4 green chillies (adjust to taste)
FOOD Recipe Cabbage
1tbsp balsamic vinegar
100ml olive oil
Rohit Ghai’s hispi cabbage with sesame-spiced yoghurt recipe By Lauren Taylor, PA Give restaurant-classic hispi cabbage an Indian twist with spices. Chef Rohit Ghai serves this dish up in his new restaurant Vatavaran in London.
Salt, to taste For the sesame-spiced yoghurt:
8-10 fried garlic cloves, finely chopped or mashed
1tsp dried mint
2tbsp sesame paste
50g yoghurt
1tsp garam masala
Hispi cabbage with sesame-spiced yoghurt
Salt, to taste
Ingredients
Method
(Serves 2-3 as a side dish)
1. Make the sesame-spiced yoghurt: mix all ingredients in a bowl, adjust seasoning to personal preference, and refrigerate until needed. 2. Make the glaze: blend all ingredients into a fine, thick paste.Adjust spice level by increasing or reducing green chillies.
1 x hispi cabbage
For the glaze:
100g fresh coriander, roughly chopped
15g mint leaves
3. Preheat the oven to 180°C or heat a barbecue.
10 garlic cloves
4. Bring a pot of water to a boil, add salt, and blanch the Hispi cabbage for 30 seconds.
2tbsp lime juice
5.Transfer to ice-cold water to stop cooking, then drain on a kitchen towel and cut into four wedges, keeping the core intact
1tbsp coarse black pepper
Photo: Rohit Ghai’s hispi cabbage
mccarthyholden.co.uk | 127
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