CHARCOAL-ROASTED SAVOY CABBAGE with lemon sauce and quail’s egg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Add charcoal or firewood to half of the barbecue (grill) so you have space to roast the cabbage using indirect heat later. Light the barbecue and, once it is burning strongly, place the savoy cabbages straight onto the charcoal so that the outer layer burns. Turn several times using tongs. Pick up the savoy cabbages, place on the grill positioned on the charcoal-free side, close the lid and roast, using indirect heat for around 1 hour until the cabbage feels soft when gently pressed. You can also measure the core temperature – it should be above 80°C (175°F) in the middle.

Step 2

2 Pour the oil for the lemon sauce into a stainless steel saucepan and put on a medium heat. Add the garlic and shallots and fry until soft, but without taking on any colour. Add the white wine and lemon juice and leave to simmer for around 10 minutes. Strain to remove the shallots, then return the saucepan containing the liquid to the heat and lower the temperature slightly. Add half of the butter and whisk thoroughly until the sauce begins to thicken. Add the rest of the butter and continue whisking until you have a lovely, creamy sauce.

Step 3

3 Cut the tops off the quail’s eggs and carefully pour the contents into the palm of your hand. Allow the egg white to run off and transfer the yolk to your dry hand before passing it back into the eggshell.

Step 4

4 Remove the outermost burnt cabbage leaves once the cabbages are cool enough to handle. Then cut them into portion-sized pieces. Plate up the cabbage pieces and place the egg shells containing the yolk on top. Garnish with the chilli, oregano and oxalis. Serve the sauce alongside or drizzle it over the cabbage.