Charred Hispi Cabbage With Hazelnut Chilli Butter Recipes

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CHARRED HISPI CABBAGE WITH HAZELNUT CHILLI BUTTER



Charred hispi cabbage with hazelnut chilli butter image

Fire up the barbecue (or use the oven) and get into the latest food trend, charred veg. This charred hispi cabbage with hazelnut chilli butter is a great side dish

Provided by Anna Glover

Categories     Side dish

Time 35m

Yield Serves 4 as a side

Number Of Ingredients 6

1 large hispi, pointed or sweetheart cabbage
1½ tbsp olive oil
1 red chilli , deseeded and finely chopped
20g hazelnuts , blanched and chopped
60g butter
1 tbsp finely chopped parsley

Steps:

  • Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
  • If you're not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins until they get a really good dark brown crust. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
  • Meanwhile, heat the remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.

Nutrition Facts : Calories 236 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CHARRED HISPI CABBAGE WITH HAZELNUT ROMESCO



Charred hispi cabbage with hazelnut romesco image

This trendy charred hispi cabbage with hazelnut romesco dish is really easy to prepare but packs a lot of flavour. Perfect as part of a main dish or on its for own for a quick midweek meal

Provided by olivemagazine

Categories     Dinner, Lunch

Time 15m

Yield Serves 2

Number Of Ingredients 9

olive oil
1/2 sweetheart (hispi) cabbage
4 from a jar piquillo peppers in oil
1 clove garlic
25g hazelnuts, plus 1 tbsp chopped to serve, toasted
1 slice stale sourdough, torn into pieces
1 tsp smoked paprika
1 tbsp extra virgin olive oil
1 tbsp sherry vinegar

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until golden and charred. Remove from the pan and carefully cut in half lengthways. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until golden.
  • Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.
  • Meanwhile, to make the romesco sauce, whizz the peppers, garlic, hazelnuts, sourdough, smoked paprika and a good splash of the oil from the pepper jar in a small food processor until smooth. Season.
  • To make the dressing, lightly whisk the extra-virgin olive oil and sherry vinegar.
  • Spoon some of the romesco sauce onto the plate, put the cabbage wedge on top, and finish with a drizzle of dressing and a sprinkle of hazelnuts.

Nutrition Facts : Calories 353 calories, Fat 25.4 grams fat, SaturatedFat 3.1 grams saturated fat, Carbohydrate 17.6 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.8 grams fiber, Protein 8.7 grams protein, Sodium 0.2 milligram of sodium

ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB



Roasted hispi cabbage with a garlic & chilli crumb image

Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish

Provided by Tom Kerridge

Categories     Side dish

Time 40m

Yield Serves 8-10

Number Of Ingredients 9

4 tbsp duck fat or sunflower oil
2 medium hispi cabbage , outer leaves trimmed, then quartered lengthways
50g butter , diced
75g dried breadcrumbs
3 tbsp dried onion flakes
½ tsp garlic powder
1 tsp dried chilli flakes
70g toasted hazelnuts , chopped
2 tbsp chopped sage

Steps:

  • Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
  • Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.

Nutrition Facts : Calories 191 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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