Mulled red cabbage & orange and thyme glazed carrots
This intriguing twist on a classic makes preparing the perfect accompaniment to a roast really quick and simple.
Streamline black cherry mulled red cabbage
Serves: 6
Preparation time: 10 minutes
Cooking time: 1 hour
You’ll need:
500g red cabbage
3 echalion shallots
2 Pink Lady apples
knob of salted butter
2 clementines
10 cloves
1 cinnamon stick
2 tsp mixed spice
100ml red wine vinegar
4tbsp Streamline black cherry jam
salt and black pepper
What to do:
Finely slice the cabbage, shallots and apples. In a large casserole, heat the butter then tip in the sliced cabbage, shallots and apples and toss well. Add the zest and juice of one clementine, stud the other clementine with cloves and add it to the pan along with the cinnamon, mixed spice, vinegar and black cherry jam. Season, stir and put the lid on.
Cook on a low heat for an hour until the cabbage is tender, stirring occasionally. If the mixture gets a little dry, add a dash of water. Serve hot or cold.
Note: Great with ham, cold meats and cheese as well as alongside a traditional roast.
Streamline orange and thyme glazed carrots
These luxuriously sticky, fragrant carrots are a great way of livening up a traditional roast dinner or to spice up leftovers.
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
You’ll need:
400g Chantenay or baby carrots
2 tsp cumin seeds
2 tbsp Streamline thin cut orange marmalade
1 tsp soy sauce
3-4 stalks thyme, leaves picked
salt and black pepper
What to do:
Boil or steam the carrots until tender.
Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
Drain the carrots and toss them in the glaze until they look glossy.
Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.
Recipes by: www.streamlinefoods.co.uk
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