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vegetarian
1
green veggies with flavored butter
© David Loftus

green veggies with flavored butter

servings
Makes 1 log of butter / Greens serve 4
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The beauty of this recipe is that you can vary the flavor combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chili or lemon zest. You can make it up to a month in advance so it’s one less thing to do on the big day, and keep some in the freezer so you have an instant flavor injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread – delicious!

Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.

Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool.

Carefully squeeze the cabbage leaves to get rid of any excess moisture. Add a slice of your flavored butter and the balsamic vinegar to a large pan on a high heat. Once the butter has melted, add the leaves and toss around for a couple of minutes until hot through. Serve with a tiny extra knob of melting butter on top.

Recipe © Jamie Oliver. From Jamie at Home Christmas special 2007.


ingredients


for the butter
• 2 cloves of garlic, peeled
• 1 dried red chili
• a few sprigs of fresh rosemary, leaves picked
• 7 anchovy filets in oil, drained
• 250g cold unsalted butter

for the greens
• 4 large handfuls mixed green cabbage leaves
• 3 tablespoon balsamic vinegar

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tried this recipe or a similar one? share your tips...
1. by Chris on Sun 25 Dec 2011 @ 08:36

Major fail. Horrid dish. First Jamie fail ever but a pretty bad one. I can only assume he had been at the red wine in a big way when he came up with this one.

2. by maria on Wed 05 Oct 2011 @ 18:59

I would like to read it in Espanish, many of us fallow your progress, recepies, jobs and lose much time and not always translate well. Personally I enjoy reading your page and some times I give up for lack of time to translate it. Please mahe the effort and we will be many more that you can acces.

3. by Linda Corlett on Mon 18 Jul 2011 @ 12:41

I too am appalled at the inclusion of fish in a vegetarian dish. Vegetarians DO NOT eat fish.

4. by Daniel Alvarez Arribas on Sun 01 May 2011 @ 14:17

Anchovis are definitely not part of vegetarian cuisine by any standards. How can this be listed as a vegetarian recipe? This is plainly a waste of time, sorry.<br /> <br /> MikeyJ: You probably mean pescetarian, not vegetarian. A pescetarian, by definition, is someone who does not eat meat, but eats fish and animal seafood. Vegetarians, by definition, do not eat meat, fish, and slaughter byproducts like calf rennet, gelatin, as well as beer and wine cleared with isinglass. This of course depends on the level of awareness and information about these ingredients. When dining out or buying freshly cut cheese at supermarkets, it is practically impossible these days to be fully informed about what went into the product. In many countries, isinglass and calf rennet do not even have to be declared as "ingredients" and end up being used in the production of many products, making a conscious buying choice hard. So practically, it is mostly "no meat no fish and no gelatin". Vegetarians still eat eggs and dairy products, because these products do not directly involve slaughtering. Some vegetarians choose to eat meat from deer accidents, though. Interestingly, these tenets only relate to food products. Vegans however, avoid animal products in general, even those not involving slaughter, i. e. dairy products, eggs, and honey, as well as non-food animal products like sheep wool, leather, or industrial products containing animal ingredients (e. g. bone porcelain, certain adhesives, certain pharmaceuticals). For the food part, the term vegetarian is synonymous with the term "ovo-lacto-vegan" (A vegan who eats eggs and dairy products). The distinctions are certainly non-trivial, and that's because the industry is so complex these days. People often say they are vegetarian when they still eat seafood, but there is a precise word for that, and that is "pescetarian".<br />

5. by Looking For A Good Organic Product on Sun 13 Feb 2011 @ 06:36

Its looking so yummy i will definitely try it at home.Thanks for such delicious recipe.

6. by Hedgepig on Tue 21 Dec 2010 @ 20:43

Get some pork inside ya crunchy on the outside juicy on the inside. Not sure you vegies know what you can eat or can't eat. Kill it Cook it Eat it. You can't put a better bitter of piggy on ya plate.

7. by MikeyJ on Tue 21 Dec 2010 @ 11:34

Maija, you mean Vegan....Anchovy fillets, or any fish is fine with most vegetarians

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