Charred hispi cabbage with XO seasoning recipe
 XO seasoning is a Cantonese spiced seafood condiment – Jay Rayner makes his quick homemade version using crisps. 1 garlic clove1 heaped tbsp Dijon mustard2 tsp light soy sauce40ml/2½ tbsp white wine vinegar100ml/6½ tbsp vegetable oil70ml/4½ tbsp extra virgin olive oil½ tsp honey1 tbsp mayonnaise1 tsp sea saltgrind black pepper 1 garlic clove 1 heaped tbsp Dijon mustard 2 tsp light soy sauce 40ml/2½ tbsp white wine vinegar 100ml/6½ tbsp vegetable oil 70ml/4½ tbsp extra virgin olive oil ½ tsp honey 1 tbsp mayonnaise 1 tsp sea salt grind black pepper 2 hispi cabbages, cut vertically in half with each side attached to the root2 tbsp olive oil100ml/6½ tbsp thick vinaigrette (made above) 2 hispi cabbages, cut vertically in half with each side attached to the root 2 tbsp olive oil 100ml/6½ tbsp thick vinaigrette (made above) 1 heaped tbsp preserved black beans60ml/4 tbsp light soy sauce50g/1¾oz caster sugar½ tsp cornflour 1 heaped tbsp preserved black beans 60ml/4 tbsp light soy sauce 50g/1¾oz caster sugar ½ tsp cornflour 3 sheets nori seaweed, cut into pieces20g packet bacon rasher snacks27g packet scampi flavour puffed corn crisps20g packet pickled onion flavour puffed corn crisps2 tbsp crispy onions1 tsp dried red chilli flakes 3 sheets nori seaweed, cut into pieces 20g packet bacon rasher snacks 27g packet scampi flavour puffed corn crisps 20g packet pickled onion flavour puffed corn crisps 2 tbsp crispy onions 1 tsp dried red chilli flakes Method To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl.Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in.To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches.Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool.To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble.To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. Recipe tips If the hispi cabbages are very large, slice them vertically in three, keeping each steak attached to the root. Sweetheart cabbage also works well.