Posts tagged cauliflower

Cauliflower Trio & Seabream

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Cauliflower Trio & Seabream

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auliflower puree*; curried roasted cauliflower; pickled cauliflower; pan fried sea bream; crispy curry leaves. Topped with a prawn bisque sauce.

*mine was more like mash…I need a new blender!

Cauliflower is clearly one of my top vegetables as you can see and it feels a bit trendy right now. Its so versatile and paired with the right flavours can provide a really meaty, satiating alternative to meat if you’re on that wagon.

With so much time on my hands my mind has been wondering to food at every opportunity – I’ve literally been dreaming about ingredients. From creating bespoke menus for friends and family when we can finally have them round to creating dishes for the mid-week, Friday nights and weekends!

Serves 2

  • 2 sea bream fillets
  • 1 whole cauliflower (large)
  • 1 garlic clove
  • 1 tsp curry powder
  • 50g butter
  • Splash milk
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • Around 6 curry leaves
  • Prawn bisque sauce (see here) – heated for serving.
  1. Cut the cauliflower into florets. Keep aside one to cut into thin slices for pickling.
  2. For this, put the white wine vinegar and 1 tbsp of water, and the sugar in a saucepan and bring to a simmer. Remove from the heat. Slice the reserved floret into thin slices and add to the pickling liquid and set aside.
  3. Keep aside an extra 6 florets and put the rest in a roasting tin and crush over the garlic. Season and add some olive/sunflower oil and roast at 200 for about 20 minutes until soft and lightly coloured.
  4. Put the remaining florets in another roasting pan and season, add the curry powder and some olive/sunflower oil and roast at 200 for 20 minutes at the same time. Remove the tray from the oven and keep warm.
  5. Put the roasted, plain cauliflower in a blender with the butter, seasoning and a splash of milk. Blend until smooth adding a splash of milk to get to the desired consistency. Taste and add seasoning if needed. Set aside keeping warm.
  6. Heat a frying pan on a very high heat and add a splash of oil. Fry the fish, skin side down for about 2 minutes until crisp. Flip and finish on the flesh side for about 30 seconds to 1 minute.
  7. Remove from the heat and add the curry leaves (careful as they may pop!). Fry quickly for a few minutes then remove from the oil and dry on kitchen towel.
  8. When ready to serve, spoon a nice smooth spoonful of puree onto a plate. Place around 3 of the curried florets on top followed by the fish. Place a few pickled cauliflower slices against the sides followed by the fried curry leaves.
  9. Serve with the sauce!

Dal Tadka (with roasted cauliflower)

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Dal Tadka (with roasted cauliflower)

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‘m a bit lost for words on this one *love eyes*. I love dal but this one is a culinary cuddle with a gentle kiss of coconut among the curry layers. I am about packing in as much flavour as possible so if you’re used to using my recipes you won’t be surprised that I normally use about double the spices so please be heavy handed! 

I’ll never be a vegan but as I was cooking I realised we’d chosen something similar for our vegan/vegetarian wedding dinner option and thus realised its vegan by coincidence. Not many recipes are such, usually tirelessly omitting all the fun. But if I had to be vegan, I’d eat this one everyday!

Serving suggestions…this is devine with some warm fluffy flatbreads (250g SR flour, 150ml water mix into a dough, rest and roll thinly before dry frying!). It would also work wonderfully as a side dish to a curry feast or some grilled meat at a BBQ.

Serves about 3 people (Or 2 with leftovers in our case!)

Dal

  • 150g red lentils
  • 1 red onion, finely chopped
  • 1 garlic clove
  • 1 knob ginger
  • 1 bride eye red chilli (as hot as you like)
  • 6 fresh curry leaves
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin seed
  • 1 tbsp ground cumin
  • 1.5 tbsp curry powder
  • 400ml coconut milk (I always recommend Dunn’s brand here hands down)
  • 1 lime
  • Olive/vegetable/rapeseed oil
  • Flatbreads – to serve

Cauliflower

  • 1 head cauliflower
  • 1 tbsp Garam Masala
  • 1 heaped tsp tumeric
  • Freshly cracked pepper
  • Handful chopped coriander

Tadka

  • 1 tsp mustard seeds
  • 1 tsp cumin seed
  • Few curry leaves
  • Ghee or oil
  1. Preheat the oven to 200. Break the cauliflower into florets and cut the bigger pieces in half or quarters (think big bitesize so you don’t need a knife!). Add to a large roasting tray in a single even layer so they aren’t cramped.
  2. Scatter garam masala, turmeric and a good pinch of salt and pepper and then drizzle with some olive/vegetable oil and toss to combine.
  3. Timing with the dal cooking times below, roast for about 10-15 minutes during step 8 of making the dal below on a high heat to char the florets but not overcook. Remove from the oven when ready. Scatter with the chopped coriander and keep warm.
  4. For the dal, heat a splash of olive oil in a saucepan pan and soften the chopped onion for about 5 minutes.
  5. Grate in the garlic, ginger and chopped chilli and stir. Add curry leaves and season.
  6. Add the spices and mix well for a few minutes to coat the oily onions and release their flavour!
  7. Add the lentils and stir to combine.
  8. Add the coconut milk and about 100ml of boiling water and stir well. Simmer well for about 20 minutes making sure to stir often to avoid it sticking or catching on the bottom. You may need to add another 100ml of water if it gets thick. I used about 800ml of liquid in total but it may depend on the quality of your coconut milk. (I always recommend Dunn’s brand here hands down).
  9. After 20 minutes of so it should be thick and shiny and the lentils just cooked. Taste and adjust seasoning if needed.
  10. When ready, squeeze in the juice of the lime and keep warm.
  11. Finally, to make the tadka, add a small tsp of oil of ghee to a frying pan. When really hot, add the mustard and cumin seeds and let them sizzle and release their lovely flavours! Add the curry leaves, careful as they will spit (due to their moisture content!). Let them crisp for a few seconds and remove from the heat.
  12. Serve a nice creamy scoop of dal in a warm bowl, top with roasted cauliflower and coriander and finally a little spoonful of that tadka!

Cauliflower “Tabbouleh” with Kefir Lime Dressing

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Cauliflower “Tabbouleh” with Kefir Lime Dressing

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‘ve adapted an Ottolenghi classic that was taken from his most recent cookbook ‘Simple’ which introduces this recipe quite candidly. I therefore don’t need to say much other than chop and mix. This, like a lot of my recipes, is open to interpretation for the flavours that you like. Change the herbs, add different spices or use different citrus juices and just taste as you go!

I added a Kefir dressing here simply because I served mine with some lamb kebabs that needed that element and frankly my body needed a probiotic hit! Feel free to use Greek or natural yoghurt too.

If you have some to hand and want to increase the aesthetics, scatter over some fresh pomegranate seeds for colour and crunch!

Serves 4 as a side  (Adapted from Ottolenghi’s Cauliflower ‘Tabbouleh’)

  • 1 large cauliflower, cut into florets
  • 1 lemon
  • 100g flaked almonds
  • 1 large handful coriander (about half a 30g bag)
  • 1 large handful basil
  • 1 small handful dill (optional)
  • 75g dried cranberries
  • 1 tsp ground cumin
  • 150g kefir yoghurt (I used Yeo Valley brand)
  • 1 lime
  • 1 pinch ground cardamon (optional if you like the powerful taste!)
  1. Put the cauliflower florets into a food processor and pulse until you have finely chopped ‘breadcrumb’ cous cous. Tip into a serving bowl.
  2. Add the juice of 1 lemon and mix well. Add a generous pinch of salt and pepper.
  3. Toast the flaked almonds in a hot dry frying pan until just turning golden – watch them or they will burn quickly. Set aside to cool.
  4. Chop the herbs roughly and mix into the cauliflower along with the cranberries and cumin.
  5. When ready to serve, stir through the flaked almonds so they stay crispy.
  6. Mix the kerif with the juice of the lime and the cardamon. Drizzle over the salad!

Green Harissa & Cauliflower

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Green Harissa & Cauliflower

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his surprising condiment needs little introduction.  A fridge of left over herbs and a quick google search led me to this ever so pleasing and fiery paste. Taken from one of my favourite food magazines ‘bon appetit‘ for which makes me wish I was American (there are not many things that make unpatriotic), this recipe needed no amendments.

Fiery, spicy, fresh and packed full of flavour. I can’t wait to devour this on cream cheese laden toast or add it to my next batch of guacamole.

Ingredients

  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 jalapeños, sliced
  • 2 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • Bunch fresh coriander
  • Bunch fresh flat leaf parsley
  • Juice from 1 large lemon
  • Extra virgin olive oil
  1. Toast the cumin and coriander seeds in a hot dry frying pan until fragrant and set aside.
  2. Add all the ingredients (except the oil) to a food processor and blend to a puree. With the motor running, add enough olive oil to get a nice loose but not too runny consistency. It should be thick like jam.
  3. Store in a jar in the fridge for a week or so. The options are endless…

Uses: Rub for fish, spread on toast with cream cheese, pimp out your guacomole, use in place of pesto for a spicy kick, stir into yoghurt to top soups, refried beans, roasted with vegetables….which leads me to my next point.

Roasted Cauliflower & Sweet Potato Salad

Ingredients (Serves 3-4 as a side dish)

  • 1 whole cauliflower, florets picked and chopped if large
  • 1 big sweet potato (add another if cooking for hungry guests), peeled and cubed into dice size
  • 1 red onion, cut into thin wedges
  • Handful flaked almonds
  • 2 x little gem lettuces
  • 1 tsp each ground cumin, coriander, turmeric, flaked chilli
  • Juice 1/2 lemon
  • Green harissa
  1. Preheat the oven to 200°C.
  2. Mix the chopped cauliflower, sweet potato and onion on a large flat baking tray.
  3. Sprinkle over the ground spices and drizzle with a good glug of sunflower oil. Season and stir to combine and coat everything well.
  4. Roast for about 20 – 30 mins or so in the oven until crisp and deliciously golden. Blast them at 220°C for 5 minutes at the end if you want them really crisp.
  5. While they are roasting, toast the flaked almonds in a dry frying pan until beginning to turn golden. Remove and set aside.
  6. Finely chop the little gem lettuce into thin shreds and scatter oven a large serving dish. Squeeze over the lemon juice. Add a few small spoonfuls of green harissa and mix the lettuce to coat in the paste.
  7. As soon as the vegetables are ready, remove from the oven arrange on top of the salad leaves.
  8. Scatter with the almonds. Finally, add small spoonfuls of green harissa across the roasted platter ensuring that each bite receives some spicy sauce! Serve with some lightly fried fish, or some tender chicken.

‘forage in the pantry’ Summer Supper Club

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fter a successful first supper club earlier in the year, the excitement, delight and adrenaline of the event left me hungry to plan and host another! And with that, 3 apprehensive months later my summer edition arrived with a spice packed menu to tempt my next set of 30 greedy foodies.  And what a sunny and  special one this continued to be. Complete with the tuneful soothing and mesmerising sounds of my beautiful singer Doll Duncan…

For this summery occasion the menu was themed around spice from around the world in an original and eclectic mix of flavours and dishes to reflect my style. The sun was beaming as guests arrived to be welcomed with a crisp glass of sparkling Nyetimber to ease us all in to what I hoped to be an evening not to be missed. I began the menu with a fresh colourful starter of warm feta, pea, mint and dill fritters topped with a quenelle of beetroot and walnut humus. Served alongside this, some warm crusty bread and my homemade smoked salt and fennel butter! And who’d have thought, after all the flavours and tastes the evening offered I had more comments and astonished delight at my flavoured butter! On par with my truffles for simplicity, flavoured butter truly is an amazingly simple and easy addition to create which adds a brilliant twist to a meal (recipe to follow). With the taste buds awoken, I followed the starter with a generous oozy and velveting spoonful of my creamy spiced take on a lentil dahl (I did’t hold back on chilli, I’m told….). My ‘hug in a bowl’ dahl was then topped with a curry roasted cauliflower salad flecked with crisp spring onions, chopped mint and coriander. This miniature mountain of flavour was finally topped with a juicy and lovingly warm shredded handful of duck coated in a fresh zesty lime dressing…..

Jess - Dahl and Cauliflower duck

Jess - Butter

Fennel and Smoked Salt Butter

  • 250g unsalted butter (Softened)
  • 1 heaped tsp fennel seed
  • 1 tsp smoked salt
  1. Dry toast the fennel seeds in a pan until fragrant. Leave to cool before grinding in a pestle and mortar.
  2. Tip into a bowl and then grind the salt flakes to a fine powder too.
  3. Add about 1 tsp each of the ground fennel seed and the salt to the butter and stir well to combine evenly throughout. Add a little more fennel or salt dependant on taste.
  4. Spoon the butter onto a piece of cling film in an oblong shape. Roll into a cylinder and tie up the end tightly like a cracker. Place in the fridge to harden before slicing into rounds.

With satisfied tummies, my lovely diners were relieved momentarily from their eating duties digest and embrace the gorgeous and charming sounds of my dear talented friend Doll Duncan who took to the piano like Beyonce to the stage. With a mix of unique covers (including a fantastic version of Billie Jean) and her own thoughtfully written lyrics she captured the room, and all thoughts of food, stomachs and wine were banished as she distracted our senses.

A short moment of sadness followed as she signed off with her last song but souls were comforted with the arrival of dessert! A very English and seasonal affair. A stick sweet ginger and treacle tart topped with a (ironical festively) spiced apple puree and a spoonful of my homemade rhubarb crumble ice cream. Happy diners.

As the evening darkened and many a late night punter strolled past the open windows curiously wondering what they had missed out on, my velvety homemade dark chocolate truffles teased the room only to be accompanied by coffee, teas and late night tipples from Market Porter’s fantastic range. We drank, talked and relaxed into the wee hours…

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Hosted once again at the charming Porter at Embassy Gardens, nothing sums up the evening better than the video snapshot above, created and shot by the talented Keith Hammond.

 

 

Dahl, Roasted Curried Cauliflower, Shredded Duck in Lime

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Dahl, Roasted Curried Cauliflower, Shredded Duck in Lime

Jess - Dahl and Cauliflower duck

Jess - Dahl and Cauliflower

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ou won’t be surprised to hear it was another week of stressful and busy work so the long weekend glowed like a beacon on Friday evening with promises of yoga, long runs in the sun and some experimental time in the kitchen to blog and relax the mind. I woke to a beautiful sunny day and after a long run to clear the working cobwebs I was already on my way to some downtime. All that was required was some time in the kitchen.

With a stressful period at work keeping 90% of my mind on the task it was time to start planning my second supper club to focus and begin that excitement again! With the date confirmed and inked in the diary I was more than eager to start developing the menu! With just over 2 month before the (second) big day it might seem premature but to get the invites and advert out as soon as possible and the ticket confirmations rolling in the menu was vital. Starter done. Dessert done and obviously featuring ice cream the main needed some attention. With the somewhat limited kitchen facilities and equipment of my cosy, niche and atmospheric chosen venue the dish needed some attention. Ambition needs to be carefully managed and focussed int he right direction.

While flavour is key here using wholesome ingredients cooked from scratch I wanted a menu that would make my potential guests salivate on reading and be booking tickets on autopilot before they could say ‘Deliveroo’! Flavour vital but practicality is also a contender here when cooking solo for 30 paying guests. And in addition economics, aesthetics and style are also important. Factoring all these competing aspects and a love of all things spice this punchy dish was created. I won’t give anything away but the next supper club main with feature something along these lines…

Serves 4

  • 4 duck legs
  • 1 x speedy dahl recipe (see here) with juice of 1/2 lime added at the end.
  • 1 cauliflower, cut into florets
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp of black mustard seeds and cumin seeds
  • 3 spring onions, sliced on the diagonal
  • Handful of mint leaves, roughly chopped
  • Handful of coriander leaves, roughly chopped
  • 1 large lime
  1. Preheat the oven to 200°C. Season the duck legs and roast for about 40 minutes in the oven.
  2. Scatter the cauliflower florets in a large baking tray and drizzle with a good glut of olive oil.
  3. Toss in the curry powder, turmeric cumin and mustard seeds and stir to coat. Add some seasoning.Jess - Curried Cauliflower2Jess - Curried Cauliflower
  4. After the duck has had 20 minutes of roasting add the cauliflower to the oven and roast for 20 minutes.
  5. Meanwhile make the dahl and set aside to keep warm.
  6. Once the duck and cauliflower are ready remove from the oven. leave the duck to rest for a few minutes before shredding the meat into a warm bowl with two forks and quickly squeezing over the juice of the fresh lime.
  7. Toss the warm cauliflower in the spring onions and herbs.
  8. To plate up, ensure you have warm shallow serving bowls or plates and spoon a generous spoonful of dahl onto the bottom and let it ooz out onto the plate. Top with a handful of the cauliflower before finally topping with a quarter of the shredded duck
  9. Serve immediately while still warm and devour! Serve with warm homemade flatbreads or roti if needed.

WINE: This would be great with an aromatic white such as a Riesling or a Gervertz to balance the spice.

Jess - Dahl and Cauliflower2

Persian Pulled Lamb, Cauliflower Couscous, Pea Puree

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Persian Pulled Lamb, Cauliflower Couscous, Pea Puree

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A weekend of much need experimental cookery and kitchen therapy. I was craving an experiment in the kitchen and with the flat to myself, Julie & Julia playing away on repeat and the sun shining, this is what I churned out.When coming up with new recipe ideas and dishes I seem to find myself just thinking of my favourite flavours and seeing how I can wind them selfishly into the final product. This was wonderfully indulgent whilst being relatively healthy and undeniably tasty. The various textures keep it interesting and the strong flavours keep the healthy aspect well hidden.

I recently ventured to the ‘Wild Food Cafe’ (see here) tucked snuggly away in the Bohemian Neal’s Yard in Covent Garden. Located above the renound Neal’s Yard Remedies and around the corner from the infamous Neal’s Yard Diary it was sure to combine many of the local gems of the area that make Borough Market what it is. Oh and not to mention Monmouth Coffee tucked around the bend. As a ‘raw’ food cafe serving raw and healthy dishes the nutritious menu was right up my street. A menu that would have even the most devoted vegan speechless at the lack of opportunity for stereotypical complaining, I tried some interesting new delights (see below). So, I was inspired to do something back home in the raw style. I can see the attraction of having a raw food element in your diet. Gentle or little cooking maintains the important nutrients, but living a life on raw is unrealistic and downright boring if I’m honest. I was surprised not to have seen this ‘of-the-moment’ and stylish cauliflower couscous on the menu but its been on my ‘to cook’ list for long enough and now seemed like an opportune time to add texture to this lovely dish.

Serves 4

Pulled Lamb

  • 1 small shoulder lamb
  • 1 sprig rosemary, leaves picked
  • 1 sprig thyme, leave picked
  • 2 garlic gloves, chopped
  • 1 tbsp Ras el Hanout
  • Olive oil
  • 1 small glass white wine
  • 1 red onion. quartered

Pea Puree

  • 400g peas
  • Generous knob butter
  • Bunch mint, leaves picked
  • Vegetable stock
  • Salt and pepper

Cauliflower ‘Couscous’

  • 300g cauliflower florets
  • Large bunch mint, leave picked
  • Large bunch coriander,
  • 1 lemon/orange zest and juice
  • 60g flaked almonds
  • Salt and pepper
  1. Preheat the oven to 160°C. Place the red onion in the bottom of a  roasting tin or a large casserole dish.
  2. Chop the rosemary, thyme and garlic finely together. Sprinkle the ras el hanout over the lamb with a few glugs of olive oil. Massage the spices into the meat and then add the herbs and garlic and coat the lamb.image
  3. Place the lamb on top of the onion and pour the wine around the bottom. Cover the pan with a lid or cover with foil and roast for 3 hours. Top up with a little water now and again if drying to prevent the bottom catching. After this remove the lid/foil and turn the heat up to 180°C to brown the lamb.
  4. Once cooked, remove from the oven and leave to rest while you make the side dishes.
  5. For the ‘couscous’, toast the flaked almonds in a dry frying pan until lightly brown. Pulse in a food processor until fine and the texture of couscous and place in a large bowl.
  6. Pulse the cauliflower florets in the processor similarly until you form a couscous like texture. Tip into the bowl with the almonds.
  7. Chop the herbs finely and add with the citrus zest to the bowl. Add a squeeze of the citrus juice, season and stir to combine and set aside at room temperature.
  8. Once ready to serve, boil the peas for a few minutes in the stock. Transfer them to the food processor (reserving the stock) with the mint leaves and the butter. Season and add a little of the cooking stock to loosen and puree until smooth.
  9. Carve or pull the slow cooked lamb into chunks and serve on top of the warm pea puree with the couscous on the side.

Tomorrows leftovers fried until crispy in the warm hands of a soft flatbread topped with some lime yoghurt and salad is nearly as good as the main event!

A brief review…..The Wild Food Cafe, Neal’s Yard, Covent Garden

On entering the Bohemian cafe we were met with long, packed communal tables with happy chatting diners. The odd tyedye t-shirt, flowery head band and a more than average number of dreadlocked men mirrored the my initial expectations. After a helpful and sincere welcome from the team, we sat positioned next to some whirring suspect machines that we soon learned were churning away the homemade chocolate and nut butters of which I am a fan of and have made in the past- a good start. The menu was really interesting and original. We dined on a superfood salad containing a handful of delights. Courgette noodles coated provocatively in a punchy mango dressing and some powerful fresh pesto eagerly wrapped around some grainy quinoa were just a few of the surprises in this supersalad. Their devine sprouted wheat bread, toasted, was hearty, malt-like and dense whilst their pumpkin seed ‘cheese’ was on par with the flavours of my pumpkin seed butter but with a cheesy and characteristic tang. Goodness knows how that was created but their raw cookery courses run in house during the week are a good place to start. But don’t be deterred by salad…the hearty falafel burger or the generously portioned ‘raw’ chocolate torte made with avocado and cocoa will satisfy any sceptic. And folks…if you have a taste card like myself then its 2-4-1! It was a mere steal at £13 for the two of us for lunch.

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Cauliflower Cheese Soup With Sage and Chestnuts

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Cauliflower Cheese Soup With Sage and Chestnuts

Time for another comforting winter soup. I love cauliflower cheese so this soup was sure to please. As chestnuts were also in season and getting ready to be roasted on a humble fire, I thought I’d save them the pain. As they were screaming naughtily at me to eat them, I topped my soup with their creamy, crumbled texture and some crispy sage leaves for some delicate crunch.

  • 1 large cauliflower, cut into florets
  • 1 onion, chopped
  • Large knob of butter
  • 1 garlic clove sliced
  • small bunch of sage leaves, picked
  • 700ml hot stock
  • Salt and pepper
  • 100g or so of strong mature cheddar cheese, grated
  • Sage leaves to fry
  • Olive oil
  • Chestnuts
  1. Begin by getting the chestnuts on to boil. Pop them straight in, they should take about 15 minutes to soften. After this, drain and allow to cool. You can score the top with a cross to make them easier to peel if you like. Once soft, drain and set aside to cool.
  2. Melt the butter with a splash of oil in a pan. Once hot, soften the onion for about 5 minutes until translucent. Add the sage leaves and the garlic and fry for a couple of minutes.
  3. Add the cauliflower florets and stir to coat in the onion. Season.
  4. Add the hot stock and bring to the boil. Simmer for about 10 minutes until the cauliflower is really soft when pierced with a knife.
  5. Remove from the heat and blend with a hand blender.
  6. Add a spoonful of creme fraiche or replace some of the stock for milk for a creamier texture if you like. Add the cheese.
  7. Replace back on the heat on low and stir until the cheese had melted. Season to taste
  8. Now heat a thin layer of oil in a frying pan until really hot. Lightly fry the sage leaves until crispy and drain on kitchen paper. Season with a scatter of salt. This oil can now be kept and used as ‘sage-scented oil’ to top your soup or for other recipes and dressings.
  9. Serve the soup topped with crumbled chestnuts, crispy sage leaves and a drizzle of the fragrant oil!

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