Master Chef Australia 2022 | Harry's Burnt Cabbage recipe

Master Chef Australia 2022 has started and we will try to cook one meal of the show every week. This one has some Chinese ingredients that we definitely start using more in other dishes.

https://youtu.be/PaDavvB7xNU

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Master Chef Australia 2022 | Harry's Burnt Cabbage Recipe

Author: Traditional, but not

Ingredients

Burnt Cabbage

• 1,5 kg green cabbage
• 1 Tbsp peanut oil
• 2 - 2/12 Tbsp Gochujang
• salt

Leek Puree

• 1 Tbsp peanut oil
• 40 g butter
• 2 leeks (white part), washed and sliced into small chunks
• 1 clove garlic, peeled and finely slices
• 1/2 tsp celery seed
• 120 ml milk
• 60 ml thickened cream
• 2 tsp ground white or black pepper and optional Sichuan pepper
• salt
• lemon juice, to taste

Crispy Leeks, Garnish

• 250 ml peanut oil
• 1 leek (green part) washed and shredded thinly
• salt
• 2-3 snow peas, thinly sliced (garnish)

Chili Oil (we used store bought crispy chili oil and just added vinegar)

• reserved oil from Crispy Leeks
• 4 Tbsp chili flakes
• 60 ml Chinese black vinegar
• 1 Tbsp agave syrup
• 3 cloves garlic, peeled and thinly sliced
• 2,5 cm piece of ginger, peeled and grated
• 1/2 red chili, roughly diced
• 1 1/2 tsp Sichuan peppercorns, crushed
• 1 1/2 tsp salt, or to taste

Instructions

Burnt Cabbage

1. Preheat oven to 190°C fan forced.
2. For the burnt cabbage, trim the excess stem from the base of the cabbage. Cut two 3 centimeter thick ‘steaks’ from the centre of the cabbage.
3. Make a small cuts in the stem to assist with even cooking.
4. (Reserve the remaining cabbage for Chinese noodles with cabbage)
5. Brush oil all over the cabbage steaks and lightly season with salt.
6. Spread Gochujang paste over each cabbage steak.
7. From underneath, gently push the segments of the cabbage up to separate them slightly and allow for more browning.
8. Place cabbage in a tray either lined with baking paper or oil the dish.
9. Place tray with cabbage in the oven and bake until tender, about 40-45 minutes.
10. If you can adjust oven setting to grill. Allow cabbage to caramelise and char lightly in places then remove from the oven to avoid burning the cabbage.
11. For the leek puree, place oil and butter into a medium saucepan over low-medium heat.
12. Add the leeks, garlic and celery seed. Cook, stirring occasionally, until very soft but not browned.
13. Reduce the heat to low and ddd milk and cream, then bring it to a gentle simmer for 5-8 minutes. Remove from the heat.
14. Using a slotted spoon, transfer the solids into the measuring cup of a stick blender. Reserve the cooking liquid.
15. Add the white or black pepper, Sichuan pepper and salt and process with a stick blender. If needed gradually add cooking liquid until the desired consistency is reached.
16. If you like your puree super smooth you can pass it through a sieve into a bowl.
17. Season to taste with salt and lemon juice.
18. For the crispy leeks, heat the oil in a medium saucepan over medium high heat to about 150°C.
19. Thoroughly dry the leek slices. Test the oil by adding one piece of leek. If it bubbles and starts to slowly brown, the oil is ready. Add the leeks and fry, stirring regularly until they are golden brown.
20. Remove from the oil and place onto paper towel to drain. Season with salt and set aside.
21. Remove cooking oil from the heat and reserve if you make your own chili oil.
22. For the chili oil, combine all ingredients in a deep, small saucepan and place over a low heat. Stir occasionally and cook until very fragrant, about 3-4 minutes. Remove from the heat and set aside to infuse flavours. Pour through a fine strainer into a small bowl.
23. To serve, spoon puree onto a large serving plate. Top with cabbage steaks, including any crispy leaves from the pan. Arrange snow peas in between the layers of cabbage leaves. Drizzle generously with the chili oil and finish with crispy leeks. Serve with the remaining chili oil on the side.
24. ENJOY!