Hello! Sorry I've been out of action for a week, I was in Budapest for the May bank holiday last weekend. Probably the most beautiful European city I've been to so far but with a fantastic arty/punk/underground vibe. Very cool. The best part about it is they seem to take their coffee very seriously. And the food, well it far exceeded my expectations. Going to any country in Europe is always a lesson on how simplicity can be a beautiful thing. Creamy potatoes with onion or spinach is heaven and a soup that has had some serious love gone into it can be so much more satisfying than you would ever think possible. As in many cultures, cabbage is an important ingredient in more traditional style dishes. The poor cabbage is often underestimated I feel. I'm as guilty as anyone - sometimes all you can imagine when you think of cabbage is that dripping slopping mess that they call KFC coleslaw. But the cabbage has so much more potential than that. In Budapest Dave had cabbage stuffed with pork with a distinctive vinegar flavour - super good. And my roast duck was served with braised red cabbage.
I've found the dishes in countries such as Hungary to be heavy and rich. Great when you're on holiday but when I'm at home I prefer my meals for the most part to be a little fresher and lighter. Last night, inspired by my cabbage escapades, I made steak and slaw: my way. When it comes to steak I'm usually a purist - garlic, salt and pepper is the most I'll put on it. But I decided to make a herb crust for it. It was a good decision - the fresh slaw and the deep flavour of the steak were a good match! I'm thinking my next cabbage installment will be kimchi - I've wanted to make it for a long time. Michelle Obama's been making it so I figure I can too!
Have a great weekend.
Cabbage, radish and apple slaw
3/4 cup finely shredded red cabbage
3/4 cup finely shredded white cabbage
1 carrot julienned or grated
10 radishes finely sliced
1 apple sliced into thin sticks
coriander
juice 1 lime
3 tbsp olive oil
1/4 tsp cayenne pepper
In a bowl whisk together the lime juice, olive oil and cayenne pepper. Combine with the slaw ingredients and add the coriander. Set aside while you prepare and cook your steak.
Herb crusted steak
2 beef steaks
2 tsp dijon mustard
1 clove garlic crushed
olive oil
1/3 cup finely chopped herbs. You could use all fresh or a mixture of fresh and dry. I used fresh coriander, dried oregano and dried mixed herbs.
1/2 red chilli finely chopped (completely optional)
Put mustard, garlic, chopped herbs and chilli into a bowl. Add olive oil slowly until you have a wet paste.
Smear the paste over the steak.
When you are ready, cook your steak to your liking. Rest for 5 minutes then devour with the slaw.
Serves 2
I've found the dishes in countries such as Hungary to be heavy and rich. Great when you're on holiday but when I'm at home I prefer my meals for the most part to be a little fresher and lighter. Last night, inspired by my cabbage escapades, I made steak and slaw: my way. When it comes to steak I'm usually a purist - garlic, salt and pepper is the most I'll put on it. But I decided to make a herb crust for it. It was a good decision - the fresh slaw and the deep flavour of the steak were a good match! I'm thinking my next cabbage installment will be kimchi - I've wanted to make it for a long time. Michelle Obama's been making it so I figure I can too!
Have a great weekend.
Cabbage, radish and apple slaw
3/4 cup finely shredded red cabbage
3/4 cup finely shredded white cabbage
1 carrot julienned or grated
10 radishes finely sliced
1 apple sliced into thin sticks
coriander
juice 1 lime
3 tbsp olive oil
1/4 tsp cayenne pepper
In a bowl whisk together the lime juice, olive oil and cayenne pepper. Combine with the slaw ingredients and add the coriander. Set aside while you prepare and cook your steak.
Herb crusted steak
2 beef steaks
2 tsp dijon mustard
1 clove garlic crushed
olive oil
1/3 cup finely chopped herbs. You could use all fresh or a mixture of fresh and dry. I used fresh coriander, dried oregano and dried mixed herbs.
1/2 red chilli finely chopped (completely optional)
Put mustard, garlic, chopped herbs and chilli into a bowl. Add olive oil slowly until you have a wet paste.
Smear the paste over the steak.
When you are ready, cook your steak to your liking. Rest for 5 minutes then devour with the slaw.
Serves 2
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