

These are the greens I had at home..

I was inspired by a Japanese dish called Nanakusa-Shiru I found on Bittersweet which promises wealth, luck and a healthy clean start to the year. The ingredients are greens, herbs, brown rice & miso paste. Healthy, delicious, nutritious and warming. Proper feel good food that is good for you. I just used everything green that I had in my fridge…

Mountains of Greens Miso Soup

serves 4 – 6 vegan

• 150 gr uncooked brown rice
• 1/2 head cabbage, finely sliced
• 1 leek, cut in half lengthways, rinsed & sliced
• 2 stalks celery, chopped & leaves
• 4 garlic chives/ajillos (look like scallions see photo above) sliced, or 2 cloves garlic. minced
• 1 spanish spring onion (or 4 scallions) chopped
• 1/2 bag spinach about 150gr
• 1 little gem /lettuce heart, sliced
• a thumbsize piece of ginger peeled & grated about 1tbsp
• a handful of fresh coriander, chopped. Stalks chopped separately
• 100 gr red miso paste
• 1 litre veg stock
• 1/2 litre water (maybe more)
• a few drops sesame oil
• 1 or 2 tbsp Shaoxing rice wine (optional)
• salt
• sesame seeds
• dried chilli flakes
• coriander leaves

Cook the brown rice according to the instructions on the pack, rinse well in cold water and set aside. Meanwhile, in a large soup pot over a medium heat, heat some oil then add the leeks, celery, garlic chives, spring onions, ginger, coriander stalks & a good pinch of salt. Cook for 2 or 3 minutes until softened & fragrant then add the sliced cabbage. Pour in the veg stock and water,(you may want to add more water) bring to the boil then reduce the heat & simmer for about 15 minutes.

In a small bowl mix the miso paste with a couple of spoonfuls of the hot stock and mix well to loosen it. Pour the miso into the soup pot and stir. Add in the cooked rice, the rest of the greens and the chopped coriander. Cook for a couple of minutes then season with a few drops of sesame oil and the Shaoxing rice wine. Taste and add some salt if necessary. Serve in warmed bowls garnished with coriander leaves, sesame seeds and a small pinch of chilli flakes.

This recipe can be adapted to use whatever greens you have.  Most greens can go in right at the end as they just need to wilt in the hot broth. Cabbage needs a little longer. 

This is one of those dishes that is really good for you and it also tastes fantastic, so you don’t feel like you are being deprived. In fact you can feel safe in the knowledge that you are treating your body as a temple for a change and really enjoying it…!

Marvellous Minestrone

Minestrone is an Italian word meaning “the big soup.” It is the name for a variety of thick soup made with vegetables often with the addition of pasta or rice.  Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season.

Yesterday we walked past this  field of gorgeous cabbages looking like huge silvery roses in the sun. I had a cabbage at home and the Minestrone idea just grew out of  what I had in the fridge. I love this kind of soup, where you look at what vegetables you have in your fridge and make something hearty, healthy & delicious. You can turn normal everyday vegetables into a rustic farmhouse feast, which makes you feel all Tuscan Housewife for the afternoon….!

Marvellous Minestrone Soup

serves 4-6 vegetarian

• 1 leek, cut in half lengthways, rinsed & sliced
• 1/2 onion finely chopped
• 2 or 3 cloves garlic finely chopped
• 4 sticks celery sliced (save some leaves for garnish)
• 1 large carrot, quartered lengthways and diced
• 1/4 tsp dried chilli flakes
• a handful of herbs (I used rosemary, thyme & parsley) chopped
• 1 tin chopped tomatoes
• 1 tin/jar cooked white beans(cannellini), drained & rinsed well 
• 1/2 cabbage finely shredded
•  a handful of swiss chard (acelgas) chopped
• 1 & 1/2 litres veg stock
• 100 gr dried pasta(you can use whatever you have broken spaghetti pieces are the original ) I used a little pine nut shaped pasta called  pinones
• salt & black pepper
• extra virgin olive oil
• parmesan cheese shavings
• you can add any parmesan rinds you may have in your fridge to the pan with the stock for extra flavour

In a large saucepan or frying pan heat 2 or 3 tbsp olive oil over a medium heat and throw in the onion, leek, carrot, celery, herbs & garlic with a big pinch of salt. Turn the heat down to low, stir everything to coat in the oil, put a lid on and cook gently for 25 minutes.

Add the chopped tomatoes, season again with salt & black pepper and leave to cook for 10 minutes. Meanwhile heat the veg stock in a separate saucepan. After the tomatoes have been cooking for 10 minutes add the boiling veg stock followed by the sliced cabbage, chard and the rinsed beans. Stir everything well, season again with salt & black pepper and leave to cook for 5 minutes. Add the pasta and leave to cook for about 10 minutes.

Serve in warmed bowls topped with shaved parmesan and celery leaves. A nice rustic bread and a glass of Italian red would be lovely to go with this and drizzle the soup with extra virgin olive oil at the table. Buon Appetito….

The oil in the picture above is the extra virgin olive oil we helped to harvest here. It is honestly the best olive oil I have ever tasted, really fruity. I will be putting it on everything from now on. Expect lots of recipes using olive oil in the near future!!

Burmese Noodle Curry Recipe

Burma is bordered by India, China & Thailand making it’s cuisine an eclectic mix of Indian spices, Chinese noodles & soy sauce & Thai flavours. When we had the restaurant every Wednesday evening we had “A Culinary Journey Through India & Asia” where we visited a different country or regions cuisine every week. It was extremely popular and the currrent owners Tim & Tony have extended it to the world! The Asian nights were a great opportunity for us to try new dishes, the most popular of which we would incorporate into the menu. One of these dishes was a Burmese Chicken Noodle Curry which was a favourite with many customers. I have used the same flavours in this vegetable version.

Burmese Vegetable Noodle Curry

Burmese Vegetable Noodle Curry Recipe

Serves 2 or 3 Vegetarian

• a big handful of mixed mushrooms (I used Shitake & Oyster mushrooms)
• 1/2 courgette shaved into fat ribbons with a peeler (or chopped finely)
• a handful of finely sliced cabbage
• 1 tbsp Thai curry paste (I used Matsaman curry paste from Cock Brand because it has a yellow colour & more Indian flavour)
• 1 tsp turmeric
• 1/2 tsp curry powder
• 1 1/2 tbsp soy sauce (I use Kecap Manis because it has sweeter flavour)
•  1tsp brown sugar (or palm sugar)
•  250 ml coconut milk
•  25o ml water (or veg stock )
• 160 gr dried wheat or egg noodles
• 3 tsp sambal oelek (an indonesian chilli paste) you can use whatever you have to your taste.
• fresh lime juice & lime wedges to garnish
• a handful of chopped coriander
• spring onions finely chopped to garnish

1. Heat some oil in a wok or large frying pan. Add the mushrooms, cabbage & courgette & cook over a medium high heat for about 2 mins.
2. Add the curry paste, powder & turmeric and coat the vegetables then add the soy sauce, brown sugar & coconut milk. Leave it to simmer for 2 minutes.
3. Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and set aside.
4. Add the water or veg stock to the curry and bring back to the boil, add the sambal oelek (chilli sauce) and check seasoning you may want to add more soy sauce or sugar.
5. Add the cooked noodles to the curry and toss to coat & warm through
6. Add the juice of half a lime and the some of the fresh coriander. Check again for seasoning.
7. Serve in bowls garnished with lime wedges, chopped spring onions & the rest of the coriander.

This really is a deliciously different and easy curry to make. You can use whatever vegetables you like or have, but the it is nice to have something with a bit of crunch like the cabbage to give a contrast to the gorgeous slippery noodles.

The Washer Up said this is one of the best things I have ever cooked, so give it a try you can also add some prawns & fish sauce or chicken if you are that way inclined.

Greek Stuffed Cabbage Leaves

 I know I’m kind of overloading you with cabbage recipes but I’ve still got half left -they really do go a long way! This recipe is adapted from a Delia Smith recipe (We love Delia!). I have changed it & added a few more flavours to the stuffing including Feta, cumin, oregano, hazelnuts, cinnamon & dried cranberries (because Ididn’t have any raisins). The result is a slightly sweet but savoury delicious filling. This recipe is supposed to be for two people but I ended up with a huge amount of the rice mixture left so I have added on another of my favourite leftover recipes underneath…

Stuffed Cabbage Leaves in Tomato Sauce

Greek Stuffed Cabbage Leaves with Fresh Tomato Sauce Recipe

serves 2 plus extra vegetarian, adapted from a Delia Smith recipe

•  about 6 to 8 whole cabbage leaves (Discard any yellow outer leaves)
• 1/4 cabbage finely sliced
• 350gr ripe tomatoes chopped (I chopped 1 large tomato & added a handful of cherry tomatoes)
• 2 small cloves garlic chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried mint
• salt & black pepper
• a drizzle of chilli oil (or olive oil)

For the Stuffing

• 15o ml brown rice 
• 1 red onion chopped
• 1 tsp  ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp dried oregano
• 30 gr pine nuts
• 30 gr hazelnuts  (or pistachios)
• 50 gr dried cranberries ( or raisins)
• 100 gr greek feta
• a handful of fresh mint chopped
• salt & pepper

1. Heat 2 tbsp oil in a frying pan, add the onions and cook over a medium heat until lightly browned then add the cumin, coriander, cinnamon & oregano, stir to combine.Then add the rice and coat in the spice oil.
2. Pour 300 ml of boiling water into the rice, add salt, stir, put the lid on and turn the heat down to low. Allow the rice to cook for about 30 mins until all the liquid is absorbed and the rice is cooked. You may have to add more boiling water if the rice is not cooked and all the water has been absorbed.
3. Meanwhile toast the nuts in dry pan until slightly browned. Don’t take your eyes off them or they will burn! Leave to cool.
4. With each of the whole cabbage leaves, make a v shaped cut to get rid of the hard stalky bits, and cook in boiling water for 4 mins. Take the leaves out with a slotted spoon, drain in a colander and rine under cold water. Then add the sliced cabbage to the boiling water for 3 mins. Dry the whole cabbage leaves on a clean tea towel. Drain the sliced cabbage, rinse in cold water and set aside.
5. When the rice is cooked leave to cool slightly before adding the sliced cabbage, nuts, cranberries, crumbled feta & chopped mint. Season well with salt & pepper.

Stuffing Mixture

 6. Lay your first cabbage leaf out on a board and place a heaped tablespoon of the stuffing mixture in the middle. Roll it up like a cigar and tuck the ends under. Repeat with the rest of the cabbage leaves and arrange the cabbage rolls(with the tucked under bits on the base) in a baking dish. Don’t worry if there are a few holes in your leaves it still works look at mine !! 

 

Stuffed, Rolled Cabbage Leaves

 

7. Season with salt & pepper and cover with the chopped tomatoes, chopped garlic, oregano & mint.  Season again and cover with foil or a lid. 

 

Ready To Bake

 

8. Bake in a preheated oven 190 degrees fro 25 to 30 mins, then take of the foil and put back for another 10 mins. 

The Finished Dish

As I said above I had loads of the rice mixture left over so I made some stuffed peppers for lunch today. Just slice the tops off of the peppers and romve all the seeds and membrane.

Stuff the peppers with the rice mixture top with some more crumbled feta and a little dried mint, drizzle with olive oil and bake in a 2oo degree oven for 30 – 35 mins. I served mine with a rocket salad. 

 

 

Enjoy!

 

 

Fabulous Cabbage Recipes

 

 

We walk past these cabbages every day and see them growing. I love the silveryness of their leaves in the sun. After the rain we have had they are definitely looking ready to me so I am finally accepting it is now Autumn and am going to cook with cabbage tonight…

 

 

 

 

Our Broccoli & Cabbage

 

Indian Spiced Cabbage & Potato Samosas Recipe 

 Makes about 8 samosas Vegetarian/Vegan

Indian Spiced Cabbage Samosas wih Fig Chutney

 For the Samosa Pastry

makes about 8/10 samosas

•  225 gr plain flour (I use wholemeal, you can use white or a mixture of both)
• 1 1/2 tsp salt
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tbsp olive oil or veg oil
• 110 ml water (You may need a little more but start with this)
  1. Mix the flour, salt, cumin seeds & turmeric in a large bowl until combined.
  2. Add the oil & water, stir with a wooden spoon then use your hands to bring it together to form a ball of dough. (You may need to add a little more water if it’s too dry).
  3. Wrap the ball of dough in clingfilm and put it in the fridge while you make the filling.

  For the cabbage

• 1/2 head cabbage cut in half & finely sliced
• 1 tbsp olive oil
• 1 1/2 tsp punch pooran*
• 1 small fresh chilli chopped
• 1 tsp cumin powder
• 1 tsp turmeric
• a pinch of dried chilli flakes
• 1 clove garlic chopped
• 1 tbsp ginger paste
• 1 tsp garam masala
• 1 tsp salt
•  a squeeze of lemon/lime juice
• a handful of fresh coriander chopped
•  2 tbsp veg stock
• some leftover cooked mashed potato or chopped cooked potato whatever you have.

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

1. Heat the oil in a large frying pan or wok to a medium heat. Add the punch pooran, cooking until the seeds start to pop, then quickly add the rest of the spices, garlic & ginger cooking them for about a minute but do not burn them.
2. Add in the cabbage and salt and stir to coat the cabbage in the oil & spices then add the veg stock to loosen it slightly and stir fry the cabbage until it is cooked how you like it. (I like it cooked but still a bit crunchy about 5 mins).
3. Add a good squeeze of lemon juice & the chopped coriander and check for seasoning.

You can serve it like this as a side dish its delicious..

Indian Spiced Cabbage

4. Now add your cooked mashed potato or cooked chopped potatoes (As much as you like) and stir to combine well.

Cabbage & Potato Samosa Mix

5. Now take the dough out of the fridge, flour your board & rolling pin and start to need the dough for about a minute to make it stable.

6. Cut the ball of dough into quarters then into eights and roll out one of the pieces of dough to about 2 or 3 mm thick. Then trim it into a square about 10 or 12 cm.

10 - 12 cm Samosa Square

7. Now take a heaped tablespoon of the mix and put it on one half of the square, leave the edges clear

8. Now fold the empty side over the filling to make a triangle and press down the edges then seal them again with a fork.

9. Repeat with the rest of the pastry.

I baked mine in a preheated oven 210 degrees for about 10 – 12 mins. I brushed them with a little oil first & oiled the baking tray. You can deep fry them in hot oil for about 2 minutes on each side.

I served them with some of my fiery fig chutney (see recipe) but you can serve them with any chutney you have or a raita either way they’re great.

 I love potato, especially mashed potato, and I also love Indian food so this next idea is an Indian spiced version of Colcannon (An Irish dish with mashed potato & cabbage) or Bubble & Squeak, an English dish made with leftover potatoes & vegetables (usually Brussel sprouts or cabbage) which is made into patties and fried in a pan. Heaven….

Indian Spiced Bubble & Squeak with a Poached Egg

serves 2 vegetarian

Brunch Heaven

• leftover Indian spiced cabbage (see above)
• leftover mashed potato
• 2 eggs
• coriander or chives to garnish

1. Mix the cold mash and cabbage together well

2. Press the mix into two chefs rings or cookie cutters to make patties ( Or just shape them by hand). Then heat some oil in a pan over a medium heat. Add the patties to the hot oil and cook them until well browned on both sides and hot in the middle

Bubble & Squeak

3. Meanwhile put a large pan of water on to boil with a squirt of vinegar. When it’s boiling turn off the heat, stir the water and carefully crack the two eggs into the water (Break them into the surface of the water). Put the lid on and leave them for 3 minutes.

Serve the poached egg on top of the Bubble & Squeak and garnish with chives or coriander. 

Enjoy!