Sous-Vide Hispi with Plum and Black Garlic | Recipe by sousvidetools.com
Sous-Vide Hispi with Plum and Black Garlic
- COOK TIME: 30 mins
- PREP TIME: 3 hrs
- DIFFICULTY: Medium
- SERVES: 2-4
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
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.
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