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Pages: 1 2 [>>] Title: Haricot Bean Soup Origin: Spanish Course: Starter Type: Vegetarian Main Ingredient: Haricot Beans Cook pork and onion in the butter. When onion has coloured, add tomatoes and Haricot Bean Soup Title: Christmas - Red cabbage with Ribera del Duero wine Origin: Spanish Course: Main Type: Fish Main Ingredient: Red Cabbage A traditional Spanish Christmas recipe from Catalan Christmas - Red cabbage with Ribera del Duero wine Title: Spanish Coleslaw Origin: Spanish Course: Other Type: Vegetarian Main Ingredient: White cabbage Place the cabbage in a bowl and add the onion, green and red peppers, carrot, and grapes Spanish Coleslaw Title: Potee du Haut-Main Origin: French Course: Main Type: Meat Main Ingredient: rabbit The recipe is very typical of the Loire valley but, if you'd prefer, you can substitute the rabbit for pheasant or other game bird Potee du Haut-Main Title: Salade de chou Origin: French Course: Starter Type: Meat Main Ingredient: cabbage Cabbage salad. - Serves 8. Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the Salade de chou Title: Potage de Chou Origin: French Course: Starter Type: Meat Main Ingredient: cabbage, pork Cabbage Soup. - Serves 8. Serve with French bread. This makes a full meal in itself. Potage de Chou Title: Beef and Red Pepper Noodle Broth Origin: English Course: Starter Type: Meat Main Ingredient: Beef In a medium bowl dust the stir-fry strips in the Chinese five-spice powder. Beef and Red Pepper Noodle Broth Title: Braised Partridge with Cabbage Origin: English Course: Main Type: Meat Main Ingredient: partridge Preheat the oven to 180C/350F/Gas 4. Bring a large pan of salted water to the boil and add the cabbage wedges Braised Partridge with Cabbage Title: Bubble and Squeak Lamb Brunch Origin: English Course: Main Type: Meat Main Ingredient: Lamb Place 1kg (2.2lb) potatoes, peeled and cut into chunks, in a large pan, cover with water and cook covered for 10 minutes. Bubble and Squeak Lamb Brunch Title: Cabbage Parcels Origin: English Course: Main Type: Vegetarian Main Ingredient: cabbage Cabbage Parcels vary in their seasoning and stuffing from region to region. Some use rice and meat or rice and mushrooms or even potatoes and onions. Cabbage Parcels Title: Sauteed Cabbage with Fennel Origin: English Course: Other Type: Vegetarian Main Ingredient: cabbage In a large heavy based frying pan, gently heat the oil for 1 minute, then add the garlic, shallots and fennel seeds. Sauteed Cabbage with Fennel Title: Savoy Cabbage Carbonara Origin: English Course: Starter Type: Meat Main Ingredient: cabbage Cook the cabbage in boiling salted water for about 5 minutes. Melt the butter in a heavy frying pan and fry the onion until soft. Savoy Cabbage Carbonara Title: Savoy Cabbage with Bacon and Shallots Origin: English Course: Starter Type: Meat Main Ingredient: cabbage Fry bacon for 5 minutes until golden crisp. Leave to cool. Discard the outer cabbage leaves. Quarter the remaining cabbage Savoy Cabbage with Bacon and Shallots Title: Five Spice Beef with Vegetables Origin: English Course: Main Type: Meat Main Ingredient: Beef Heat the oil in a large non-stick wok or frying pan and stir-fry the beef strips for 1-2 minutes with the garlic, ginger, spring onion and five-spice powder Five Spice Beef with Vegetables Title: Honor of Lamb with Roasted Red Onions Origin: English Course: Main Type: Meat Main Ingredient: Lamb Mix 225g (8oz) lean minced lamb, 1 clove garlic, chopped, 30ml (2tbsp) tomato ketchup, 15ml (1tbsp) capers, finely chopped, 15ml (1tbsp) fresh rosemary, chopped, 60ml (4tbsp) breadcrumbs and seasoning in a large bowl Honor of Lamb with Roasted Red Onions Title: Lancashire Hotpot Origin: English Course: Main Type: Meat Main Ingredient: Lamb In a non-stick pan dry fry 450g(1lb) lean minced lamb with 100g(4oz) mushrooms, sliced, for 4-5 minutes until browned. Lancashire Hotpot Title: Lamb Shanks with Horseradish and Rosemary Origin: English Course: Main Type: Meat Main Ingredient: Lamb Heat 15ml (1tbsp) oil in a large frying pan, add 2 lamb shanks and fry until golden all over (approx 10 minutes). Lamb Shanks with Horseradish and Rosemary Title: Lambs Kidneys with Mustard Sauce Origin: English Course: Main Type: Meat Main Ingredient: Lamb Skin the kidneys, cut them longways, trim any fat, and remove any veins. Wash thoroughly and pat dry. Lambs Kidneys with Mustard Sauce Title: Oxtail with Herb Dumplings Origin: English Course: Main Type: Meat Main Ingredient: oxtail Mix the flour and mustard in a large bowl. Season. Toss the oxtail pieces in the seasoned flour. Oxtail with Herb Dumplings Title: Pepperpot Origin: English Course: Main Type: Meat Main Ingredient: lamb Heat 15ml(1tbsp) oil in a large pan and cook 450g(1lb) lean lamb neck fillet, sliced, for 4-5 minutes until browned. Pepperpot Pages: 1 2 [>>]

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