BEAR'S SAVOY DELIGHT

BEAR'S SAVOY DELIGHT

Ingredients:-

1 Packet of chestnuts
1 Savoy cabbage
1 Red onion
3 or 4 cloves of garlic
1 Handful of radish
4 to 6 finger chilies

2 Red chillies

4 whole chestnut mushrooms

Half a paprika (yellow)

A clutch of basil leaves

Serves 2 or 3 people.

The Method

Above: The amount of coconut oil needed in a frying pan or Pyrex dish.

Preparation: The Key
It's always a good idea to prepare before cooking begins.
Finely cut the onions and place in the frying pan/Pyrex dish. No need for heat just yet.
Next, finely cut the finger chilies and garlic and place on a fairly large dish. Cut the red chilies in medium sized slices and add the slices to the dish, but keep them separate. Wash the mushrooms and dry them with a paper towel. Slice the mushrooms and add them to the finger chilies and garlic. Cut the paprika in half and store the other half in the refrigerator; cut the remaining half into small cubes. Cut the radishes into three slices (each). Place the paprika and radishes together separate from the rest of the other ingredients on the plate.

Now for the Savoy cabbage… You'll need another dish or bowl for storing the cabbage. Remove several leaves of the Savoy cabbage (as shown in the picture). Wash the Savoy cabbage leaves carefully. Dry the leaves with a paper towel. Once the majority of the moisture is removed you can cut the cabbage leaves into thin strips. Fold 'n’ cut. Once the cabbage leaves have been cut... Method

Saute the onions under a gentle heat. You just want, at this stage, for the onions to be slightly cooked. Remove from heat and then add the finger chilies, garlic, and mushrooms. Return to the heat and keep mixing until the mushrooms are shining. Add a bit of water - about a saucer full. Then add the cabbage and keep mixing until it wilts. Add the red chilies, mix, add the paprika and radishes. Season with black pepper, turmeric, cayenne pepper and a pinch of Himalayan salt. Mix well to ensure the heat is distributed evenly. Remove from heat… Open the packet of chestnuts; I recommend using half the chestnuts but you could use the lot! Mmmmm… Chestnuts… You can slice the larger chestnuts half or add them whole. They'll cook more evenly sliced. Add the chestnuts to the mix and return to the heat. Keep mixing until you see the radishes start to wilt. Cover and turn the heat off. Let the mix stand for a couple of minutes. Plate up! Enjoy! Love, Bear XOXOXOXOXO