Blackened Hispi Cabbage with Burnt Chilli and Pistachio
We were lucky enough to be served this by David from @spice_punch when he joined us for one of our live cooks. The burnt chilli and pistachio dressing really adds a lovely kick and crunch to this dish.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 Hispi (Sweetheart) Cabbage, quartered
For the dressing
- 30g pistachios
- 50g unsalted butter
- 1 or 2 chillis
- 1/2 tsp chilli flakes
Equipment
- Non stick pan – I use the amazing Tefal Ingenio stainless pans or a cast iron skillet
Method
- Cut your hispi cabbage into quarters and parboil in a pan of boiling water for 2-3 minutes.
- Remove from the water and add to a bowl of iced water.
- Place you chillis onto the coals and turn frequently. You’re looking to burn the outside of the chillis until they blacken and blister, just as you would do when roasting a pepper to take it’s skin off.
- Once cooked set aside to cool and then chop.
- Preheat a cast iron skillet or Tefal Ingenio pan.
- Pop your pistachios into your pan and toast for 3 to 4 minutes, stir or toss occasionally.
- Remove the pistachios from the heat and set aside to cool before chopping them roughly.
- Now add the butter to your pan and allow it to melt and start to foam. At this point add the chillis, chilli flakes and pistachios.
- Cook for 2 minutes before removing from the heat. The weight and heat of the pan will continue to cook the dressing.
- Drain your cabbage and place onto the searing grid to cook. You’re looking to blacken each side which will take 2-3 minutes a side.
- Place onto a plate, we suggest on top of some White Bean Mash, spoon over the burnt chilli and pistachio dressing.