Slow Cooked Red Cabbage with Chicken

4

Seriously tasty and well worth the time and effort – a dish for a cold snap, full of wintery flavours and scents. And so adaptable to any meat really.

INGREDIENTS

1 tbsp olive oil / 1 kg chicken – I used breasts skin on but legs or thighs would work / 1 large brown onion sliced / 2 cloves of garlic sliced / 1 red cabbage sliced / 3 tbsp balsamic vinegar / 1 tbsp dark brown sugar / 1 tsp all spice / Zest and juice of 1 orange / 300 ml chicken stock / 250 ml red wine / fresh chopped flat leaf parsley

METHOD

  1. Preheat oven to 200c fan 180c
  2. Heat the oil in a large casserole dish. Add the onion and garlic. Cover with lid and cook gently for 10 minutes. Stir in the cabbage, balsamic vinegar, sugar and all spice. Cook for a further 5 minutes.
  3. Pour over the orange juice and zest, red wine and stock and bring to the boil. Cover with lid and transfer to the oven for 1 hour and ten minutes.
  4. After an hour pan fry the chicken skin side down til it is coloured.
  5. When red cabbage mixture is ready, remove from oven, take lid off and nestle your chicken pieces in the cabbage. Reduce oven to 180 c / 160c fan, then pop casserole back in the oven uncovered for 30 minutes til the chicken is golden and cooked through.
  6. Remove from the oven and scatter the parsley over the dish – serve with creamy mashed potatoes, or dauphinoise potatoes. Drizzle any spare juices over the potatoes. Fabulous!

Kiwi and lime tart

4

Kiwi and lime tart...wo!

This is a stunner…and made by my daughter yesterday – recipe from Mitts and Measures – check out Julie’s fab blog. Thank you!!

I cannot explain just how good this is – the lime and kiwi is just so very alluring and sexy and every taste bud in your mouth will just swoon when you taste it!

I think this could become one of my favourite desserts of all time! The pastry is just so crisp and light and packed with macademia nuts.

A marvellous recipe for a Sunday!

Kiwi-Lime Tart

(Adapted from Epicurious)

For crust: (Note – 1 cup = 8oz or half a pint)

3/4 cup all-purpose flour

6 tablespoons granulated sugar

1/4 teaspoon salt

6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch pieces

Ice water

3/4 cup dry-roasted and lightly salted macadamia nuts, chopped

For filling:

1 (8-ounce) package cream cheese, at room temperature

1/2 cup granulated sugar

2 tablespoons fresh lime juice

1 teaspoon grated lime zest

2/3 cup cold heavy cream

5 ripe kiwis, peeled and cut into 1/4-inch-thick rounds

To prepare crust: Lightly butter the bottom of a 9-inch-diameter tart pan with a removable bottom. Combine flour, sugar and salt in a food processor; pulse to mix. Add butter. Pulse the processor until mixture resembles coarse meal. Add 1 tablespoon ice water; process until moist clumps form. Add more ice water, 1 teaspoon at a time, if dough is dry. Transfer dough to a floured surface. Gently knead nuts into dough. Press dough onto the bottom and up the sides of a the tart pan.

Freeze crust 20 minutes. Meanwhile, preheat the oven to 375 degrees F. 190c

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, about 10 minutes longer, piercing with a fork if crust bubbles. Let cool completely.

To prepare filling: Using an electric mixer, beat cream cheese, sugar, lime juice and lime zest in a large bowl until smooth and fluffy. Beat heavy cream in a medium bowl until firm peaks form. Fold into cream-cheese mixture. Spoon into crust; smooth top with a knife. Refrigerate until firm, at least 2 hours. Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

This is just mmmmmm.......!

This is just mmmmmm…….!