Pushkin House and Alissa Timoshkina
Zoom Cook-Along

Winter Slaw

Serves 4

1/2 medium red cabbage
1 red onion
1 red apple
1 red pepper
2 handfuls of fermented cabbage (optional)
2 tbsp of dried sour cherries or cranberries
1 medium bunch of dill, chopped
2 tbsp of sunflower seeds, toasted
1 lemon, juiced and zested
1 tbsp of red wine vinegar
2 tbsp of fermented cabbage brine (optional)
2 pinches of Maldon salt
1 pinch of sugar
1 garlic clove, minced (optional)
1 small chilli, finely chopped (optional)

This salad requires a whole lot of fine chopping, so if you have a mandolin your task will be a lot faster and easier, albeit more dangerous to the well-being of your fingers (I speak from experience here as I type this recipe with both thumbs out of action!).

Thinly slice the cabbage, onion, apple and pepper into a large mixing bowl. Add two generous handfuls of fermented kraut and mix well together. Finely chop the cherries and the dill, and add to the bowl together with sunflower seeds.

To make the dressing mix together the zest and juice of one lemon, with red wine vinegar, fermented cabbage brine, salt and sugar. If you are using the homemade red cabbage kraut from my Salt & Time recipe, then your salad will automatically get the kick of chilli and garlic from it. If using any other kraut, then add the minced garlic and finely chopped chilli.

Pour the dressing over the salad and massage well for a few minutes to let all the flavours mingle. Keep in the fridge for a few hours before serving to get the maximum flavour! Serve in a large bowl with an extra topping of fresh dill, sour cherries and sunflower seeds.

Sbiten’

Makes a 2l jar

150ml of honey
150ml of blackcurrant or plum jam
1 tbsp of cloves
2 cinnamon sticks
1 tsp of ground ginger
1/4 tsp of ground nutmeg
1/2 tsp of chilli flakes
2l of wine, black tea or water

Combine all the ingredients in a pot. Bring to boil on a medium heat, stirring occasionally. Don’t let the liquid boil vigorously but take off heat as soon as bubbles start to appear. Let sbiten cool down to room temperature while infusing further.

Strain through a cheesecloth or a fine sieve, and consume straight away or transfer into a glass bottle and keep refrigerated. A hot cup of Sbiten can’t be beaten on a cold winter evening.

Russian dukkah

Serves 4-8

2 tsp of fennel seeds
2 tsp of coriander seeds
1/2 tsp of caraway seeds
2 tsp of black pepper corns
2 tsp of sunflower seeds
1 tsp of Maldon salt
100g of good quality unsalted butter
warm rye bread and fresh dill to serve

Dukkah is an Egyptian spice and nut mix widely used in Middle Eastern cuisine, and an absolute must in my pantry. Here I use a blend of seeds common in Eastern European cuisines to Russify one of my favourite condiments.

To make the dukkah toast all the seeds in batches on a pre-heated pan and roughly crush them in a pestle and mortar or using an electric coffee grinder. Make sure the blend remains very textural and does not turn into a powder. Mix all elements together.

To serve, toast the bread and cut in quarters. Smother each with a very generous amount of butter - remember it is the star of the show and not just a base ingredient. Top with a generous pinch of the dukkah and add a few springs of fresh dill.