Jay Rayner served up tasty charred hispi cabbage with XO seasoning and black bean sauce on Saturday Kitchen.<\/p>\n
The ingredients for the thick vinaigrette are: 1 garlic clove, 1 heaped tbsp Dijon mustard, 2 tsp light soy sauce, 40ml\/2\u00bd tbsp white wine vinegar, 100ml\/6\u00bd tbsp vegetable oil, 70ml\/4\u00bd tbsp extra virgin olive oil, \u00bd tsp honey, 1 tbsp mayonnaise, 1 tsp sea salt and grind black pepper.<\/p>\n
For the cabbage: 2 hispi cabbages, cut vertically in half with each side attached to the root, 2 tbsp olive oil and 100ml\/6\u00bd tbsp thick vinaigrette (made above).<\/p>\n
For the black bean sauce: 1 heaped tbsp preserved black beans, 60ml\/4 tbsp light soy sauce, 50g caster sugar and \u00bd tsp cornflour.<\/p>\n
For the XO seasoning: 3 sheets nori seaweed, cut into pieces, 20g packet bacon rasher snacks, 27g packet scampi flavour puffed corn crisps, 20g packet pickled onion flavour puffed corn crisps, 2 tbsp crispy onions and 1 tsp dried red chilli flakes.<\/p>\n