Charred cabbage with lemon parmesan dressing
SERVES 4 AS A SIDE PREP + COOK TIME 35 MINUTES (+HEATING TIME)
extra virgin olive oil, for shallow-frying
¼ cup (50g) baby capers
2 large cabbages (1kg), quartered
extra virgin olive oil, extra, to drizzle
LEMON PARMESAN DRESSING
8 anchovy fillets, chopped finely
1 cup (80g) finely grated parmesan, plus extra to serve
2 tablespoons finely grated pecorino
2 tablespoons finely chopped tarragon
1 tablespoon lemon juice
⅔ cup (160ml) extra virgin olive oil
1 Prepare a charcoal barbecue with hood to high heat.
2 Place enough oil in a small saucepan to come 1cm up the side. Set pan over high heat. Pat capers dry with paper towel.
3 Fry capers in hot oil for 2 minutes or until crisp. Remove capers using a slotted spoon; drain on paper towel.
4 Drizzle cabbage all over with extra oil; season. Cook cabbage on grill, turning frequently, for 15 minutes or until charred and tender-crisp.
5 LEMON PARMESAN DRESSING Meanwhile, place ingredients in a high-speed blender. Blend until very well combined. Season to taste.
6 Place cabbage in shallow bowls. Top with dressing, then scatter with crisp capers and extra parmesan.
Sumac-grilled lamb cutlets with smoky charred eggplant
Bu hikaye Australian Women’s Weekly NZ dergisinin January 2025 sayısından alınmıştır.
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Bu hikaye Australian Women’s Weekly NZ dergisinin January 2025 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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