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Lacto Fermented Red Cabbage

Lacto Fermented Red Cabbage

I do seem to have an issue with buying too much Red Cabbage. We use it to add colour to all sorts of dishes – Fried, Boiled, Coleslaw etc.  But this one was well and truly dead in the bottom of the fridge. But that’s actually a good thing for Lacto-Fermenting. Interestingly the red pigments in Red Cabbage are PH sensitive, so I’ll be able to see how the pickling process is progressing by the colour change. Cool !

Ingredients:-

1l and hot water.
4 Heaped table spoons on Salt ( I used ground pink Himalayan Salt as it doesn’t have anti-caking agents in it.) You are looking for a 2 to 3% brine solution.
Chopped Red Cabbage.
Time.

Method:-

(1) Make you brine by dissolving the Salt in hot water.
(2) Allow the brine to cool to room temperature.
(3) Force as much chopped Red Cabbage as you can make fit into a clip to jar.
(4) Us a ramekin to make sure the Cabbage is fully immersed.
(5) Pop in the cupboard and forget about it for 3 weeks or more.

Once the Lacto-Fermentation is complete these pickles will live quietly in your cupboard for months, if not years. But that unlikely here!

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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