Sweetcorn, fennel and chilli salsa
From the Field Kitchen
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30 Minutes
-
Serves 2
15 Minutes
Serves 6
What you'll need…
- 1 Savoy Cabbage
- 4 Tablespoons Goose fat
- 4 Shallots
- A sprig of Rosemary
- 2 Garlic cloves
The method
1
Chop the cabbage into quarters and remove the core. Then finely shred the leaves.
2
Place into a pot of salted boiling water and blanch for 3 minutes, then hold under a cold tap to cool. Drain well.
3
Finely chop the shallots. Heat the goose fat in a pan and add in the shallots, garlic cloves and rosemary. Fry until golden (around 5 minutes).
4
Remove the garlic and rosemary from the pan and toss in the cabbage. Stir fry until warm, season to your liking and enjoy!
Recipe from Gordon Ramsey
