Christmas Dinner: Braised Red Cabbage
Recipes

Christmas Dinner: Braised Red Cabbage

Here's a guide to the recipes by Gordon Ramsay-trained chefs, who cumulatively have more than 20 years of culinary experience

Nothing beats the taste of a delicious Christmas dinner – and this year, Marks & Spencer is showing us how to do it in true style – but with a modern British twist. The brand has collaborated with two of Dubai’s most renowned, award-winning chefs, Nick Alvis and Scott Price, owners of folly by Nick & Scott and Verve Bar & Brasserie. Together they have created a mouth-watering Christmas menu, using only the finest ingredients from the Marks & Spencer foodhall.

The Gordon Ramsay-trained chefs, who cumulatively have more than 20 years of culinary experience, created seven, delicious festive-inspired dishes, which were unveiled to guests during a private event. The menu offered Christmas staples such as roast chicken, beef and lamb alongside Yorkshire puddings – with the recipes featured in an exclusive video campaign, starring Nick & Scott. The series which will air from November across Marks & Spencer’s social media channels, including Instagram, Facebook and YouTube is a must-watch for anyone looking for some seasonal cooking inspiration from regionally-based chefs this holiday.

This is not just any food – this is Marks & Spencer Christmas food and the recipes highlighted in the video, shine light on the range of high-quality ingredients available in store, whilst emphasising the importance of sourcing the right produce that shoppers will love – and better still, from the comfort of their own home, by simply following Nick and Scott’s expert guidance.

Braised Red Cabbage

Ingredients:

□     2 red cabbage (finely sliced)

□     1 cinnamon stick

□     4-star anise

□     2 bay leaf

□     200g butter

□     200g demerara sugar

□     100ml balsamic vinegar

□     100ml malt vinegar

Method

1.       Melt the butter in a large pan

2.       Add the spices, cabbage, and sugar then stir

3.       Add vinegars and cover. Cook them on a low heat, stirring occasionally until all liquids are gone

4.       Season with salt to taste

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