Serves 4 - 6
To celebrate the launch of our Old Dutch, we're excited to introduce our very first Ironclad Old Dutch recipe. This is a dish that will not only feed your family all from one pot but also ease you deliciously into autumn.
Sweet, savoury, melt in your mouth red cabbage zings with Ārepa blackcurrant goodness and is the perfect pairing with our crunchy, spicy, citrus roast Bostock chicken. Free range, plump and full of flavour, these chickens are the best.
It’s persimmon season! To make the most of these delicious treats, try lightly roasting them in the Old Dutch lid. They add beautiful colour and taste to the plate. Traditionally made with parsley, garlic and lemon zest, Gremolata adds a burst of flavour and freshness - an absolute must sprinkled over slow cooked food. Our spin, made with coriander and ginger, makes for a very fresh and tasty finishing sprinkle.
If you require a carbohydrate fix, then this dish is delicious served with piles of hot creamy mashed potato.
THE BRAISED CABBAGE
3 T olive oil
2 red onions, sliced finely
1 bulb garlic, minced
4 bay leaves
3 T Dijon mustard
½ medium red cabbage, sliced medium fine (approx. 1 kg)
250 ml Ārepa high performance drink
⅓ c Ārepa dried blackcurrants
3 T maple syrup
¼ c quince jelly or blackcurrant jelly
1 t salt
Lots of freshly ground black pepper
THE CHICKEN
1 large Bostock Organic Chicken
1 large orange, divided into segments
4 bay leaves
2 T olive oil
THE SPICED ORANGE CRUST
4 T Chinese five spice
4 T whole coriander seeds
4 T olive oil
1 t salt
Zest of one large orange, plus 4 T juice
Lots of freshly ground black pepper
THE PERSIMMON
3 firm ripe Fuju persimmons, halved
2 T extra virgin olive oil
1 T lemon zest
Lots of salt and pepper
CORIANDER GREMOLATA
½ c lightly chopped fresh coriander
Zest of 1 large lemon
2.5 cm ginger, grated
A sprinkle of salt
METHOD
BRAISING THE CABBAGE
Heat the olive oil in your Old Dutch on the cooktop and sauté the red onions, garlic and bay leaves on a slow heat until the onions are meltingly tender. Stir in the mustard and mix well to combine.
Turn the heat up high and add the red cabbage. Using tongs, toss the cabbage until it’s well coated in the oil and mustard.
Add the Ārepa drink and fry off over the high heat until the liquid has evaporated by half. Stirring every now and then for about 10 minutes.
Add the dried blackcurrants, maple syrup, quince jelly, salt and pepper and simmer for 5 minutes.
THE CITRUS SPICE CRUST
Combine all the ingredients in a Nutribullet or blender and pulse until the coriander seeds are partially ground.
ASSEMBLING THE CHICKEN
Remove the chicken from the fridge and pat dry with a paper towel, inside and out.
Brush the cavity of the chicken with ¼ of the spiced orange crust mix, then stuff with orange segments and bay leaves and tie the legs together with string.
Brush the remaining crust mixture liberally over the top and sides of the chicken. Don’t brush the marinade on the bottom of the chicken as you will fry that before roasting.
Heat the oven to 175°C.
Heat the lid of the Old Dutch on high on the stovetop, and drizzle in the 2 T oil.
When nearly smoking, gently lower the chicken, non-crusted side down into the lid. Fry on a high heat until the bottom is brown and crunchy.
Lift the chicken out of the lid using tongs and briefly let it sit on a couple of paper towels to absorb the excess fat. Then place the chicken on top of the red cabbage.
Bake, with the lid off, for 75 minutes until the crust is golden and crunchy. If using a meat thermometer, the temperature should read around 74°C.
25 minutes before the chicken is ready to serve, massage the persimmon halves with olive oil and lemon zest, then sprinkle with salt and pepper and bake for 20 minutes in the Old Dutch lid.
TO SERVE
Toss the gremolata ingredients together lightly.
Serve the chicken and braised cabbage hot and sizzling to the table, along with the roasted persimmons and hefty sprinkles of gremolata … and of course Love.
