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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.
Ingredients
Plum and Black Garlic Glaze
  • 200g Roughly Chopped Plums
  • 40g Runny Honey
  • 20g cider vinegar
  • 50g Black Garlic
  • Herb Brine
  • 500g Water
  • 7g Salt
  • 20g Assorted Fresh, Aromatic Herbs
Sous-Vide Hispi Cabbage
  • 1 Hispi Cabbage, Cut into Quarters
  • 1 Batch Herb Brine