Things to do with Cabbage & Gourmet Garden Herbs 2: Stir fried Savoy cabbage with chilli and ginger

I hadn't intended entering 2 cabbage dishes in the Gourmet Garden Blog Off/Cook Off, but hot on the heels of Red Cabbage Winter Salad, I was looking for something to serve with a delicious oriental style steak dish we had this evening.A savoy cabbage in the fridge provided exactly what I needed.

Stir fried Savoy Cabbage with Chilli and Ginger

serves 2 as a side dish

1 tbsp vegetable oil1 tsp toasted sesame oil
1/2 tsp Gourmet Garden Chilli
1tsp Gourmet Garden Ginger
6-8 leaves of savoy cabbage, stripped from the stalks and finely shredded
splash of soy sauce
sprinkling of sesame seeds


Heat the oils in a frying pan or wok, Add in the chilli and ginger, quickly followed by the cabbage, and stir, cooking for 2-3 minutes, splashing in the soy sauce as you cook. Sprinkle the sesame seeds over the top and serve.

Things to do with Cabbage & Gourmet Garden Herbs 1: Red Cabbage Winter Salad

A couple of last minute entries here in the Gourmet Garden Blog Off/Cook Off competition - 2 recipes for cabbage (of all things!).

Red Cabbage Winter Salad

for the dressing:

1tbsp lemon juice
3 tbsp olive oil
1 tsp dijon mustard
1/2 tsp Gourmet Garden Garlic
pinch of caster sugar
salt & pepper

for the salad:

1/2 red cabbage, finely sliced/shredded
2 big carrots, coarsley grated
5 spring onions, halved and finely sliced lengthways
1tbsp lemon juice
 2 apples
75g cashew nuts

Make up the dressing by mixing all the ingredients together in a bowl, or putting them all in a jam jar, securing the lid and shaking.

Make up the salad - in a large bowl, mix together the cabbage, carrots and spring onions. Slice the apples finely, and toss in the lemon juice before adding to the salad (this will stop them turning brown). Add any left over lemon juice to the dressing, mix the apples and cashews into the salad, then pour of the dressing and gently combine.

The other cabbage recipe - stir fried savoy cabbage with chilli and garlic - is here

Coriander & Chilli eggs - for lunch or breakfast!

What a time to be thinking about entering a competition? It's madness here. However, seduced by the possibility of fame, fortune and trip to Australia, I thought "Why not?" and emailed off to enter the Gourmet Garden Blog Off/Cook Off competition.

Next thing I know, a lovely selection of their tubes of fresh herbs arrives in a cute little pouch. While you can't beat fresh herbs, there are loads of opportunities to use these beauties - in fact when they arrived, I'd run out of fresh garlic and chillies anyway, and as fresh coriander often spoils pretty quickly, I can definitely see the advantage of the tube when you need it for flavour rather than as a garnish in particular.

Now, because of one thing and another, I have decided to take the quick and easy approach to my entry (or entries - I have used the tubes quite a lot, but I need to carve out some time to blog them!), so here's the first:

Coriander and Chilli Eggs

Ingredients for 1 (easily doubled)

splash of olive oil
2 tomatoes, deseeded and roughly chopped
1/2 red pepper, deseeded and chopped to similar size
1 tsp Gourmet Garden Coriander
1/2 tsp Gourmet Garden Chilli (or to taste)
1 egg
2 spring onions, sliced
1 tortilla wrap

1 small frying pan
grill proof serving dish (optional if you can put the frying pan under the grill!)




Turn on your grill to medium - high. Heat the oil in a frying pan, add the tomatoes and red pepper, cook for a minute or so to start the juices running, then stir in the Coriander and Chilli.

Once the tomatoes and peppers are semi-cooked and the herbs are nicely incorporated, grind in some salt and pepper, stir again, then take off the heat. If you are using the grill proof serving dish, scrape the sauce into the dish, and quickly make a well in the centre of the sauce (or just make the well in the sauce in the frying pan) and crack the egg into it.

Pop the dish/frying pan under the grill, and cook for 8-10 mins until the egg is cooked. This will depend on how hot the frill is and how close your dish/pan is to the element - keep an eye on it!

If you have room under the grill, fold your tortilla in half and pop it under too for a couple of minutes to crisp up.

Serve the eggs with the tortilla and extra salt and pepper as desired.

I ate this for lunch, and it was very tasty. The chilli was sufficiently spicy and the coriander gave a great flavour to the sauce. If you were feeling brave and a little like a taste of Mexico, it would work well as a kind of huevos rancheros style breakfast.