Braised red cabbage and Potato and fennel gratin

These recipes make great sides

Braised red cabbage

½	Red cabbages (Main)
12	Tamarillos
2	Red onions
3 cm	Fresh ginger
1	Red chilli
1 cup	Brown sugar
2	Oranges, juice
1 cup	Red wine vinegar
2 tsp	Salt

Potato and fennel gratin

4	Potatoes
1	Fennel bulb (Main)
1 cup	Milk
1 cup	Cream
2	Garlic cloves, crushed
1 to taste	Salt & freshly ground pepper

Directions

Braised red cabbage

1. Shred half a red cabbage, discarding any tough pieces. Finely chop 2 red onions, scoop out the flesh from 12 tamarillos, grate some fresh ginger and deseed a red chili.
2. Place in a casserole or baking dish with 1 cup of brown sugar, a cup of red wine vinegar, the juice of 2 oranges and 2 tsp of salt.
3. Cover with foil and bake for 1 hour in a moderate oven, remove the foil and bake for half an hour more. If the mix is still too wet, strain off some of the liquid and reduce it by boiling. This dish should not be too sloppy. Check the seasoning - you may want to sharpen it up with a squeeze of lemon or lime.

Potato and fennel gratinA classic potato gratin is enhanced by the addition of fennel bulb.

1. Peel and slice 4 medium potatoes and slice a fennel bulb into slivers. Put into cold water, drain and pat dry.
2. Heat a cup of milk and a cup of cream to simmering, adding some crushed garlic, cracked pepper and salt.
3. Layer the sliced vegetables in a baking dish and pour over the milk/cream mix.
4. Cover with foil and bake in a moderate oven for half an hour. 5) Remove the foil and allow to finish cooking till tender and the top has browned