Serve Jamie Oliver's cabbage parcels with a drizzle of soy sauce, a quarter of lime and a good splurge of chilli oil
1. Put a large pan of salted water on to boil. Peel back the outer leaves on the cabbage. Coax and click off 8 round leaves (it doesn’t matter if they tear a little). Core the cabbage, reserving the stalk; chop cabbage into quarters and set aside. Drop the 8 leaves into the pan of boiling water for 3 minutes, or until you can pick one up and bend it easily. Remove to a tray to cool down.
2. Put your garlic, chilli, coriander, and ginger into a food processor and whiz for 30 seconds. Add a pinch of sea salt and the chopped cabbage stalk and pulse for 30 seconds to break it down a bit. Add the chicken and one quarter of the cabbage and pulse it for about 30–60 seconds so the flavours combine and you’ve got a coarse chicken mince.
3. Put a piece of clingfilm on a board and scoop the mince onto it. Divide it into 8 equal amounts. Grease a large colander with a bit of olive oil (I used chilli oil because I'm a freak). Take a soft cabbage leaf in your hand, spoon the mince into the middle, then fold in the sides until you have a closed parcel. Lay it in the colander so the parcel holds it shape. Repeat 7 times.
Buy 2 or 3 types of dried chilli. Remove the stalks then heat in a dry pan for 1 minute. Put them in a liquidiser with a pint of cheap olive oil and blitz for a minute or two. Pour into a sterilised jar or bottle and store in a cool dark place, ready to fire up your life!
4. Pour a few inches of water into a pan and put on a medium heat to boil. Place the colander on top, seal with a tight-fitting lid or some foil and steam for about 10 minutes. Don't take the lid off or you'll slow their cooking time. When the time’s up, cut one of the parcels in half and have a look – the meat will be more than cooked. Feel the texture so you’ll know for next time and won't have to cut them open.
5. Serve right away with a drizzle of soy sauce, a quarter of lime and a good splurge of chilli oil. Very tasty.
Recipe taken from Jamie Magazine – an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
©Jamie Oliver 2009.
Photography Copyright © 2009 Jamie Oliver.
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