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Posts Tagged ‘Sauerkraut’

A delicious autumnal dish for not just sauerkraut lovers, but we think something to convert skeptics too. The sauerkraut provides freshness to the rich cream and cheese, plus it complements the velvety butternut texture.

Butternut squash with sauerkraut and gruyère – serves 3

  • 3 small butternut squash
  • 30g butter
  • 1 tsp thyme leaves
  • 2 medium to large onions, finely sliced
  • 3 tbsp olive oil
  • a small bunch of parsley, roughly chopped
  • 250g sauerkraut
  • 150ml double cream
  • 125g Gruyère, grated

Heat the oven to 200C.

Cut the butternut squash in half and scoop out the seeds and fibres with a spoon. Set the halves in a large roasting tin, then dot over the butter, sprinkle over the thyme and season with salt and pepper. Bake in the hot over for 45 minutes to 1 hour or until soft.

Meanwhile, warm the oil in a large deep pan, over a medium heat. Add the onions and cook for about 20 minutes or until pale gold and soft. Stir the parsley into the onions, then remove from the heat and add the sauerkraut, cream and cheese. Season.

When the squash are ready, divide the cheese and sauerkraut mixture betwen them, then return to the oven for another 20 minutes or until golden and bubbling.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

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Pastrami bagel of dreams. We used some rose veal pastrami from Broughgammon Farm in Ballycastle but any pastrami will do.

Pastrami & cheese bagels – serves 4

  • 4 bagels
  • 8 slices of gruyère
  • 600g pastrami, finely sliced
  • 175g sauerkraut
  • dill pickles, to serve

FOR THE DRESSING:

  • 120g kewpie mayonnaise
  • 1 tsp capers, rinsed and dried
  • 6 cornichons, finely chopped
  • 1 tbsp finely chopped chives
  • a squirt of tomato ketchup
  • a squirt of sriracha sauce
  • a squeeze of lemon juice
  • a dash of fish sauce

Make the dressing first by whisking all the ingredients together. Taste and season as needed.

If you have a sandwich press, heat it up. We don’t and so cooked these in a heavy frying pan with another heavy frying pan on top to act like a press.

Cut the bagels in half, then put a slice of cheese on the bottom half of each. Top with loosely folded pastrami, sauerkraut and another slice of cheese. Cover with the bagel tops. Cook in the press or in a frying pan for about 4 minutes or until the cheese has melted, then open the bagels and spoon over the dressing.

Serve with the dill pickles on the side.

(Original recipe from Everything I Love to Cook by Neil Perry, Murdoch Books, 2021.)

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