Anna's Red Cabbage & Verjuice

From Anna Simons, Appelsdrift Farm

Chop a whole red cabbage, set aside. Fry a large onion in oil in a large pot and add the cabbage. Place the lid on the pot and let the cabbage steam until done, stirring occasionally. Add half a cup of verjuice and either a little sticky brown sugar or a spoon of black currants. Taste and season with salt and pepper.

Asparagus

Crisp and delicious asparagus is now available at Appelsdrift. ‘Organic and Wholefoods’ (ed. Andre Domine, Konemann) has the following to say:

‘Asparagus is delicious when it is young and upright, and can be snapped easily.  The stalks should never be dry, and the cut end should not be discolored.  It is a bad sign if the tips are open, or loose.  To keep asparagus, wrap in a damp cloth and place in the crisper drawer of the refrigerator. With green asparagus, it is necessary to peel the lower third of the asparagus stalks and remove the woody part at the end before cooking. ‘

Traditionally asparagus is served simply with butter or a Hollandaise sauce, but try these more elaborate recipes:
 

Asparagus Gratin

1.5kg green asparagus            coarse salt
3 slices whole wheat bread        125g soft butter
100g finely grated hard cheese

Cook the asparagus briefly in boiling, salted water.  Remove with a slotted spoon and leave to drain.  Butter a heatproof dish and transfer the asparagus to the dish.  Crumble the bread, and mix with the remaining butter and the cheese.  Sprinkle this mixture over the asparagus.  Bake in the oven, or cook under the broiler for 10 minutes.

Asparagus Sauce For Tagliatelle

500g green asparagus               
coarse salt
40g butter                   
1 stale slice of white bread made into crumbs
3 egg yolks
175ml heavy cream
50g freshly grated hard cheese
300 - 500g short tagliatelle

Cut the asparagus into pieces, setting the tips aside.  Bring a pot of water to the boil with the asparagus pieces.  When the water boils, add salt and the asparagus tips and cook until just done. Drain and plunge into cold water. Melt the butter, add the breadcrumbs and cook for a couple of minutes. Meanwhile mix together the egg yolks, cream, and a little stock. Stir well and add the cheese to make a sauce.

Cook the pasta, drain and place in a warmed serving dish.  Toss the butter and cheese and serve at once.
 

Babaganoush

We have previously given a recipe for this Middle Eastern dip made with aubergine, brinjal or egg plant (whatever you like to call it.) But this recipe has a wonderful smoky flavour. It comes from Sarchen Uys

Grill an unpeeled aubergine on an open fire or on the gas flame. Keep turning it with tongs until it is charred all over. This could take up to 10 minutes. If the vegetable splits, some of the juices might come out but just keep turning.

Place in a sieve and let it cool. When cool enough to peel, remove the charred black skin but leave the darkish fruit underneath the skin because this holds the smoky flavour. When completely cooled, mash the aubergine with ¼ or ½ a garlic clove that has been worked into a paste with a little coarse salt using a pestle. Do not overdo the garlic as the aubergine flavour is delicate.Add 1 TBS light coloured Tahini and a squeeze of lemon.