Saturday, August 7, 2010
Clean plates all round.
With all those lovely savoy cabbages now ready in the garden, I curbed my first inclination which was to chop them all up and stick them in the freezer, and decided that they would be the basis for dinner this evening, well earned after a very busy day gardening, three wheelbarrows of weeds pulled up and the grass mowed.
First off the chicken legs went into the oven, seasoned then a sprinkle of paprika and garlic on the skins to make a tasty coating.
Then "Chestnut-y Bacon-y Cabbage-y Mess".
In a large pan (that has a lid), start by frying a couple of slices of bacon or pancetta chopped into small pieces in some herby olive oil, I used thyme flavoured oil as I thought this would best marry with the roast chicken.
Then add about 10 cooked chestnuts chopped into small pieces. I am using chestnuts from last year, that were cooked in hot water just long enough to be able to remove their skins then frozen whole.
Finally add a head of savoy cabbage cut into strips, cook everything together for about 10 minutes until the cabbage is soft, at this point I added a little bit of water, seasoned, added some dried parsley then covered the pan for the cooking time.
As you can see - clean plates all round and another very simple recipe to add to my collection.