120 g
pure sea salt (any additives will affect the fermentation process)
100-115 g
chopped leek
120 g
chopped
3 chopped
garlic cloves
40 g
peeled and chopped ginger
1 tbsp
soy sauce
soy sauce
2 tsp
sea salt
1 tbsp
honey or sugar
2 tbsp
grated apple
1
tsp
2
tsp
1 tbsp
white
1 tbsp
honey or maple syrup
4. Add
HALF of the paste (or all if making a double batch) to the bowl. Don your rubber gloves and mix the paste and cabbage very thoroughly with your gloved hands.
The best thing about this Peppered Pork & Purple Cabbage, besides it’s yummy and I’m using my fav other white meat and pretty purple cabbage is how easy it was
Ingredients1 potato2 leeks1 large tomato2 roasted red peppers1 heaped spoon paprikamascarpone cheese1 cup single cream1 tub of cream1 cauliflower2 carrotsMethod1, Slice your vegetables and place in a pressure cooker or large casserole dish. 3, In the meantime, slice the roasted red peppers and remove the seeds inside, whilst your vegetables stew and soften. 4, Once everything is tender, puree everything in a blender and add the in the red peppers
My latest batch is a red peppersweet chilli sauce. Chop and remove the seeds from the pepper. I also used Comvita Manuka Honey and Apple Cider Vinegar in this sauce which gives it a wonderful sweetness as well as the health benefits of Manuka Honey
Peel and slice the sweet potatoes into discs about a half centimetre thick. 1Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil
Add salt & pepper to taste. I think it is still cold enough to continue enjoying soup so I wanted to share this amazing Pumpkin and Sweet Potato Soup with you before summer begins
1 large sweet potato, peeled and chopped (or can use butternut squash). 11 red pepper, finely chopped. 1pinch of cayenne pepper. 1Salt and pepper to season. 11 large sweet potato, peeled and chopped. 1Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat. 1Add the stock and sweet potato. 1Season with salt and pepper to taste. 1Add in the stock and sweet potato
Lovely flavours of tomato and sweetpeppers mixed with the smokiness and nice heat of Pimenton de la Vera (hot Spanish paprika) together with Chorizo was in a word, delicious
We use a whole lot of these peppercorns, along with a few other ingredients to create a marinade that will add incredible depth to the meat, with citrusy, sweet and smoky tones
good pinch of both salt and pepper – I’m loving garlic salt at the moment so I used that but it’s not essential, just strongly recommend that you buy some
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