As food prices bite, it’s never been more important for us to buy seasonal food to match the season. Local shops and markets are always your best bet for fresh food, with buckets of flavour and crunch.
Rock Out The Red Cabbage
Forget the soggy boiled cabbage of yesteryear; red cabbage is a fantastic veg that’s as versatile as it is tasty. It has ten times more Vitamin A than its green cousin – we need this for eye health and for stronger immunity. While red cabbage is common in coleslaw, its peppery flavour makes it a perfect partner for meats like pork, venison and sausages.
Pickled or sweet & sour red cabbage is delicious; simply shred the cabbage, sauté in butter, a little balsamic vinegar and a sprinkle of sugar and simmer until tender. Take this simple dish up a notch by adding chopped apples and onions as an amazing side for your pork chops. If you are boiling your red cabbage, add a touch of vinegar so the colour doesn’t leach out.
Love Your Lemons
If you’re lucky enough to have a lemon tree, now’s the time to be picking, pickling and preserving as lemons don’t get better than this! The two main lemons grown in New Zealand are Meyer (probably the one in the back garden) and Yen Ben (more commercially sold). The first lemon tree is believed to have been brought over from Sydney and planted here in 1818. Used in savoury and sweet dishes, as a tenderiser, flavour enhancer, colour preserver, drinks mixer, baking ingredient, squeezed over fresh seafood or the peel candied, lemons are pretty much the most versatile of fruits.
If you do have loads at the moment, freeze the juice as ice cubes for later use (these are amazing in a gin & tonic!). Lemons last for about a week off the tree, but pop them in the fridge and they’ll last for ages. Remember if you’re buying lemons to wash in warm water before use as they are probably waxed – that’s another reason to buy from local suppliers.
TOP TIP: Roll your lemon with the palm of your hand before using, or blast in the microwave for 10 seconds, to release more juice.
Pantry Staple: Cayenne Pepper
This is one that even non-spicy tastebuds should have in the cupboard. A tiny sprinkle of this member of the capsicum family gives a flavour boost to all kinds of savoury dishes without necessarily upping the heat factor – although don’t be fooled; adding too much will definitely give you a rev up!
Mix a little into flour with salt and pepper as a flavour coating for chicken or fish, or add to tomato or pumpkin soups. And best of all? It’s good for you and full of antioxidants. So next time you’re cooking, be brave and put in a pinch!
