Roasted Cabbage With Parmesan, Walnuts and Anchovies

Roasted Cabbage With Parmesan, Walnuts and Anchovies

By Melissa Clark

Roasted Cabbage With Parmesan, Walnuts and Anchovies


INGREDIENTS: SERVES 4 – Makes 8 aappetizers ● 2 lbs baby carrots
● 1 onions, chopped
● ¼ cup water
● ¼ cup orange juice
● ⅓ cup honey
● ⅓ cup apricot preserves
● 2 teaspoon(s) of orange zest
● 2 tablespoon(s) chopped fresh parsley DIRECTIONS:

  1. Place carrots, orange zest and onion in slow cooker, and add the water and orange juice.
  2. Cover & cook on low for 9 hours.
  3. Drain liquid from slow cooker.
  4. In a small bowl, mix honey and preserves together, and pour over carrots.
  5. Cover and cook on high for 10-15 minutes.
  6. Sprinkle with parsley before serving.


  1. Use the lowest setting of your slow-cooker so the carrots do not turn to mush. At the lowest setting,
    they will end up being tender but firm.

Mushroom & Cashew Nut Napoleons
Yield: 8 servings
2 Sheets Flaky Puff Pastry, -thawed
1 Egg Yolk, beaten with a -few drops of water
25 g Butter (1 oz)
1 ts Crushed Garlic (2-3 cloves)
1 tb Flour
1/2 ts Mushroom Stock Powder
Salt & freshly ground Black-Pepper
1 c Milk
250 g Button Mushrooms or mixed-mushrooms (about 3 cups)
1/2 c Cashew Nuts, toasted Brush a sheet of pastry with water & firmly press down the second
sheet, “gluing” them together. Cut out 8 rectangles & place them on a
baking sheet. With a sharp knife, cut a pattern in the pastry or, if
you want to be really creative, make pastry scraps into letters,
hearts, flowers or leaves etc. Brush pastry with the egg yolk mixture
and bake in a preheated 180C (350F) oven until puffed & golden –
about 15 minutes. Remove from oven, split open & cool. In a small
saucepan, melt the butter over medium heat. Add the garlic & cook for
2 minutes. Add the flour & mushroom stock powder. Then, while
stirring with a wire whisk, blend in the milk. Stir until smooth &
thickened. Season to taste with salt & freshly ground black pepper
(the mushroom stock powder is quite salty, so go lightly on the
salt). Mix in the mushrooms, adding a little extra milk if too thick.
If desired, you can prepare to this stage, then reheat later to
serve. To serve, warm the sauce & pastry cases. Spoon the sauce over
the bottom case, sprinkle with toasted cashews & place top pastry
over the filling. Serves 8.

Source: Jo Seagar, New Zealand Woman’s Weekly

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