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Indian Fried Cabbage

Indian Fried Cabbage recipe, eat well on universal credit

As a side this works really well with Indian dishes.

Ingredients:-

½ a Cabbage, sliced
½ an Onion, sliced
2 Cloves of Garlic, minced
½ Tsp Cumin seeds
½ Tsp of Mustard seeds
1 Tsp of Curry Powder
½ Tsp of Garam Masala
A pinch of Asafoefida
A handful of Frozen Peas
½ Tsp of Salt
Oil to fry

Method:-

(1) Add a little Oil to a frying pan over a medium heat.
(2) Throw in the Cumin and Mustard seeds and fry until they start to pop.
(3) Add the Onion and fry until softened.
(4) Stir in the Garlic and season with Salt.
(5) Add the Curry Powder, Garam Masala and Asafoefida and stir in well over a low heat.
(6) Add the Cabbage and increase the heat whilst stirring constantly.
(7) Add the Peas and stir in.
(8) Cook for a further 2 minutes and then drain & serve.

We had this with Belly Pork rubbed with Indian style Spices and cooked very low & slow. A cracking side. Not great cold, so don’t make too much!
 

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Monkfish Tails with Caper Butter Sauce

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Category: Recipes

Monkfish Tails with Caper Butter Sauce

Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.

Monkfish wrapped in Smoked Streaky Bacon.

Ingredients:-

Smoked Streaky Bacon
Olive Oil
Fresh ground Black Pepper
Monkfish Tail

Method:-

(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.

Caper Butter Sauce.

Ingredients:-
Ingredients:-
2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Butter
Salt & Pepper

Method:-

(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.

We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.
 

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