FESTIVE VEGETABLES
Red Cabbage with Bacon
6 Rashers Streaky Bacon, chopped
1 Onion, chopped
1 small Red Cabbage, shredded
1 Cooking Apple, peeled, cored and sliced
4 Tblsps. Red wine vinegar
1 Tblsp. Muscovado sugar
2 Tsps. Caraway seeds
1 Tsp. Dried thyme
Salt and pepper
Prune
8 oz. Cracked wheat
8 fl. oz. vegetable stock
8 oz Pitted prunes, chopped
2 Sticks Celery, sliced
1 oz Butter
1 Bunch Spring Onions
2 Cloves Garlic, peeled and crushed
Salt and Pepper
2 oz Plain Chocolate
2 oz Unsalted Butter
2 Eggs, separated
2 oz Chestnut puree
½ oz Plain Flour
¼ Tsp Cream of Tartar
1 Tblsp. Sugar
Topping
12 oz Plain Chocolate
12 Fl. oz Double Cream
4 Tblsps. Grand Marnier
4 oz Chestnut Puree
Dry fry the bacon in a large pan, Add the onion and cook till soft. Add the remaining ingredients and ¼ pt.of water and mix well. Cover and cook for 1 hour, stirring occasionally until the cabbage is soft, adding a little more liquid as required.
Pour boiling water over the wheat and leave for 20 mins. Heat the butter and gently fry the celery till softened, stir in spring onions and garlic. Remove from the heat and stir in the prunes and wheat. Season. Spoon into a buttered dish, cover and bake for 30 minutes at Gas Mk 5/190. CServe in spoonfuls
Serves 8-10 8” loose-bottomed tin, greased and lined Gas Mk 4/180C. Break the chocolate into pieces and put into a bowl with the butter. Melt over a pan of hot water and stir till smooth. Whisk together the egg yolks, chestnut puree and flour then stir in the chocolate mixture. Whisk the egg whites and cream of tartar to soft peaks then gradually whisk in the sugar until stiff. Gently fold into the chocolate mixture with a metal spoon. Pour into the prepared tin and bake for 35 to 40 minutes. Turn out and cool on a wire rack. To make the topping, chop the chocolate into small pieces. Heat the cream till just boiling and pour over the chocolate, stir until the chocolate has melted, pour in the grand marnier and leave to cool. Whisk until thick but not stiff, mash the chestnut puree with a fork and stir into the chocolate mixture. Return the cake to the loose-bottomed tin and spread the chocolate and chestnut mixture over the cake and leave to chill and set for 2 hours. Remove from the tin and dust with cocoa powder.
©Scotland4me.net2004-2009