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

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СКАЧАТЬ 1 large onion, peeled and chopped

       2 garlic cloves, peeled and chopped

       1 small or 1/2 a large pointed cabbage, shredded, or use spring greens

       1 can of tomatoes, chopped

       2 tbsp tomato purée

       1/2 mug of beef stock, plus more if you need it

       A couple of good splashes of Worcestershire sauce

       A splash of Tabasco (optional)

       1 tsp cornflour

       Salt and freshly ground black pepper

       1/2 mug of grated cheese

      First, boil and mash the potatoes for the topping. Set aside. Preheat the oven to 220°C/425°F/gas 7.

      Heat a few glugs of olive oil in a large frying pan. Add the beef, onion and garlic and fry until the onion is translucent – don’t move it around too much so you get some good colour on the beef.

      Now add the cabbage and toss this through for a few minutes until it wilts down. Then throw in the tomatoes, including the juice from the can, the tomato purée and beef stock. Stir it all through and bring to a simmer. Add the Worcestershire sauce, and Tabasco if you’re man enough, and let this simmer for further 10 minutes.

      If the mixture is starting to dry out at this stage, add ¹/₂ a mug more of beef stock (or the dregs of an old bottle of wine) mixed with a teaspoon of cornflour so you end up with a gravy in the pan. On the other hand, if it’s still very wet, just mix the cornflour with a little water and add this to the pan. Season with salt and pepper, check again that you’ve put in enough Worcestershire and Tabasco and pour into a suitable-size baking dish.

      Top the mince with mash and cheese and bang into a hot oven for about 20 minutes, then finish under the grill for an extra-crunchy top.

      Pan-Fried Chicken Breasts with Blood Orange Sauce

      The sauce and the chicken take about the same time to cook, so this delicious supper takes about 20 minutes from go. Bookmark this page for when you’ve stayed at work (or in the pub) too long and have someone coming over.

      This dish is fabulous with a pile of butter-sautéed spinach, or any greens for that matter, so don’t forget to get them on the go as well!

      

       SERVES 4

       2 knobs of butter

       1 onion, peeled and finely diced

       1 tbsp flour

       1/2 cup of white wine

       Juice of 4 blood oranges

       Salt and freshly ground black pepper

       Zest of 1 orange

       4 chicken breast fillets, skin removed

       A glug of olive oil

      To make the sauce, melt a couple of good knobs of butter in a medium-heated frying pan, add the onions and sauté until they are translucent. Now stir in the flour and pour in the wine and orange juice. Season with salt and pepper and let this simmer for about 10 minutes, stirring frequently, until it thickens. Finally, add the orange zest before removing from the heat.

      Season the chicken breasts with a little salt and pepper and pan-fry in a little olive oil for about 5 minutes per side in a medium-heated pan, or until just cooked through and the juices run clear. Alternatively, you could cook them under the grill until cooked through. Once cooked, let them rest for about 5 minutes and then carve diagonally across the grain into four or five pieces.

      On warm plates, serve the chicken slightly splayed out like you would put down a good hand of playing cards and drizzle with the orange sauce.

      Stir-Fried Chicken with Radish, Chilli and Lime

      Some things don’t need introducing…serve with rice or in fajitas with a dollop of yogurt and garnish with radish leaves.

      

       SERVES 4

       6 large skinless and boneless chicken thighs, cut into 2.5cm (1in) pieces

       Juice of 2 limes

       Salt and freshly ground black pepper

       1 red chilli, deseeded and finely chopped

       A few glugs of olive oil

       1/2 mug of chicken stock

       6 spring onions, trimmed and finely chopped

       A bunch of radishes, trimmed, halved and sliced

       Grated zest of 1 lime

       A handful of chopped fresh coriander or 1 tbsp dried

       natural yogurt, to serve

       A handful of radish leaves, chopped, to garnish

      Start by marinating the chicken pieces in the juice of one lime, a little salt and pepper and the chilli for about 15 minutes.

      Heat the olive oil in a hot wok or deep-sided frying pan, throw in the chicken with the marinade and stir-fry for about 2–3 minutes until the chicken takes on a little colour. Add the stock and spring onions and cook for 2–3 minutes until the stock has all but disappeared. Add the radishes, lime zest, coriander, juice of the other lime, salt and pepper and toss through for another minute, making sure the chicken is cooked through.

      Heekerbeeker Kedgeree

      This is named after the Heeks family, whose daughter Ella runs my business with me. Ella’s mama lovingly developed this kedgeree over many years. It started off as a child-friendly version with a lovely creamy sauce, which the Heeks girls grew up with, and has gradually evolved into this more sophisticated, spicy version, like the grown-up daughters. I must admit that it’s really rather light on vegetables, but everyone СКАЧАТЬ