red cabbage

This red cabbage recipe is full of Christmas flavours and tastes super fab with the Christmas roast. It is my favourite combo of sweet and sour with orange, apple, spices and port, which work really well together. It doesn’t have to just be for Christmas or thanksgiving, but you can eat it all year round. It’s also delicious with sausage¬†and mash or baked potatoes and perfect with ham. Everyone I know who has cooked this really loves it as much as me. Its origins are loosely based on a Danish recipe and traditionally in Denmark it is served with rich meats, such as duck and pork. I spent many a Christmas in Denmark or with Danes as a child so this tastes very comforting to me and no one does Christmas better than the Danes. It is also fab with the Boxing Day leftovers the next day and its flavour improves with age.

Recipe

Serves 4-6.

Ingredients:
1 small red cabbage, shredded
1 apple, grated
1 chopped onion
1 orange, zest and juice
3 cloves
150ml Port
1 tablespoon balsamic vinegar
2 tablespoons dark brown sugar
A handful of sultanas
2 tablespoons butter (optional)
Salt and pepper to taste

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venetian sardines

This recipe was discovered by two pescatarian friends of mine on visits to Venice, and they have cooked it ever since. It’s really delicious despite the ingredients being an unlikely combo of sweet and sour. It’s real name is Sarde in Saor and it is served in most eateries in Venice. Try it for yourself and you will be pleasantly surprised.

Serves 4.

Ingredients:
1/2 cup white wine
1/4 cup raisins
800g of sardine fillets
3/4 cup olive oil
3 shallots very finely sliced (I use a mandolin)
1/3 cup of white wine vinegar
1/4 cup of pine nuts
salt and pepper to taste
finely chopped parsley

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