Temia

Red cabbage puree Sweat the red cabbage in butter until it starts to wilt and soften. Add the juice, boil and simmer for 10 minutes. Add the vinegar and blend in a food processor. Add salt to taste. Transfer to Pacojet canisters and freeze. Pickle red cabbage discs Boil the juice, seasonings and cider vinegar. Add as many discs as the pickle will hold. Simmer for one hour at 98°C. Transfer to a kilner jar or similar. Leave to stand uncovered in the kitchen for three days until the cabbage begins to ferment slightly Cumin creme Lay the cabbage leaf flat on the work surface. Use a blowtorch to char the ribs (the leaf should not be completely burnt) (10). Shred it roughly. Bring the cream to the boil in a small pan. Add the leaf and the other ingredients. Simmer for a minute. Take the pan off the heat and leave the cream to infuse for 30 minutes. Using a hand blender, pulse the cream to distribute more flavour through it. Don’t blend the sauce or it will discolour. Pass though a fine chinois or muslin. Refrigerate and store ahead of service. Toasted savy cabbage leaves Lay the leaves flat on the work surface. Cut out as many discs as necessary for a service. Preheat a deep fryer to 160°C. Fry the leaves a few at a time for 30 seconds precisely. Drain them and pat dry. Preheat the dehydrator to 65°C. Dry the leaves for 2-3 hours or until crisp. Store in a sealed container.