SQUASH & CABBAGE SABZI
Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti
Provided by Romy Gill
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Yield Serves 2 as a main or 4 as a side
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
- After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
PHEASANT AND CABBAGE CHOWDER
Provided by Food Network
Categories main-dish
Time 4h5m
Yield about 12 cups, or 6 to 8 main-
Number Of Ingredients 18
Steps:
- With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer.
- Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours.
- Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like)
- Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
- Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
- Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.
More about "poached pheasant with savoy cabbage butternut squash and black truffles recipes"
POACHED & ROASTED PHEASANT RECIPE - GREAT BRITISH CHEFS
Web Jun 2, 2015 by Marcus Eaves Confit line-caught cod with juniper ashes, butternut squash and liquorice sabayon by Pascal Aussignac …
From greatbritishchefs.com
Category MainTotal Time 3 hrs 30 minsEstimated Reading Time 3 mins
From greatbritishchefs.com
Category MainTotal Time 3 hrs 30 minsEstimated Reading Time 3 mins
ROASTED PHEASANT AND VEGETABLES WITH SWEET AND …
Web In a baking dish, rub the birds with the cider vinegar. In a small bowl, combine the coarse salt and brown sugar. Rub the pheasants with the salt mixture. Cover and refrigerate for 4 to 24 hours. With the rack in the …
From ricardocuisine.com
From ricardocuisine.com
10 BEST PHEASANT BREAST RECIPES | YUMMLY
Web Jun 11, 2023 Last updated Jun 11, 2023 This search takes into account your taste preferences Pheasant Breast with Creamy Wild Mushroom Sauce Unilever UK double cream, armagnac, vegetable oil, banana …
From yummly.com
From yummly.com
10 BEST PHEASANT BREAST RECIPES | YUMMLY
Web Jun 11, 2023 Game Paté Game to Eat juniper berries, garlic, pepper, brandy, fresh coriander, bay leaves and 8 more Pheasant, Leek & Bacon Pie BBC Good Food cider vinegar, celery sticks, butter, wholegrain …
From yummly.co.uk
From yummly.co.uk
10 BEST BAKED PHEASANT BREAST RECIPES | YUMMLY
Web Feb 20, 2023 Last updated Feb 20, 2023 This search takes into account your taste preferences Pheasant Breast with Creamy Wild Mushroom Sauce Unilever UK butter, …
From yummly.co.uk
From yummly.co.uk
WINTER SQUASH AND SAVOY CABBAGE GRATIN WITH GARLIC CREMA
Web Feb 1, 2017 10 garlic cloves. 3/4 cup extra virgin olive oil, plus more for greasing. 1/4 cup hazelnuts. One 2-pound butternut squash—peeled, halved lengthwise, seeded and cut …
From foodandwine.com
From foodandwine.com
PHEASANT RECIPES : FOOD NETWORK | FOOD NETWORK
Web 2 days ago Poached Pheasant with Savoy Cabbage, Butternut Squash, and Black Truffles Recipe | Courtesy of Daniel Humm Total Time: 1 hour 30 minutes Pheasant …
From foodnetwork.com
From foodnetwork.com
SAVOY CABBAGE WITH BUTTERNUT SQUASH - TODAY
Web Sep 19, 2011 Recipes; Read With Jenna; TODAY Table; Help; ... Savoy cabbage with butternut squash. Sept. 19, 2011, 11:00 AM EST ... add squash and cabbage and …
From today.com
From today.com
PHEASANT RECIPE JAMIE OLIVER - HEALTHY RECIPES EASY
Web Poached Pheasant with Savoy Cabbage Butternut Squash and Black Truffles. In a large mixing bowl take wine vinegar and sugar to whisk for making the marinade. It is I …
From healthyrecipeseasy.eu.org
From healthyrecipeseasy.eu.org
15 SKINLESS PHEASANT BREAST RECIPES - SELECTED RECIPES
Web To Cook the Pheasant Breasts: Preheat an oven to 180°C. Coat a pan with olive oil and place over a moderate-thigh heat. Place the breast in the pan and cook for 5 minutes on …
From selectedrecipe.com
From selectedrecipe.com
POACHED PHEASANT WITH SAVOY CABBAGE BUTTERNUT …
Web Ingredients 2 tbsp sunflower oil 1 tsp nigella seeds thumb-sized piece ginger , grated 2 garlic cloves , grated 200g pumpkin or butternut squash, peeled and chopped into 1-2cm …
From tfrecipes.com
From tfrecipes.com
POACHED PHEASANT WITH SAVOY CABBAGE BUTTERNUT SQUASH AND …
Web 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes: 200g cabbage , chopped (sweetheart or pointed cabbage works well) 1 tsp turmeric: 1 tsp ground …
From homeandrecipe.com
From homeandrecipe.com
POACHED PHEASANT WITH CELERY | RECIPES | DELIA ONLINE
Web Simmer the sauce very gently for 5 minutes. Add the cream and check the seasoning. Then make the garnish: heat up ½ inch (1 cm) of groundnut oil in a shallow pan. Whisk the …
From deliaonline.com
From deliaonline.com
BUTTERNUT SQUASH AND CABBAGE RECIPES - SUPERCOOK
Web browse 55 butternut squash and cabbage recipes collected from the top recipe websites in the world. ... Squash and Crispy Savoy Cabbage. lacucinaitaliana.com. Ingredients: …
From supercook.com
From supercook.com
PHEASANT POACHED RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Pheasant Poached Recipes containing ingredients butter, butternut squash, cabbage, pheasant, salt, water ... Pheasant Truffles Recipes; Truffles Grapes Recipes; Grapes …
From recipebridge.com
From recipebridge.com
PHEASANT AND CABBAGE CHOWDER RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
PHEASANT TRUFFLES RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Pheasant Truffles Recipes containing ingredients butter, butternut squash, cabbage, carrots, chicken stock, cloves, garlic, ground black pepper, honey, lemon, l ... Poached …
From recipebridge.com
From recipebridge.com
ROASTED SAVOY SQUASH WITH CHEDDAR AND RYE | TASTE
Web Directions. Preheat the oven 425°F (220°C). Halve and deseed the squash and cut into wedges 3⁄4 inch (2 cm) thick. Cut your cabbage into eight chunky wedges. Place them …
From tastecooking.com
From tastecooking.com
POACHED PHEASANT WITH SAVOY CABBAGE, BUTTERNUT SQUASH, AND …
Web Feb 23, 2018 Step 1. Remove any scuffed cabbage leaves. Then peel off 8 of the outermost, larger green leaves and remove the tough core with a pairing knife.
From recipenet.org
From recipenet.org
You'll also love