Colourful Cooking

A Winter Wonder
 
Rich Red Cabbage

Finely slice 1 red cabbage, 2 red onions and 2 Cox's Orange Pippin apples, cooking them down together in butter (lots).

Add a pinch of ground cinnamon, coriander, cloves; 1 tbsp of Stokes Chilli Jam and 2 tbsp of Stokes Cranberry & Orange Sauce (we cook this in ruby port).

Stir in a splash of orange juice, 125 ml of port, 1 tsp of Balsamic vinegar and 125 ml of water.

Cover and simmer very gently for an hour, stirring from time to time.

 Ruby Soup

A very simple, energising bowl of colour to warm the winter blues.

Peel and boil 2 medium potatoes until they're tender, drain and set them aside.

Slice half a red cabbage; peel, core and quarter 2 apples; and boil them together with a dash of cider vinegar for 10 minutes or so, drain and add them to the potatoes.

Add 300ml of chicken stock to the potatoes, apples and cabbage with 1 tbsp of sugar and 2 or 3 tbsp of Stokes Bloody Mary (or Tomato) Ketchup.

Blitz with a hand blender, season and serve.

Red Cabbage Risotto

One of the by-products of boiling red cabbage is the beautiful colour of the residual water.

Boil half a red cabbage until it is tender, pouring the cooking water into a measuring jug with a chicken stock bouillon to create a ruby red stock.

Soften 2 diced shallots in butter for 7 minutes, add 2 grated cloves of garlic, 1 inch of grated ginger and 2 or 3 tsp of Stokes Classic English Mustard.

Now add the risotto rice with a splash of red wine and gradually pour the stock into the rice, stirring constantly until you have a moist, red risotto, soft but with a little crunch.

Stir in the cooked red cabbage, season and serve.

Pickled Herring Salad

If you like a good crunch, shredded raw red cabbage lightly pickled in cider vinegar, sugar and 2 tsp of Stokes Mustard & Dill Sauce is delicious with slices of Rollmop Pickled Herring and boiled potatoes.

My teeth can't take the crunch but love the taste, so par-boiling the cabbage first offers painless flavour. Cool and dry the cabbage before pickling.

Leave the cabbage in the pickling liquor for just 10 or 15 minutes for light flavouring.

For additional 'wow', roll the cooked potatoes in half and half Stokes Real Mayonnaise and our Creamed Horseradish Sauce before plating.

Gourmet Gifting - The Gift of Taste

For your 'Guide to Gourmet Gifting' - CLICK HERE

More foodie thoughts for the week:


 


The Feast of St. Andrew - 
A celebration of the Patron Saint, a toast to and taste of Scotland - here.









For the Love of Cheese - 
If you like cheese, you'll love these - here.

 






Foodie Favourites - 
Don't miss the fun on Facebook, Twitter & Instagram - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150