HIGH LANE ALLOTMENTS ASSOCIATION
Red Cabbage with Apples
1 red cabbage (sliced)
1 onion (chopped)
2 large apples (Peeled and sliced
2-3 tblsps wine vinegar
Fry the onion until soft.
In a casserole dish layer cabbage, onion and apples sprinkling each layer with the wine vinegar, salt, pepper and nutmeg.
Cover the casserole and cook for 3 hours Gas 3 or 325degrees F or 160 degrees C
Roasted Vegetables and Spicy Sauce
1kg selection of vegetables roasted in olive oil, e.g. potatoes, parsnips, carrots, peppers, onions, whole garlic, pumpkin, fennel or tomatoes
8 black peppercorns
2 cardamom pods, cracked
1 tbls of each of the following: poppy, fennel, coriander and cumin seeds
2tbsp coconut milk
2 medium onions
2” fresh ginger-roughly chopped
1 green chilli, seeded
1 400g can tomatoes
1tbsp cashew nuts
Mint to garnish
•Dry fry the first 7 ingredients in a small pan for a few moments
•Liquidise these to a paste with the coconut milk
•Heat the oil and butter. Gently fry the onions until soft. Add ginger, chilli, cinnamon, tomatoes and the spice mixture. Cook for 2 or 3 minutes.
•Remove the cinnamon and puree the sauce.
•Reheat the sauce and serve with the roasted vegetables
•Garnish with mint and toasted cashews.