WINTER WRAPS
4
large leaves from a Savoy cabbage
5ml/1tsp dried mushrooms (optional)
15ml/1tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, crushed
100g/4oz mixed mushrooms, chopped
25g/1oz toasted pine kernels
1tsp grain mustard
1tbsp shoyu or tamari soy sauce
pinch of dried sage and thyme
salt and freshly ground black pepper
long chives to use as parcel 'ribbon'
a little vegetable stock
SWEET AND SOUR PEPPERS
60ml/4tbsp
olive oil
1 large onion, cut in half and thinly sliced
2 cloves of garlic, crushed
2 red peppers and 2 yellow peppers de-seeded and shredded into long
thin strips
200g/7oz chopped canned tomatoes
15ml/1tbsp tomato purée
30ml/2tbsp cider vinegar
15ml/1tbsp honey or maple syrup*
15 ml/1tbsp balsamic vinegar
salt and freshly ground black pepper
Pre-heat
the oven to 180°C/350°F/
Gas Mark 4.
For the Winter Wraps.
1. Remove the base of the stem from each leaf if it is tough, and blanch
or steam them for 4~5 minutes to soften. Reconstitute the dried mushrooms
in boiling water if using, drain and finely chop.
2. Heat the oil
in a saucepan and fry the onion and garlic for a few minutes until
starting
to
colour. Add the chopped fresh and dried mushrooms and cook for 5
minutes more.
3. Stir in the pine
kernels, grain mustard, soy sauce, sage, thyme and seasoning to taste.
4. Divide the mixture
between the four cabbage leaves and roll up tightly, tucking in the
sides
as you roll. Use chives to tie each one (criss-cross style) to look
like a parcel.
(The parcels can be made up to this point, 24 hours in advance, covered and
refrigerated).
5. Place in an oven-proof dish, add a little vegetable stock, cover with
foil and bake in the pre-heated oven for 45~50 minutes.
Meanwhile
make the Sweet and Sour Peppers:
6. Heat the oil in a saucepan and fry the onion, garlic and peppers together
for 5 minutes, until softening.
Add the chopped tomatoes, tomato purée, cider vinegar and honey or maple
syrup*, and bring to the boil. Remove from the heat, add the balsamic vinegar
and season to taste. Remove half the mixture with a slotted spoon and reserve.
Place the remaining mixture, with all the juices into a blender and blend
to make a smooth sauce (Add a little water if it is too thick).
(The peppers can be prepared up to this stage, 24 hours in advance and covered
and refrigerated until needed).
7. When you are
ready to serve, have four warm plates ready.
Gently re-heat the reserved peppers and the sauce in separate saucepans.
When heated through, place a mound of the pepper mixture on the centre
of each plate. Place a winter wrap on the top, then drizzle the pepper sauce
on the plate
around the 'stack'.
Serve any extra sauce on the side.
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