Grilled Cabbage, Seaweed & Ember Baked Strawberries
A surprising combination of ingredients and smoky flavors for those who want to try something new!
Peel and remove the core of <quantity>1</quantity> garlic clove
Add <quantity>1<unit>cup</unit></quantity> of hydrated sugar kelp and the grated garlic clove to a blender
Add <quantity>4<unit>tsp</unit></quantity> of vegetable oil and <quantity>1<unit>tsp</unit></quantity> of water
Blend on high speed until smooth. Add a small amount of water, <quantity>1<unit>tsp</unit></quantity> at a time, if needed
Add salt to taste and <quantity>2<unit>tsp</unit></quantity> of vinegar. Mix well
The seaweed paste is ready
Transfer the Seaweed Paste to a piping bag
Peel <quantity>1</quantity> large garlic clove
Fry <quantity>4<unit>leaves</unit></quantity> of sugar kelp in <quantity>2<unit>cups</unit></quantity> of hot vegetable oil until the leaves change color
Grate <quantity>½</quantity> of the garlic clove into a blender cup. Add <quantity>½<unit>bunch</unit></quantity> of parsley
Carefully add the hot oil with the sugar kelp and blend until combined
Add <quantity>½<unit>bunch</unit></quantity> of spinach and blend until combined
Transfer to a bowl. The sugar kelp oil is ready
Add <quantity>1<unit>tbsp</unit></quantity> of fresh juniper berries and <quantity>½<unit>cup</unit></quantity> of salt to a mortar and pestle
Grind the ingrediets until well combined. The juniper salt is ready
Cover the bottom of the grill with charcoal. Light a very hot fire with all the coals burning and stoke the fire so that only embers remain
Remove the green part of <quantity>8</quantity> strawberries
Trim and halve <quantity>2</quantity> pointy cabbage
Season with the Juniper Salt and place on a hot grill, cut side down. Grill until toasted
Turn the cabbage and grill until brown
Brush with the Sugar Kelp Oil
Remove the cabbage from the grill and transfer to a plate
Place the strawberries directly into the embers. Cook for a few seconds until brownish and slightly wilted
Remove the strawberries from the embers
Place <quantity>4</quantity> sugar kelp leaves on the hot grill
Brush the seaweeds with the Sugar Kelp Oil and grill until the moisture is released and the seaweed becomes opaque
Remove the sugar kelp from the grill and transfer to a plate
Slice the strawberries
Halve and remove the core of the grilled cabbage
Make a base with the Seaweed Paste, add the Grilled Cabbage and add a few more drops of the paste
Season with the Juniper Salt and add the sliced strawberries and the grilled sugar kelp
Place <quantity>2<unit>sprigs</unit></quantity> of juniper greens and torch to burn. Enclose the dish in a cloche or bowl to smoke for 30s
Release the smoke and remove the charred sprigs. The grilled cabbage, seaweed and ember baked strawberries is ready
Let your guests drop their jaws with this smoked dish. Enjoy!
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