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Monthly Archives: November 2015

Pickled Red Cabbage with Orange and Sultanas

jams'n'pans red cabbage orange sultanas

This recipe to me is Christmassy, I always associate it with Boxing Day foods.. It was always a tradition ,growing up in my family to have soups, salads, jacket potatoes  and all the cold cuts with Pickles ..in fact I loved this meal more than the big Christmas feast the day before..I still do and we continue this with my own family.. But of course ,as you know, pickles can be eaten anytime of the year and this is also good with a Traditional English Ploughmans lunch. A good cheddar cheese , bread and pickles,yum!

Its very easy to do, and such a superior taste to the shop bought  Pickles..

1 Red cabbage ..about 2lb in weight. halved cored and shredded.
2 tablespoons salt
1 pint of spiced vinegar …you may need more than this, so do extra ,you can always bottle the spare and use it another time!
use either a commercial pickling spice or use a mixture of your own choice.
heat the spices with vinegar and let cool..
1 large onion thinly sliced.
2oz raisins or sultanas
juice and finely grated zest of 2 large oranges
1 tablespoon brown sugar.
Put shredded cabbage into a non metallic bowl. sprinkle with salt and leave overnight or approx 8 hrs.
Bring the vinegar with its spices and bay leaf to the boil. Remove from heat and let cool.
Rinse cabbage thoroughly, drain and dry. Pack into warm clean sterilised jars.
Put the spiced vinegar,onion ,raisins,orange juice and zest ,sugar into a pan.bring to a boil, then pour over the cabbage shaking the jars gently to make sure it is well distributed.Cover with vinegar proof lids and seal. Boiling water Bath 15 minutes.
Best kept in the fridge after opening.. Enjoy and I hope you love it.
Store in a cool .dark,dry, place for at least one month before eating.
jams'n'pans cabbage 2015
This has a delicious fruity taste and is less harsh than most red pickled cabbage!

Spiced and Fruited Whole Orange Christmas Tea Bread

jams'n'pans whole orange spiced fruited breadYes, its that time of year when thoughts turn to preparations for the upcoming Christmas Holidays.. I’ve been busy making Christmas cakes, Puddings , pickles etc  and getting through quite a lot of dried and citrus fruits.. some times using the zest and others just need the juice..

I like to try and not waste ingredients and it struck me that you can only do so much with juiced orange shells. This reminded me of the cake recipe where a whole orange is used, which by the way is very delicious. I then remembered a vintage cookery book I was given a long while back on Breads ..and sure enough I found an idea for a Bread recipe.

Tweaked and updated..but using a whole orange !!

here we go!!

you will need a 2lb loaf tin..

1lb    (450g) strong white Bread flour

2 teaspoon salt (10ml )

1oz  (25g)   caster sugar   plus one teaspoon to mix with the yeast

15ml dried yeast.. = 1 level tablespoon plus quarter pint ((150ml) warm water at , blood warm thats all..not hot!and that teaspoon sugar.. mix the yeast sugar and water and leave to go frothy..doesn’t take long..

or 1   7gsachet easy blend quick yeast..with water and sugar

1 beaten egg

1 whole orange..minced or chopped finely in a processor

6oz ( 175g) dried fruits..    I used jumbo raisins and cranberries

one and a half teaspoon ground cinnamon

vanilla essence or paste..  to taste

Method

sieve the flour and cinnamon into a bowl, add the salt and the dried fruits, sugar. add the dissolved yeast mix, also the beaten egg and the orange pulp..

mix all together to form a softish dough..you may need extra flour or may need to loosen with a little juice..depends on the flour.

Mix in a stand mixer with dough hook until smooth and firm or turn out and knead by hand.

form into a ball and place dough into a lightly oiled bowl cover with cling film and leave in a warm place until dough is doubled in size .

at this point remove dough onto a lightly floured board and knock back and knead for a couple minutes.

Shape dough to fit into a lightly oiled 2lb (990g) loaf tin..

cover tin with some lightly oiled cling film or inside a plastic bag which has been oiled, leave in a warm place till dough rises to the top of the tin..

remove the plastic bag/film and bake in a fairly hot oven 200c ( 400F ) mark 5 for 45 – 50 minutes. Please adjust accordingly for fan ovens.. my oven I can reduce recipe times by about 15 minutes.. just keep a careful eye open..

Cook till well browned and the base sounds hollow ..to do this turn out the bread from tin and tap the bottom of the loaf.

When done turn out onto a cake rack while hot , brush the top of the loaf with a wet pastry brush that’s been dippen in honey or a sugar syrup..or with melted butter..

when cool slice and enjoy, for an extra treat spread with good butter and enjoy some Marmalade or lemon curd !

Sieve