21st August 2020

Food / Isla Rechner

Recipe: Pickled Red Cabbage Cups, Cajun Lentils and Avocado

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Recipe: Pickled Red Cabbage Cups, Cajun Lentils and Avocado

Serves: 4

Cooks in: 60 mins

Difficulty: Easy

Ingredients

Red Cabbage Cups

12 Red cabbage leaves, cut into 8cm rounds
1 cup white wine vinegar
1 cup of water
2 tablespoons of caster sugar

Cajun Lentils

30ml olive oil
1 small red onion diced
3 garlic cloves, crushed
5g ground cumin
5g ground paprika
4g chipotle chilli flakes
150ml water
Salt to taste

Avocado Cream

2 avocadoes, diced
Zest and juice of 2 limes
30ml water
20g fresh coriander chopped

Julienned carrots and coriander cress to garnish

Tips

When the rare moment of heatwave strikes, sunshine food as I like to call it, beckons me in the kitchen. The sort of cooking that can be left alone to simmer and paired with something fresh. Lettuce has been used as edible bowls for an age, so why not use red cabbage as a vessel instead. By pickling the red cabbage, it softens it and adds some great acidity. Cajun lentils add the heat and avocado adds a creamy coolness. Its summer in a cup as well as being vegan.

Method

1. Red cabbage cups: Place the red cabbage rounds into an airtight container. In a small saucepan, mix together sugar, water and vinegar. Heat until the sugar has dissolved. Pour onto red cabbage leaves, leave to cool slightly then place into the fridge for at least 45 minutes to pickle. This step can be made a day ahead, the longer the pickle the brighter the colour

2. Cajun lentils: In a saucepan, add some oil and on medium heat, sauté onions and garlic until translucent.

3. Add cumin, paprika and chillies, cooking for about a minute.

4. Then add your lentils and water, simmer for 30 minutes and seasoning with salt as you go.

5. Avocado cream: In a blender, place avocadoes, lime zest and juice, water, coriander and salt. Blend until you a smooth cream

6. PLATING: Place a dollop of avocado cream at the base of each red cabbage cup followed by the lentils. Top with julienne carrots and coriander cress.

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Isla Rechner
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As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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