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Burnt Cabbage with Smoked Tomato Beurre Blanc and Pork Fat Pangrattato
- Steps
- Ingredients
Ingredients
Burnt Cabbage
Smoked Tomato Beurre Blanc
Pork fat Pangritata
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Steps
- Pre heat oven to 250°C fan forced with grill
- For the burnt cabbage, Place a large pan on medium heat. Season the cabbage with salt and white pepper. Pour grapeseed oil into hot pan then place cabbage in, cooking until dark in colour. Flip cabbage on to its other side and repeat.
- While your cabbage is cooking cut apple in small wedges. Place apples in juicer, then pour juice into a small pot and reduce to a liquid caramel consistency. Reserve in a warm spot.
- Once your cabbage is coloured on both sides, place the pan in the oven as close as possible to the grill and cook until tender and almost charred and black in colour, flipping the cabbage every 5 minutes.
- Once your cabbage is tender and charred, place it to the side.
- For the Smoked Tomato Beurre Blanc cut tomatoes in 8 wedges, place them on a circular rack. Place some hot coals from the hibachi in the bottom of a medium stainless-steel bowl then sprinkle them with wood chips. Place your tomato loaded rack on top and cover with the same sized bowl creating a smoking chamber. Leave to smoke for 10 minutes.
- One the tomatoes are smoked, place them on a baking tray, season with salt, pepper and drizzle with olive oil. Bake in the oven as close as possible to the grill for 10-15 minutes or until they are dark in colour.
- When your tomatoes are coloured place them into the jug of a stick blender and blitz to a fine puree. Pour the tomato puree and vinegar into a medium saucepan and bring to a simmer. Whisking constantly, start to incorporate the diced butter 1 cube at a time until all the butter is added and the sauce has the consistency of pouring cream. Check the seasoning and set aside.
- For the Pork Fat Pangritata, take the skin and fat off the cutlet using a small knife. Remove all the fat from the skin. Place the skin on a tray lined with baking paper and season with salt. Place another piece of baking paper on top of the skin then place another tray on top. Bake at 250°C for 10-15 minutes or until crispy. Set aside to cool.
- Cut the pork fat into small 2mm cubes and place in a small saucepan. Place saucepan on low heat and slowly cook until there is liquified pork fat and small chunks of crispy pork. Strain the liquid from solids into a small saucepan and reserve the solids in a small bowl.
- Take 25g of ciabatta and shred by hand into a medium/fine crumb. Place the small saucepan of liquid pork fat and sprinkle in the breadcrumbs. Cook on low heat until crispy and golden. Once the bread is crispy take out onto a baking tray line with paper towel.
- Once the crispy pork crackling is cool, roughly chop and set aside.
- Once your crumbs are drained and cold place into a small mixing bowl, mix with the crispy pork fat, the chopped pork crackling, lemon zest and lemon juice. Season with salt and pepper and reserve.
- Brush the burnt cabbage with the apple caramel and place in the oven for 5 minutes to warm.
- Take the cabbage from the oven. Remove the outer two leaves and discard. Using a offset spatula, transfer the cabbage onto a serving plate. Fan the layers of the cabbage so it looks like an open flower and still attached at the core. Drizzle the beurre blanc over the fanned cabbage, filling in the gaps then sprinkle over the pangritata.
