Haggish cabbage

It’s inspired by Scottish haggis that I have never eaten. Well, the original is a round sausage made with sheep innards, boiled.
I have made it with chicken and cabbage instead of casing.
I had no idea what it would taste like. Maybe you wonder too. Then read till the end.

Inside.

Toasted oatmeal, minced onion and minced cooked chicken liver and heart make the base. I also added a little ginger and garlic, tarragon and laurel, nutmeg, black pepper, paprika and sea salt for flavoring. Then for the fat a tbs of lard, two of neutral oil. Plus 2 tbs of brandy. Some hot water. Be generous in spices to avoid the smell. The paprika makes the aspect much more appealing.

Wrapped in blanched cabbage leaves.

I put them in plastic bags and steamed about 40 minutes. Let cool.

Reheated with carrots in some herb broth. And enjoy ! Like that it’s delicious.
Well, I tried a bit just after steaming and that was not so good and too soft. A few hours later, reheated it got perfect.
The global taste is in the line of boulettes de foie (liver meat balls). The oatmeal is not perceptible but gives that crumbly texture. Since it’s a bit dry, having the juicy cabbage around and the broth makes it more pleasant.

Piping hot under the crust, a simple pot pie.


The perfect Winter food. Bring the very hot bowl on the table, break the crispy golden crust and discover the fragrant broth, the soft bits…

The ingredients are cooked at 80%, let them cool a while, then covered. Don’t forget to make a chimney. It’s a simple olive oil dough, thinner that it looks on the photo.

Inside, chicken liver, shiitake mushrooms, onion, awamori sake, water, nuoc nam, pepper. Just before baking I added a piccata of garlic, onion, ginger, spinach and a good lick of brandy.

Lots of these in it. They become so soft.

Baked.

Let’s devour it…

Liver, roast vegs and witch’s soup…

A 3 item meal to enjoy the season…

Chicken liver …

…with red onion and togarashi chili pepper.

Roasted vegetables (more about them later).

An easy soup. The change of color while making is was spectacular. I felt like a witch mixing a potions.
In the broth from boiling kabocha pumpkin, I’ve add kuromame (black soy beans). Then later some coconut milk.

A little parsley.

A delicious spoon of surprises.

Springtime bokchoi ring, oyster sauce stir-fry

A classic is always the same, never the same. So today’s Chinese stir-fry is poor in meat, reinforced with peas and beans.

Greener. That makes a very filling dish.

Today’s pick.

Soaked wood ear mushrooms.

Green peas, and cooked beans.

Bok choi, sliced in 4. Steamed on the top of the stir-fry.

Served with Chinese rice salad and pickles(see here).

Kuzukiri crystal noodles in creamy coriander sauce

Transparency in the Spring crisp light…

Hummus coriander sauce :
In the mortar, stalks and roots of coriander, a handful of chick peas (boiled), then when it’s pasted a generous amount of tahini sesame paste, salt and pepper. That was a bit thick, I delayed with hot water.

Kuzukiri are Japanese noodles made of kuzu starch (more here). These also contain potato starch.

That’s it ! And when you mix :

It’s so creeeeaaaaamy !

Side dish : chicken liver salad with steamed greens, myoga and raspberry vinaigrette.