Blog Archives

Caramelised and Braised Cabbage Wedges

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Think cabbage is boring…think again! Transform a savoy cabbage, sometimes called hispi, sweetheart or pointy cabbage, into a super healthy, nutritious and tasty accompaniment to any meal any time of year.

What You’ll need:

1 medium to large savoy or sweetheart cabbage
1 tbsp butter
1 tbsp good quality olive oil
350ml of vegetable or chicken stock, consider chicken bone broth for higher protein
2 cloves of garlic (optional)
1 tsp of cumin seeds
1 tsp of paprika
Half tsp cinnamon
Sea salt and ground pepper to taste

What to do:

1. Set the oven to 180 degrees C.

2. Slice your cabbage of choice into 6-8 wedges, leaving the core intact.

3. Heat the oil and butter plus the salt and pepper in a pan and sear the cabbage on both sides until deeply golden brown, almost charred.

4. Reduce the heat to medium and add the stock, garlic and spices.

5. Cover the pan tightly with foil or a lid and cook for 30 minutes until the cabbage is tender.

6. Remove the foil or lid for the last 5-10 minutes to reduce the stock and further caramelise the sauce.

7. Serve from the pan with a slotted spoon, drizzling the sauce across each wedge.

8. Serve with BBQ, roasts, fish or steak.





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Aaron Craze’s chinese cabbage and chicken noodle soup

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

What You’ll need:

Splash of olive oil
Chinese cabbage, shredded
10 spring onions, roughly sliced diagonally
1 onion, diced
2cm knob of ginger, finely chopped
2 cloves garlic, roughly chopped
1 red chilli, deseeded and julienned
1 pak choi, white and green parts separated and shredded
2 chicken thighs, skin and bone removed, flesh chopped into strips
1 pinches ground allspice
1 dashes of soy sauce
1 litre hot chicken stock
1 stick lemongrass, bruised
150g egg noodles
2 tbsp coriander, chopped

What to do:

1. Put the spring onion into a pan with a little oil. Add the onion, ginger, garlic, chilli, Chinese cabbage; the white parts of the pak choi and a pinch of salt and cook over a medium heat until everything begins to soften slightly.

2. Add the chicken and allspice. Stir around and continue to cook for a minute or two then pour in the soy sauce and hot chicken stock. Bring to the boil, then toss in the green tops of the pak choi, the lemongrass and noodles and give the pan a good stir.

3. Leave to cook for 5 minutes or until the noodles are softened. Once ready check the seasoning, add 2 tablespoons of chopped coriander, stir and serve.





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ChineseCabbageChickenNoodleSoup

Aaron Craze’s cauliflower crème brulee

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

What You’ll need:

12 egg yolks
220g caster sugar
200g cauliflower florets (finely sliced)
1 litre Greek yoghurt
1 tbsp vanilla extract
50g brown sugar

What to do:

1. Boil the Greek yoghurt, vanilla and cauliflower in a pan. Bring to boil then simmer til the cauliflower is tender.

2. Blend in a food processor, and then pass through a sieve.

3. Whisk the egg yolks and sugar. Add the yoghurt to the egg mix and pour into ramekins.

4. Sit the ramekins in a water bath in the oven at 110°c for 60 mins or until set.

5. Once cooled, sprinkle with brown sugar and caramelise with a torch or grill.






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CauliflowerCremeBruleeSMALL

Aaron Craze’s swede ice cream

Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4

What You’ll need:

300g peeled, diced swede
500ml mascarpone cheese
1tbsp honey
210g caster sugar
1 vanilla pod
4 egg yolks
4 egg whites

What to do:

1. In a pan boil the honey, vanilla and swede. Bring to the boil, and add 10g of caster sugar.

2. Boil until the swede is soft then puree using a blender.

3. Cool the puree and whip the mascarpone. Fold the puree into the mascarpone and whisk in the egg yolks.

4. Whisk the egg whites til they form soft peaks and fold into the mascarpone and swede mixture.

5. Pour into ice cream tubs and set in the freezer for at least 4 hours.






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RoastedKohlRabi

Aaron Craze’s roasted kohlrabi crostini

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4

What You’ll need:

1 large kohlrabi trimmed and peeled
1 pear, peeled, deseeded and cubed
1 clove of garlic
160ml water
1 tsp honey
1 ball of burrata
100g rocket
1 packet honey roasted peanuts
4 thin slices of ciabatta bread
Sprig of fresh thyme

What to do:

1. Slice the kohlrabi in to 4 disks, drizzle with olive oil and honey, salt and pepper and roast on baking paper at 165°C for 25 minutes.

2. Toast or grill the bread then rub with the clove of garlic.

3. Whilst the kohlrabi is roasting, put the pear, thyme and water in to a small pot and bring to the boil, then blend in a juicer to make a puree.

4. Now to assemble. Spoon the pear puree over the toasted bread and place the roasted kohlrabi on top followed by simply tearing the burrata over the crostini.

5. Garnish with some crisp peppery rocket and sprinkle with the crushed peanuts, drizzle with good olive oil.






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RoastedKohlrabiCrostini

Aaron Craze’s kale and banana shake

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2

What You’ll need:

250g kale
1 large or 2 medium bananas
500ml water
40g raw cashews
3 tbsp honey
1 cup of ice
1 tsp vanilla extract

What to do:

1. Add the kale, cashews, ice and water in to a juice blender and blend well.

2. Pass liquid through a sieve then pour back in to the juicer (clean any pulse out first)

3. Now add the banana, vanilla and the honey blend till smooth then pour into a large glass.






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KaleBananaShake

Aaron Craze’s sprout kebabs

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6

What You’ll need:

300g Brussels sprouts, trimmed and washed
1 tbsp Maple syrup
6 slices of Parma ham
100g Parmesan cheese grated
200g panko bread crumbs
1 lemon, zested
1 egg
30g plain flour
Salt and pepper, to taste
1 tsp olive oil for cooking
Cocktail sticks

What to do:

1. In a roasting pan, drizzle the sprouts with the maple syrup, olive oil and salt and pepper then roast for 15 minutes at 160°C.

2. When cooked let them cool down then wrap the sprouts with Parma ham then put them onto the cocktail sticks.

3. Whisk the egg, then dust the sprouts in the flour then dip in the egg and roll in the breadcrumbs, parmesan and lemon zest.

4. Put the breaded sprouts on some baking paper then bake in the oven 190°C for 8-10 minutes.

5. Dollop some crème fraiche or Greek yogurt to dip.






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SproutKebabs

Aaron Craze’s broccoli frittata

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

What You’ll need:

10 eggs
3 cloves of garlic, minced
Olive oil
1 head of broccoli
1 tsp paprika
Salt
Pepper
1 jar roasted red peppers

What to do:

1. Boil a large pan of salted water and add the broccoli florets. Cook for 4 minutes then drain and run under cold water.

2. In a separate bowl, whisk the eggs with the paprika, and salt and pepper. Put to one side.

3. Now, in a large non-stick frying pan add some olive oil and start to fry the garlic on a medium heat then add the peppers and the broccoli. Toss the pan to cover the broccoli with garlic then add the egg mix.

4. Put the whole pan in to the oven 160°C for 30 minutes.

5. Remove and cut into wedges, serve with a fresh green salad.






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BroccoliFritatta

Swede cake

Preparation time: 15 minutes
Cooking time: 50 minutes (30 mins cooking, 10 mins cooling, 10 mins for frosting)
Serves: 16

What You’ll need:

150g swede, peeled and grated – squeeze any excess moisture out using kitchen towel
3 eggs
100ml vegetable oil
100g natural yoghurt
175g caster sugar
2 teaspoons vanilla extract
250g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground nutmeg
Pinch of salt

Frosting:

110g butter
110g cream cheese
250g icing sugar
1 teaspoon vanilla extract

What to do:

1. Preheat oven to 180°C, and grease a 9inch square cake tin, then line with greaseproof paper

2. In a large bowl, beat together the sugar, eggs, yoghurt, oil and vanilla essence

3. Pour in the grated swede and mix together

4. Next, add in the flour, baking powder, bicarb, nutmeg and salt and stir until combined completely

5. Using a spatula, pour the mixture into your cake tin and bake for 25 to 30 minutes – a skewer inserted into the centre of the cake should come out clean

6. Leave in the tin to cool for 10 minutes before tipping out onto a cooling rack. Remove the greaseproof paper and leave until completely cool

7. For the cream cheese frosting: beat together the butter and cream cheese, then add the icing sugar a little at a time until smooth and creamy

8. Add a drop of vanilla extract

9. Cover the top of the cake with the frosting, and then dust with a little grated nutmeg. Chopped nuts would also make a great decoration

10. Cut into squares and serve






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SwedeCake

Honey roast turnip and pumpkin

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

What You’ll need:

1 medium turnip, peeled and halved
1 small pumpkin, peeled, seeds removed and chopped into chunks
1 garlic clove, peeled
4 bay leaves
Zest and juice of one orange
1 tbsp honey
1 tbsp olive oil
150g soft goats cheese
Pinch of salt

What to do:

1. Preheat oven to 180°C

2. Cut the garlic clove in half, then rub the inside of an oven-proof dish with it

3. Parboil the turnip and once softened slightly, drain and put to one side

4. Mix together the orange juice, zest, honey and oil

5. Put the turnip and pumpkin into the oven dish, and then pour the orange glaze over the top, mixing the vegetables until completely coated

6. Add in the remaining garlic, scatter over the bay leaves and add a pinch of salt

7. Put the dish into the oven for 25 minutes, or until the vegetables look roasted and ready. Remove from the oven, crumble the goats cheese over the top, then let it melt a little before serving






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HoneyRoastTurnip

Kale tabouli salad

Preparation time: 30 minutes
Cooking time: 10 minutes, approx (for quinoa)
Serves: 4

What you’ll need:

(Makes approx 500g of salad)

60g dry quinoa
125ml boiling water
Bunch of kale, sliced
1 small onion, diced finely
Juice of one lemon
Tablespoon olive oil
Handful chopped flat parsley
100g sundried tomatoes, chopped
Pinch of salt

What to do:

1. Cook quinoa according to the packet instructions

2. Heat some of the oil in a pan on a medium heat. Add the kale and salt, and sauté until the kale changes colour to a brighter shade of green

3. Transfer to a large bowl and leave to cool

4. Pour the lemon juice into a small bowl and tip in the onion. Leave to marinade a little

5. Combine the quinoa, parsley and tomatoes with the kale, mixing thoroughly

6. Add olive oil to the lemon juice and onion, then whisk up and pour into the kale and quinoa mix

7. Toss all of the ingredients together and serve immediately

Tip: If you want to prepare the tabouli ahead of time, don’t add the dressing until just before you’re ready to serve






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KaleTabbouleh

Brussels sprout and cranberry salad

What you’ll need:

280g shaved Brussels sprouts
60g dried cranberries, cut into pieces
50g pancetta, diced
30g pecan nuts, chopped into small pieces
30g parmesan cheese shavings (you can use a vegetable peeler to achieve thin shavings)
1 small red onion, sliced thinly
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 clove of garlic, crushed and chopped into very small pieces
4 tablespoons olive oil (you may need to add a little more if the dressing needs it)
50ml lemon juice
¼ teaspoon maple syrup
Salt and pepper, to season

What to do:

1. Whisk together the vinegar, mustard, garlic, oil, lemon juice, syrup and salt and pepper until completely combined

2. Mix the sprouts, cranberries, pancetta, pecans, and onion together in a large bowl, before pouring over your salad dressing

3. Toss all of the ingredients together to make sure the salad is completed coated, then cover with cling film and put in the fridge for up to an hour

4. Before serving, sprinkle over the parmesan shavings






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SproutCranberrySalad

Roasted broccoli and cauliflower with lemon and garlic

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

What You’ll need:

1 head of broccoli, broken into small florets
1 large head of cauliflower, broken into small florets
3 tablespoons olive oil
4 garlic cloves, sliced thinly
2 lemons, sliced thinly
Salt and pepper, to season

What to do:

1. Preheat your oven to 220°C

2. Mix all of the ingredients in a large bowl until coated in the oil

3. Tip them out onto a baking tray – you may need two

4. Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through cooking time

5. Remove from the oven once they are brown and tender

6. Serve immediately!






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RoastBrocCauli

Cabbage and fennel ‘slaw

Preparation time: 10 minutes, plus chilling time
Serves: 4

What you’ll need:

Small head of red cabbage, shredded into thin strips

1 large fennel bulb, trimmed, halved and sliced thinly

2 large carrots, grated (squeeze out excess moisture using clean tea towel or kitchen towel)

4 spring onions, trimmed and chopped

1 teaspoon grated fresh ginger

50ml fresh orange juice

2 tablespoons extra virgin olive oil

2 tablespoons cider vinegar

Salt and pepper, to season

What to do:

1. In a large bowl, mix together the cabbage, fennel, spring onions and carrots

2. Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined

3. Pour the dressing over the vegetables and toss to ensure the whole mix has been coated thoroughly

4. Cover with cling film and put in the fridge to chill for 20/30 minutes

5. Mix again before serving






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CabbageFennelSlaw

The ultimate cauliflower cheese

The Ultimate Cauliflower Cheese-1

In the early days of spring, when there is still a chill in the air, this is the ultimate comfort dish. Buy the very best quality cheddar you can find, and by adding a generous amount of mustard, you can really accentuate the cheesy flavour. Nutmeg and black pepper add a note of spiciness and warmth, whilst the finely chopped Italian flat leaved parsley adds freshness and colour.

Preparation time: 20 minutes
Cooking time: 5-10 minutes under a hot grill
Serves: 4

What You’ll need:

1 cauliflower
50g of unsalted butter, plus a bit extra for the ovenproof dish
50g plain flour
300ml milk
A generous grating of nutmeg
Freshly grated black pepper
1 tbsp French grainy mustard, like Dijon
125g  Cheddar cheese, freshly grated
A handful of flat leaved parsley, finely chopped

What to do:

1. Firstly prepare the cauliflower by washing it and cutting it into individual little florets, with all the hard woody stems cut off. Place the florets in a double boiler and steam until they are soft and yielding when pierced with a sharp knife. Remove the cauliflower florets from the heat and place in a buttered, ovenproof serving dish.

2. Melt the butter in a saucepan. Stir in the flour and cook gently for 1 minute. Remove the butter and flour from the heat and stir in the milk, very gradually. Bring the milky mixture to the boil, and then continue cooking and stirring on a medium heat, until the sauce thickens.

3. Pre-heat the grill to its hottest setting.

4. Stir the nutmeg, freshly grated black pepper and the mustard into the sauce, along with half the grated cheese. Pour the sauce over the hot cauliflower, sprinkle with the remaining cheese and brown under the hot grill.

5. Serve with freshly chopped parsley sprinkled on top.






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UltimateCauliCheese

Potato and Brussels sprout crush

Chopin Potato
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

650g potatoes, chopped into quarters
6 rashers back bacon, finely diced
250g Brussels sprouts, shredded
Oil for frying
Ground black pepper

What to do:

1. Place the potatoes in a large pan of water and bring to the boil then simmer for 8-10 minutes or until tender.

2. Fry the bacon in a frying pan with a dash of oil till crisp then remove with a slotted spoon and set aside. Then tip the shredded sprouts into the same pan and stir until wilted and tender.

3. Once the potatoes are done, drain them and roughly crush them with a potato masher or a fork. Tip in the bacon and potato into the frying pan with the sprouts, over a low heat season with black pepper and stir to combine making sure you incorporate any meaty bits from the bottom of the pan.






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PotatoSproutCrush

Indian spiced roasted broccoli

Indian spiced roasted broccoli
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

What You’ll need:

400g broccoli divided into florets
2tbsp oil
3tsp garam masala
30g sliced almonds

What to do:

1. Heat the oven to 200°c, 400°f or gas mark 6.

2. Put the broccoli in a large bowl drizzle over the oil and sprinkle over the garam masala. Toss the mixture thoroughly so the broccoli is evenly coated.

3. Tip into an oven tray and cook in the oven for 20-25mins until it’s tender and the edges are crisp.

4. While the broccoli is cooking heat a frying pan and gently toast the almonds until they are golden.

5. Once the broccoli is cooked tip it onto a serving plate and scatter over the almonds.

Why not try:

Great as a side dish for a curry.






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IndianSpicedBroc

Crunchy sprout salad with pumpkin seeds and balsamic vinegar

Crunchy sprout salad
Preparation time: 10 minutes
Serves: 4-6

What You’ll need:

450g Brussels sprouts
3tbsp olive oil
1tbsp balsamic vinegar
Zest of 1 lemon
50g pumpkin seeds

What to do:

1. Finely shred the sprouts using a grater, knife or mandolin.

2. In a small bowl combine the oil, balsamic vinegar and lemon zest and season to taste.

3. In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.

Why not try:

Delicious served with smoked mackerel or a cheesy quiche. Alternatively it makes a great BBQ side dish.






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CrunchySproutSalad

Warm broccoli and chicken Asian rice salad

Warm broccoli and chicken Asian rice salad
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

What You’ll need:

400g broccoli divided into small florets
150g brown rice
2 large chicken breasts cooked
1tbsp sesame oil
4 shallots finely sliced
2 red chillies finely sliced
2 garlic cloves sliced
3 tbsp light soy sauce
Leaves from 3-4 sprigs mint

What to do:

1. In a pan of boiling water simmer the broccoli for 5 minutes until tender then drain and set aside keeping it warm. Cook the rice according to the pack instructions. While it’s cooking tear the chicken into strips.

2. To make the dressing heat the oil in a pan and gently cook the shallots, garlic and chilli for 2-3 minutes until they are nicely soft but not brown. Add the soy sauce, mint and chicken and warm through.

3. In a serving dish combine the broccoli, rice and chicken mixing well. Scatter a few extra mint leaves on top.

Why not try:

For a veggie version replace the chicken with roasted cashew nuts.






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BrocAsianRiceSal

Thai cabbage and chicken noodles

Thai cabbage and chicken noodles
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

1pt chicken stock (fresh or cube is fine)
1 thumb sized piece of ginger peeled and cut in half
1 star anise
2tbsp fish sauce
2 chicken breasts
400g white cabbage core removed and shredded very finely
200g rice noodles
2 spring onions sliced
1 small bunch fresh coriander
1 small bunch fresh mint
1 lime cut into wedges

What to do:

1. Place the stock, ginger, star anise, fish sauce and chicken breasts into a sauce pan and slowly bring to the boil. Turn down the heat and leave to poach for 5-8 minutes. Remove the chicken breasts and leave to rest for 5 minutes, then shred.

2. While the chicken is resting add the cabbage to the stock and simmer for 5-8 minutes until the cabbage is tender. Place the rice noodles in a bowl then cover with boiling water. Leave to soak for 5-10 minutes depending on the packs instructions then drain.

3. Remove the star anise and ginger from the stock, divide the noodles and cabbage between four bowls and add a ladle of stock to each. Top each bowl with the shredded chicken, spring onions, coriander and mint and serve with a wedge or 2 of lime.

Why not try:

This recipe also works well with sweetheart cabbage.






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ThaiCabbage

Roast swede wedges with parmesan

Roast swede wedges with parmesan
Preparation time: 5 minutes
Cooking time: 35 minutes
Serves: 4

What You’ll need:

800g swede peeled and cut into slim wedges
1tbsp oil
Small bunch thyme leaves picked
50g grated parmesan
Black pepper

What to do:

1. Heat the oven to 200°c, 400°f or gas mark 6.

2. In a bowl toss the swede in the oil, thyme and half the parmesan until well coated. Spread out in a roasting tin and cook in the oven for 35 -40 mins until the swede is cooked through and crisp on the edges.

3. Once cooked tip into a serving bowl and while still hot sprinkle over the remaining cheese and a good grind of black pepper.

Why not try:

Great served with steak and steamed broccoli.

Swede can also be combined with potatoes and any other root vegetables to make a great topping for Shepherd’s pie or fish pie.






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RoastSwedeWedges

Cauliflower and chicken curry

Cauliflower and chicken curry
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 4

What You’ll need:

1 tbsp oil
6 large chicken thighs (skinless & boneless)
1 onion finely diced
2 green chillies finely diced
2 cm of ginger finely grated
3 cloves garlic pureed
Half tsp chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tin chopped tomatoes
1 can coconut milk
1 cauliflower broken into florets
Salt and pepper
2 large handful spinach

What to do:

1. Cut the chicken into bite sized chunks.

2. Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft.

3. Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.

4. Tip in the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.

5. Taste to check the seasoning then stir through the spinach until it just starts to wilt.

Why not try:

Serve with rice or flat breads. If you prefer you can use 3 tablespoons of masala curry paste rather than the separate elements in step 2.

For vegetarians miss out the chicken and add a drained tin of chick peas at the same time as the tomatoes.






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CauliChickenCurry