Sweet and Savoury, Just for Dad

Maple syrup and bacon, cheese and grape – even strawberry risotto – my dad can’t get enough of a sweet and savoury combo. He’s always open to new ideas and will try anything, so cooking for him can be a real treat – after a recent trip to Rome; I even came back with urge to try out an asparagus and blueberry pasta recipe I’d had whilst out there – and he loved it! So this one’s dedicated to my wonderful Daddy-O, who I hope enjoys this concoction just as much J

To make the base for this pizza, please click here.

For the braised red cabbage with apples:

1 red cabbage

1 onion

1 cooking apple

3 tbsp wine vinegar

3 tbsp brown sugar

1 garlic clove

¼ whole nutmeg, freshly grated

¼ tsp ground cinnamon

10g butter

This must be prepared in advance as, although it’s really simple to prepare, it takes between 2.5-3 hours to cook (…believe me, it’s worth it though). Start off by pre-heating the oven to 150°C. Discard the cabbage outer leaves, cut into quarters and remove the tough stalk, then shred. In a casserole, arrange a layer of these shredded leaves, adding another layer on top of this of chopped onions, apples, garlic, spices and sugar. Repeat alternating until everything is in. Pour in the wine vinegar, add the butter and put a lid on the casserole, allowing it to cook very gently. Stir everything once or twice during the cooking.

Other ingredients:

2 apples, grated

2 handfuls of raisins

100g brie, crumbled

Drizzling of balsamic vinegar

Method:

1.      When the bases have finished proving, remove them from the oven and turn the heat up to 210°C.

2.      Spread the braised red cabbage evenly over the two bases.

3.      Grate a couple of apples and add these on top as well.

4.      Next, sprinkle over some raisins and crumble over the cheese.

5.      Cook in the oven for 10 minutes.

6.      Before serving, add a drizzling of balsamic vinegar to help balance the sweet with some sour, giving this pizza a bit of an extra kick!

7.      Buon appetito!