BARBECUED CABBAGE WITH MACADAMIAS AND CHICKEN FAT & FENNEL SAUCE
SERVES 8
1 sugar loaf cabbage
100g macadamias, toasted and chopped
60g golden raisins
CHICKEN FAT & FENNEL SAUCE
80g unsalted butter
2 tbs extra virgin olive oil
1 large fennel bulb, thinly sliced
⅓ cup (80ml) verjus
3 tsp tamari
1 ½ tbs brown rice vinegar
¼ cup (60ml) mirin
15g shio kombu (seasoned seaweed, from Asian grocers)
5g dashi granules (from Asian grocers)
500g chicken skin
½ tsp smoked sea salt flakes
For the sauce, place butter and oil in a large saucepan over high heat and cook until foaming. Add fennel and verjus and cook for 12-14 minutes until reduced and caramelised. Add tamari, vinegar, mirin, kombu, dashi and 2 cups (500ml) water
