January King Cabbage, Anchovy, Rosemary Crumb & Goat’s Curd


January King Cabbage, Anchovy, Rosemary Crumb & Goat’s Curd

January can be quite a bleak month ingredients wise in a kitchen. The excitements of spring produce are months away and the comforts of autumnal blackberries, squashes and pumpkins a distant memory.

My favourite ingredient this January is the ‘January King Cabbage’ a firm textured cabbage, with a hint of redness to the leaves, a little tighter packed than the familiar Savoy cabbage. Available for little more than 4 weeks, they make a vehicle for strong, bold and exciting flavours.

Too often the cabbage is viewed as the side dish to a Pork Chop, or the base for a mayonnaise-ridden coleslaw but it should be something to be celebrated and enjoyed as dish in its own right.

Here’s possibly one of the simplest ‘recipes’ (and I use that word loosely as it’s more a combination of flavours) for our January King Cabbage, Anchovy, Rosemary Crumb and Goat’s Curd Dish.

 

January King Cabbage, Anchovy, Rosemary Crumb and Goat’s Curd:

1 January King Cabbage

50g Butter

400ml Stock

Handful Rosemary

200g Breadcrumbs

100g Goats Curd

6 Anchovies

Remove the outer leaves of the cabbage before cutting into 6 even sized wedges. Place a pan onto a high heat and add half of the butter. Once the butter is hot, add the cabbage wedges and fry until browned on both cut sides. Place in a tray and pour over the stock. Cover in foil and place into a preheated oven at 180c for about 15-20 minutes until the cabbage is tender.

In the meantime, add the remainder of the butter into a pan, before adding the anchovies, chopped rosemary and breadcrumbs. Fry until golden.

To serve; place the cabbages on a serving plate, sprinkle with the crumb and dollop on the goats curd.

Enjoy as a light lunch, or a vegetable starter.

 

What have you enjoyed cooking this January? Tweet me @chefjongay.

+ There are no comments

Add yours