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Braised cabbage with turmeric, ginger and belly pork

Braised cabbage with turmeric, ginger and belly pork

This is a family favourite at this time of year and a little different from the traditional recipes using cabbage. The recipe itself is from Reunion Island, and one that my mum used to cook a lot in winter. The fat from the belly pork mixed with the ginger and turmeric, turns the simple, humble cabbage into a culinary delight. It's not too difficult to make either, so I do hope you give it a go.

Braised cabbage with turmeric, ginger and belly pork

Ingredients:

 

500 g of pork belly cut into cubes 

One cabbage, best to use savoy/green leaves cabbage

Half tsp of turmeric

8 to 10 cloves of garlic

Ginger (the size of a TBSP)

3 fresh tomatoes 

You will need either a heavy base saucepan or a non stick pan to cook this

 

Method:

Cut your cabbage into small quarters, it doesn’t have to be finely chopped. Crush your garlic and ginger into a paste. In a pan, add one tbsp of vegetable oil (you don’t want to use olive oil here at all), once the oil is hot add your diced belly pork salt and pepper to season and fry until golden brown. You’re looking for those brownie bits at the bottom of the pan, they will give flavour to the dish. Then add your turmeric, garlic and ginger paste and stir for a minute or so. Add your cabbage, stir and then add your tomatoes. Pour a small glass of hot water  over the top, stir, bring the heat down and let it simmer for 40/45 minutes, until you have a lovely velvety sauce at the bottom. In Reunion we serve it with rice or polenta, mash potatoes would work great too. 

Bon appétit!

Corinne

You can watch the step by step video on YouTube.

If you enjoy flavoursome autumnal dishes you might want to have a go at my “baked cauliflower with turmeric”

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recipe

Baked cauliflower with turmeric

Baked cauliflower with turmeric

Baked cauliflower with turmeric, not your standard cauliflower cheese, but a really good match for your roast lamb this Easter weekend. It will also complement any vegetarian option beautifully. So what's not to like!

Baked cauliflower with turmeric

Ingredients:

 

To serve 4 people  

Two cauliflowers

Salt and pepper to season

5 TBSP of vegetable oil 

4 TBSP of creme fraiche

150 g grated cheddar (gruyere, or a good Italian cheese works well too). 

2 TBSP of turmeric

A baking tray 

Pre-heat your oven at 180º C

Method:

Cut your cauliflower into florets and place them in your baking tray. Drizzle your florets with vegetable oil and add your turmeric. Season with salt and pepper, mix well, I suggest wearing surgical gloves for this, as it is best to mix everything by hand, but you’ll end-up with yellow hands if you don’t wear gloves. Once your cauliflower is coated with turmeric and oil, place your tray in the oven. Bake for 15 minutes then mix again with a spoon and place back in the oven for another 15 minutes. Then add your creme fraiche and mix and add your cheese on top. Place back in the oven for another 10 minutes. And that is it! So a very easy recipe indeed. Serve hot with your roast lamb or whatever vegetarian option you are serving.

Note: don’t use frozen cauliflower for this dish as it would release too much moisture. Also don’t throw away the green leaves, chop them up and place them in a tupperware box in your fridge. They will keep for a week and can be used in stir fries, curries or cooked like any other greens. 

 

Bon appétit!

Corinne

You might also want to try my passion fruit crême brulée for dessert

 

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recipe

Turkey roasted in a rich turmeric sauce

Turkey roasted in a rich turmeric sauce

This recipe takes me right back to my childhood. It is most certainly not your traditional Sunday roast, but it is utterly delicious. As many of you know, although I was brought up in the South of France, my culinary roots are from Reunion Island where I was born. Turmeric is at the heart of Reunion cuisine, it is used in every single dish we prepare. When I was a kid, my mum used to make this recipe a lot. She didn't actually roast the turkey, but cooked it in one of those iconic Dutch pan that we always use in Reunion, "la marmite". I have slightly altered the recipe by actually roasting my turkey and it works just as well. So here you have it "Turkey roasted in a rich turmeric sauce".

Turkey roasted in a rich turmeric sauce

Ingredients:

Turkey leg and thigh

Salt and pepper

Thyme

500 g of Brussels sprouts (if you’re not a big fan, you can also use French beans instead)

4 carrots roughly sliced

one onion

Half a tsp of turmeric

Oven pre-heated at 160º C

A large roasting pan that can go over the stove 

Method:

Start by rubbing salt and pepper on the turkey, I tend to use rock salt as it’s more flavoursome.

In a roasting pan add two tbsp of vegetable oil, and over the stove start colouring both sides of your turkey until golden brown, add the onion and thyme and let them cook for a minute, then add the turmeric and stir it well into the pan. Off the stove pour 250 ml of boiling water and pop your turkey into the oven and let it slow cook for a good 3 hours. Half way through the cooking time add your carrots and Brussels sprouts (At that point you may need to top up with a bit more boiling water, no more that a 100 ml). Once cooked, your turkey will literally fall off the bone and your sauce should be velvety (a thick gravy like appearance).

And that is it! Enjoy with roast potatoes.

Tip: use a good free range turkey for this. Leech and Sons at Burwash Manor provide the most amazing meat for example. 

Bon appétit!⠀

Corrine x