Gfb has joined up with the Government to promote healthy eating.
We have enlisted the help of top chef Fanny Red Crack to provide some handy cooking tips. Famed for her groundbreaking TV work in the 1960’s (who can forget her LSD infused sherry trifle or flower power puree?) Fanny is the doyen of a healthy, nutritious approach to narcotic abuse, the first advocate of the 5 A Day principal, Cannabis, Amphetamines, LSD, Ketamine and Opiates, and has a firm belief in the power of Shamen to foretell the future.
Yep, you guessed it she needs the gig.
This Week – Cooking Cabbage.
Darlings. Cabbage.Yuk! I hear you all say. Nonsense I say. Marvellous stuff – filled with with nutrients and a slither will unblock a bound bowel in a jiffy!
Here’s how to cook it properly and not boil the bejesus out of it.
Blanch the cabbage (Savoy preferably) in boiling salted water for a few minutes. Then cool it under cold, running water to prevent further cooking and drain in a wide colander.
Here’s the trick! If it’s al dente you can tip (the water gathers at the bottom) the colander and squeeze ( it’s quite a robust vegetable if not over-cooked and you can man handle it to your heart’s content) any remaining moisture out of the cabbage.
Then re-heat in a little butter. If you want to excite the Savoy try adding a little crispy bacon, white wine vinegar and cream.
Et Voila.
Toodle Pip. Fanny(Where’s me stash?)
You have her to a tee, Jim.
Formidable person.
But a good way to cook cabbage Kate!
That is indisputable 😀
Fanny looks like she’s chopping up Johnnie’s pizzle in that picture
I couldn’t comment on that one.
Sounds delish! Never heard of this dish. I use to date an Italian man many moons ago when I lived in New York. At Christmastime, the fimlay had lots and lots of food, but never this dish. Maybe it’s a regional dish in Italy, because I am sure this fimlay would have made it for the holidays. They had about 25 different foods at Christmas dinner.I am definitely going to try this because I love cabbage and cook all different cabbages all of the time throughout the year. I adore hot peppers. The only drawback is, I don’t care for anchovies! I’ll use kosher salt instead, it may not have the same flavor punch, but it’ll take care of the saltiness called for in the recipe.