Italian sweet & sour cabbage

2 small	White cabbages (chiffonade)
6 tbsp	Olive oil
4 tsp	Salt
4 tbsp	Sugar
4 tbsp	White vinegar
½ bunch	Parsley (chiffonade)
1	Lemon (zest only)
20	Spiced prunes (optional)

Method

1.     In a large pan heat the olive oil until very hot but not smoking.

2.     Add the cabbage & toss in the olive oil before adding the salt.

3.     Cover the pan & cook for about 5 mins.

4.     Remove the lid & stir again, then add the sugar & vinegar & mix well.

5.     Cover again & cook for another 5 mins

Pease pudding with goats cheese

Ingredients

1	Onion (fine diced)
30 ml	Olive oil
2 cloves	Garlic (crushed)
200g	Green split peas(soaked overnight)
1	Ham hock
300 ml	Water
½	Nutmeg (grated)
80g	Goats cheese (diced)

Method

1.      Sweat the onion & garlic in the olive until soft.

2.      Add the peas & ham hock.

3.      Cover with the water & bring to the boil, lower the heat & simmer until the ham is cooked.

4.      Remove the ham & set aside with the cooking liquor.

5.      Puree the peas, add the nutmeg & season.

6.      To serve heat through using some of the liquor to moisten, then stir in the goat’s cheese.

Sauerkraut (choucroute)

4 kg	Sauerkraut
12 tbsp	Duck fat
1 kg	Pancetta (lardons)
4 large	Onion (fine sliced)
1	Bouquet garni
12 cloves	Garlic (crushed)
32	Juniper berries (cracked)
750 ml	White wine
750 ml	Chicken stock
8	Cloves
4 large	Carrots (canoliade & sliced)
	Garlic & beirwurst sausages to finish.

Method

1.     Wash the sauerkraut thoroughly loosening the strands.

2.     Drain well in a colander.

3.     Sweat down the onions in the duck fat without colouring.

4.     Add the garlic & pancetta, bouquet garni, cloves, carrots & juniper.

5.     Continue cooking until all the ingredients are coated in fat.

6.     Cover with the sauerkraut, season lightly with salt & pepper.

7.     Moisten with the wine & stock, cover the pan & cook slowly over a low heat for about 1½-2 hrs taking care to ensure the sauerkraut doesn’t catch on the bottom.

8.     Add the sausages cook slowly.

9.     Remove the sausage & cut into thick slices.