Monday, 8 September 2014


 Sometimes we spend too much time focusing on the protein on our meals that the poor old veg can get neglected. This Sunday rather than just knocking out another one shot roast I took the time to spruce up the sides to really make them the star of the show. My first little guide for adding some Asian-esqe sparkle to your cabbage and courgettes is so simple you'll have no excuse for dull lifeless veg every again.

Asian-esqe C+C

2 Tbsp Chili Oil
1 Chopped Red Cabbage
1 Chopped Courgette
1 Grated Garlic Clove
2 Tbsp Soy Sauce
1 Tbsp Thyme Leaves
Salt And Pepper To Season
Handful Pine Nuts

  1. Heat a saucepan on a medium heat with the chili oil until the oil is hot.
  2. In a bowl, toss together the rest of the ingredients apart from the nuts and then add to the pan, seasoning with the salt and paper. Fry for around 8 minutes until any excess moisture has gone and the veg is tender, stirring occasionally.
  3. Remove from the pan and transfer to a colander to drain any oil or remaining moisture that may of been hiding. Transfer either to a serving bowl or to plate and toss over the pine nuts to serve.

If you don't have chili oil then don't panic, use some oil and throw in a tsp or two of chili flakes or even a chopped whole chili depending on how hot you like it. It's yummy without the nuts too but try and get some if you can as the crunchiness of them really works well, adding some texture to the cabbage.

Super sweet and delicious, you'll never serve soggy boiled cabbage again.

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