Braised Cabbage
Ingredients:
1/2 savoy cabbage, shredded (you can do this with any cabbage, we can usually only get white cabbage)
6 tbsp olive oil
4 garlic cloves, peeled and just crushed
Salt
Freshly ground black pepper
Method:
Heat the oil in a wide, shallow pan with a lid and add the garlic. Saute the garlic until just browning and remove. Turn down the heat, take the pan off the ring and add the shredded cabbage. Mix it well to coat the cabbage with oil. Season well. Put the pan back on the heat and put the lid on tightly. Cook, stirring occasionally, until the cabbage is done to your liking. This is an Italian recipe and the cabbage is meant to be really soft but it does work with a bit of a crunch.
I often add other ingredients like onion, leek, caraway seeds, juniper berries, a sprig of rosemary etc depending really on what we are having the cabbage with.
First made: Qatar, 2006
1/2 savoy cabbage, shredded (you can do this with any cabbage, we can usually only get white cabbage)
6 tbsp olive oil
4 garlic cloves, peeled and just crushed
Salt
Freshly ground black pepper
Method:
Heat the oil in a wide, shallow pan with a lid and add the garlic. Saute the garlic until just browning and remove. Turn down the heat, take the pan off the ring and add the shredded cabbage. Mix it well to coat the cabbage with oil. Season well. Put the pan back on the heat and put the lid on tightly. Cook, stirring occasionally, until the cabbage is done to your liking. This is an Italian recipe and the cabbage is meant to be really soft but it does work with a bit of a crunch.
I often add other ingredients like onion, leek, caraway seeds, juniper berries, a sprig of rosemary etc depending really on what we are having the cabbage with.
First made: Qatar, 2006
Roasted Butternut Squash
Ingredients:
1 large butternut squash
25g butter
3 dried chillies, crushed
1 tsp caraway seeds
Method:
Half the squash and scoop out the seeds. Place skin side down on a baking tray and spread each half with butter. Scatter over the spices and cover loosely with foil. Bake at 200c for 45 minutes or so or until tender.
Makes fabulous soup or try Roasted Butternut Squash and Cranberry Rolls (Recipes/Baking/Bread).
First made: Sat 28th September 2013
1 large butternut squash
25g butter
3 dried chillies, crushed
1 tsp caraway seeds
Method:
Half the squash and scoop out the seeds. Place skin side down on a baking tray and spread each half with butter. Scatter over the spices and cover loosely with foil. Bake at 200c for 45 minutes or so or until tender.
Makes fabulous soup or try Roasted Butternut Squash and Cranberry Rolls (Recipes/Baking/Bread).
First made: Sat 28th September 2013
Italian Peas and Tomatoes
Ingredients:
1 onion, finely chopped
225g frozen peas
50g pancetta, diced
3 medium tomatoes, peeled, deseeded and chopped
1 garlic clove finely chopped
zest of 1 lime
handful fresh basil, chopped
Method:
Sauté onion and garlic in 1 tbsp olive oil. Add the rest of the ingredients and cook for five minutes.
Finish with a squeeze of juice from the lime.
We had this with salmon fillets, and crushed potatoes with chives.
First made: 8th April 2014
1 onion, finely chopped
225g frozen peas
50g pancetta, diced
3 medium tomatoes, peeled, deseeded and chopped
1 garlic clove finely chopped
zest of 1 lime
handful fresh basil, chopped
Method:
Sauté onion and garlic in 1 tbsp olive oil. Add the rest of the ingredients and cook for five minutes.
Finish with a squeeze of juice from the lime.
We had this with salmon fillets, and crushed potatoes with chives.
First made: 8th April 2014
Braised Carrots and Parsnips with Herbs
This is similar to my 'Buttery Carrots' below but has no added sugar, relying instead on the natural sweetness of the vegetables to make a beautifully tender, luscious side dish.
Ingredients:
10 baby carrots, scrubbed and tops trimmed
5 small parsnips, halved lengthways if large
sprig rosemary
1/2 tsp dried sage
250ml water
30g butter
salt and freshly ground black pepper
Cooking Instructions:
Combine all the ingredients in a wide, shallow saucepan and bring to the boil. Simmer gently, covered, until the water has boiled off and the butter has begun to glaze the vegetables. Remove the lid and baste the veg with the remaining liquid. Continue cooking gently but don't allow the vegetables to brown.
This is also delicious with cumin seeds instead of herbs.
Ingredients:
10 baby carrots, scrubbed and tops trimmed
5 small parsnips, halved lengthways if large
sprig rosemary
1/2 tsp dried sage
250ml water
30g butter
salt and freshly ground black pepper
Cooking Instructions:
Combine all the ingredients in a wide, shallow saucepan and bring to the boil. Simmer gently, covered, until the water has boiled off and the butter has begun to glaze the vegetables. Remove the lid and baste the veg with the remaining liquid. Continue cooking gently but don't allow the vegetables to brown.
This is also delicious with cumin seeds instead of herbs.
Coconut Rice
Ingredients:
1tbsp olive oil
knob butter
1 small onion, peeled and finely chopped
1cm grated fresh root ginger
1 clove garlic, peeled and finely chopped
150g basmati rice
125ml chicken stock (or vegetable)
200ml coconut milk
a few sprigs thyme
Cooking instructions:
Sauté the onion, garlic and ginger until soft. Add the rice and stir to coat with oil. Add a little of the stock and bubble. Then add the rest of the ingredients and bring to the boil. Simmer with the lid on for 10 minutes. Remove from the heat and fork through. Set aside for 10 minutes.
We had this the other night with Ginger Pork with Roasted Pears (Recipes/Main Courses/Pork) - scrummly. We have also had it with Spicy Pan-fried Sea Bass (Recipes/Main Courses/Fish)
First made: 27th April 2013
1tbsp olive oil
knob butter
1 small onion, peeled and finely chopped
1cm grated fresh root ginger
1 clove garlic, peeled and finely chopped
150g basmati rice
125ml chicken stock (or vegetable)
200ml coconut milk
a few sprigs thyme
Cooking instructions:
Sauté the onion, garlic and ginger until soft. Add the rice and stir to coat with oil. Add a little of the stock and bubble. Then add the rest of the ingredients and bring to the boil. Simmer with the lid on for 10 minutes. Remove from the heat and fork through. Set aside for 10 minutes.
We had this the other night with Ginger Pork with Roasted Pears (Recipes/Main Courses/Pork) - scrummly. We have also had it with Spicy Pan-fried Sea Bass (Recipes/Main Courses/Fish)
First made: 27th April 2013
Baked Endives Wrapped in Proscuitto Crudo
Ingredients:
3 Belgian endives
500ml chicken stock
6 slices proscuitto crudo
2 tbsps lime juice
Good handful grated mature Gouda or Gruyère
150ml double cream
Cooking instructions:
Place the endive in a pan with the chicken stock and bring to the boil. Simmer for 10 minutes, drain and cool slightly.
Halve the endives lengthways and cut out the core then wrap each in a slice of proscuitto crudo and place on a buttered ovenproof dish.
Sprinkle the lime juice over the rolls, scatter the cheese and pour over the cream. Season with a little salt and lots of freshly ground black pepper.
Bake at 180C (fan) for 25 - 30 minutes or until browned and bubbling.
We had this with simple roast chicken thighs marinated for a while in olive oil and garlic with sprigs of lemon thyme and oregano.
First made: 26th July 2013
3 Belgian endives
500ml chicken stock
6 slices proscuitto crudo
2 tbsps lime juice
Good handful grated mature Gouda or Gruyère
150ml double cream
Cooking instructions:
Place the endive in a pan with the chicken stock and bring to the boil. Simmer for 10 minutes, drain and cool slightly.
Halve the endives lengthways and cut out the core then wrap each in a slice of proscuitto crudo and place on a buttered ovenproof dish.
Sprinkle the lime juice over the rolls, scatter the cheese and pour over the cream. Season with a little salt and lots of freshly ground black pepper.
Bake at 180C (fan) for 25 - 30 minutes or until browned and bubbling.
We had this with simple roast chicken thighs marinated for a while in olive oil and garlic with sprigs of lemon thyme and oregano.
First made: 26th July 2013
Sautéed Brussels Sprouts
Ingredients:
500g Brussels Sprouts, cleaned, trimmed and halved lengthways if large
2 large garlic cloves, crushed
1 tsp coarse sea salt
6 tbsps olive oil
1/2 cup sherry, white wine or marsala
2 tbsps capers, rinsed
1tbsp balsamic vinegar
Cooking instructions:
Finely slice the sprouts and and discard stalks.
Mash the garlic and salt together in a mortar and pestle.
Heat a saucepan, add the oil and garlic salt and cook for a minute until fragrant (do not let the garlic burn).
Add the sprouts and gently toss to coat with oil. Cook undisturbed for a minute or so to crisp and brown then mix through adn cook one minute more.
Pour in the wine and cook about two more minutes. Add the capers and vingar and mix.
Taste, check seasoning and have sprouts as you've never had them before.
I've been experimenting with sprouts lately, mostly successfully - these were scrummly!
First made: 25th December 2012
500g Brussels Sprouts, cleaned, trimmed and halved lengthways if large
2 large garlic cloves, crushed
1 tsp coarse sea salt
6 tbsps olive oil
1/2 cup sherry, white wine or marsala
2 tbsps capers, rinsed
1tbsp balsamic vinegar
Cooking instructions:
Finely slice the sprouts and and discard stalks.
Mash the garlic and salt together in a mortar and pestle.
Heat a saucepan, add the oil and garlic salt and cook for a minute until fragrant (do not let the garlic burn).
Add the sprouts and gently toss to coat with oil. Cook undisturbed for a minute or so to crisp and brown then mix through adn cook one minute more.
Pour in the wine and cook about two more minutes. Add the capers and vingar and mix.
Taste, check seasoning and have sprouts as you've never had them before.
I've been experimenting with sprouts lately, mostly successfully - these were scrummly!
First made: 25th December 2012
Roasted Brussels Sprouts
Ingredients:
250g Brussels sprouts, trimmed and halved lengthways if large
3 tbsps olive oil
1 large garlic clove, finely chopped
salt and pepper
Cooking instructions:
Heat the oven to 180C (fan).
Place all the ingredients in a freezer bag and shake up really well making sure the sprouts are well coated in oil.
Empty the bag onto an oven tray and cook for 20 - 30 minutes until the sprouts and brown and crispy.
Delicious - this really brings out the sweetness of the sprouts.
First made: 10th December 2012
250g Brussels sprouts, trimmed and halved lengthways if large
3 tbsps olive oil
1 large garlic clove, finely chopped
salt and pepper
Cooking instructions:
Heat the oven to 180C (fan).
Place all the ingredients in a freezer bag and shake up really well making sure the sprouts are well coated in oil.
Empty the bag onto an oven tray and cook for 20 - 30 minutes until the sprouts and brown and crispy.
Delicious - this really brings out the sweetness of the sprouts.
First made: 10th December 2012
Buttered Peas and Leeks
Ingredients:
1 leek, finely sliced
15g butter
1 tbsp olive oil
1 garlic clove, finely sliced
120g frozen peas
100ml stock
salt & pepper
Cooking instructions:
Sweat the leeks and garlic in a covered pan until soft.
Stir in the stock, bring to the boil then reduce the heat and simmer for 5 minutes.
Stir in the peas, bring back to the boil and simmer for 5 -10 minutes until the peas are cooked through.
Serve with Breaded Pork Chops and Rosti
First made: 22nd December 2010
1 leek, finely sliced
15g butter
1 tbsp olive oil
1 garlic clove, finely sliced
120g frozen peas
100ml stock
salt & pepper
Cooking instructions:
Sweat the leeks and garlic in a covered pan until soft.
Stir in the stock, bring to the boil then reduce the heat and simmer for 5 minutes.
Stir in the peas, bring back to the boil and simmer for 5 -10 minutes until the peas are cooked through.
Serve with Breaded Pork Chops and Rosti
First made: 22nd December 2010
Rösti
Ingredients:
2 large potatoes, peeled and grated
25g butter, melted
salt, pepper
Cooking Instructions:
Heat oven to 200C (fan)
Squeeze liquid out of grated potatoes in a clean tea towel. Mix with melted butter, salt and pepper and divide among greased muffin tins.
Cook in oven for 30 minutes.
2 large potatoes, peeled and grated
25g butter, melted
salt, pepper
Cooking Instructions:
Heat oven to 200C (fan)
Squeeze liquid out of grated potatoes in a clean tea towel. Mix with melted butter, salt and pepper and divide among greased muffin tins.
Cook in oven for 30 minutes.
Aubergine with Tomato and Caper Crust
Ingredients:
1 aubergine, halved lengthways
1 clove garlic
4 tbsp breadcrumbs
4 small tomatoes, peeled and seeded
3 tbsp capers, rinsed
4 tbsp grated Parmesan
1/2 tsp mixed Italian herbs
Pinch dried oregano
Cooking instructions:
Heat oven to 180C (fan)
Score the aubergine halves deeply in a criss-cross.
Pulse garlic and tomatoes in the food processor then add capers for a couple of pulses. Transfer to a bowl with the breadcrumbs, Parmesan and herbs and mix thoroughly.
Apply mixture to flat side of the aubergines and press down firmly.
Season with salt, pepper and some dried oregano. Drizzle with olive oil.
Bake on a tray in the oven till crispy and brown.
First made: 5th July 2011
1 aubergine, halved lengthways
1 clove garlic
4 tbsp breadcrumbs
4 small tomatoes, peeled and seeded
3 tbsp capers, rinsed
4 tbsp grated Parmesan
1/2 tsp mixed Italian herbs
Pinch dried oregano
Cooking instructions:
Heat oven to 180C (fan)
Score the aubergine halves deeply in a criss-cross.
Pulse garlic and tomatoes in the food processor then add capers for a couple of pulses. Transfer to a bowl with the breadcrumbs, Parmesan and herbs and mix thoroughly.
Apply mixture to flat side of the aubergines and press down firmly.
Season with salt, pepper and some dried oregano. Drizzle with olive oil.
Bake on a tray in the oven till crispy and brown.
First made: 5th July 2011
Deep-fried Courgette Matchsticks
Ingredients:
2 courgettes
2 tbsps cornflour
2 eggs
2 tbsps chilled water
salt and pepper
sunflower oil for frying
Cooking Instructions:
Top and tail the courgettes and quarter lengthways. Cut out the watery seedy bit and cut into 1/2cm width strips, half each strip across the way so you are left with 'matchsticks.
Whisk all the batter ingredients (cornflour, eggs, water and seasoning) together in a bowl.
Half fill a shallow saucepan with oil and heat so that a drop of batter floats to the top quickly but takes time to brown and crisp. In batches, dip the courgettes into the batter then drop into the pan. Deep fry until golden and crispy - about 3 - 4 minutes. Drain on kitchen paper and keep warm while frying the rest.
This is a fabulous summery contorno (side dish) that goes with virtually anything. I've often been served it in Italian restaurants.
First made: 9th April 2013
2 courgettes
2 tbsps cornflour
2 eggs
2 tbsps chilled water
salt and pepper
sunflower oil for frying
Cooking Instructions:
Top and tail the courgettes and quarter lengthways. Cut out the watery seedy bit and cut into 1/2cm width strips, half each strip across the way so you are left with 'matchsticks.
Whisk all the batter ingredients (cornflour, eggs, water and seasoning) together in a bowl.
Half fill a shallow saucepan with oil and heat so that a drop of batter floats to the top quickly but takes time to brown and crisp. In batches, dip the courgettes into the batter then drop into the pan. Deep fry until golden and crispy - about 3 - 4 minutes. Drain on kitchen paper and keep warm while frying the rest.
This is a fabulous summery contorno (side dish) that goes with virtually anything. I've often been served it in Italian restaurants.
First made: 9th April 2013
Spinach and Pecorino Bake
Ingredients:
500g frozen spinach, thawed and well drained
1tsp salt
good grate nutmeg
good grind black pepper
100g cream cheese
25g grated pecorino (or parmesan) plus extra for the top
Cooking instructions:
Put everything in the food processor and whizz. Empty into a small ovenproof dish and spread evenly. Grate over some extra cheese and grind some black pepper over.
Bake in the oven at 180C (fan) for 20-25 minutes or until the top is golden.
First made: Heidelberg, 1991
500g frozen spinach, thawed and well drained
1tsp salt
good grate nutmeg
good grind black pepper
100g cream cheese
25g grated pecorino (or parmesan) plus extra for the top
Cooking instructions:
Put everything in the food processor and whizz. Empty into a small ovenproof dish and spread evenly. Grate over some extra cheese and grind some black pepper over.
Bake in the oven at 180C (fan) for 20-25 minutes or until the top is golden.
First made: Heidelberg, 1991
Spicy Potatoes
Ingredients:
Enough potatoes for however many are eating - I used fingerling potatoes just scrubbed and left whole
2tbsps mustard seeds
1tsp garam masala
1tsp chilli powder
3tbsps olive oil
Cooking Instructions:
Boil the potatoes in plenty of salted water until tender. Drain and bash with a meat hammer (or rolling pin).
Dry fry the mustard seeds and ground spices for a minute or two until they give off their aroma then add the olive oil. Break the potatoes into rough sized pieces and add to the pan. Fry for a few minutes, season with salt and ground black pepper and serve.
First made: Qatar, 2007
Enough potatoes for however many are eating - I used fingerling potatoes just scrubbed and left whole
2tbsps mustard seeds
1tsp garam masala
1tsp chilli powder
3tbsps olive oil
Cooking Instructions:
Boil the potatoes in plenty of salted water until tender. Drain and bash with a meat hammer (or rolling pin).
Dry fry the mustard seeds and ground spices for a minute or two until they give off their aroma then add the olive oil. Break the potatoes into rough sized pieces and add to the pan. Fry for a few minutes, season with salt and ground black pepper and serve.
First made: Qatar, 2007
Ratatouille
Ingredients:
100ml olive oil
2 onions, peeled, halved and sliced thinly
2 courgettes, sliced
1 aubergine, sliced
2 yellow peppers, deseeded, quartered and sliced
3 tomatoes, peeled and roughly chopped
3 garlic cloves, peeled and finely chopped
Sprig of thyme, chopped
small bunch parsley, chopped
1tsp sugar
salt and freshly ground black pepper
Cooking Instructions:
Heat 50ml of the oil and sauté the onions and peppers until soft. Add the courgettes and leave to soften for a minute. Then add the aubergine and the rest of the oil. Add the rest of the ingredients and simmer uncovered for 10 minutes, stirring often.
Cover and place in the oven at 180C (fan) for 25-30 minutes.
First made: 2nd April 2013
100ml olive oil
2 onions, peeled, halved and sliced thinly
2 courgettes, sliced
1 aubergine, sliced
2 yellow peppers, deseeded, quartered and sliced
3 tomatoes, peeled and roughly chopped
3 garlic cloves, peeled and finely chopped
Sprig of thyme, chopped
small bunch parsley, chopped
1tsp sugar
salt and freshly ground black pepper
Cooking Instructions:
Heat 50ml of the oil and sauté the onions and peppers until soft. Add the courgettes and leave to soften for a minute. Then add the aubergine and the rest of the oil. Add the rest of the ingredients and simmer uncovered for 10 minutes, stirring often.
Cover and place in the oven at 180C (fan) for 25-30 minutes.
First made: 2nd April 2013
Baked Beans
I started doing this myself when we really couldn't get that famous variety and, when we did, found them too sweet and bland. I used to make what I call 'Cowboy Beans' for barbecues in the desert but they are beans with attitude which will blow your head off; not quite what is required for sausage based meals which, of course, were unavailable in Qatar in the pork sense of the word.
Ingredients:
2 tins canellini, haricot or flageolet beans
1 tin chopped tomatoes
a few drops Tabasco (to taste)
a couple of splodge of Worcester Sauce
2 1/2 tsps brown sugar
pinch salt
pepper
Cooking Instructions:
Drain and rinse the beans thoroughly until the water runs clear and tip into a pan.
Pour in the tomatoes, fill the can to a quarter with warm water, give it a swirl to rinse and add to the pan.
Add all the rest of the ingredients and slowly bring to a simmer.
Simmer until the sauce is the consistency you like.
First made: 10th February 2011
Ingredients:
2 tins canellini, haricot or flageolet beans
1 tin chopped tomatoes
a few drops Tabasco (to taste)
a couple of splodge of Worcester Sauce
2 1/2 tsps brown sugar
pinch salt
pepper
Cooking Instructions:
Drain and rinse the beans thoroughly until the water runs clear and tip into a pan.
Pour in the tomatoes, fill the can to a quarter with warm water, give it a swirl to rinse and add to the pan.
Add all the rest of the ingredients and slowly bring to a simmer.
Simmer until the sauce is the consistency you like.
First made: 10th February 2011
Paprika Wedges
Ingredients:
6 medium potatoes, scrubbed and cut into six wedges each
3 tbsps olive oil
1 tsp sweet paprika
salt
Put all the ingredients in a freezer back and shake up making sure the potatoes are well covered with oil and paprika.
Tip into a roasting tin and cook at 180C (fan), turning once or twice, until potatoes are cooked through and crispy brown on the outside.
6 medium potatoes, scrubbed and cut into six wedges each
3 tbsps olive oil
1 tsp sweet paprika
salt
Put all the ingredients in a freezer back and shake up making sure the potatoes are well covered with oil and paprika.
Tip into a roasting tin and cook at 180C (fan), turning once or twice, until potatoes are cooked through and crispy brown on the outside.
Caraway and Apricot Cabbage
Ingredients:
50g dried apricots
3 tbsps olive oil
1 onion, peeled, halved and thinly sliced
4 garlic cloves, peeled and finely chopped
1 tbsp caraway seeds
half a large cabbage, shredded
50ml sherry
salt
Cooking Instructions:
Thinly slice the apricots.
Sauté the onion and garlic for a few minutes then add the cabbage and stir through.
Add the rest of the ingredients, bring to the boil then simmer until the cabbage is soft and sweet.
Give it a stir every now and again to make sure it's not sticking.
First made: 8th February 2012
50g dried apricots
3 tbsps olive oil
1 onion, peeled, halved and thinly sliced
4 garlic cloves, peeled and finely chopped
1 tbsp caraway seeds
half a large cabbage, shredded
50ml sherry
salt
Cooking Instructions:
Thinly slice the apricots.
Sauté the onion and garlic for a few minutes then add the cabbage and stir through.
Add the rest of the ingredients, bring to the boil then simmer until the cabbage is soft and sweet.
Give it a stir every now and again to make sure it's not sticking.
First made: 8th February 2012
Buttery Carrots
Ingredients:
500g carrots, peeled - try to choose smallish, thin ones that you don't have to cut, or you can cut bigger ones into batons
35g butter
1tsp salt
3tbsp sugar
water to cover the carrots
Put the carrots in a shallow saucepan and add all the rest of the ingredients. Bring to the boil then simmer until the water has all evaporated and the butter and sugar have caramelised.
I always mean to add a tablespoon of cumin seeds at this point and always forget. I'll let you know how it is if I ever remember.
First made: Qatar, 2008
500g carrots, peeled - try to choose smallish, thin ones that you don't have to cut, or you can cut bigger ones into batons
35g butter
1tsp salt
3tbsp sugar
water to cover the carrots
Put the carrots in a shallow saucepan and add all the rest of the ingredients. Bring to the boil then simmer until the water has all evaporated and the butter and sugar have caramelised.
I always mean to add a tablespoon of cumin seeds at this point and always forget. I'll let you know how it is if I ever remember.
First made: Qatar, 2008
Spiced Red Cabbage
Ingredients:
3 rashers of bacon, diced (optional)
2 onions, finely sliced
25g butter
a splash olive oil - to stop the butter burning
4 tbsps brown sugar
2 tbsps cranberry sauce or barberry sauce - we couldn't find cranberries of any kind at Christmas. We did find dried barberries so I gave them a go and made what is effectively a runny jam. Since I have it, I put that in - it is very delicious and would be lovely with chicken, ham or cheese. It might be added to the regular chutney round...
2 star anise
8 juniper berries, lightly crushed
100ml balsamic vinegar
a small red cabbage, shredded
Cooking instructions:
Fry the bacon in a large pot until just crispy, remove and set aside
Heat the butter and olive oil, tip in the onions and fry until soft and browning; almost caramelised
Add the sugar and spices and stir to get everything caramelised and toasted.
Return the bacon to the pan and add the cabbage. Give everything a good stir and season well.
Add the vinegar and bring to the boil. Turn the heat down and leave it all to cook very gently, giving it a good stir from time to time, until the cabbage is soft. Take the lid off and evaporate off most of the liquid.
I have many, many versions of this but this particular one was created on 31st December 2012.
3 rashers of bacon, diced (optional)
2 onions, finely sliced
25g butter
a splash olive oil - to stop the butter burning
4 tbsps brown sugar
2 tbsps cranberry sauce or barberry sauce - we couldn't find cranberries of any kind at Christmas. We did find dried barberries so I gave them a go and made what is effectively a runny jam. Since I have it, I put that in - it is very delicious and would be lovely with chicken, ham or cheese. It might be added to the regular chutney round...
2 star anise
8 juniper berries, lightly crushed
100ml balsamic vinegar
a small red cabbage, shredded
Cooking instructions:
Fry the bacon in a large pot until just crispy, remove and set aside
Heat the butter and olive oil, tip in the onions and fry until soft and browning; almost caramelised
Add the sugar and spices and stir to get everything caramelised and toasted.
Return the bacon to the pan and add the cabbage. Give everything a good stir and season well.
Add the vinegar and bring to the boil. Turn the heat down and leave it all to cook very gently, giving it a good stir from time to time, until the cabbage is soft. Take the lid off and evaporate off most of the liquid.
I have many, many versions of this but this particular one was created on 31st December 2012.