Charred cab­bage with ar­ti­chokes and chest­nuts

The Guardian - Feast - - Feast -

Prep Cook Serves 6 min 40 min 4

400g jerusalem ar­ti­chokes, scrubbed clean with wire wool

120ml ex­tra-vir­gin olive oil

Salt

For the cab­bage 4 tbsp veg­etable or rape­seed oil 1 jan­uary king cab­bage, or 2 hispi cab­bages, quar­tered through the stems

1 tbsp sherry vine­gar

150g cooked chest­nuts, roughly chopped

For the green sauce 60g olive oil

1 tsp smoked pa­prika

1 red onion, peeled and finely chopped 2 large hand­fuls pars­ley leaves, finely chopped

3 tbsp sherry or white-wine vine­gar

Silky, earthy ar­ti­chokes, charred, ten­der cab­bage, sweet chest­nuts and a bright, pi­quant sauce – this is a real feast of flavours to drive out the Jan­uary chill.

Heat the oven to 200C (180C fan)/ gas 6. Cut the ar­ti­chokes into bite­size chunks and put into a steamer. Steam un­til ten­der, around 20 min­utes. Put into a bowl and pour in the olive oil. Blitz mooth with a hand blender, then sea­son and set aside some­where warm.

Heat one and a half ta­ble­spoons of the veg­etable oil in a large fry­ing pan. When hot, add two of the cab­bage quar­ters and press down hard so they have plenty of con­tact with the pan. Cook them for a few min­utes un­til dark and charred, then turn, us­ing a pair of tongs, to fry the other cut sides un­til charred. When done, sprin­kle over half the vine­gar, leave to bub­ble up then trans­fer the cab­bage to a bak­ing sheet. Re­peat with the re­main­ing quar­ters.

Sea­son the charred wedges and roast in the oven for 10-15 min­utes, un­til ten­der in the mid­dle.

Mean­while, wipe the fry­ing pan and re­turn it to the heat. Once hot, add the fi­nal ta­ble­spoon of veg­etable oil. Add the chest­nuts, then sea­son and stir-fry un­til crisp and golden-edged. Trans­fer to a piece of kitchen pa­per to drain.

To make the green sauce, gen­tly heat the oil and pa­prika in a small pan. Once it be­gins to bub­ble, take off the heat and stir in the onion, pars­ley and vine­gar. Sea­son and leave to cool.

Spoon the warm ar­ti­choke puree on to plates, put a wedge of cab­bage on top, spoon the sauce over and scat­ter the crisp chest­nuts on top.

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