This past summer Nigel’s daughter Eleanor and I stayed an extra week in London and had the great fortune to eat at Ottolenghi in Islington. Our meal was AWESOME and inspiring. Of course as soon as I was back home I ordered the cookbook Ottolenghi and for Christmas my son Cameron gave me his book Plenty. If any of you are looking for some new additions to your cookbook collection I highly recommend his books.
In Plenty there is a recipe for a Winter Slaw that I have altered a bit to fit what is in this week’s box. We had this with dinner tonight and it was delicious. Hope you enjoy it!
Winter Slaw
Serves 6
Dressing
6-½ tbsp. Lemon Juice
Zest from 1 Lemon
3 tbsp. Maple Syrup
2 tbsp. Toasted Sesame Oil
1 tsp. Soy Sauce
¼ tsp. Chile Flakes
4 tbsp. Olive Oil or Sunflower Oil
For the Slaw.....
1 cup Nuts – Recipe calls for Macadamia, I used hazelnuts because I had them, but Pecans, Almonds or Walnuts would work great as well.
2 tbsp. Butter
2 tbsp. Sugar
½ tsp. Salt
½ tsp. Chile Flakes
½ Cabbage (about 10 oz.)
6 oz. Savoy Tat Soi chopped and lightly sautéed
½ Pomelo OR 1 Orange, peeled and chopped
Dressing: Place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5 to 10 minutes. Remove from heat and add the oil.
Place nuts in a frying pan over medium heat and dry roast for a few minutes, stirring occasionally, until they are lightly colored on all asides. Add the butter. When it has melted add the sugar, salt and chili flakes. Use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes. Watch carefully as it will only take 1 to 2 minutes and the sugar can burn quickly. Once the nuts are cool, roughly chop.
Place the vegetables and citrus in a large mixing bowl. Add the nuts and the dressing and toss together. Add salt and pepper to taste. Enjoy!