Sous vide red cabbage with black salsify and romanesco
Red cabbage cream:
500 g fresh red cabbage
50 g Basic Textur lemon paste
125 ml port
4 shallots
Butter for browning
Red cabbage essence:
2 heads of fresh red cabbage
2 allspice berries
1 bay leaf
1 sprig of juniper
2 g Maizena starch
Red cabbage (sous vide):
100 g fresh red cabbage
80 ml red cabbage essence
2 allspice berries
1 bay leaf
1 sprig of juniper
20 g cranberry jam
Shallot confit:
10 shallots
10 g butter
10 g honey
5 ml soya sauce
1 g rosemary
10 ml port
2 g veg. gelatin
Potato soufflé:
300 g potatoes
100 g brown butter
2 egg yolks
2 egg whites
Salt
Pepper
Nutmeg blossom
Black salsify (sous vide):
200 g black salsify
10 g brown butter
Romanesco:
70 g Romanesco
10 g brown butter
Shimeji mushrooms:
200 g Shimeji mushrooms
10 ml Wiberg Exquisite Pear Vinegar
10 ml Wiberg Exquisite Macadamia Oil
Red cabbage cream:
Brown the red cabbage and shallots in butter and deglaze with port. Boil down and stir in the Thermomix with the Basic Textur until smooth and creamy.
Red cabbage essence:
Juice the red cabbage and boil down with the spices. Then thicken with Maizena starch.
Red cabbage (sous vide):
Put the red cabbage in its own juice into a vacuum bag together with the spices and cook in the fusionchef sous vide water bath at 85 °C for 42 minutes.
Shallot confit:
Brown the shallots and deglaze with port and soya sauce. Add the honey, rosemary and gelatin and whisk in the butter.
Potato soufflé:
Bake the potatoes on a bed of salt in the oven at 180 °C for 65 minutes and then mash.
Mix the egg yolks and brown butter until smooth. Fold in the beaten egg whites and add salt, pepper and nutmeg to taste. Pour the mixture into a ring and fill up with shallot confit. Bake in the oven at 180 °C for 15 minutes.
Black salsify (sous vide):
Wash and peel the black salsify. Put into a vacuum bag together with brown butter and salt and cook in the fusionchef sous vide water bath at 85 °C for 20 minutes.
Romanesco:
Put the florets into a vacuum bag together with brown butter and salt and cook in the fusionchef sous vide water bath at 85 °C for 20 minutes.
Shimeji mushrooms:
Bake in the oven at 250 °C for one minute. Then marinate with pear vinegar and macadamia oil.
Recipe courtesy of Christoph Brandstätter (1st qualifying round JUNGE WILDE 2015)