500g strong white bread flour
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta for dusting
For the filling
12 slices chorizo
2 garlic clove, finely chopped
cavolo nero or other leafy green
2 balls mozzarella, torn into pieces
walnut-size lump of Parmesan
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.
Recipe from Good Food magazine, February 2010
Here is one of my favourite ways to cook cabbage, best done white cabbage, or something not too crinkly:
Finely shred enough cabbage for 2 generous portions. In a large saucepan heat a tablespoonful, or a bit more, of olive oil. When oil is good and hot, tip in the cabbage and stir for about 5 minutes. Stir in the zest of half an orange, and grate some nutmeg over it. Should be slightly browned in places but still crunchy. Serve very hot.
Sent in by Joan of Merton
1 small red cabbage
1 large onion, finely sliced
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 Bramley apple, cored, peeled and grated
4 tbs red wine vinegar (if I’m doing this for a special occasion like Christmas I use port or red wine instead)
2 tbs light muscovado sugar
2 tbsp redcurrant jelly
100ml cold water
1. Finely slice cabbage, discarding core and tough pieces. Melt butter in pan with lid over medium heat. Cook onion uncovered for about 5 mins until soft not browned.
2. Stir in spices, then add cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until sugar dissolved. Season.
3. Bring to boil, then cover and simmer for about 1 hour, stirring occasionally until cabbage is tender and liquid has mostly evaporated. (Add more liquid if it’s drying out during cooking). Stir in redcurrant jelly and serve.
Note: this freezes brilliantly for anyone wanting to prepare for Christmas early.
from Kathy in Thorpe St Andrew