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Ingredients
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Cabbage Confit
Smoked Chestnut Purée
Black Truffle Garnish
Method
Cabbage Confit
- 1
Prepare the Cabbage
Preheat the oven to 120°C (250°F). Cut the January King cabbage into quarters, removing the core. Place the cabbage in a large baking dish.
- 2
Season and Add Oil
Drizzle the cabbage with olive oil, sprinkle with salt and black pepper. Make sure the cabbage is well coated.
- 3
Confit the Cabbage
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Allow the cabbage to confit for about 1.5 to 2 hours, or until it is tender and flavorful.
Smoked Chestnut Purée
- 4
Prepare the Chestnuts
Preheat your oven to 180°C (350°F). Score the chestnuts with an 'X' on the flat side and roast them in the oven for 20-25 minutes until the shells open.
- 5
Peel the Chestnuts
Remove the chestnuts from the oven and while they are still warm, peel the shells and the inner skin off. This will make them easier to purée.
- 6
Make the Purée
In a saucepan, combine the peeled chestnuts with smoked salt and butter. Add a splash of water if necessary to help with blending. Cook over low heat until the butter melts, then add the heavy cream and blend until smooth.
Plating
- 7
Serve the Dish
On a plate, place a generous spoonful of the smoked chestnut purée. Top with a quarter of the confit January king cabbage. Shave black truffle over the top as a garnish before serving.
