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Savoy Cabbage with Cream and Mustard - Bramley Apple Crisp - Organic Box News 4th Jan 2011

Mattby Matt, 9 yr, 1 m ago in Blog
Comments | Tags: UK, greens, desserts, Box News, apple

This week’s box contains local leeks, carrots and Savoy cabbage. The potatoes are local ‘Sante’; good for roasting, baking and mashing. The broccoli, tomatoes and courgettes in the large boxes are Spanish. We may have to increase the amount of imported food in the boxes in the coming months. Our intention is to keep them based on home grown produce but, aware that there isn’t such a wide choice available, we try to keep them interesting too. You can, of course, opt for a UK produce box if you have resolved to eat more seasonal food.

Savoy cabbageSavoy Cabbage  id= has a robust flavour that works well with strong flavours, and a great crinkly texture for absorbing sauces ...

Savoy Cabbage with Cream and Mustard

  1. Cut away the thick stalks of 1 small or half a large cabbage, gather the leaves into rolls and slice them into thin ribbons.
  2. In a saucepan heat a tablespoon of water, a small 140ml pot of cream and two or three teaspoons of wholegrain mustard.
  3. Add the cabbage with a couple of pinches of salt and some black pepper, and simmer for 5 minutes or until the leaves are just tender, adding a little more water if necessary.

Bramleys courtesy of  id=Bramley Apple Crisp

This is an American approach to the crumble

  • 700g Bramleys peeled and chopped,
  • 1 tbsp (or 2 if you have a sweet tooth) caster sugar,
  • 75g raisins soaked in warm water for an hour or two,
  • the zest and juice of 1 lemon.

For the topping

  • 50g plain flour,
  • 40g soft brown sugar,
  • 40g caster sugar,
  • 75g unsalted butter,
  • 50g ground almonds,
  • a pinch of salt.
  1. Mix the apples, raisins, lemon and caster sugar and place in an ovenproof dish.
  2. Combine the topping ingredients by hand or by pulsing in a food processer.
  3. The texture should be quite coarse and a little clumpy.
  4. Chill for 15 minutes then sprinkle over the fruit and bake for 40 minutes at 180c.
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