One of the many reasons I stopped writing my non-award winning previous blog, Recipe Rifle, was that I had run out of things to cook.
Or rather, I kept trying out new recipes that turned out to be no good and it was getting to be harder and harder work to find something worth writing about and, really, the thing that blogs should not be is hard work.
So I had to end it and a lot of people were sad and disappointed and even now sometimes people say “You need to start Recipe Rifle up again” and I say “Thanks but no thanks.”
The Spike might not be as useful as a stream of family-friendly recipes plus blood-on-the-floor every day about the raising of small children, but it’s far easier because I can write about whatever’s on my mind.
IF I come across a great recipe for something I can bung it in and everyone is happy – you’ve got something to cook and I am not spending even more of my whole life looking for new things to cook and cooking them, which is always intense and stressful,
This is from a recipe I found in a colour supplement but it is not the original recipe because the original was so badly-written and wrong and infuriating. It would absolutely not have worked as it was, so I have made some helpful amendments.
Grilled spring cabbage with a sauce
1 pointed, spring or hispi cabbage
1/2 garlic clove, grated
1tsp Dijon mustard
1 large handful of finely-grated parmesan
1 slice sourdough, turned into breadcrumbs
1 egg yolk
some light olive oil
the zest of 1 lemon
3 anchovies, finely-chopped
1 Cut your cabbage carefully into quarters through the stalk and then blanch for 3 minutes in water that is barely simmering, definitely not boiling or it will bash the leaves off. Take out and leave to cool and dry.
2 Put the egg yolk into a little whizzer or use an electric whisk and set the egg yolk turning, then drizzle in the light olive oil carefully until you have a mayonnaise. I completely ballsed this up and it split and looked terrible and it didn’t matter in the least in the end, so if you make a mess of this – (very easy to do) – don’t worry.
3 Now fold in the parmesan, grated garlic, anchovies, lemon zest, a pinch of salt, mustard – give it a final stir and set to one side
4 Fry off the sourdough crumbs in a pan with a knob of butter until dry and crunchy
5 Heat a griddle pan or frying pan up high. Drizzle the cabbage quarters all over with olive oil and salt and then grill on all sides until picturesquely charred.
6 To serve, slather with your sauce in whatever functional or dysfunctional state it’s in and then with the breadcrumbs. If you like you can keep this in a warming oven (no hotter than 120C) for 20 mins or so while you get on with other bits of your dinner. If you want to grill it to add a certain je ne sais quoi that’s fine but do keep an eye on it because it will burn very quickly.