Happy New Year Junior Chefs!
This week we will be making – Savoy cabbage, chestnut & sage lasagne.
Winter creates a deep need for nourishing food; lasagne is a popular family favourite.
Salty parmesan and the subtle nuttiness of chestnuts are the ideal match for vibrant green cabbage in this fantastic winter dish. This recipe uses layers of cabbage, sage and chestnuts to create a tasty vegetarian main.
A member of the brassica family, savoy cabbage is a popular and versatile vegetable. With its deep green colour, full flavour and robust, crinkled leaves, it valiantly holds its own in any hearty dish. Savoy cabbage is a nutritional marvel a terrific source of protein, phosphorous, calcium and dietary fibre, it’s rich in vitamins A, C, K B6. Cooked correctly it is deliciously sweet.
At its best between October and February, savoy cabbage makes an ideal addition to cold weather comfort dishes, and is perfectly paired with game or pork.
How to cook; wilt with butter and bacon, shred for salad, sliced and stirred into soups, stir fries, with pasta or even a bubble and squeak.
This week we will be using the following skills: Weighing, measuring, chopping, crushing, grating, mixing/combining, whisking boiling/simmering/infusing, straining and baking.
See you Saturday Junior Chefs.
