BAR­BE­CUED RED CLAWS, COAL-ROASTED CAB­BAGE, CAB­BAGE OIL

Warwick Daily News - - WEEKEND -

Serves: 4

IN­GRE­DI­ENTS

1 small cab­bage

Ex­tra vir­gin olive oil

Sea salt and freshly milled pep­per 5 an­chovies

1 clove gar­lic, crushed

1 tbsp grain mus­tard

1 lemon, juiced

100ml may­on­naise

50g parme­san, finely grated

2 tsp Worces­ter­shire sauce Choice of herbs, to gar­nish 8 red-claw cray­fish, split

CAB­BAGE OIL

1 small bunch cavolo nero, leaves stripped from stalk

150ml grape­seed oil

METHOD

Make deep cuts all over the cab­bage with a large cook’s knife, rub with olive oil and sea­son gen­er­ously. Place amid the em­bers of the bar­be­cue and cook for 1 to 1.5 hours, turn­ing from time to time. To make dress­ing com­bine an­chovies, gar­lic, mus­tard, lemon, mayo, cheese and Worces­ter­shire. Test cab­bage with a knife and when ten­der, care­fully re­move from the fire. Al­low to cool, re­move black­ened outer leaves and coarsely shred. Toss with three-quar­ters of the dress­ing, your own choice of herbs and sea­son. Driz­zle red claws with olive oil, sea­son and grill on pre­heated bar­be­cue for two mins. Serve on salad and driz­zle with re­main­ing dress­ing and cab­bage oil.

METHOD FOR OIL

Plunge cavolo nero leaves into rapidly boil­ing wa­ter. Cook for 15 secs, re­fresh in iced wa­ter, then drain well and pat dry. Place cab­bage and oil in blender and blitz un­til smooth. Pass through a fine sieve.

Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.