We have been delighted with the response to our farm and woodfired kitchen being featured on the current series of ‘Rick Stein’s Cornwall’. Many have asked for the recipe’s so here is the first – we hope you enjoy giving it a go at home!
You will need:
- 50g Cooked Borlotti beans (our Head Chef Jack prefers to soak dried beans and gently braise them in chicken stock)
- 1 x Large Pointed or Hispi cabbage, washed
- 300g Wild Mushrooms
- 200g Smoked butter, melted
- 50g Parsley, finely chopped
- 50g Tarragon, finely chopped
- 50g Fresh mint, finely chopped
- 2 Garlic cloves, minced
- 2 Teaspoons chopped capers
- 2 Teaspoons chopped cornichons
- 2 Teaspoons Dijon mustard
- 2 Teaspoons cider vinegar
- Olive oil
- Salt for seasoning
To prepare the Cabbage:
- Bring a large pan of salted water to the boil
- Add the cabbage and cook for 3-4 minutes, the cabbage should soften very slightly
- Allow to cool
- Portion the cabbage into six, trim off any excess stalk but keep enough to prevent the wedge of cabbage falling apart
The dressing:
- Combine the parsley, tarragon, mint, garlic, capers, cornichons, mustard and vinegar together
- Mix with olive oil to a loose consistency
Cook the Cabbage:
- On a medium heat charcoal grill, lightly season the cabbage and place onto the grill
- Lightly brush with smoked butter
- Allow the cabbage to get good char marks from the grill before turning
- Once turned brush again with the smoked butter
- Keep repeating this process until the cabbage is nice and tender, remove from the grills and wrap in foil to keep warm
For the mushrooms and beans:
- Heat a frying pan until it begins to smoke
- Add 2-3 tablespoons of smoked butter, followed by the wild mushrooms and a pinch of salt
- Cook for around 3 minutes until nicely coloured and soft
- Add the beans to the pan, cook for a further minute then remove the pan from the heat
- Add the dressing to the pan, mix and allow to warm with the residual heat.
Simply dress the cabbage with the mushroom and borlotti dressing to serve.
