Bbq Hispi Cabbage With Anchovy Butter Dressing Food

BARBEQUED CABBAGE

Steps:

• Preheat an outdoor grill for medium heat.
• Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
• Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

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.

GRILLED CABBAGE WITH TAHINI CAESAR DRESSING

Steps:

• Prepare a grill or grill pan for high heat.
• Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
• Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
• Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
• Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
• Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.