English
Deutsch
Français
This cabbage salad makes a refreshing starter between winter and spring. The subtile acidity of the Granny Smith apples and lime lend a striking contrast to the caramelised pork.
10 small-sized glasses
| 1 chinese cabbage approx. 1 kg | Wash the cabbage. With a knife, finely chop the leafy part of the cabbage to obtain 600 gr of cabbage. Put this into a large salad bowl. | |
| 3 sprigs of fresh mint | Wash the mint, pluck off the leaves, cut finely and add to the cabbage. | |
| 2 handfuls Lady’s Smock (cardamine pratensis), a wild herb | Wash the herbs and add to the above ingredients. | |
| 1 lime | Juice the lime and add to the cabbage. | |
| 6 tablespoons olive oil 3 tablespoons white balsamico 3 teaspoons wasabi paste |
Add the olive oil, white balsamico and wasabi to the above. | |
| 2 teaspoons fleur de sel freshly ground mixed pepper 1 teaspoon Espelette chili |
Season with salt, ground mixed pepper and Espelette chili. Mix well. | |
| 1 Granny Smith apple 2 tablespoons toasted sesame seeds |
Wash the apple, cut into eigths, remove seeds. Cut into small, fine cubes with a knife. Add these together with the sesame seeds to the salad. Set aside. | |
| Preparation/ 15 minutes | ||
| Fried onions: 3 red onions |
Peel the onions, cut into half and mince finely. | |
| 1 tablespoon flour | Mix the onions with the flour in a freezer bag. Close and shake well till the onions are well coated. | |
| 3 tablespoons olive oil salt |
Add the olive oil to a non-stick pan. Heat over low fire, then sauté the onions. Let them turn golden brown and crispy. Remove from the fire, season with salt and set aside. | |
| Caramelised Pork: 600 gr Pork Shoulder Blade (Boston Butt) |
Using a knife, cut the pork into strips 3cm wide, then into fine slices along the grain. | |
| 2 tablespoons olive oil 1 tablespoon acacia honey 1 tablespoon Teriyaki sauce |
Pour the olive oil into a non-stick pan. Sear the meat on high heat. When it starts to turn colour, add 1 big tablespoon of acacia honey and one tablespoon of Teriyaki sauce. Leave to caramelise, then mix well. Remove from fire. | |
| 1 tablespoon roasted sesame seeds salt 4 turns on the grinder of mixed pepper |
Season with salt and ground pepper. Then add the sesame seeds and mix well. | |
| Preparation/15 min High fire/10 min |
||
| The small bowls: Cabbage salad |
Mix the cabbage salad well, adjust the seasoning according to your taste. Put 2 to 3 tablespoons of salad in each small bowl. | |
| Caramelised pork Fried red onions |
Add 1 tablespoon of caramelised pork in each smal bowl and top with 1 teaspoon of fried onions. | |
| Decoration: Sesame seeds 1 mint leaf per small bowl a few leaves of Lady’s Smok |
Decorate each small bowl with a sprinkling sesame seeds and mint leaves. Serve immediately. |
