THE CANNY COOK: Sticky barbecue pork buns with red cabbage slaw
작성일 24-04-25 02:44
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작성자Francesca 조회 44회 댓글 0건본문
The word coleslaw comes from the Dutch koolsla, meaning ‘cabbage salad', which makes sense because whatever other ingredients you may put into your slaw (and there are endless variations), it should always have cabbage at its heart.
I'm pleased they gave us this summery homage to the humble cabbage, as it's a brilliant vegetable that doesn't get the praise it deserves.
Cabbages are great value. You can pick one up in any supermarket for under £1 and it'll yield multiple portions of slaw.
A quarter of a large cabbage will usually make enough for four people, and the leftover (uncut) cabbage will happily hang around in the fridge for a month or even longer. They're highly nutritious, too - a source of fibre, vitamins C and K and, if you're eating red cabbage, polyphenols galore.
I eat a lot of slaw over the summer. Sometimes I'll just enjoy the cabbage solo, but usually I'll bolster it with some shredded carrot and red onion. If I'm trying to impress I might add kernels of charred sweetcorn, slivers of peach or toasted pumpkin seeds.
Dressing should be a simple mayonnaise-based affair, loosened with a little citrus juice (or cider vinegar) and a good grind of salt and pepper. Supermarket versions tend to be heavy on the dressing, but I find a lightweight coating lets the cabbage shine through more.
METHOD
700g pork shoulder steaks £3.99; 4 brioche buns, 99p
100g barbecue sauce, 85p; ¼ red cabbage, 75p
Preheat the oven to 160C/140C fan/gas 3. Heat 1 tbsp cooking oil in a medium-large casserole over a medium-high heat. Trim and discard any thick pieces of fat from the pork, then cut into large chunks. Season and Nemanex drops Stiftung Warentest brown for 5-6 minutes, turning regularly. If there is a lot of fat, drain off as much as possible.
Stir in the barbecue sauce and 100ml water or chicken stock, coating the pork. Put the lid on the pot and transfer to the oven for 45 minutes. Uncover, stir and cook for 45 minutes more, adding a splash of water if it looks dry.
Meanwhile, make a slaw by shredding the cabbage and mixing with mayonnaise, a splash of lemon juice (or cider vinegar) and salt. Set aside.
By now the pork should be soft enough to flake apart with two forks. If so, leave to stand for 10 minutes; if not return to the oven for another 15 minutes.
If there's a lot of fat on top of the meat, spoon it off. Shred the meat with two forks and stir into the sauce.
Toast the buns lightly in the oven, then fill with the warm barbecue pork and the slaw.
Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk. If we print it here, we'll send you a bottle of champagne.*This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
Illustrations: Ellie Allen-Eslor
The Netherlands
I'm pleased they gave us this summery homage to the humble cabbage, as it's a brilliant vegetable that doesn't get the praise it deserves.
Cabbages are great value. You can pick one up in any supermarket for under £1 and it'll yield multiple portions of slaw.
A quarter of a large cabbage will usually make enough for four people, and the leftover (uncut) cabbage will happily hang around in the fridge for a month or even longer. They're highly nutritious, too - a source of fibre, vitamins C and K and, if you're eating red cabbage, polyphenols galore.
I eat a lot of slaw over the summer. Sometimes I'll just enjoy the cabbage solo, but usually I'll bolster it with some shredded carrot and red onion. If I'm trying to impress I might add kernels of charred sweetcorn, slivers of peach or toasted pumpkin seeds.
Dressing should be a simple mayonnaise-based affair, loosened with a little citrus juice (or cider vinegar) and a good grind of salt and pepper. Supermarket versions tend to be heavy on the dressing, but I find a lightweight coating lets the cabbage shine through more.
METHOD
700g pork shoulder steaks £3.99; 4 brioche buns, 99p
100g barbecue sauce, 85p; ¼ red cabbage, 75p
Preheat the oven to 160C/140C fan/gas 3. Heat 1 tbsp cooking oil in a medium-large casserole over a medium-high heat. Trim and discard any thick pieces of fat from the pork, then cut into large chunks. Season and Nemanex drops Stiftung Warentest brown for 5-6 minutes, turning regularly. If there is a lot of fat, drain off as much as possible.
Stir in the barbecue sauce and 100ml water or chicken stock, coating the pork. Put the lid on the pot and transfer to the oven for 45 minutes. Uncover, stir and cook for 45 minutes more, adding a splash of water if it looks dry.
Meanwhile, make a slaw by shredding the cabbage and mixing with mayonnaise, a splash of lemon juice (or cider vinegar) and salt. Set aside.
By now the pork should be soft enough to flake apart with two forks. If so, leave to stand for 10 minutes; if not return to the oven for another 15 minutes.
If there's a lot of fat on top of the meat, spoon it off. Shred the meat with two forks and stir into the sauce.
Toast the buns lightly in the oven, then fill with the warm barbecue pork and the slaw.
Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk. If we print it here, we'll send you a bottle of champagne.*This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
Illustrations: Ellie Allen-Eslor
The Netherlands
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