It’s Potluck week at I Heart Cooking Clubs (IHCC). I couldn’t resist and bought River Cottage Much More Veg*. The Food Assembly offers red cabbage and leeks, I decided to cook
Red cabbage and cashew biryani
For this dish I could use up my raisins, cashews, curry paste and the last tin of coconut milk from the shelf in the basement. This dish is worth to try, very delicious
Red cabbage and cashew biryani
Yield: 4 servings
Red cabbage and cashew biryani recipe from Hugh Fearnley-Whittingstall
Ingredients:
2 tablesp. virgin coconut or rapeseed oil
1 onion, halved and thinly sliced 3 garlic cloves, sliced
1 medium-large leek, about 200 – 250 grams, halved and thinly sliced
1/4 red cabbage; about 300 grams, cored and shredded
modified from Ulrike Westphal inspired by: Hugh Fearnley-Whittingstall River Cottage Much More Veg* ISBN 978-1408869000
Instructions
Preheat the oven to 180°C/Fan 160°C/Gas 4. Have ready a large, wic flameproof casserole with a well-fitting lid.
You can grind your own spices for this generous, all-in-one rice dig or use a good ready-made curry paste for an easy option.
If preparing your own spice mix, put the casserole over a medium he add all the whole spices and toast them gently for 2-3 minutes until fragrant. Take off the heat and grind the spices coarsely using a pestleand mortar or spice grinder. Mix with the turmeric and set aside.
Return the casserole to a medium heat and add the oil. When hot, a the onion, garlic, leek and cabbage. Cook gently, stirring regularly, for about 10 minutes, until the veg are softened and reduced in volume Add the freshly prepared spice mix, or bought curry paste, and coo‘ for another couple of minutes, stirring a few times.
Meanwhile, heat the coconut milk gently in a saucepan with 300 ml water until smoothly amalgamated.
Add the rice, cashews and raisins to the veg. Add 1 tsp salt, or if using a ready-made paste that already includes salt, just 1/2 tsp. Stir well so that everything is thoroughly combined.
Pour on the warm diluted coconut milk and stir well. Make sure the ingredients are level in the dish, then bring up to a simmer. Cover the casserole and cook in the oven for 20 minutes. Take it out of the oven( and check that the rice is tender (if not, give it another 5 minutes). Then cover the dish again and leave it to stand for 5-10 minutes.
Remove the lid and fluff up the rice a little with a fork. Scatter over some red chilli and coriander, if using, then serve. This is really good with a spoonful of chutney on the side.
So happy you bought a new River Cottage book! Glad to see something from Hugh in this roundup. This looks like a great dish and I bet the leftovers are even better the next day!
Diese Website verwendet Cookies, damit wir dir die bestmögliche Benutzererfahrung bieten können. Cookie-Informationen werden in deinem Browser gespeichert und führen Funktionen aus, wie das Wiedererkennen von dir, wenn du auf unsere Website zurückkehrst, und hilft unserem Team zu verstehen, welche Abschnitte der Website für dich am interessantesten und nützlichsten sind.
Unbedingt notwendige Cookies
Unbedingt notwendige Cookies sind jederzeit aktiviert, damit wir deine Einstellungen für die Cookie-Einstellungen speichern können.
Wenn du diesen Cookie deaktivierst, können wir die Einstellungen nicht speichern. Dies bedeutet, dass du jedes Mal, wenn du diese Website besuchst, die Cookies erneut aktivieren oder deaktivieren musst.
Pingback: Rezepte mit Rotkohl - kuechenlatein.com
So happy you bought a new River Cottage book! Glad to see something from Hugh in this roundup. This looks like a great dish and I bet the leftovers are even better the next day!
I agree it looks like a yummy dish.
What a beautiful flavorful dish. I have a red cabbage in the fridge. This dish would be ideal!
I have this book, but yet to make anything from it. Love that you managed to clear up so many items from your stash!
This looks delicious! Both you and Emily are tempting me to get this book!
Pingback: Katharina
Pingback: Tawa Panir - kuechenlatein.com