What are you having for dinner today?
- safeashouses
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- Location: Sabinillas
- safeashouses
- Resident
- Posts: 745
- Joined: Wed Sep 28, 2005 8:58 am
- Location: Sabinillas
Hola Jade. I shred the cabbage then put it into a pan with a tight fitting lid with just a tiny amount of water and a big knob of butter. I keep an eye on it and don't cook it for long as we like it still a little 'crunchy' and seasoned to taste.Jade138 wrote:Hola Safe, how do u like your cabbage cooked?
My Goan friend does a similar thing but when the cabbage is only lightly cooked transfers it to a hot pan with mustard seeds then adds shredded coconut and a sprinkling of turmeric, served as a side dish with curry and rice, it's delicious.
How do you cook yours and have you tried Cavolo Nero.
Your cooking and your photos of your cooking are fabulous. Have you ever thought of doing a cookery book.
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- Andalucia Guru
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Our electric cooker packed up a few days ago so living mostly on microwave food until new one is delivered and installed in a few days time.
However, my wife dug out a "slow cooker" this morning and we cooked some bacon + veg in it. It turned out an excellent meal. It has probably been in the house 20 years, but I think it is the first time we have used it.
Does anybody out there use a slow cooker, and if so, for what ?.
She also tells me we have a "pressure cooker", it's getting complicated now !
anyroads
However, my wife dug out a "slow cooker" this morning and we cooked some bacon + veg in it. It turned out an excellent meal. It has probably been in the house 20 years, but I think it is the first time we have used it.
Does anybody out there use a slow cooker, and if so, for what ?.
She also tells me we have a "pressure cooker", it's getting complicated now !
anyroads
- Julie
- Andalucia Guru
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slow cooker
I use my slow cooker a lot in the winter months to make soups, steak and onions and ham shank and dumplings, that type of thing, don't use the pressure cooker anymore, just got out of the habit, but the old lady next door seems to cook all her meals in hers and her food is delicious
- safeashouses
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- Joined: Wed Sep 28, 2005 8:58 am
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Wouldn't be without either my slow cooker or pressure cooker. Both do a similar job one quickly the other as the name suggests slowly. I presume you have the instructions for both if not then you could google for them.
With the slow cooker you should seal everything first especially meat this is mainly to bring it up to temperature before it goes into the cooker. I always heat mine up by rinsing with boiling water before I put the food into it too. The cheaper cuts of meat such as brisket and stewing/braising steak are so tender done in a slow cooker.
Lots of info & recipe ideas here:- http://uktv.co.uk/food/thread/threadid/27572
With the slow cooker you should seal everything first especially meat this is mainly to bring it up to temperature before it goes into the cooker. I always heat mine up by rinsing with boiling water before I put the food into it too. The cheaper cuts of meat such as brisket and stewing/braising steak are so tender done in a slow cooker.
Lots of info & recipe ideas here:- http://uktv.co.uk/food/thread/threadid/27572
safeashouses wrote:How do you cook yours and have you tried Cavolo Nero.
Thanks for sharing yours and friend's recipe. Sounds yummy.
No, have not tried. I tend to cook cabbage only for friends and myself as OH is not keen.
Have many versions of cooking them but for roast or panfried fish etc, I like it this way ...
Slice cabbage not too finely, remove core.
Slice lemon peel from a fresh lemon in big chunks. Set lemon aside for juice later.
Whole garlic, slightly bruised, slice onions.
Heat pan on medium, add EVO and unsalted butter. Add garlic, toss around till slightly brown, add sliced onions, fry for about a minute, add lemon peel, salt, brown sugar and white pepper.
Increase heat to high, add cabbage, stir well to mix, add splash of hot water to pan/pot. Not too much as cabbage excudes water.
Keep frying till texture of veg is according to your taste.
I like it with a bite.
Squeeze lemon juice, stir well, adjust seasoning, add freshly chopped parsley/spring onions, additional EVO, mix well and enjoy.
The actual cooking process takes less than six minutes.
Will take foto of dish the next time I am cooking it. Been ages since I have done so.
Your cooking and your photos of your cooking are fabulous. Thanks for the compliment.
Have you ever thought of doing a cookery book.
I do not have any basic training in cooking and would not be at par as I am not a dessert person too .
Mentioned to OH your suggestion also and he said, why ever not
Friends multiply joy and divide sorrow
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