Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook. Keith Abel

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СКАЧАТЬ A handful of chopped sun-dried tomatoes (optional)

       Salt and freshly ground pepper

      Cook the pasta in a large pot of boiling salted water, as per packet instructions.

      While this is cooking, blitz the walnuts in a blender or a food processor to a breadcrumb consistency and put aside in a bowl.

      Add the spinach or rocket to the pasta pot 2 minutes before the end of the cooking time. Take a few spoonfuls of the cooking water from the pasta and mix it through the walnuts to create a paste. Add more water little by little until you have a sauce of the thickness you like.

      When the pasta is cooked al dente, drain well and then pop it back into the pot. Stir through the walnut paste, the olive oil, half the Parmesan, the capers and the sun-dried tomatoes (if using). Season well and serve in hot bowls with the rest of the Parmesan sprinkled over the top.

      Spicy Purple Sprouting Broccoli and Sausage Pasta

      This pasta topping is great on pizza too! If you don’t have any sausages, you can always add another bunch of purple sprouting broccoli instead.

      

       SERVES 4

       400g (140z) chunky pasta, such as farfalle

       1 glug of olive oil

       2–3 garlic cloves, peeled and minced

       1 chilli, deseeded and finely sliced, or 1 tsp red chilli flakes

       400g (140z) sausages of your choice, sliced into 1cm (1/2in) pieces

       1 bunch purple sprouting broccoli

       Salt and freshly ground black pepper

       1 handful fresh basil (optional), torn

      Cook the pasta as per instructions on the packet.

      Meanwhile, heat a large frying pan over medium-high heat and add the olive oil, garlic, chilli and sausages and sauté for about 5 minutes.

      Roughly chop the broccoli, making sure to include the whole thing as the leaves, florets and stalks are equally tasty! When the sausage is cooked through, add the broccoli to the pan and sauté for another few minutes, until the broccoli is slightly tender, but still crunchy. Add salt and freshly ground pepper to taste. Spoon the broccoli and sausage over the pasta, sprinkle with lots of fresh basil on top and serve.

      Variation: Try adding a glug or two of red wine to the sausages just before adding the broccoli. Let the wine cook down a little and then proceed as above.

      Stuffed Green Pointed Cabbage

      Not only are green pointed cabbage leaves the perfect shape for stuffing, they taste wonderful too. These may take a little time to prepare, but once they are in the oven you can chill out and take it easy for an hour or so. You can also try tossing in some dried fruits and any vegetables you have lying around.

      

       SERVES 4

       1 green pointed cabbage

       1 glug of olive oil

       1 onion, peeled and chopped

       3 garlic cloves, peeled and chopped

       1 mug of uncooked white long grain rice

       450g (1lb) lamb mince

       1/2 tsp dried mint

       1 tsp dried parsley

       1 tsp cinnamon

       1/3 mug of toasted pine nuts

       Salt and freshly ground black pepper

       Juice of 1 lemon

       2–3 mugs of chicken stock

       Natural yogurt

       Pinch of fresh dill

      Preheat the oven to 190°C/375°F/gas 5.

      Blanch the entire cabbage so the leaves are just tender and peel away easily. Peel off about 16 leaves, taking care not to rip them. Cut out the thick stem and set the leaves aside while you prepare the filling.

      Heat the olive oil in a heavy-bottomed frying pan. Add the onion, garlic and rice and cook, stirring, until the rice becomes translucent. Now add the lamb, herbs and spice, and cook for 3–5 minutes, until the lamb is browned. Finally, add the pine nuts, cook for a few minutes and remove from the heat. Season with salt and freshly ground pepper.

      Line a heavy baking dish with any ripped or extra cabbage leaves. This will prevent the stuffed cabbage from sticking. Stuff the cabbage by placing the leaves on a flat surface with the inner sides facing up. Put about 1 tablespoon of filling in the centre of each leaf. Fold the leaf over the filling, first from the bottom, then the sides, and finally bring the pointed tip of the cabbage down to form a parcel. Place the parcel seam side down in the baking dish. Continue until you’ve stuffed all the leaves, making sure that the parcels fit snugly against each other. If the pan is too large, simply add a few extra leaves around the side as a cushion.

      Mix together the lemon juice and chicken stock, and pour enough over the stuffed cabbage parcels to just cover them. Cover the pan tightly and bake for 1–1¹/₂ hours. If the stock evaporates completely during cooking, add a drop of water to the pan. Serve with a dollop of natural yogurt and garnish with dill.

      Beef and Pointed Cabbage Pie

      I could call this “raid-the-pantry pie” sometimes! If we haven’t got a can of tomatoes, I will use kidney beans, chickpeas, just about anything really. It’s the same with the cabbage, spring greens, carrots, even the odd random parsnip. But at the end of the day, it always goes down a storm when it comes out of the oven.

      

       SERVES 6

       1kg (21/4lb) potatoes

       2 glugs of olive oil

       500g (1lb) beef mince

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