James Martin Red Cabbage For Christmas Recipes

RED CABBAGE

Steps:

• Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
• Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
• When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
• Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
• Add the vinegar, cabbage and a pinch of sea salt and black pepper.
• Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
• Serve sprinkled with the crispy bacon and rosemary leaves.

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

ROAST BEEF, YORKSHIRE PUDDING, FONDANT POTATO AND RED CABBAGE

Steps:

• First make the batter for the Yorkshire puddings. Put the flour in a bowl and season with salt and freshly ground black pepper. Add the eggs and milk and whisk to make a smooth batter. Cover and place in the fridge to chill for at least one hour, but preferably overnight.
• For the red cabbage, heat a large saucepan until hot, add the butter and red cabbage and fry for 1-2 minutes, or until just softened. Add the red wine and bring to the boil. Reduce the heat to a simmer and cook until the volume of liquid has reduced by half. Add the remaining ingredients and bring to a simmer, then cover with a lid and continue to cook for 40-45 minutes, stirring occasionally, until the cabbage is tender.
• To cook the beef, preheat the oven to 60C/140F/Gas ¼. Heat half the vegetable oil in a frying pan over a medium-high heat. Add the beef fillet and fry until browned on all sides - this should take no more than two minutes in total. Remove the beef from the pan and set aside to cool.
• Wrap the cooled beef fillet in cling film and place onto a roasting tray. Roast in the oven for 30 minutes. Set aside and keep warm. Warm through before serving if necessary, but remove the cling film if using a higher heat.
• For the fondant potatoes, preheat the oven to 200C/400F/Gas 6.
• Cut the large potatoes in half widthways. Using a 3cm/1¼in diameter pastry cutter, cut two cylinders out of each potato.
• Heat a deep, ovenproof saucepan and add a little vegetable oil. Place the potatoes in the pan standing on end and fry gently until golden-brown at the base. Add the chicken stock and bring it up to the boil. Add the garlic, thyme and butter. Place in the oven for 20-30 minutes, or until the potatoes are tender. Set aside and keep warm.
• To cook the Yorkshire puddings, preheat the oven to 220C/450F/Gas 7.
• Divide the dripping or lard between the holes of a 12-hole muffin tin or Yorkshire tin. Place the tin in the oven for ten minutes, or until smoking hot.
• Carefully pour the batter into the tin, filling the holes two-thirds full. Cook for 20 minutes. Do not open the door during this time.
• After 20 minutes, open the door to allow any steam to escape and turn the temperature down to 190C/375F/Gas 5. Continue to cook until the Yorkshire puddings are golden-brown and crisp.
• To make the red wine gravy, heat the red wine in a small pan. Bring to the boil, then reduce the heat and simmer until the volume of liquid has reduced by half.
• Add the beef stock and simmer until the volume of liquid has reduced by two-thirds. Season, to taste, with salt and freshly ground black pepper and whisk in the butter.
• To serve, slice the beef and place on serving plates alongside the Yorkshire pudding, cabbage, fondant potatoes and gravy.