- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
