Cabbage is one of my favourite ingredients. I love it for its versatility, and also because it’s nutritious and incredibly satisfying to cook with. I’ve been putting cabbage on my menus for more than two decades now, and at Our Farm in Cartmel, Cumbria, we grow hundreds of varieties to use across my restaurants’ kitchens throughout the year. For me, cabbage has always been one of the real heroes in the kitchen, and today’s recipes are about creating generous, seasonal dishes to share with it at their centre.
Caramelised cabbage with Blacksticks Blue, bacon, toasted nuts and seeds (pictured top)
Prep 15 minCook 40 minServes 4
50g salt2 garlic cloves, skin on and bashed1 bay leaf1 duncan cabbage, or other small pointed cabbage150g Blacksticks Blue cheese50g panko breadcrumbs150g softened butter15g pumpkin seeds15g sunflower seeds15g linseeds15g pine nuts12 slices smoked streaky bacon50g XO sauce (or gochujang, at a push)2 tbsp sunflower oilWatercress, to finish
Put the salt, smashed garlic and bay in a large pan of boiling water, to make an infused brine. Cut the cabbage lengthways into quarters, take the pot off the heat and submerge the cabbage in the hot brine until the brine has cooled down and the cabbage is tender. Lift out and leave to cool.
Cut off and discard the rind from the Blacksticks Blue, then cut the cheese into 1cm cubes. Add the cheese and panko to the softened butter and beat with a spatula until very well combined and homogenous.
Heat the oven to 180C (160C fan)/350F/gas 4. Arrange all the seeds in a single layer on an oven tray, roast for about five minutes, until golden brown, then remove. Turn down the oven to 160C (140C fan)/325F/gas 3.
In a hot, dry, nonstick pan, sear the streaky bacon until it’s good and crisp. Deglaze the pan with the XO sauce, keep cooking until the bacon absorbs all of the sauce, then take off the heat.
In a second nonstick pan, heat the sunflower oil, then sear the cabbage on both cut sides for about four minutes, until golden. Arrange the cabbage quarters on an oven tray and spread all over with the Blacksticks Blue butter, making sure you get it in between the layers of the cabbage. Bake the cabbage for 15 minutes, then lift the wedges on to a serving dish.
Break the crisp bacon into roughly 4cm shards, then scatter these over the cabbage, making sure some gets in between the layers of leaves. Sprinkle the nuts and seeds over the top, finish with some watercress and serve.
Old Winchester sliders with pickles and Aynsome slaw
The ingredients list for the slaw and dressing may look a bit daunting, but every element contributes to taking it to the next level.
Prep 25 minPickle OvernightCook 40 minServes 4
For the pickled cucumbers1 shallot, peeled60g apple cider vinegar30g sugar1½ tbsp fennel seeds1 cucumber
For the Old Winchester patties1 onion, peeled and finely chopped75g mushrooms, coarsely chopped5 tbsp fresh thyme leavesSunflower oil50g Old Winchester cheese, coarsely grated75g tinned borlotti beans (drained weight), or pinto beans, rinsed50g fresh breadcrumbsSalt and black pepper½ tbsp soy sauce, or to taste½ tsp English mustard (not powder)1 egg, beaten1 tbsp cornflour
For the sliders4 brioche bunsSliced gem lettuceSliced tomatoFinely sliced onion
For the slaw125g hispi cabbage, finely shredded 125g red cabbage (I use red kalibos), finely shredded90g red onion, peeled and finely sliced ½ broccoli floret, trimmed and grated on the large holes of a box grater 20g fresh parsley, roughly chopped10g fresh dill, roughly chopped75g white sugar50g flaky sea salt
For the dressing1 scotch bonnet chilli, or 1 lemon drop chilli, if you’re lucky enough to get your hands on one70g mayonnaise30g apple cider vinegar1 tbsp English mustard½ tbsp ground black pepper20g runny honey, warmed gently to loosen½ tbsp fennel seeds, crushed
Pickle the cucumbers a day ahead. Cut the shallot into 1cm dice, then put it in a medium pan with the cider vinegar, sugar, fennel seeds and 90ml water, and bring to a boil. Meanwhile, cut the cucumber into 1cm-thick slices. Take the pan off the heat, drop in the sliced cucumber, cover and keep at room temperature overnight.
For the slaw, mix the cabbages, onion, broccoli, parsley and dill in a large bowl, sprinkle over the sugar and salt, and toss to combine. Leave to steep for five minutes, then tip into a large colander and rinse well under cold running water. Transfer to a salad spinner to dry, then return it to the bowl.
For the dressing, cut the chilli in half lengthways, remove and discard the pith and seeds, and finely chop the flesh. Put the mayonnaise, vinegar, mustard, black pepper and warm honey in a medium bowl, whisk until homogenous, then stir in the crushed fennel seeds and chopped chilli. Add the dressing to the slaw to taste, check for seasoning and toss.
Now for the patties. Fry the onions, mushrooms and thyme in a tablespoon of sunflower oil for five or so minutes, until soft, then take off the heat and leave to cool. Tip the mix into a food processor, add the cheese, beans, breadcrumbs and freshly ground pepper to taste, and pulse until well combined. Mix in the soy, mustard, egg and cornflour, add salt, again to taste, then shape into four 7cm-wide x 3cm-deep patties and chill until cold.
When you’re ready to eat, fry the patties in a little sunflower oil in a hot nonstick pan for about four minutes on each side, until nicely caramelised, then season with a little more salt to taste.
Cut the brioche buns in half, layer them up with the lettuce, tomato, onion and pickled cucumber to your liking, top with a patty and the bun lid, and serve with the slaw alongside.
Source:
www.theguardian.com
