Baking
57 recipes
This with mashed potato is a match made in heaven. Add a beautifully cooked piece of white fish or pork and you have one of the best meals ever. I love this in winter when I feel like a hearty meal but light at the same time. It is comfort food, but light – great for the beach with a fireside spot!
Based on a recipe by Rick Stein.
Serves 4. DF.
Pictured: Cabbage braised with bacon and beer
Ingredients
- 1 small savoy cabbage, cored and thinly sliced
- 2 tbsp light olive oil
- 5 rashers rindless smoked streaky bacon, cut into thin strips
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 300ml/10fl oz chicken stock
- 300ml/10fl oz pale ale – I like Coopers
- 2 tbsp chopped parsley
- salt and pepper
Method
Bring a large pan of salted water to the boil, add the cabbage, bring back to the boil. Drain.
Heat the oil in a casserole pot, add the bacon and fry over a high heat until crisp and lightly golden.
Add the onion and garlic and fry for 5 minutes, until the onion is soft. You can add some more oil or a little butter for flavour if pan seems too dry.
Add the chicken stock and beer, let simmer 5-10 minutes to reduce the volume of liquid by at least half, over a high heat.
Add the cabbage and cook gently for a further 5 minutes to mingle the flavours. Add the parsley, and season with salt and pepper.
