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Sous-Vide Hispi with Plum and Black Garlic
November 2021
Reading time 1 Minute
Sous-Vide Hispi with Plum and Black Garlic.
  • 200g Roughly Chopped Plums
  • 40g Runny Honey
  • 20g cider vinegar
  • 50g Black Garlic
  • 500g Water
  • 7g Salt
  • 20g Assorted Fresh, Aromatic Herbs
  • 1 Hispi Cabbage, Cut into Quarters
  • 1 Batch Herb Brine

For the 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.

For the Herb Brine

Combine the water, salt and assorted herbs and leave to infuse at room temperature for three hours. Pass and reserve brine.

For the Sous-Vide Hispi Cabbage

Pre-heat your water bath to 90C. 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 

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.

Recipes made using the Kasai Grill, a BBQ made on British soil by Sous Vide Tools

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