Lamb Hotpot

Needing an evening meal and not having much choice I ate in the bar at the Copthorne Hotel in Salford in Manchester. There is a typical bar menu, this time I ordered the lamb hotpot.

The dish comprised the lamb hotpot covered in sliced potato, some red cabbage slaw and some toast.

lamb hotpot

The lamb hotpot wasn’t half bad, the lamb was tender and there was a good portion, it was quite tasty. The potato slices in my mind needed to be cooked for a little longer and I prefer my potato crispier. The red cabbage slaw was nice, I think it would have been easier to eat if it had been sliced thinner. I wasn’t sure about why there was toast, then I worked out it was for mopping up the sauce.

In the end it was just okay, nothing special.

Time for Christmas Red Cabbage

Red Cabbage
Image by Ralph Klein from Pixabay

For Christmas lunch this year I did some festive red cabbage.

Ingredients

knob of butter
2 tbsp olive oil
1 onion, finely sliced or chopped
1 x 500g (or half a) red cabbage, shredded finely using a food processor (white core discarded) or with a knife.
2 tbsp Balsamic vinegar
splash of Port
1 tsp ground cinnamon
3 tbsp soft brown sugar
3 eating apples, peeled, cored and diced
2 tsp redcurrant
2 tsp cranberry sauce

Method

Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices and season. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy. Stir in the sugar, apples and Balsamic vinegar, add a splash of port. Cover with a lid and let it cook gently for 30 minutes.

At this point I set it aside while I cooked the rest of the lunch. Ten minutes before I served lunch, I put it back on the heat and stirred.

Stir in the redcurrant and cranberry sauce (you don’t need to use both, you could use one or none) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

This I served with roast festive meats.

Time for some red cabbage

red cabbage
Image by RitaE from Pixabay

The way I cook red cabbage, usually for Christmas, but nice for anytime of year.

Ingredients

knob of butter
2 tbsp olive oil
1 onion, finely sliced or chopped
1 x 500g red cabbage, shredded finely using a food processor (white core discarded)
2 tbsp Balsamic vinegar
splash of Port
1 tsp ground cinnamon
3 tbsp soft brown sugar
3 eating apples, peeled, cored and diced
2 tsp redcurrant or cranberry sauce (optional)

Method

Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.

Stir in the sugar, apples and Balsamic vinegar, add a splash of port. Cover with a lid and let it cook gently for 30 minutes.

Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

Homecooked Thai style stir fry

Thai Stir Fry

This is a recipe I cook quite often, it was inspired by visits to Sais’ Thai in the Oxford Covered Market. Though it has similarities to the dish I had at Sais’ Thai, it’s not quite the same, actually it’s quite different, but I don’t usually use the ingredients they do.

I cook some cubed pork belly in the oven, for about twenty minutes I then remove from the oven and stir fry in a wok with some soy sauce and fish sauce, along with finely chopped garlic and ginger. You could add chilli as well, if you like a bit of heat in your stir fry. I then take a range of vegetables, including but not always limited to: ribbons of carrot, pak choi, red cabbage, courgette, mushrooms (shitake and brown), baby corn, and onions. These are added to the wok. And cooked for a couple of minutes. I then add spinach and basil. I would prefer to use Thai Basil, but I have had trouble either finding it locally or growing it in the garden.

The dish is then served with a sprinkling of cashew nuts. It works well with rice, but I have also served it with noodles as well.