Hispi Cabbage with Allium Glaze
Paul created this dish for Great British Menu Season 21. Head chef at Michelin-starred and Green Star Forest Side in Grasmere, Paul designed this plant-based starter for the North West heat, taking a humble hispi cabbage from his own kitchen garden and transforming it through technique and layered umami. The cabbage is pressure-cooked with seaweed stock, formed into a ballotine, charred on the barbecue, and glazed with a reduced onion stock. It sits on salsa verde with bruised rye grains, accompanied by fermented onion velouté and pickled walnut ketchup. Lisa Goodwin-Allen scored it 8/10, praising the perfectly cooked cabbage and balanced pickled walnut ketchup, but wanted more onion glaze and advised against aerating the sauce. Phil Wang called it 'delicious' with 'lovely char,' while Tom Kerridge wanted more savoury depth and crispiness, and Lorna McNee found it 'a bit too sweet.' This recipe addresses all feedback: increased allium glaze, non-aerated velouté, miso for umami depth,…
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- FERMENT THE ONIONS
- Thinly slice the 3 large onions for the velouté. Weigh them and calculate 2% of
- COOK THE RYE BERRIES
- Rinse the rye berries and soak overnight in cold water. Drain, place in a saucep
- MAKE THE SEAWEED STOCK AND PRESSURE-COOK THE CABBAGE
- Soak the kombu and wakame in 3 cups water for 30 minutes. Place in a saucepan, b
- FORM THE BALLOTINE
- When the cabbage is cool enough to handle, carefully separate the leaves. Lay ou
- MAKE THE ALLIUM GLAZE
- In a large saucepan, heat the oil over medium heat. Add the sliced onions and co
- MAKE THE FERMENTED ONION VELOUTÉ
- Heat a tablespoon of oil in a saucepan. Add the fermented onions with a splash o
- MAKE THE PICKLED WALNUT KETCHUP
- Roughly chop the pickled walnuts and place in a small saucepan with the port. Si
- MAKE THE SALSA VERDE
- Finely chop the parsley, mint, chives, capers, and cornichons. Combine in a bowl
- CHAR THE CABBAGE AND ASSEMBLE
- Heat a barbecue, grill pan, or cast-iron skillet to very high heat. Brush the ca