Pork & prawn cabbage rolls (p 57)
Cabbage & sausage traybake with mustard and dill (p 54)
RECIPE NOTE: We used South African boerewors sausages, which are robust in texture, very flavoursome and come in a spiral shape. But any sausage will work for this traybake, which takes no time to prep and tastes fantastic.
SAUERKRAUT QUICHE WITH CARAMELISED ONION
SERVES 4
The ‘sour’ kraut counters the richness of the pastry and creamy cheese filling, while the pockets of caramelised onion bring the perfect touch of sweetness. You’ll need a 24cm fluted tart pan with a removable base.
445g sheet frozen shortcrust pastry, thawed (we used Carême)
150g thickly sliced speck, rind removed, cut into 1cm-thick slices
4 eggs
250g creme fraiche
500g jar sauerkraut (or 500g homemade sauerkraut, see recipe on p 54), wrung dry using a clean tea towel (see notes)
125g Gruyere, grated
1 tbs Dijon mustard
Rocket leaves (optional), to serve
CARAMELISED ONION
1 tbs extra virgin olive oil
2 red onions, cut into thin wedges
1 tbs brown sugar
Preheat oven to 200°C/180°C fan-forced.
Place a large baking tray in oven to preheat.
Line a 24cm fluted tart pan with a removable base with pastry, cutting and pasting pastry to fit, leaving excess pastry overhanging. Prick base all over with a fork and chill for 15 minutes.
For the caramelised onion, heat oil in a large frypan over medium-high heat. Cook onion, stirring occasionally, for 4
