- Organic Hispi cabbage
- Wild rocket - 50g
- Organic spinach - 50g
- Organic kale - 50g chopped
- Lemon juice - 1 tbsp
- Pumpkin seeds / toasted - 25g
- Organic olive oil - 100 - 120 ml
- Salt to taste
- Lemon zest - 1 pinch
- Green Apples - 4
- Baby kifler potatoes - 200g
- Apple cider vinegar - 1 small bottle
- Organic coconut oil - 1 jar
- 1 bulb garlic
- Organic brown rice miso - 1 small jar
Pot roast hispi cabbage, pickled apple & pumpkin seed pesto
Kirk Haworth
19th February 2018
Pot roast hispi cabbage, pickled apple & pumpkin seed pesto
This delicious recipe will be prepared by Kirk and Nigel Haworth at TSCLive at Hotelympia 2018.
Ingredients
Method
Cut the cabbage in half & trim down the root for presentation.
In a medium size non stick pan add 2 tbsp of organic coconut oil, add the cabbage presentation side down & caramelise evenly, once golden turn over add 1 clove of garlic & a few sprigs of thyme place in the oven at 170 degrees for 15 - 20 minutes cook until tender.
Add all the dry ingredients together (for the Pumpkin seed & organic green pesto) break down with a pestal & mortar slowly add the oil the achieve your desired consistency. Check the seasoning & store in a kilner jar.
Dice 1cm by 1cm cubes of green apple, dress with a pinch of salt and apple cider vinegar.
Using a mandolin finely slice the kifler potatoes lengthways, rinse in cold running water to wash of the starch. Dry thoroughly & fry gently at 170 degrees in rapeseed oil until golden, season and serve.
In a medium non-stick pan add a tsp of coconut oil & gently wilt the spinach, season with salt and a pinch of nutmeg.
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