Marinate the Veggies

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Lordy, I love cooking! Getting fresh ingredients (mostly vegetables), imagining how to combine them to get different tastes in the same meal, matching herbs and seasonings…


I’d been thinking about today’s lunch for some time: I had a red cabbage, ½ cauliflower head, a sweet potato, and some broccoli in the fridge, and was wondering what to do with them. So I bought some pistachios the other day, and set about to do something.


I thought the red cabbage would make a good ‘bed’ for roast vegetables, and I decided it should have a fairly sweet flavour with caraway, Hoisin Sauce, red wine, and wholegrain mustard as dominant, with some other deeper flavours like Maggi seasoning, soy sauce, and sweet sherry. Prepare what you like (the liquids, not the caraway seeds) in a bowl, and let the flavours blend until you’re ready to use it.


Then, the vegetables, I thought, should be my old favourite: marinated in olive oil, lemon juice, Maggi, soy sauce, and finely chopped fresh rosemary, as a ‘bridge’ to what was to come.


That’s a topping sauce made of olive oil, the juice of 1 ½ limes, Maggi, a roughly chopped tomato, a japapeño pepper, ¼ red onion, a bunch of coriander, and a couple of cloves of garlic, all blended in a food processor with some dry sherry, salt & pepper.


(By the way, wherever you see ‘Maggi’, if you don’t have any, you can substitute a good flavourful soy sauce…)


So, start by marinating the vegetables, then while that’s going on, start cooking the cabbage: dry roast the caraway seeds in a sauté pan until they start ‘popping’, add the olive oil and swirl them around, then the red cabbage. Toss and sauter it for a few minutes, until the cabbage begins to wilt a bit. Add the bowl of flavours and water to cover. Set on simmer and let the whole thing cook down uncovered until the cabbage is thoroughly tender and there’s little or no liquid left.


Make your sauce while all this is going on, and time roasting the vegetables (maybe 15 minutes covered and 10 minutes uncovered in a combi micro 180°/330w?) so that it all comes out cooked together…


My wife and I thought it was pretty good — though she thought it had a bit too much fire from the jalapeño…!

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/40037383101/in/pool-74921284@N00