When we shop, we buy a whole bunch of bananas. Friday morning I walked into the kitchen and noticed a dark puddle under the basket where they were. One at least had split open and was totally liquid and 6 more felt as though they were about to do the same thing. Never known bananas do that before. Had to chuck them out and get some more. Yukky. They replaced the rotten ones for me.
Sunday I watched The Durrell's in Corfu and Poldark. First time I watched the Durrell's I didn't think much of it but it has grown on me.
Fingers crossed we will get our balcony door unlocked this week. Also that they will do the windows again but I am not holding out much hope for that.
Having bought a red cabbage on Tuesday, I decided to cook some of it on Saturday. I was making Pork Tenderloin Diablo which I posted a while back and decided this would go well. What I didn't realise was how difficult the red cabbage would be to cut into. I ended up cutting slices off the whole and then chopping them to size. The end result was, however, delicious. I did not, of course, use a whole head of cabbage. I used about a quarter and that was more than enough for us for two meals.
Chinese Braised Red Cabbage
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas
1 large red cabbage, finely shredded
3 red chillies, halved, deseeded and chopped
large piece fresh root ginger, peeled and finely sliced
4 star anise
4 garlic cloves, chopped
75 ml rice wine vinegar
2 Tbs soy sauce
50 g caster sugar
4 spring onions, finely sliced
toasted sesame seeds
1 Tbs sesame oil
1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
Servings: 4
Source: BBC Good Food
Have a great day
Sunday I watched The Durrell's in Corfu and Poldark. First time I watched the Durrell's I didn't think much of it but it has grown on me.
Fingers crossed we will get our balcony door unlocked this week. Also that they will do the windows again but I am not holding out much hope for that.
Having bought a red cabbage on Tuesday, I decided to cook some of it on Saturday. I was making Pork Tenderloin Diablo which I posted a while back and decided this would go well. What I didn't realise was how difficult the red cabbage would be to cut into. I ended up cutting slices off the whole and then chopping them to size. The end result was, however, delicious. I did not, of course, use a whole head of cabbage. I used about a quarter and that was more than enough for us for two meals.
Chinese Braised Red Cabbage
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas
1 large red cabbage, finely shredded
3 red chillies, halved, deseeded and chopped
large piece fresh root ginger, peeled and finely sliced
4 star anise
4 garlic cloves, chopped
75 ml rice wine vinegar
2 Tbs soy sauce
50 g caster sugar
4 spring onions, finely sliced
toasted sesame seeds
1 Tbs sesame oil
1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
Servings: 4
Source: BBC Good Food
Have a great day
Hi Jo - glad you got the bananas replaced ... and hope they do the balcony. Love red cabbage .. but it's such a good veg ... cheers Hilary
ReplyDeleteSo was I Hilary, bananas don't cost a lot but..... It's snowing right now so not sure about the balcony.
DeleteEnjoyed the red cabbage this weekend.
Hope you get to step onto your new balcony soon.
ReplyDeleteWe only buy a couple bananas at a time since we don't eat them that fast.
Me too Alex. The workmen are out there because they started the engine(s) of at least one hoist below our windows. But that seems to be it.
DeleteWe each eat a banana every day.
I hate it when the grocery bagger puts my veggies and fruit in with canned goods or heavy items. It bruises things and they spoil fast. Maybe that happened to your bananas?
ReplyDeleteNope, don't think so Liz, they were almost green when we bought them on Tuesday and liquid on Friday. Go figure.
DeleteI'm pretty sure witnessing a liquid banana would prevent me from ever eating bananas again.
ReplyDeleteFor all of the veggies I've had, I've never tried a red cabbage. Only green. This dish sounds interesting, though. I much prefer veggie dishes like this to something like a generic side salad.
No, it hasn't done that Bryan. I eat one every day, partly for cramp prevention.
DeleteNever had red cabbage? You do surprise me. You should try this recipe, it's good.
Eew, a liquid banana! I try to catch them before they completely go bad and use them in banana bread.
ReplyDeleteWell so would I Diane, but 3-4 days they should fall apart that quickly.
DeleteSo gross about the bananas! Ugh. I get them every week too and they go from green to overripe in no time.
ReplyDeleteNormally by the end of our week, they are still OK although a tad ripe for me. Not this time JoJo.
DeleteEew, that sounds horrible. We only buy a few bananas at time because they go off too fast. We put some in the fridge now - we find they keep for up to a week if they are well wrapped in paper or a plastic bag that doesn’t let any light in. The skins darken but the inside is fine. I ate one that had been in the fridge for a week for lunch today.
ReplyDeleteI have tried the fridge Helen but not wrapped them well. Will have a go at that this week.
Delete