Charred Hispi Cabbage With Hazelnut Chilli Butter Food

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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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