Feeds:
Posts
Comments

Posts Tagged ‘Coleslaw’

Jamie's Coleslaw

A reprise of THE most visited blog post we’ve ever done! We thought it was worth highlighting again for that reason alone but it’s also a great coleslaw.

Jamie’s Favourite Coleslaw – serves 6 generously

  • ½ a white cabbage, core removed and cut into quarters
  • 1 small red onion, peeled
  • 3 carrots, peeled
  • 2 red apples, washed and cored
  • a small bunch of flat-leaf parsley, leaves picked and roughly chopped
  • juice of 1-2 lemons
  • some mayonnaise
  • 1 heaped tsp English mustard

Slice the cabbage as finely as possible or slice using a food processor. Then slice the onion in the same way and mix with the cabbage in a large bowl.

Julienne the carrots and apples with a mandolin or food processor or cut into matchsticks. Add to the bowl along with the chopped parsley, a few dollops of mayonnaise and the mustard. You can adjust the quantities of lemon juice and mayonnaise to how you like it. We just added the juice from one lemon and a few good dollops of mayonnaise. Season to taste and toss together.

(Original recipe from Cook with Jamie by Jamie OliverPenguin Books, 2006.)

Read Full Post »

Chicken Schnitzel with an apple slaw

Wine Suggestion: Whatever you happen to have in the fridge will do nicely.

We liked the apple coleslaw which made this simple schnitzel dish really fresh and tasty. Great mid-week meal.

Chicken schnitzel with apple coleslaw – serves 4

  • 4 small chicken breasts
  • 3tbsp grated Parmesan
  • 100g flour
  • 1 large egg, beaten
  • 75g dried breadcrumbs – we always use panko
  • 75ml vegetable oil

FOR THE COLESLAW:

  • 300g white cabbage, shredded
  • 1 large carrot, peeled and grated
  • 6 scallions, sliced diagonally
  • 1 red-skinned apple, grated
  • 150g pot natural yogurt
  • juice half lemon
  • 2 tsp English mustard

Mix all the coleslaw ingredients together in a large bowl and season.

Put the chicken fillets between two pieces of cling film and bash with a rolling pin until they are an even thickness of about 2-3mm.

Put the flour on a plate and season, then put the egg on another plate. Coat the chicken in the flour first, shake of the excess, then coat with the egg.

Mix together the Parmesan and breadcrumbs in a shallow dish. Dip the chicken in the mixture until completely coated in crumbs. You can put the schnitzel in the fridge now until you’re ready to cook them.

Heat the oil in a large frying pan over a fairly high heat and cook the schnitzels two at a time. Cook for 2-3 minutes on each side or until completely golden, then drain on kitchen paper. Keep warm in a warm oven while you cook the rest.

Serve with the coleslaw.

(Original recipe from BBC Good Food)

 

Read Full Post »

This is really fresh and tasty and a million miles better than the gloopy shop bought stuff. It’s also really handy to make if you have a food processor; use the slicing attachment for the cabbage and onion and the julienne attachment for the carrots and apples. Great side dish for a barbecue.

My Favourite Coleslaw – to serve 6

  • ½ a white cabbage, core removed and cut into quarters
  • 1 small red onion, peeled
  • 3 carrots, peeled
  • 2 red apples, washed and cored
  • a small bunch of flat-leaf parsley, leaves picked and roughly chopped
  • juice of 1-2 lemons
  • some mayonnaise
  • 1 heaped tsp English mustard

Slice the cabbage as finely as possible or slice using a food processor. Then slice the onion in the same way and mix with the cabbage in a large bowl.

Julienne the carrots and apples with a mandolin or food processor or cut into matchsticks. Add to the bowl along with the chopped parsley, a few dollops of mayonnaise and the mustard. You can adjust the quantities of lemon juice and mayonnaise to how you like it. We just added the juice from one lemon and a few good dollops of mayonnaise. Season to taste and toss together.

Et voila!

(Original recipe by Jamie Oliver in, Cook with Jamie, Penguin Books, 2006.)

Read Full Post »