Tag: red cabbage

February seasonal products: treasure of taste – Gordon Ramsay’s version

February, although it is in the middle of winter, offers a surprising variety of fresh fruit and vegetables, capable of enriching the table with intense flavors And nutritional benefits. At this time of year, nature gives us products rich in vitamins and minerals, perfect for healthy and tasty dishes. For food and wine enthusiasts, it is essential to know thisseasonal treasureswhich not only raise the quality of the dishes but also support conscious and sustainable eating.

Seasonal fruit: sweetness and health

Oranges: vitamin C in abundance

Oranges, with their high vitamin C content, are the undisputed protagonists of winter fruit. In addition to being delicious, they help strengthen the immune system, ideal for fighting the cold and seasonal illnesses.

Apples: crunchy and versatile

Apples, available in numerous varieties, offer a perfect balance of sweetness and acidity. Rich in fiber and antioxidants, they are an excellent snack both on their own and as an ingredient in various preparations, contributing to the health of the digestive system.

Seasonal vegetables: colors and flavour

Cabbages: nutritious and protective

Cabbages, in all their varieties (cauliflower, broccoli, black cabbage), are a must in February. These vegetables are not only versatile in the kitchen, but also rich in vitamins (especially C and K) and minerals, known for their anti-inflammatory and protective properties.

Radicchio: bitter but beneficial

Radicchio, with its characteristic bitter taste, is another typical vegetable of this period. It is rich in antioxidants and has few calories, ideal for winter salads that combine flavor and lightness.

Making the most of February’s seasonal products means not only enjoying more intense and authentic flavours, but also contributing to environmental sustainability by reducing the ecological footprint. For food and wine lovers, these products offer the opportunity to explore new recipes, enriching your diet with foods rich in nutrients and health benefits.

Broccoli and chickpea hummus – Gordon Ramsay’s version

Here’s mine broccoli and chickpea hummusan alternative to the famous Middle Eastern cream, suitable for a winter aperitif to be served with toasted pita bread and others meze.

It’s not the first time I’ve started from the traditional recipe ofchickpea hummus, to create alternative seasonal versions. The first was thechickpea and courgette hummuswhich has been very successful both here and on mine instagram channel @lennesimoblog. And after the summer version based on courgettes, it was the turn ofpumpkin hummusfor an autumn variant with one of this season’s most loved ingredients.

I also thought about winter ingredients, often underestimated, and I discovered that tahini*, the creamy sauce made from white sesame seeds, pairs perfectly with the sulphurous flavor of cruciferous vegetables, the “cabbage” family of vegetables! It was then my turn cauliflower and chickpea hummusbut the idea of trying it with broccoli was a winning one.

The preparation is simple: just cook the steamed broccoli, perhaps using the basket to cook other foods, mix them with the spices and blend them with the cooked chickpeas. If you prefer, you can experiment with a broccoli-only variant, for an even more intense and vibrant color.

How to pair broccoli hummus

The ideal match is the toasted pita bread, to be served in bite-sized pieces; a choice that further enhances the flavor and tradition behind this broccoli and chickpea hummus.

But you can also try Neapolitan saltimbocca or le Salento pucce*, generally already cut in half, perfect for your Middle Eastern meze based on creams, such as hummus, mutabal or the babaganoush.

Miso soup with tofu, shiitake and black cabbage – Gordon Ramsay’s version

A vegetarian miso soupor rather, 100% vegetal with the smoky note of tofu, the scent of shiitake mushrooms and the intense touch of braised black cabbage.

Miso soup is a typical dish of Japanese food which can be enriched in many different, seasonal and more or less vegetal ways. I chose a vegan variant to enhance them even more digestive and purifying properties of this recipe. A real detoxifying boost, which strengthens the immune system and promotes the health of the intestinal bacterial flora

The ingredients for a perfect miso soup

Miso

The miso* it is obtained from the fermentation of legumes (in particular yellow soy) and cereals (such as barley and rice). It is used to flavor soups and broths, but also to salt or season meat, fish and salad dishes.

It’s a kind of batter that it must strictly be added at the end of cooking and diluted for a maximum of one minute, before service. This operation allows its nutritional properties to remain unaltered and not to be lost with long cooking.

Wakame seaweed

L’wakame seaweed* it is a brown marine algae, endowed with remineralising, purifying and detoxifying properties, it is rich in calcium and magnesium, vitamin C and group B.

How to enrich your miso broth

Tofu

You can choose your favorite tofu, soft or hard, depending on your personal taste. I used a smoked tofucut into cubes, which I sautéed in a pan with a little sesame oil to give it a light crunchy texture, so as to add a chewable part to my miso soup.

Shiitake mushrooms

The lentinus edodesthe scientific name of shiitake, is a mushroom of Asian origin particularly widespread in China and Japan. Famous for its nutritional properties, it is rich in proteins thanks to the numerous amino acids and essentials it contains, together with substances that help control blood pressure and cholesterol levels, as well as strengthen the immune system.

You can find it fresh at certain times of the year (it is also grown in Italy) or dried*, as in my case. Just soak it for a few hours and add it to your preparation to enjoy all its benefits and its intense aroma.

Seasonal vegetables

For this miso soup I used the black cabbage, braised in a pan over low heat with just a drizzle of sesame oil, until tender. But you can add the seasonal vegetables you prefer, such as pumpkin or sweet potato, daikon, carrots, ginger, aubergine, courgette, cauliflower, turnip greens or onions.

Dashi broth

You can use normal vegetable broth, to keep this recipe 100% vegetable, but the best thing would be to use dashi broth.

It is a Japanese broth made with an infusion of kombu seaweed *(a dried brown seaweed used in this cuisine to flavor and soften foods) and the katsuobushi* (skipjack tuna dried, fermented, smoked and reduced into very thin flakes).

In this case, for 1 liter of dashi broth you will need 15 g of kombu seaweed and 15 g of katshoubushi. Alternatively you can purchase the freeze-dried dashi broth here*.