Caramelised Shallots, Blue Cheese Sauce & Ruby Red Sauerkraut
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
450 g Shallots (350g cooked and peeled weight)
Blue cheese sauce
100 g Blue cheese
80 g double cream
80 g Ruby red sauerkraut
sea salt (weigh the cabbage in grams then work out what 2% of that weight is. You can easily say to Siri or Alexa ‘Hey Siri/Alexa - what is 2% of 450 grams’. That will tell you the quantity of salt you will need - 1 teaspoon of salt equates to 6 grams.)
cabbage (1 outer cabbage leaf to keep separate)
a pinch of thyme
Recipe:
Blue Cheese Sauce:
Remove rind & crumble blue cheese. Boil cream in a large saucepan. Take off the heat. Whisk the blue cheese into the cream to fully melt. Pass through a sieve when warm (optional)
Red Cabbage Sauerkraut:
Shred the cabbage as finely as possible. In a large bowl mix the salt and the shredded cabbage together. Firmly massage the cabbage & salt together until the cabbage feels soft & limp (5-10 mins)
The cabbage should have released a small pool of its own liquid, don’t throw away. Pack tightly into a sterilised jar, filling with the cabbage liquids to about half an inch from the top.
Using the spare cabbage leaf, scrunch it into a bundle & wedge between the lid and the mix. The idea here is to press against the shredded cabbage forcing the liquid above the shredded cabbage. This is to ensure a healthy, safe anaerobic fermentation.
Leave on a tray or bowl to catch any liquid that might bubble over, at room temperature for 2 weeks. This will yield a massive amount more than you need, this will last for a long time in your fridge providing you with a healthy snack. Delicious on a cheese sandwich.
To pickle cabbage:
Follow the same steps of shredding, salting & rubbing for 5-10 mins. Pour over a hot solution with equal parts water sugar/sugar/vinegar - approx 1 cup, depending on the cabbage size - the key here is covering the cabbage. Leave overnight in the fridge.
To cook the Shallots:
Cut lengthways through the middle of the shallot. Trim the root tendrils off leaving the root attached. Peel the brown skin off and reserve for stock or compost. On a medium heat in a heavy based pan slowly caramelise the shallots using a neutral oil until the shallots are golden brown & tender.
To serve:
- Finely chop 80g of the Sauerkraut
- Warm the blue cheese up in a pan on a low heat, stirring occasionally
- Pour the cheese onto the base of your warmed serving dish(s)
- Pile little mounds of the Sauerkraut on the dish
- Pop the Shallots one top
- Finish with a sprinkling of thyme leaves
