Woodfield Weekly

 

 

Summer cabbages are coming through after a short break, so a couple of interesting recipes are attached, one of which includes broad beans, which are also in good supply. Broad beans recipes are sometimes quite fiddly (like the one below) as they involve boiling or steaming the beans for a couple of minutes before squeezing them out of their skins. This can be really worth the effort as the skins are a bit tough, but the beans inside are extremely soft and great to eat.

Peaches are coming through well from our Italian co-operative, so we have a recipe for them too, if you feel like using them for a dessert.

Stir-Fried Cabbage with Cashews and Broad Beans

Simple and delicious!  Can be served with rice, noodles, or as a side dish.

·                            1 small red chilli

·                            225 g broad beans

·                            225 g summer cabbage

·                            1 large or 2 small carrots

·                            2 tablespoons sunflower oil

·                            100 g cashew nuts

·                            2 garlic cloves, peeled and crushed

For the sauce:

·                            2 tablespoons light soy sauce

·                            1 tablespoon lime juice

·                            1 tablespoon dry sherry

·                            3 tablespoons water

·                            Pepper

·                            1.5 cm freshly grated root ginger

Mix the ingredients for the sauce together in a bowl. Chop the chillies and de-seed if desired. Cut the carrot into batons.

Heat the oil and add the cashews, stir frying until golden. Remove them once done and then drain.

Remove broad beans from pods, boil for 3 or 4 minutes, run under cold water, squeeze them out of their skins, and keep to one side with the cashews.

Next, heat the oil again and stir-fry the garlic, chilli and ginger. These only need to be cooked for about 30 seconds. Add the cabbage and carrot ands stir-fry for 3 minutes until the vegetables have wilted.

Finally, pour in the sauce and lower the heat. Cook for 2 minutes and then add the nuts and broad beans. Serve.

Cabbage Stuffed with Bulghur Wheat

·                            1 small green cabbage, core removed

·                            handful finely chopped parsley

·                            2 onions, chopped

·                            4 celery stalks, chopped

·                            1/4 teaspoon Italian seasoning

·                            1 tablespoon olive oil

·                            1 clove garlic, peeled and crushed

·                            2 tins chopped tomatoes

·                            960 ml water

·                            450 g (1 lb) dry bulghur wheat

·                            3 tablespoons tomato puree

·                            120 ml water

Preheat oven to 190°C/ 375°F/ Gas Mark 5. Separate cabbage into leaves and place in boiling water for 2 minutes. Remove and run under cold water.

Sauté the parsley, onions, celery, seasoning, and garlic in the oil until the onions are soft. Add the tomatoes, water and bulghur. Cook for about 1/2 hour over medium heat, stirring occasionally, until the bulghur is tender. Remove from heat. To stuff the cabbage leaves, place a spoonful of mixture in centre of each leaf. Starting at one side, roll the leaf up and fold the ends under. Place in a deep baking pan. Mix the tomato puree with about 1/2 cup water and pour this over the stuffed cabbage leaves so they remain moist during baking. Cook until the cabbage has heated through

Peach Cobbler

 

An American recipe, hence the American measurements. One American “cup” is approximately 250ml or 8 fluid ounces.

Ingredients:

 

4 cups of fresh peaches, sliced.

1 ¼ cups of flour.

1 cup of sugar.

½ cup of brown sugar.

½ cup of margarine.

1 tablespoon of lemon juice.

1 teaspoon of lemon peel.

½ teaspoon of cinnamon.

¼ teaspoon of salt.

Preparation Instructions:

Combine 1 cup of flour, ½ of cup sugar, the salt and the cinnamon.

Cut in (mix) the margarine until the mixture resembles corn meal.

Combine the sliced peaches, lemon juice, lemon peel, ½ cup of sugar and ¼ cup of flour; then spoon into greased nine-inch square dish.

Sprinkle the flour mixture over top of the peaches.

Cover with foil and bake at 400°F (200°C) for 15 minutes. Then remove the cover and bake for another 30 minutes or until the top is golden.