Baked cabbage
Ingredients
Cabbage
Pepe verde sauce - 70 ml
Pecorino cheese - 10 g
Thyme - 2 g
Salt - 2g
Black pepper - 2 g
Butter - 30 g
Honey - 10 g
White truffle oil - 2 ml
Olive oil - 3 ml
Pepe verde sauce (per 500 ml)
Shallot onions - 20 g
Pepe verde pepper - 40 g
Chicken broth - 250 ml
Cognac - 50 ml
Thyme - 5 g
Salt - 2 g
Black pepper - 2g
Oyster sauce - 20 ml
Vegetable oil - 10 ml
Butter - 15 g
Cream of 33% - 400 ml
Preparation
Melt the butter and warm it with the thyme, salt, honey and pepper. Cut the fresh cabbage into portions of about 200 grams and pour the butter for 30 minutes. Then wrap each chunk tightly in foil and bake until cooked in an oven at 180 degrees for 15-25 minutes. Dice shallots, crush pepper a little and fry in olive oil with thyme until transparent. Add the cognac, set it on fire and let it burn completely. After that, add the broth and evaporate half of it. Then add the cream and also evaporate half as much until thick. Pan fry the cabbage, prepared in advance, for 5 to 6 minutes. When serving, pour sauce, white truffle oil and rub pecorino cheese on top.
Kale with cashew cream and nuts
Ingredients
Baked cabbage - 150 g
Cashew cream - 100g
Ground almonds - 1 tablespoon
A handful of pine nuts
Olive oil
Greens
For the cream
Soaked cashews - 100g
Olive oil - 25 ml
Sunflower oil - 25 ml
Water - 25 ml
Mild mustard - 7 gr
Lemon juice - 4 g
Green basil - 4 g
A slice of garlic
Preparation
Prepare the cream in advance and put it in the fridge, for which soak 50 grams of dry cashews in water overnight - in the morning you will get about 100 grams of "raw" cashews, ready for further preparation. Add the cashews to the "raw" cashews and process in a blender until you obtain a smooth cream. To bake the cabbage, cut the whole cauliflower into segments about 200-250 grams. Wrap each segment in foil and bake at 180 degrees for 30-40 minutes. Place a generous portion of cashew cream on a warm plate, with a slice of baked cabbage in the center. Sprinkle the cabbage with ground almonds and pine nuts, add your favorite herbs, a little ground pepper, and serve.
Cauliflower cream soup
Ingredients
Cauliflower - 100 g
Celery root - 100 g
Coconut milk -120 ml
Vegetable oil - 10 ml
Olive oil - 3 ml
Water - 120 ml
Salt - 3 gr
Preparation
Cut cauliflower and celery root into small pieces. Next, pour the vegetable oil into a pan and put the cauliflower and celery root. Fry the ingredients until golden over medium heat and season with salt. Then add coconut milk and water. Cover with The vegetables should be cooked in a blender, then strain everything through a fine sieve. Then whisk everything in a blender and strain through a fine sieve. Taste and season with salt and sugar. When serving, add olive oil and garnish with crushed walnuts.
Grilled cauliflower with wasabi sauce and sesame seeds
Ingredients
Peeled cauliflower - 300 g (1/2 piece)
Vegetable oil - 20 g
Wasabi sauce with sesame seeds - 40 g
Knolle cheese - 5 g
Garlic oil - 3 g
Salt and pepper to taste
Ingredients for "wasabi dressing
Sake - 60g
Soy sauce - 150g
Myrrhine - 90g
Brown sugar - 150g
Green onions - 30 g
Wasabi - 30 g (+ a little water for consistency)
Ingredients for wasabi sauce with sesame
Japanese mayonnaise - 200 gr
"Wasabi Dressing" - 150 g
Sesame white - 20 g
Preparing
Cut cabbage evenly in half. Blanch in boiling water for 2 minutes, salt/pepper and grill well, finish in the oven until tender, if necessary. Blend some of the cabbage through a blender until smooth, adding salt/pepper to taste (you can also add a little truffle oil to make it more flavorful). Prepare the wasabi dressing: bring sake to a boil and burn, add sugar, mirin, and soy sauce, evaporate the alcohol, and cool. Dilute wasabi with a little water to a more liquid texture. Stir the diluted wasabi and finely chopped onions into the cooled sauce. Prepare wasabi sauce with sesame seeds: mix all ingredients until smooth. Place mashed cauliflower on a plate and grill cauliflower on top of the mashed cauliflower, cut side up. Drizzle the cauliflower with wasabi sauce and grate the knollet cheese.
Sprouts with peanut mousse
Ingredients
Red cabbage - 140 g
Thyme - 2 g
Butter - 10 g
Yoghurt and peanut sauce - 40 g
Parmesan sauce - 50 g
Roasted pistachios - 10 g
Amaranth sprouts - 3g
Salt and pepper to taste
Preparation
Cut the cabbage into large pieces. Salt, pepper and put in vacuum packs, in which you need to add a couple of sprigs of thyme and butter. Vacuum cook at 85 degrees for about 40-50 minutes until al dente, then roast the cabbage until crispy. Serve with a sauce of a mixture of yogurt, peanut butter paste and truffle oil and a creamy parmesan sauce. Before serving garnish with amaranth sprouts and sprinkle with toasted pistachios.
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