Saturday, September 2, 2017

68. Peas French Style


1lb Peas
1lb Spinach(Thinly chopped)
1 Onion (Chopped finely)
1/4 cups flour-butter
1oz Fresh cream
2 Tbsp butter
1 Tsp salt & pepper
1 Tsp sugar


1. Remove peas from the pods, discard any bad ones and wash them.

2. Drain and place them in a boiling salted water. Cook gently until tender. (about 15 minutes) Drain well, keep 1 cup of the liquid.

3. In the mean time wash the spinach and drain. Cut the spinach into a chiffonade and blanch it. Refresh, drain and keep aside.

4. Sweat onions in the butter without allowing coloring. Keep them aside.

5. Place the liquid which has been kept aside in a sauce pan and bring it to boil, add the flour butter, mix well with a whisk and cook gently for about 10 to15 minutes.

6. Place the peas into the sauce, add chiffonade spinach and onions. Mix carefully with a wooden spoon.

7. Season with salt and little sugar. Reheat it, but do not allow to boil. 8. Taste and correct seasoning in necessary.

9. Add fresh cream.


Bon Appetit!!

Tuesday, August 29, 2017

67. Braised Red Cabbage


4lb Red Cabbage
2 Apples
1 Onion
3 Cups Red Wine
1/4 cup Vinegar
3 Tbsp Cooking Oil/Fat
3 Cup White Stock
1 Tsp Salt & Sugar


1. Cut away the base stalk and remove any discolored leaves or parts of the leaves.

2. Cut into quarters and cut away the center stalk and any thick leaf stalks. Chop the leaves finely. Wash thoroughly in cold water and drain.

3. Peel the apples, cut into quarters and remove the core. Slice them finely.

4. Marinate the cabbage with the wine and vinegar, add the apples and keep it in the refrigerator for about 12 hours.

5. Heat the oil in a braising pan and sweat the finely chopped onions without coloring.

6. Add the marinated cabbage together with the liquid, add the white stock and salt, cover with a buttered grease proof paper.

7. Bring to boil, cover with a lid and braise at the bottom of an oven at 300 degrees Fahrenheit for about 1 to 11/2 hours. The liquid, at the moment, should be practically soaked up by the vegetables, or very little liquid should remain.

8. Finish off by adding very little sugar and vinegar.


Bon Appetit!!