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Sous-Vide Hispi with Plum and Black Garlic
Method
A sweet and savoury treat from our Kasai® Brand Ambassador, Tommy Banks.
Plum and Black Garlic Glaze
- Combine the plums, honey and vinegar in a saucepan and gently simmer for 20 minutes, until the skin of the plums has broken down.
- Pass this stock through a fine mesh sieve and reserve liquor.
- Combine the stock and black garlic in a food processer and blend to a smooth, shiny glaze.
Herb Brine
- Combine all ingredients and leave to infuse at room temperature for 3 hours.
- Pass and reserve brine.
Sous-Vide Hispi Cabbage
- Pre-heat your water bath to 90ºc.
- Vacuum pack the prepared hispi cabbage and herb brine at full pressure.
- Water bath for 20 minutes.
- Remove hispi from the cabbage and drain liquor.
To Cook
- 1 Batch Sous-Vide Hispi
- 1 Batch Fermented Mushroom, Plum and Black Garlic Glaze
- Brush the glaze all over the hispi cabbage and char each side on the BBQ.
- Continue to glaze and rotate the cabbage until hot all the way through.