Cabbage Skewers with Soy Curry Emulsion
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Cabbage Skewers with Soy Curry Emulsion
Recipe by Louis Tikaram and Colin Barclay
Ingredients
Cabbage, sliced
Sea Salt
Extra Virgin Olive Oil
Soy Milk
1 teaspoon Japanese curry
Pinch of sugar
Chives, chopped
Lime, to serve
METHOD
Start with a whole or half cabbage. Slice away some of the core, then cut the cabbage into pieces large enough to thread onto skewers.
Season the cabbage lightly with salt. Blanch in boiling water for 3 minutes, then transfer to a bowl of cold water to stop the cooking. Drain well.
Place the cabbage in a bowl and season with sea salt and extra virgin olive oil, tossing to coat.
Thread the cabbage onto skewers, stacking pieces of different sizes so they hold firmly.
Heat a pan or grill until hot. Add the cabbage skewers and cook, turning occasionally, until nicely caramelised and slightly charred.
Emulsion
In a blender cup, combine soy milk (use twice as much soy milk as oil), a teaspoon of Japanese curry, and a pinch of sugar. Blend until smooth, then add chopped chives and stir through.
Remove the skewers from the heat once browned to your liking. Spoon the dressing over the top, finish with a drizzle of olive oil, a pinch of salt, and a squeeze of lime. Serve.
