Strandhill, Ireland ☘️❤️
- 100g brown basmati rice
- Salt and pepper
- 1-2 large green cabbages, such as Savoy
- 15g butter
- 8 rashers smoked dry cured streaky bacon, chopped
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tablesp. chopped thyme leaves
- 2 tablesp. chopped sage
- 1 teasp. paprika
- 250g minced pork
- 250g minced beef
- 450ml vegetable stock
For the sauce:
- 1 small onion
- 4 cloves
- 500ml milk
- 1 bay leaf
- ½ tsp black peppercorns
- 30g butter
- 30g plain flour
- Freshly grated nutmeg
- 200g cheese, thinly sliced
Cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.
For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves and peppercorns. Bring to the boil and set aside to infuse with the flavours.
Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.
Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for 5-6 minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.
Preheat the oven to Gas Mark 4, 180ºC (350ºF). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, ½ teasp. salt and some black pepper. Mix together well with your hands. Divide the mixture into 12.
Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.
For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for 3-4 minutes. Remove from the heat and season to taste with nutmeg, salt and pepper. Preheat the grill to high.
Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for 2-3 minutes until golden and bubbling. Serve.
- 500 g (1lb 2oz) coarse wholemeal flour
- 125 g (4 1/2oz) plain flour, plus extra for dusting
- 1 tsp bread soda
- 1 tsp salt
- 600 ml (1 pint) buttermilk, plus a little extra if necessary
- 1 tblsp light brown sugar
- 1 tblsp melted butter, plus extra butter for greasing and serving
- 1 tblsp golden syrup
- 1 tblsp porridge oats
- Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
- Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
- Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
- To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
- To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.
Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.
This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.
Dark chocolate, raspberries… this delectable tart is a beautiful addition to any menu this
#AfternoonTeaWeek and is our #RecipeOfTheDay https://www.pritchitts.com/recipes/raspberry-tartlets …
- 1 cup Flahavan’s Progress Oatlets
- 1/3 cup Flahavan’s Oat Bran
- 2 tablespoons chilled butter or stick margarine, cut into small pieces
- 3 tbspn cold water
- Cooking oil
- 1 cup chopped leek
- 1 ¼ cups sliced mushrooms
- 1 cup evaporated fat-free milk
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp dried dill
- ¼ tsp dried thyme
- ¼ tsp black pepper
- 3 large egg whites
- 2 large eggs
- 1 pack frozen chopped spinach, thawed drained and squeezed dry
- ¼ cup finely shredded Gruyère or Swiss cheese
- Preheat oven to 375°.
- To prepare crust, combine oats and oat bran, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add water, stir until just moist.
- Press mixture gently into a ball on wax paper.
- Roll dough, still covered into a 10-inch circle.
- Remove one sheet of wax paperand fit dough into a9-inch pie plate coated with cooking oil.
- Remove top sheet of wax paper.
- Bake at 375° for 7 minutes.
- Cool on a wire rack.
- To prepare the filling, place a medium nonstick skillet coated with cooking oil over medium-high heat until hot.
- Add leek, sauté for 2 minutes.
- Add mushrooms, sauté for 5 minutes.
- Remove from heat, spoon into a bowl.
- Combine milk and next 8 ingredients (milk through spinach) in a blender and process until smooth.
- Add to mushroom mixture and stir well.
- Pour into prepared crust and sprinkle with Gruyère cheese.
- Bake at 375° for approximately 35 minutes.
- Let stand for 5 minutes.