Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 51

This dish is designed to go with roast duck. It comes from Bill Gunn, who owns Bistro Tatau in Apia, the capital of Samoa. Jane worked there for a while, helping to develop dishes in a country used to taro, lamb flaps and turkey tails. So if you are ever lucky enough to be in Apia, pop in.

Serves 4

1 tablespoon butter

1 large red onion, finely sliced

100ml red wine vinegar

100g light soft brown sugar

150g cranberry sauce, cranberry jelly or dark plum jam

¹/₂ small red cabbage, finely shredded

3 medium beetroot, peeled and cut into matchsticks on a mandolin, or grated

a splash of balsamic vinegar

celery salt and freshly ground black pepper

Melt the butter in a large, heavy-based saucepan, add the onion and sweat gently until soft but not coloured. Add the red wine vinegar, sugar and cranberry sauce and bring to a gentle simmer. Add the cabbage and beetroot, stir well, then cover and cook very gently for 30–40 minutes, until the vegetables are soft and the liquid has reduced to a sticky sauce. Adjust the seasoning with balsamic vinegar, celery salt and pepper.