Side Dishes

Spätzle

Makes 4 Portions:
250 g plain flour
250 ml milk
1 tbsp vegetable oil
1 egg
Pinch of salt
How its done:

Mix milk with the egg and slowly stir into the salted flour constantly whisking to avoid lumps until the dough has a smooth consistency.

Bring a large pot of salted water to the boil.

To make the Spätzle you can either take teaspoons of dough and put them into the hot water or transfer the dough onto a board and with a small knife scrape little pieces off the dough and into the water. There is also a special tool called a Spätzle press or you can use a lid with holes in it and push the dough through with a dough scraper.

Braised Red Cabbage

braised red cabbage
Makes 6 Portions
600 g red cabbage
1 lemon
2 oranges
Salt
1 onion
3 tbsp vegetable oil
200 ml red wine
20 g caster sugar
1 tbsp cranberry sauce
1 apple
How its done:

Slice the cabbage very thin, place in a large bowl and mix with plenty of salt and the juice of the lemon and oranges. Leave to rest for one hour.

Heat the oil in a large casserole and add the finely sliced onion until soft. Add the sugar and cook until slightly caramelised. De-glace with red wine then add the red cabbage with all the juices. Simmer for about 40 minutes on slow heat and check in intervals if there is enough liquid in the casserole. Add some more water if required. The cabbage is ready when it is soft but still has a bit of a bite to it. Add the cranberry sauce and grated apple shortly before the cabbage is ready and mix well to combine.Slice the cabbage very thin, place in a large bowl and mix with plenty of salt and the juice of the lemon and oranges. Leave to rest for one hour. Heat the oil in a large casserole and add the finely sliced onion until soft. Add the sugar and cook until slightly caramelised. De-glace with red wine then add the red cabbage with all the juices. Simmer for about 40 minutes on slow heat and check in intervals if there is enough liquid in the casserole. Add some more water if required. The cabbage is ready when it is soft but still has a bit of a bite to it. Add the cranberry sauce and grated apple shortly before the cabbage is ready and mix well to combine.

Gnocchi

braised red cabbage
Makes 6 Portions
900 g potatoes such as Agria
140 g plain flour plus 60 g for rolling
25 g grated Parmesan cheese
3 egg yolks
3 Tbsp finely chopped parsley
Salt, pepper
How its done:

Boil the potatoes, peel them and cut into chunks. Return to the pot and steam off rest of moisture. Push through a potato ricer into a bowl. Add 140g flour, Parmesan, salt, pepper, parsley and one egg yolk at the time to form a soft dough.

Turn the dough on to a lightly floured work surface and bring it together, careful not to overwork the dough. Taste and adjust seasoning if necessary. Form finger thick rolls of dough with the remaining flour and cut into little pieces. Cook in batches in salted boiling water for about 3 minutes or until they rise to the surface. Carefully remove them with a slotted spoon and repeat with remaining gnocchi. If you do not use the whole quantity of gnocchi right away freeze them by spreading out on a board. Put the board in the freezer for at least an hour before placing the gnocchi in a zip log bag and return them to the freezer. This way they will not stick together and you can take the desired quantity out of the freezer at any time.

To serve toss the gnocchi in melted butter and season to taste.

Susanne's Garlic Sauce

braised red cabbage
Makes 4 Portions
3 garlic cloves
1 Tbsp olive oil
½ cup mayonnaise
2 tbsp sour cream
Splash of white wine vinegar
Salt, pepper
How its done:

Preheat oven to 180

Heat olive oil in a small fry pan and add the garlic cloves. Place the pan in the oven for about 15 minutes or until the garlic cloves are golden brown and soft. Take it out of the oven and let the garlic cool down.

Push the soft garlic out of the skins into a bowl and mash it with a small fork. Add the mayonnaise, sour cream, vinegar and season to taste.

Yoghurt Mint Sauce

braised red cabbage
Makes 4 Portions
1 cup fresh mint
1 cup Greek yoghurt
Juice of 1 lemon
2 Tbsp Avocado or Olive oil
100g feta cheese
Salt, peper
How its done:

Place all ingredients in a food processor and mix until smooth. Season to taste and serve with spinach strudel or as a dip.