Roast Hispi cab­bage with ba­con, fer­ments and pick­les

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED Equip­ment: vac­uum sealer

200ml chicken stock 50g smoked but­ter

20g white miso paste (avail­able in su­per­mar­kets)

1 large Hispi cab­bage

1 tbsp veg­etable oil

8 streaky ba­con rash­ers

100g fer­mented turnip puree (see be­low) Sea salt To serve: (see be­low)

4 pick­led onions Fer­mented veg­eta­bles:

2 car­rots,

2 turnips,

2 beet­root

2tbsp pick­led wild gar­lic seed pods For the fer­mented veg­eta­bles:

30g sea salt

1 litre spring wa­ter

1kg of each veg­etable (puree after­wards for the turnip) For the pick­led onions:

1kg baby brown onions, peeled and halved 125g sea salt

1 litre malt vine­gar

200g caster sugar 1tbsp yel­low mus­tard seeds

1 bay leaf For the pick­led wild gar­lic pods:

100g wild gar­lic seed pods (these will need to be for­aged)

25g sea salt

45g caster sugar

100ml wa­ter 60ml white wine vine­gar 60ml malt vine­gar

METHOD 1. Make the fer­mented turnip puree. Whisk the salt into the wa­ter in a clean bowl un­til it is com­pletely dis­solved and the brine is clear. Place the turnips in the ster­ilised jar and pour in the brine. 2. Add your cho­sen weight to keep the turnips sub­merged, clasp the lid shut and place in a shaded place at room tem­per­a­ture. Un­clasp the lid ev­ery cou­ple of days to re­lease the car­bon diox­ide. After three to four weeks, the gas should have stopped re­leas­ing, which will in­di­cate that fer­men­ta­tion is com­plete. 3. The turnips should taste deeply savoury with a sharp, clean acid­ity. Then puree (the same method can be used to fer­ment any veg­etable, in­clud­ing the car­rots and beet­root in this case). 4. Make the pick­led onions. Toss the onions in 100g of the salt to cover them evenly and leave overnight in a cling film-cov­ered colan­der set over a bowl. 5. The next day, dis­card the liq­uid and thor­oughly rinse and drain the onions. Com­bine the re­main­ing salt with the vine­gar, sugar, mus­tard seeds and bay leaf in a large pan and bring to the boil. When boil­ing, re­move from the heat and add the onions. Store in ster­ilised Kil­ner jars and keep in the fridge. Try to wait at least a month be­fore us­ing. 6. Make the pick­led wild gar­lic pods. Care­fully pick the seed pods from the stems — they should be clean of any stalk. Mix the salt, 15g of the sugar and the wa­ter to­gether in a saucepan and bring to the boil. Once the salt and sugar have dis­solved, com­pletely cool the brine. Place the seed pods and the brine in a vac­uum-pack bag and com­press fully (if you don’t have a vac­uum sealer, mix to­gether in a bowl and wrap tightly in cling­film). Leave in the fridge to mar­i­nate overnight. 7. Drain and rinse the seed pods. Bring the vine­gars and the re­main­ing sugar to the boil in a pan. Place the seed pods in a ster­ilised pre­serv­ing jar and pour in the hot pick­ling liq­uid. Seal and leave in the fridge for at least a month be­fore eat­ing, al­though they will get bet­ter with age. 8. Now for the rest of the dish. Pour the chicken stock into a saucepan and heat to re­duce by half be­fore whisk­ing in the but­ter and miso to form a thick glaze. 9. Pre­heat the oven to 180°C/350°F/gas mark 4. Quar­ter the cab­bage, leav­ing the core in­tact. Heat the oil in a large heavy-based oven­proof fry­ing pan over a medium heat. Sea­son the cab­bage with salt and place in the pan on one of the cut sides to caramelise slowly. 10. After two to three min­utes, when the cut side is a nice dark brown colour, flip onto the other cut side and re­peat the process. 11. Now flip your well-coloured cab­bage quar­ters onto their spines. Brush all over with the miso glaze and place in the oven for 12 min­utes, re­mov­ing from the oven at four-minute in­ter­vals to brush with more glaze. After 12 min­utes the cab­bage should be ooz­ing with but­tery glaze and tender right through. 10. Grill the ba­con, warm the turnip puree and trim the stalks from the cab­bage quar­ters. Spoon a pool of turnip puree on to four serv­ing dishes and place a cab­bage por­tion on top. Lay two streaky ba­con rash­ers on each. 12. Slice all the pick­led and fer­mented veg­eta­bles into dif­fer­ent shapes and scat­ter over the top along with the wild gar­lic seed pods and serve. SERVES 4

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