Another perfect accompaniment for your beautiful BBQ’s!
Ingredients
- ½ red cabbage (cut cabbage in two quarters, hard core removed, leaves sliced very finely)
- ½ green or white hard cabbage (cut cabbage in two quarters, hard core removed, leaves sliced very finely)
- 3 medium sized carrots (washed, peeled and sliced into strips)
- 1 fennel bulb (leafy, lacey type fronds cut-off and reserved for garnishing, bulb sliced across the grain very thinly)
- ½ head leaf celery (peeled, reserving leaves for garnishing, sliced thinly on the bias)
- 2 red onion or sweet white onions (peeled, halved and sliced very thinly)
- ¼ tsp mace
- 1 tsp all spice
- 1 tsp white pepper
- 1 tsp fennel seeds
- ½ a star anise
- 2 tsp vibrant coriander seeds
- 1 tsp black mustard seeds and 1 tsp white mustard seeds (left whole)
- 250 ml grape seed or sunflower oil (infused with the spices)
- 75 ml cider vinegar
- 75 ml sweet cider
- 2 tsp dijon mustard
- 2 tsp caster sugar (unrefined, dissolved in the cider vinegar)
- 3 egg yolks free-range
- ½ tsp lemon zest
- sea salt and black pepper to taste
- 1 tblsp freshly grated horseradish
Method
- Heat small pan gently and roast all the spices gently for about 60 -90 seconds
- Then, add the oil, allowing it to take on the residual heat of the pan, infusing the beautiful spices
- Allow to cool then strain through a fine sieve and put aside.
- To make the Vinaigrette….
- Take a blender (or a hand whisk) add all ingredients into the jug (or a suitable bowl) blitz until all the ingredients have come-together or ‘emulsified’
- Taste and rectify seasoning as you’d like it. This will keep in the fridge for up to 3 days, easily
- To assemble your ‘Slaw and More’
- In a large bowl, place all your finely sliced vegetables
- Gently dress the vegetables with the emulsified vinaigrette, adding a tablespoon at a time, don’t over dress - it’s not a soup! The vegetables should take on a light sheen.
- When happy with the mix of vinaigrette and vegetables, cover the bowl with a damp cloth or cling film and pop into your fridge or a cool place for at least 3 hours .
- To serve…
- Take the bowl out of the fridge, remove its cover and toss again, gently.
- Change seasoning, maybe add a little more dressing as you require, then grate over the horseradish to taste - be adventurous with the horseradish - it gives the slaw a great kick!
- Mix again, then garnish with the pulled fennel fronds and celery leaves.
- 12. Serve immediately and enjoy!
