Charred Hispi Cabbage & Miso Butter

To serve as many people as required.

INGREDIENTS

Hispi Cabbage -as many as required

Miso Paste - 100g

Butter - around 200g

Lemon - 1 lemon

Parsley - small handful

Peanuts - small handful

Chives - small handful

Sesame Seeds - 1 Tbsp

Sesame Oil - as much as required

 INSTRUCTIONS

1. Start, by chopping the Cabbage in half, and pre heating the Oven to around 160 degrees.

2. Place a frying pan on a high heat, and add a splash of Sesame Oil.

2. Place in the Cabbage, flat side down.

3. Press gently to get good contact with the pan, and fry until the flat side is caramelised.

4. Once the Cabbage is Charred, and caramelised, place them into a roasting tray and pop them into the Oven for around 35 minutes.

4. Add around 200g of softened Butter to a large mixing bowl, along with 100g of Miso paste and the zest of a Lemon.

5. Mix the Miso into the Butter thoroughly, and season to taste.

6. Place the Butter into the fridge to set.

7. Take a blender and add the Peanuts, chives and Parsley.

8. Blitz up the Nuts and herbs until they are the consistency of breadcrumbs.

8. Place the crushed Nuts and Herbs into a bowl ready to garnish.

9. After around 35 minutes, scatter Sesame Seeds over the Cabbage, and return them to the oven for a further 5 minutes for the Seeds to toast.

10. Remove the Cabbage and place them back into a frying pan with a few Tbsp’s of the Butter.

11. Get the Butter foamy, and baste the Cabbage for 5 minutes.

10. Lay the Cabbage on a plate, add a squeeze of Lemon Juice, and a drizzle of Sesame Oil.

11. Add a dollop of the Miso Butter, scatter over the Nuts and Herbs, then serve.

Enjoy