The Best Recipe for Cabbage
Well fellow gourmet fans hold on to your taste buds as The Galloping Goldeneye takes you on a culinary tour that encompasses both my kitchen garden and my kitchen table.
It also includes my original (well of my own devising anyway) ultimate recipe for cabbage and a meal fit for a king
Well, The King of Wybers-Wood anyway
There really is no beginning to my talents, I know what you’re all thinking - he’s a Michelin starred chef as well !
I know, I know makes you sick doesn’t it 
The picture below will give you some idea of my seed to table philosophy (whoa now we’re cooking) in fact as all this springs to mind and begins to flow like [edit] I’m wondering whether the Galloping Goldeneye* may perhaps have to ride again !
A Feast Fit for a king
Stop dribbling on the keyboard and pay attention
You’ll see at the back roast sweet potatoes, these are roasted in olive oil, herbs and garlic also included are my home-grown shallots, my own savoy cabbage cooked in cream (recipe) further down, steamed asparagus and hollandaise sauce, my own yellow beans and chicken wrapped in proscuito (spelling?)
The Best Way to Cook Cabbage
Heat a very small amount of water in a pan (enough to only cover the pan base)
Add 1 vegetable or chicken stock cube
Add a generous amount of caraway seeds
Add chopped cabbage and allow to wilt, turning frequently
Season with freshly cracked black pepper and sea salt (I’m getting the hang of this spiel)
Once softened add double cream
Bring up to temperature and simmer for a few minutes
Serve immediately
I should point out that not only is the above recipe copyrighted and the entire ensemble as seen dans la plate as we chefs say.
I don’t want any chefs stealing my recipes especially if I plan to open Gastro Goldeneye !
Gastronomically Yours
Chef Rod
* pun on The Galloping Gourmet - a TV chef from way back for those unaware
Jordan said,
August 15, 2008 @ 8:36 am
RC
All looks very nice, but….. your hollandaise sauce looks like you have curdled it
Jordan
Rod said,
August 15, 2008 @ 8:56 am
Jordan
what big eyes you’ve got
My sauce did indeed split, it altered not the taste but was a visual disappointment, it did at least provide an opportunity for something to make a Michael Winner style culinary critique on the Goldeneye Offering
Jordan 1
Chef 0
Jordan said,
August 15, 2008 @ 9:24 am
RC
Nothing escapes my eagle eyes!
I have been likened to Quincy before but never Michael Winner. Both experts in their professions. (I look like neither i may add!)
Better luck next time, hope your not too
Jordan
Rod said,
August 15, 2008 @ 9:45 am
Jordan
feels like a 2/10 See Me
Must try harder next time
Rod
WoE said,
August 15, 2008 @ 1:03 pm
Rod,
An ambitious little project where the timings for all the individual portions must have been tricky. Still, you are brave to display your work and we are hopeful that there will be more in the future. Are you considering some shift work at LB’s?!
WoE
Rod said,
August 15, 2008 @ 1:40 pm
WoE
hardly ambitious - being an arrogant fool I never see danger and pitfalls
Are you considering some shift work at LB’s
No, but I’d consider taking him on as my assistant, or commis as we chefs say !
Rod
Jordan said,
August 15, 2008 @ 2:23 pm
RC / WoE
“Are you considering some shift work at LB’s?”
He will have to sort out his hollandaise sauce problems before LB will employ him or he will be in for the “wrath of LB”. Maybe if they needed a pot washer, RC would be better suited
Jordan
Rod said,
August 15, 2008 @ 3:03 pm
Jordan !
what temerity !
I had asparagus and hollandaise sauce again last night and there was no splitting of the sauce so no more splitting of the hairs
I’ll be treading my own culinary path and it will all be howt quizine as well.
I know LB has drawn heavily on my inspirational style of pan rattling (for those unaware, my brother does a bit of cooking as well) and I hope that when Gastro Goldeneye opens there will be no bad feeling between us
Rod - 3 Michelin
PS: for new visitors to the site who have come here for gourmet advice
please see my other culinary escapades
Little Brother said,
August 15, 2008 @ 3:49 pm
Jordan,
nice one
LB
Little Brother said,
August 15, 2008 @ 3:55 pm
Rod,
Re Chefs stealing your recipe….don’t worry, we won’t
Hope the scrambled egg on your asparagus was free range
Seriously, good work fella
LB (Off to write a blog post on mechanical engineering)
ps It’s ‘prosciutto’
Witches of Eastwick said,
August 15, 2008 @ 4:03 pm
Jordan,
As and when RC’s cafe opens, should we make ourselves available as stylish waitresses? Reckon it’ll be short hours and short pay but what a time we’ll have
WoE
p.s. are you qualified as a first aider? Mine has lapsed like so many other things but we could just pop a plate of ginger on the side of every order…. according to some, it helps with nausea
Witches of Eastwick said,
August 15, 2008 @ 4:05 pm
Rod,
‘Arrogant Fool ‘ could be a winner on the dessert menu
WoE
Rod said,
August 15, 2008 @ 4:32 pm
LB
I cannot take time to comment as I am currently preparing yet another banquet and have to keep an eye on my broccoli baked in a wholegrain mustard sauce !
Everything is free range and organic at La Cas Goldeneye (well as far as possible anyway) !
Salute
Chef Rod
Rod said,
August 15, 2008 @ 4:34 pm
WoE
there will be no dessert menu I’m afraid - healthy eating only !
there will be a free bar and full smoking facilities though
Bon Appetit
Rod
Jordan said,
August 18, 2008 @ 9:02 am
WoE
Minimum wage indeed. Although we should be worried at what RC may get us to wear!!
Jordan
WoE said,
August 18, 2008 @ 12:50 pm
Jordan,
It’ll be all bottom pinching and innuendo… and that’s just the management
never mind the customers. Better wait to see his next menu offering before making any firm plans, it could all go horribly wrong…
WoE