My Own Recipe. Asian Pork and Shiitake Steamed Cabbage Rolls and Ginger Consumé. Finished with Hoisin and Sesame Seeds. Notes below. Swipe for Recipe

Rolls were on a bed of blanched spring greens and simple sticky rice with additional mushrooms to complete the meal.

This was the first time using an egg raft to clarify the stock which worked a treat. A combination of Asian flavours and French technique.

2 egg whites and their shells, whisked and  stirred through the chilled broth as it warms up. Brought to a boil for 30 seconds and dropped to simmer. The egg pulls the impurities to the surface. You create a small hole in the ‘raft’ at one side and allow it to bubble for 20 minutes or so. It is then easy then to ladle through the hole, into cheese cloth and sieve to leave you with a transparent broth that has all the flavour, without the settling silt.