101. BBQ Hispi & Anchovy Cream
Whatever time of year not much makes me happier than cooking outside, even given the very tricky circumstances brought on by trying to do Dry November during a national lockdown, so on this occasion cooking without a beer in my hand. Well actually I did have one but it was a zero alcohol Peroni, however the giant tomahawk steak helped console me!!! We lit the Asado grill, wrapped some little potatoes in foil and stuck them in the coals, rubbed the steak with lots of herbs and while it was marinating slowly grilled the cabbage wedges and let the smoke and gentle heat caramelise the edges and soften the thicker core. Once cooked I rubbed them with garlic butter and we served everything with a lovely salty anchovy dressing.
You can do this on any barbecue or if you're not inclined to outdoor cooking in the dark and cold, in a griddle pan on the hob and finished in a moderate oven. Think of it as a hot winterised Caesar salad.
Enough for 4:
1 large hispi (pointed) cabbage
25g garlic butter from a pack (lurpack do a lovely one)
150g creme fraiche
6 anchovy fillets, finely chopped
1/2 clove garlic, finely grated
1tsp dijon mustard
Juice of half a lemon
1 small bunch parsley leaves, roughly chopped
To make the sauce beat the creme fraiche, anchovies, garlic, mustard, and lemon; season with black pepper and a little salt to taste.
Heat your bbq or griddle pan. Cut the hispi in half lengthways, then cut each half into 4 wedges keeping each piece in tact through the core. Rub each wedge with a little olive oil and sprinkle with fine salt. Grill on one side over a medium heat for about 10 minutes until nicely golden and beginning to soften before turning over and giving the other side another 10 minutes. This should be enough to cook the core; you want the cabbage tender but still with some bite in the centre. Take the cabbage off the grill and rub all over with the knob of garlic butter. Season with salt flakes, drizzle over the anchovy cream, and scatter with parsley.