Rebeca Recarey Sanchez, Chef at Saint Francis Provisions, Kinsale

Ingredients

For the ajoblanco

• 3 medium garlic cloves, stem off
• 350 g ground almonds
• 1½ tbsp sherry vinegar
• 500 g water
• 150 g EVOO (extra virgin olive oil)
• Salt

For the cabbage

• 1 medium cabbage, red or green
• 3 tbsp pine nuts
• 3 tbsp golden raisins
• Olive oil
• Sherry vinegar
• Salt

Method

Ajoblanco

1. Put all the ingredients in a blender and blend until you get a silky texture.
2. Add more salt, vinegar or EVOO if needed for more flavour.

Cabbage

1. Chop the cabbage into julienne.
2. Choose a pan big enough to fit your cabbage. The cabbage will wilt when cooking, so don’t worry if it looks like it won’t fit in the pan at the beginning.
3. Cover the bottom of the pan with olive oil and add the garlic when the oil is cool. This way the garlic doesn’t cook fast and at the same time it will infuse the oil.
4. When the garlic is starting to be cooked, add the raisins and pine nuts and cook until they start turning a bit brown.
5. Add in your cabbage and mix it well, then add a generous splash of sherry vinegar and salt and mix well again.
6. Let it cook, mixing every now and then, adding more oil, salt or vinegar if needed.
7. When the juices from the cabbage are almost reduced and the cabbage is cooked, remove from the heat and let it rest a few minutes for the flavours to set.

To serve

You can put the ajoblanco sauce on the bottom of the plate and the cabbage on top, or just on the side.

Finish with a bit of nice extra virgin olive oil and a hint of fresh sherry vinegar.

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