AT THE COAL FACE

INFUSED WITH SMOKY FLAVOUR, A ROASTING OVER THE COALS HAS NEVER TASTED SO GOOD

The Gympie Times - - WEEKEND | TASTE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MIRANDA PORTER CERAMICS: LUNA CERAMICS

If this dish were listed on a menu, you might pass over it. Yet if it were called Cae­sar salad with grilled prawns, it would be a best­seller. Some­times it’s all in the name. Coal-roasted cabbage takes on a per­va­sive smok­i­ness yet re­tains a pleas­ant cos let­tuce­like crunch. Cook­ing over coal is so hot right now, it’s hard to imag­ine it went out of favour. It’s a taste that re­flects our pri­mal selves. Now which dish would you pre­fer?

BARBECUED RED CLAWS, COAL-ROASTED CABBAGE, CABBAGE OIL

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

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