Charred Hispi Cabbage With Hazelnut Romesco Recipes

CHARRED HISPI CABBAGE WITH HAZELNUT CHILLI BUTTER

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.

ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB

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.

CHARRED BROCCOLINI AND SHISHITO ROMESCO

Steps:

• Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred.
• In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes.
• Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers.
• To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning.
• To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving.

GRILLED HISPI CABBAGE WITH ROMESCO SAUCE AND BACON DRESSING

Steps:

• To make the romesco, put a large frying pan over a high heat. When the pan is hot, add the peppers, garlic and almonds with a pinch of salt and a drizzle of olive oil. Fry until the peppers are blistered, then cover the pan and sweat until you can easily peel the skin from the peppers. Once peeled, put them in a blender with the garlic and almonds. Blend with the sherry vinegar, smoked paprika, red pepper purée and enough olive oil to create a smooth paste. Season to taste and set aside.
• To make the bacon dressing, heat the olive oil in a pan and fry the pancetta until crisp. Move the pancetta to a plate and set aside. Add the garlic and anchovy to the pan and fry for a minute or so, then discard the garlic and anchovy.
• Pour the oil from the pan into a bowl and mix with the shallots. Add the sherry vinegar to taste, followed by the parsley. Set aside.
• Put a griddle pan over a high heat. Brush the cabbage with a little oil and seasoning. When the griddle pan is hot, add the cabbage and griddle on all sides until tender.
• To serve, spoon the romesco sauce onto a plate and top with the cabbage, crispy pancetta and dressing.