This quickly prepared way of braising cabbage with sesame goes well with menage a trois rabbit pie or souper asparagus souffle

for six

  • 1 x Savoy cabbage, shredded
  • 3 tbsp rape seed oil
  • 6 tbsp sesame oil
  • 2 tbsp sesame seeds
  • 3 cloves garlic, crushed with a little smoked salt
  • smoked salt
  • Tellicherry pepper
  1. toss the chicken and rabbit in the seasoned flour
  2. heat about half the oil in a casserole, add meat, fry, browning on all sides. remove
  3. add remaining oil and onion and fry until soft.
  4. add about three tbsp of what remains of the flour you used to coat the meat and fry for about a minute
  5. add the cider and stock slowly to make a thick sauce. if it gets lumpy smooth it out with a cappuccino whisk (the Ozeri is a good one)
  6. simmer (in simmering oven if you have an aga) for about forty minutes.
  7. heat oven to 200°C
  8. stir in cream and tarragon, and season.
  9. add prawns
  10. put into pie dish (the vertical oval type, not the flat round type) surrounding a pastry bird (or an egg cup if you don’t have one)
  11. roll out pastry, making to odd fish or rabbit shape if you feel artistic with any left over
  12. make a couple of slits in the pastry, and glaze with the milk and some smoked salt crystals
  13. bake (in the roasting oven) about 25 minutes until golden


14. in a wok, fry the garlic for not longer than a minute, add the cabbage and the sesame seeds
15. fry for a further five minutes, stirring every now and then (to ensure that neither the garlic nor the seeds burn)
16. add the seasoning, taste, and serve with the pie

© saucy dressings 2014