Confit Cabbage, Black Garlic Mayo, and Smoked Chestnuts
Directions
- 1Remove the outer leaves from the January King cabbage.
- 2Chiffonade the removed cabbage leaves and set aside.
- 3Chop the remaining cabbage in half and place in a gastronorm tray.
- 4In a large pot, heat butter until melted.
- 5Slowly pour the melted butter over the halved cabbage in the gastronorm tray.
- 6Cover the tray and confit the cabbage in the oven for an hour and a half.
- 7Blow torch hay and thyme.
- 8Place the burnt hay and thyme in a steamer tray.
- 9Place chestnuts on top of the hay and thyme.
- 10Cover the steamer tray to gradually smoke the chestnuts.
- 11For the topping, fry the chiffonaded cabbage leaves until crispy.
- 12Cover the crispy cabbage leaves with Combi seasoning.
- 13For the miso butter, combine miso, lemon, and butter emulsion in a pan.
- 14On service, grill the confit cabbage until nicely caramelized.
- 15Separate the layers of the grilled cabbage.
- 16Season the cabbage layers well.
- 17Add chopped pickled walnuts to the cabbage layers.
- 18To plate, start with black garlic puree on a serving plate.
- 19Add the prepared cabbage to the plate.
- 20Cover the cabbage with miso butter emulsion.
- 21Top the dish with crispy cabbage leaves.
- 22Finish the dish with smoked chestnuts.
Ingredients
- January King Cabbage
- butter
- hay
- thyme
- chestnuts
- Combi seasoning
- miso
- lemon
- butter emulsion
- pickled walnuts
- black garlic puree
Equipment
knifecutting boardgastronorm traylarge potovenblow torchsteamer traydeep fryertongspangrillserving plate
Tips
- Reuse confit butter as it retains its flavor.
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