This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Two Super Simple, Hearty Vegetarian Spring Dishes From Clem Day!

Food

Earlier in the week we introduced you to Clem Day, aka Some Things I Like To Cook, who is with us this week to share four recipes that, together, make up an epic spring feast! First up was the recipe for her anchovy roast chicken with salsa verde and lemony aioli, and today Clem shares not one but TWO hearty vegetarian dishes that round out the savoury component of our feast – a charred cabbage in brown butter with toasted hazelnuts, and a spring veg salad with burrata and mustard vinaigrette. YUM.

Stay tuned for the final instalment, and RIDICULOUSLY good looking sweet treat, this Friday!

8th September, 2021

Photo – courtesy of Clem Day.

Photo – Jessie Webb.

Photo – courtesy of Clem Day.

Photo – courtesy of Clem Day.

Clem Day
Wednesday 8th September 2021

Long gone are the days where all cabbages are destined for a slaw. Charred like this, cabbage develops the most beautiful, caramelised flavour, and basting it in the brown butter makes it excellently decadent and oozing with comfort. If you don’t have thyme then rosemary, sage or oregano will work nicely to add flavour to your brown butter. You can use other nuts, if you don’t have hazelnuts, but I do find that other nuts don’t quite bring the same nutty flavour as hazelnuts do. If you can’t eat nuts, toasted salty breadcrumbs will add a delicious crunch to this dish too. Most cabbages will work well treated like this, but I do especially love using a savoy cabbage or a sugarloaf cabbage.

Ingredients

1 whole head of savoy cabbage
1 tablespoon of neutral oil
250g unsalted butter
8-10 sprigs of thyme
A small handful (approx 1/3 cup) hazelnuts
A good pinch of flaky salt

method

Start by preparing your cabbage. I like to remove any really loose outer leaves, and then cut the cabbage in half, and each half into three, to create six even wedges.

Start heating your neutral oil in a cast iron skillet or similar until nice and hot. Try to spread the oil out so it coats the whole bottom of the pan. Once hot, place cabbage cut side down (I only char one cut edge) and leave it to sizzle away and burn a bit. Once almost there (very nearly burnt), add in butter and thyme and shimmy your pan around so that it works its way around. It will brown quickly.

Using a spoon, baste the cabbage in the brown butter, making sure to spoon it over the other cut edge of the cabbage, as well as the rounded outer edge. Sprinkle the whole things with some flaky salt. If your butter is burning too much, add a little bit more cold butter to help slow down the cooking process.

I like to roughly chop my hazelnuts and add to the pan for the last couple of minutes of cooking, so that they can toast. Alternatively, heat another pan and toast hazelnuts until fragrant and lightly darkened.

When serving, make sure to pour all of the brown butter over the top of the cabbage wedges, they will absorb its nutty delicious flavour. Scatter over the hazelnuts and thyme.

Click here to download recipe printout!

Photo – courtesy of Clem Day.

This dish is all about celebrating spring produce. It’s a beautiful centrepiece to a meal: hands reaching in from all directions to dip a gorgeous radish in the luscious and creamy stracciatella insides of the burrata. It’s essential that you pick up whatever fresh produce is jumping out at you! Ideally, you’d do this at a farmers’ market, where the veg will be their freshest, most beautiful selves. But if that’s not possible, try your local organic grocer or fresh food market.

Ingredients

1 generous handful of green beans
1 small bunch of Dutch carrots, ideally multicoloured, with their tops intact
1 small bunch of your favourite radishes
2 small bunches of asparagus
1 generous handful of sugar snap peas
1 small handful of mint leaves (fresh chives and basil work nicely here too)
1 or 2 burrata, depending on how many you’re feeding
A good pinch of flaky salt

Mustard Vinaigrette:
2 teaspoons good seeded mustard
1 small handful of chives, finely chopped
1 garlic clove, finely grated
2 tablespoons white wine vinegar of apple cider vinegar
4-5 tablespoons of olive oil

method

Bring a large pot of generously salted water to the boil.

I like to leave all my vegetables attached to their tops/stalks/leaves – these are natures handles. Carefully cut your carrots in half longways, remove the woody ends from your asparagus and top and tail your beans.

Throw the beans and asparagus into the salted boiling water for 30 seconds. No longer! Remove them and place straight into an ice bath to stop the cooking. Using the carrot tops as handles, dunk your carrots into the salted boiling water so that the carrots are submerged but the green tops are not. Dangle them here for about 30-45 seconds. Remove and add to the ice bath. The rest of the vegetables I enjoy raw.

Radishes can go on whole or halved, if you prefer. Sugar snap peas can also be whole or halves. Place all your vegetables around a large platter, leaving a little space in the centre (ish) for your burrata. Sprinkle the whole thing with flaky salt.

Now for your vinaigrette, in a small jar (or bowl) add all vinaigrette ingredients and shake (or whisk) well.

Add the burrata to your plate and drizzle the whole thing with the vinaigrette, plus an extra drizzle with olive oil for good measure. It is quite a sight to see the burrata punctured and oozing with delicious curds at the table, so save this to do there.

Click here to download recipe printout!

Follow Clem’s delicious adventures on Instagram here  and purchase her debut, self-published cookbook here

View Comments

Similar Stories

A Day In The Life

A Drool-Worthy Day In The Life Of Instagram Food Sensation, Ellie Bouhadana of Ellie’s Table

The cult status cook is an art director, project manager and producer of food-oriented events all rolled into one. Go behind the scenes of h...
Sasha Gattermayr

Food

Julia's Perfect Savoury Galette – Three Ways

Casing ingredients in a flaky, buttery golden crust is the perfect way to spotlight gorgeous seasonal vegetables. Julia Busuttil Nishimura s...
Julia Busuttil Nishimura

Food

Clem Day's Anchovy Roast Chicken With Salsa Verde And Lemony Aioli

The creator of Some Things I Like To Cook shares the start of a three-part feast to celebrate spring... stay tuned this week for the rest!
Clementine Day

This Week

Interiors

The 2022 Australian Interior Design Awards Winners!

From Troye Sivan's divine Flack Studio residence to a converted warehouse abode, the industry’s best designers and projects have been reve...
Christina Karras

Creative People

Artist and Yindjibarndi Elder Wendy Hubert On Mapping Country + Culture

Our new columnist Jirra Lulla Harvey talks to respected Yindjibarndi Elder, artist, Cultural Custodian and linguist, Wendy Hubert about Coun...
Jirra Lulla Harvey

Homes

A Creative Couple’s Loft-Style Pad, With Brooklyn Vibes!

Designer Phi Do and his husband Yaniv Brayer give us a tour through their warehouse-style Richmond townhouse.

Studio Visit

Kelly Thompson’s Playful Preston Showroom Clashes Colour In The Best Way

The clever creative behind online store, Makers’ Mrkt, gives us an inside look at her fun Preston stockroom-turned-store!
Christina Karras

Interiors

A Mediterranean-Inspired Holiday Home Right On The Water’s Edge

CLO Studios styled the interior of this new Noosa home (dubbed Sky Garden) with earthy tones and pieces by local artists.

News

Bruce Munro's Spectacular Light Installations Are Coming To Heide

See a showcase of light and colour when the acclaimed English-Australian artist takes over Heide Museum of Modern Art and its gardens!
Sponsored

Stays

A Dreamy Getaway With Panoramic Views In The Heart Of Hobart

Edwardian architecture meets a Japanese-style extension at this peaceful Tasmanian retreat, complete with spectacular views of the city, riv...
Christina Karras

Creative People

Landscape Studio Ayus Botanical On Creating Calming + Enduring Gardens

The husband-and-wife team of Ayus Botanical share the thoughtful processes behind their lush residential and commercial projects!
Christina Karras

Interiors

A Green New Addition For An Ageing Edwardian Home

Brave New Eco revitalises an existing Brunswick home for multiple generations with a new extension, natural material palette and clever use

Architecture

The Treasure-Filled Sydney Home Of Two Global Art Collectors

House Gezellig by Studio Prineas reflects their clients’ love for modernist design principles and collection of fine art.
Sasha Gattermayr
  22 hours ago

Studio Visit

Kuku Yalanji Artist Tiarna Herczeg Creates Colourful Maps Of Country

The emerging artist shares how they found their creative voice and intuitive painting style, as their latest solo show opens in Sydney.
Christina Karras

Interiors

Two Sleek + Stylish Side-By-Side Homes On One Block!

This dual-occupancy build by Boutique Developments proves developments don't have to be generic, with each unit offering up its own contrast...
Christina Karras

A Day In The Life

A Day In The Life Of Costume + Production Designer, Catherine Martin

The four-time Oscar winning designer shares insights from her career working alongside husband Baz Luhrmann, and how she helped bring 'Elvis...
Christina Karras

Architecture

A Compact + Colourful Extension Of A Fun Family Home

Foomann Architects replaced this Melbourne home's dated extension with a personality-filled renovation, behind a vibrant pink door!
Christina Karras

Homes

A Stylist + Podcaster’s Layered, Textured Seaside Home

Kerrie-Ann Jones’ renovated retro pad in Sydney’s southern beaches is a sun-drenched dream home!
Lucy Feagins
  6 hours ago

Similar Stories

A Day In The Life

A Drool-Worthy Day In The Life Of Instagram Food Sensation, Ellie Bouhadana of Ellie’s Table

The cult status cook is an art director, project manager and producer of food-oriented events all rolled into one!
Sasha Gattermayr

Food

Julia's Perfect Savoury Galette – Three Ways

Why have pizza when you can have galette? Just ask the French... It's all about the pastry!
Julia Busuttil Nishimura

Food

Clem Day's Anchovy Roast Chicken With Salsa Verde And Lemony Aioli

The creator of Some Things I Like To Cook shares the start of a three-part feast to celebrate spring... stay tuned this week for the rest!
Clementine Day

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net