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.