Thursday, 19 May 2016
Lemon, garlic and chorizo jam roasted cabbage
Cabbage is like a Marmite. My guys don't like it, so I rarely have a chance to cook it. As my husband is away for a few days, I decided that I'll cook a roast cabbage just for myself, and it should last me a few days.
1 medium sized cabbage, about 800g, sliced
4+ tbsp olive oil
zest of 1 lemon
juice of 1/2 lemon
2 cloves of garlic
chorizo jam (optional)
Preheat the oven to 180C. Slice the cabbage into round pieces about 1.5-2cm thick (actually thinner would be better, so that it would cook faster).
Pour about 2tbsp olive oil in a deep roasting tray, place the wedges on top.
Mix the lemon zest 2 tbsp olive oil, juice of half a lemon and two crushed garlic cloves. Spread the mix over the cabbage slices and season well with sea salt. Roast for half an hour, then sprinkle with the fennel seeds and roast for another hour. Add the chorizo jam in the last 20 minutes of cooking (about half a teaspoon per slice).
If the cabbage gets too brown but not cooked through yet, cover the tray with the foil and keep cooking until the cabbage is tender.
If you're cooking for vegetarians, skip the chorizo jam.
I have found Eat17 chorizo jam in Waitrose (currently on offer). I've seen the eat17 range in the shops but haven' had a chance to try any of their bacon jams before. Chorizo jam is made with red onion, diced chorizo (40%), herbs, apple juice, garlic, tomato puree, soy sauce and more. If you love bacon, chorizo and all things pork, then this is a perfect little spread. The aroma is simply mouth-watering, it is so good.
I think I might get another jam from the range, just to try for the purposes of research, you know.
Have you tried a chorizo or bacon jam?