As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…
Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
- Frying pan
- Jar with lid
- Measures: jug, ¼ cup, tablespoon, teaspoon, ½ teaspoon
- Chopping board & knife
- Salad spinner
- Bowls – large, med, small
- Serving bowls
- 1 small or half a large red cabbage
- 3 leaves cavolo nero (Tuscan kale)
- 2 carrots
- 3 radishes
- 2 stalks of celery
- 2 tablespoons sesame seeds
- A small handful coriander
Spicy Soy Sesame Dressing:
- 30ml light soy sauce
- 1/4 cup brown sugar
- 30ml sesame oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chilli flakes
- Salt and sugar to taste
What to do:
- Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
- Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
- Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
- Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
- Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
- Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
- Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
- Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!
Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?
Categories: Kitchen Garden, Recipe
Tags: cabbage, children, cilantro, cooking, coriander, gluten-free, kids, salad, sesame, vegan, vegetarian
Winter = soup! This is lovely hearty way to get stuck into some cold weather… I used some Nolans Road organic kabuli chickpeas (from Wholefoods House, Woollahra) that were fantastic & only needed about 20 minutes cooking after soaking all night… and also ate it with some toasted day old Iggy’s country round sourdough (just seen) of course!
- Bowls – glass, large, med
- Garlic press
- Chopping board
- Medium saucepan
- Colander, sieve
- Measures – tablespoon, jug
- Wooden spoon, ladle
- Serving bowls
- 150g dried chickpeas
- 1 tablespoon bicarbonate of soda
- A small branch of sage
- 6 cloves garlic
- 2 leeks
- 1 onion
- 1 head cabbage
- A small handful parsley
- 2 tablespoons olive oil
- Flaked salt & black pepper
- 2 litres vegetable stock
- 1 tin chopped tomatoes
What to do:
- The night before, place your dried chickpeas in the glass bowl and fill the bowl with cold water to double the height of the chickpeas, add the bicarb and stir. They will need to soak for at least 12 hours.
- At the start of the lesson:
- Drain the chickpeas into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
- Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer for 2o minutes.
- Meanwhile wash the leeks, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leeks into thin slices.
- Chop the cabbage in half and wash, checking for slugs or dirt to clean! Chop finely, cutting the core into small slivers.
- Peel and chop the onion into small dice. Squeeze the remaining 3 cloves of garlic through the press. Wash the parsley and spin dry. Finely chop.
- In the large stockpot, heat the olive oil over medium heat. Stir in the onion, leeks and garlic and cook GENTLY until onion is transparent, about 5 minutes.
- Stir in stock or water, with a teaspoon of salt and grind of pepper. Bring to the boil, then stir in bouillon powder if using, and the cabbage. Simmer until cabbage wilts, about 10 minutes.
- Chickpeas: After 20 minutes set the sieve over a heatproof bowl and carefully pour the chickpeas and their liquid in to drain, then scoop the chickpeas out into the cabbage soup with a cup of the cooking liquid.
- Stir in the tomatoes and return to the boil, then simmer for about 20 minutes stirring often.
- Check for seasoning and add in the chopped parsley. Ladle into serving bowls.
Well that’s definitely it for summer then! With crazy winds and notice to tidy up gutters and garden toys we’ve well and truly launched into the coldest season…
And that’s fabulous news in the kitchen!
A hit this week is our Hearty Cabbage & Chickpea soup, with veggies left chunky and our knife skills put to the test… also using up our bumper crop of cabbage: the crunchy, slippery goodness of iceberg Sang choi bao with stir-fried cabbage & crispy kale. Fingerlicking good… passed the dripping-soy-sauce-down-the-arm test! We’ve also been experimenting with a gluten and lactose-free version of Schiacciata con l’uva e olio d’oliva, and I can confidently say that it was gobbled up by everybody! And last but not least, our ever-morphing Our winter salad with poached eggs & baby beets – simple and delicious!
And click on these links for recipes from the last few weeks: Gnocchi with burnt butter & sage and Broccoli and garden herb pizza. If you need any other recipes and don’t see them on this site, drop me a line here & I’ll put them up for you!
Happy souping everybody!
And don’t forget, spaces are filling fast for Our Kitchen Garden School Holiday Program… Head on over to the page & check it out!
Categories: Kitchen Garden, Recipe
Tags: baby beets, Bondi Public School, cabbage, cavolo nero, chickpeas, children, cooking, eggs, kids, salad, sang choi bao, Tuscan kale, winter
Spring has sprung, hooray! I love these days of crisp mornings that turn into warm afternoons, especially being in the cottage with all the beautiful sun shining through the windows and the doors open and breeze flowing all the way through, so lovely…
We’ve been cooking some great food this last fortnight: loads of broccoli with anchovies and garlic on pizza and also tossed in our own hand-rolled wholewheat linguine: our muscles are getting a good work-out on the pasta machines! The cabbages are going crazy in size (and slugs…) so we’ve chopped off their heads, washed them well and made soup with carrot and caraway seeds, and also dressed some more lovely green salads with crunchy croutons… and we’ve been experimenting with dairy- and wheat-free orange and vanilla biscuits too using olive oil and spelt instead – quite delicious!
Thanks to more and more gorgeous volunteers appearing at the door as we’ve had some fab classes these last weeks with all stations filled (meaning five different dishes and lots of food on the tables!) and many hands making the clean-up work lighter…!
Sorry for the delay in the getting the market table up and running – watch this space or keep your eyes open in the next few weeks… In the meantime have a great & happy fathers’ day and see you soon!