Poor weather is again causing us problems; our ‘Arran Victory’ potatoes are stranded somewhere in Scotland (we’re falling back on the dependable local ‘Sante’ instead) and deliveries from the continent have been delayed by snow in Northern France. I’m sure that we’ll have plenty of food however, and remember we’re open until 4pm on Christmas Eve if you need to pop in and collect anything. Give us a call and we’ll put an order together for you. Remember there are no deliveries next week, but the shop is open from 10 - 4 on Wednesday, Thursday and Friday with fresh bread from our bakery and a more limited than usual but still inspiring range of fresh produce.
Leek and Potatoes with Red Cabbage Salad
...the cakes can be made in advance and stored overnight in the fridge.
1kg floury potatoes peeled and chopped,
1 leek finely shredded,
2 eggs beaten,
180g cheddar cheese grated,
2 tbsp vegetable oil for frying (or a mixture of oil and butter),
a pinch of ground nutmeg.
Boil the potatoes until just tender taking care that they don’t collapse in the water. Set aside to cool a little.
In a small, lidded saucepan gently cook the leeks in 2 tbsp water until they are tender. Drain and leave to cool a little.
In a bowl combine the cheese, leeks, potato, eggs and seasonings and shape into 8 cakes.
Coat with the breadcrumbs (a little more beaten egg painted on the cakes can help here).
For the salad ...
400g finely shredded red cabbage,
1 pear finely chopped,
50g lightly toasted walnuts,
pumpkin seeds on sunflower seeds,
1 tbsp oil (preferably walnut)
2 tablespoons wine vinegar,
2 tbsp redcurrant jelly (or use leftover cranberry sauce!).
Combine the cabbage, pears and seeds.
Whisk together the dressing ingredients, pour over the salad and turn.
Thank you very much for your custom and support in 2010.
Have a merry Christmas and a happy New Year from all of us at Beanies.