Recipes

Ingredients

  • 1 large baking potato per person
  • Generous amount of grated Doddington cheese per person – 2tbs or more
  • 500gm cored, shredded red cabbage
  • 300gm butternut squash cubed
  • 1 large onion sliced and chopped
  • 1 large clove garlic (optional)
  • A little fresh parsley for garnish (optional)
  • 1 sweet red eating apple quartered, cored & chopped
  • 1tbs raspberry/cider vinegar
  • 1tbs Demerara sugar
  • 1 scant handful raisins
  • 2 level tsp ground cinnamon
  • 25gm toasted pinenuts
  • Olive oil
  • Salt & Pepper to taste

Doddington Baked Potato & Red Cabbage Savoury

  1. Bake the potatoes according to your custom and whilst they are baking……
  2. Discard the base of the butternut containing the seeds and store in a refrigerator. Using a sharp knife remove the skin from the remainder; cube into bite-sized pieces.
  3. Toast the pinenuts under a hot grill, taking care to turn them frequently – 1 – 2 mins. Cool on a flat plate.
  4. Lightly cover the base of a medium/large fry pan lid with virgin olive or organic sunflower oil, heat over a low flame, add the butternut and stir over a medium heat until lightly browned on all sides (about 5 mins.). Turn down the heat, cover with a well-fitting lid and sweat for a further five minutes until cooked through but still firm. Turn off the heat, remove the vegetable with a slotted spoon and keep warm.
  5. Sweat the garlic and onion in the fry pan, adding a little more oil if necessary. Remove the lid & add the cabbage, stirring to ensure it is well coated with oil.
  6. Add the apple, stirring continuously.
  7. Season, sprinkle on the sugar and vinegar, and stir in the raisins and cinnamon.
  8. Cover with a well-fitting lid, turn down the heat to its lowest setting and cook for approx. 10 minutes. If necessary add a little hot water and adjust the flavour, adding a little more vinegar or sugar to suit your taste.
  9. Stir in lightly the reserved, cooked butternut
  10. Turn out into a pre-heated serving dish and keep warm until required.
  11. At the last minute stir in the toasted pinenuts and sprinkle with chopped parsley.
  12. Serve hot with baked potatoes cut in two and liberally heaped with grated Doddington or Berwick Edge Cheese or warm (without the potatoes) with an accompanying plate of cubed Baltic or Admiral cheese and pineapple on cocktail sticks, and a green leaf salad