Hispi cabbage, tahini dressing, pickled raisins, mint
Ingredients
0.5 Braised hispi cabbage
100g Tahini dressing
1g Black sesame seeds
1g White sesame seeds
1g Sumac
2g Mint
10g Pickled raisins
1g Molden salt
1g Cracked black pepper
MOP
- Seal the braised cabbage on the flattop (we want a good dark brown colour on all sides) then place in the oven to heat all the way through 4-5 min.
- Place the 2 pieces of cabbage in the salad bowl, season with S&P and dress with the tahini sauce.
- Scatter the pickled raisins, sesame seeds & sumac over the cabbage
- Garnish with the fresh mint
Braised Cabbage
Ingredients
0.5 Hispi cabbage
200ml Vegetable stock
5ml Veg oil
3g Salt
MOP
- Coat the cabbage with the oil and salt and place on a hot grill for 45 seconds per side until bar marks are formed.
- Place the cabbage and stock in a gastro, cover with foil and braise at 180 degrees for 20-30min until tender.
- Cool and store ready for service.
Tahini Dressing
Ingredients
150g Tahini
150g Water
45g Honey
10g Garlic
2g Toasted cumin
60g Lemon juice
160g Veg oil
3g Salt
2g Black pepper
MOP
- Blend all the ingredients together in the thermomix. Check the consistency of the sauce if its a bit thick just add some more water. It should be a creamy pourable consistency.
Waiters Notes
Braised hispi cabbage, tahini dressing, sesame seeds & mint
Allergies Sulphites, Sesame