This wonderful vegetable proved itself to be so versatile that Good Food Ambassador celebrated chef and author Jenny Bristow began to use it in her Cookery Masterclasses around Northern Ireland. Jenny Bristow has especially designed some recipes for Robin using the Pak Choi and they have been placed here on Robin's website and also on Jenny's
Jenny Bristow, Northern Irelands Good Food Ambassador, celebrated Chef and Author
“Pak Choi is an extremely versatile vegetable and there are so many ways I like to cook it depending on the recipe. I have especially enjoyed developing a couple of recipes for Robin which demonstrate the versatility of this wonderful produce and I would encourage you to have a go.
Robin's Pak Choi can be used on its own as a new tasty vegetable dish or in stir fry's with other local vegetables such as spring onions and courgettes. Packed with goodness Pak Choi loves the flavour of garlic, ginger, chilli and honey. It is a vegetable which simply goes so well with lamb, beef, pork, poultry and fish not forgetting it is also great in soups.
Pak Choi stems are juicy and taste faintly of cabbage, yet they are sweet and sharp whilst the flavour of the leaves are more gentle. The vegetable may be eaten raw in salads and also makes an attractive tasty garnish.
It is really good, gently boiled or steamed (as with cabbage) and it can be cooked whole or halved lengthwise or chopped into robust sized pieces in braised and steamed dishes”
CAFRE - College of Agriculture Food & Rural Enterprise
“Important health benefits that have been associated with consuming Pak Choi include its abilities to aid in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fibre. The leafy vegetable is low fat, low calorie, and low carbohydrate and also contains potassium and vitamin B6. Some of the vitamins found in pak choi are also powerful antioxidants, making this tasty cabbage an extremely healthy treat.
Furthermore, the rich amount of beta-carotene inherent in pak choi can help to reduce the risk of certain cancers. Beta-carotene has also been known to reduce the risk of cataracts. Pak choi is also an excellent source of folic acid, and can also contain other healthful nutrients like iron, depending on where it was grown.”
Storage & Care
Robin Cherry - RJ Cherry and Son
“I always advice using the Pak Choi as fresh as possible however if it is store wrapped in damp paper towels without washing it will store for 4-5 days in the vegetable box in a refrigerator.
We cultivate and grow the Pak Choi in a completely grit and soil free environment. This unique way of producing Pak Choi means it is completely grit free and because it is produced clean it is not washed and this gives our vegetable a longer storage life.”