Читать книгу Rogan - Simon Rogan - Страница 13

KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE

At Our Farm we grow a wonderful variety of cabbage called Kalibos. It is red with a firm heart and has a high sugar content, which gives it a delicious sweetness. Seeds are widely available if you fancy growing these yourself (it’s well worth the effort), but if not, use any young red cabbage – you might need to cook the leaves a little longer, depending on how tender they are. Perilla is a sweet, yet strongly aromatic herb which adds notes of anise, basil, cumin and citrus to the wonderful early autumn ingredients on this plate.

SERVES 4, AS A STARTER

Parsnip sauce and diced parsnip

1.4kg parsnips

1 litre whole milk

50g unsalted butter

Red cabbage

1 red cabbage, such as Kalibos

1 litre fresh apple juice

250ml red wine vinegar

1 red cabbage, juiced in a juicer

handful of perilla sprigs

Mussels

3 tbsp sunflower oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

24 live mussels, washed thoroughly under cold running water, beards and grit removed

200ml white wine

2 sprigs of perilla

salt, for seasoning

micro perilla shoots, to serve

Thinly slice 1kg of the parsnips. In a large, heavy-based saucepan over a low heat, warm the sliced parsnips and milk together, removing the pan from the heat before the milk boils. Leave to cool and infuse for 3 hours.

Strain the milk through a fine sieve and discard the parsnip. Thinly slice 200g of the remaining raw parsnip and cook in the butter in a medium, heavy-based saucepan over a medium heat for 15–20 minutes, or until soft. Add the parsnip-infused milk to the pan, bring to the boil and immediately remove from the heat. Blitz until smooth with a hand-held blender. Pass through a fine sieve and leave to one side.

Separate the cabbage into individual leaves, discarding the larger, coarse outer ones. Combine the apple juice, vinegar and cabbage juice in a large saucepan and bring to the boil. Blanch the cabbage leaves in the boiling liquid for 1–2 minutes until tender. Remove from the liquid with a slotted spoon and drain on kitchen paper. Pour off 100ml of the blanching liquid and leave to one side. Add the perilla to the rest of the blanching liquid and reduce to a syrup over a low heat for 8–10 minutes. Remove the perilla sprigs and discard.

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

While the liquid is reducing, dice the remaining 200g parsnips into pieces the same size as the mussels, scatter over a baking tray, drizzle with 1 tablespoon of the sunflower oil and bake in the oven for 10–12 minutes, or until tender.

For the mussels, warm the remaining 2 tablespoons of the oil in a medium heavy-based saucepan over a medium heat, add the shallots and garlic and sweat for 3–4 minutes until translucent. Turn up the heat and add the mussels, wine and perilla. Cover and cook for 3–4 minutes, or until the shells have opened. Remove the pan from the heat and remove the meat from the shells. Discard any shells that have not opened.

Wrap the mussels and diced parsnips in the blanched kalibos leaves to make eight parcels and warm them through in the reserved 100ml of blanching liquid. When warm, remove from the liquid and brush with the kalibos syrup.

Divide the cabbage parcels among plates and finish with the parsnip sauce and micro perilla shoots.