cauliflower recipe actually for Ellen but I thought I would share

photo last reislog 

Based on a recipe from the book Jerusalem Fantastic book 

It is all about flavourins and seeing I am quite crazy about coriander seeds and caraway not to say allspice , nuts , olive oil and curry to name a few ....

Hot stuff not so and sorry friends but Indonesian and bad chinese also not 

But I can still learn. And like to try the combinations 

Cauliflowers soaks up flavours and WATER which is one reason I did not like it so much for a time. memories of childhood...Sorry Mum.But I did love Cauliflowers cheese 

 another of my favourite books is  A year in my kitchen by Skye `Gyngell

RECIPE

So take the cauliflower and divide in small florets 

Toss in 3 tbsp oil and season with salt and freshly ground black pepper.

Place in small roasting tin or I used a copper saute pan. Roast in a pre heated hot oven , top shelf for 25 - 35 minutes, till crisp and parts begining to colour

Put in a bowl

Lower oven temperature and toast hazelnuts at 175 for 17 minutes. I did this in a dry pan on the heat as I always forget them in the oven !!

Allow to cool then add to cauliflower with the remaining ingredients and some extra oil

his recipe is 1 large celery stalk sliced 70g

pomegranite seeds 1/2 pommegranite 50g

1/4 tsp ground cinnamon

1/4 tsp ground allspice 

1 tbsp sherry vinegar

1 1/2 tsp maple syrup

salt and freshly ground pepper.

10 chopped parsley

I used1/2 tsp of my mixed coriander and caraway mixture insted of cinnamon cos I don't really like cinnamon 

1/2 tsp kosher salt to give a pit 

1/4 tsp fiore di Finocchio (fennel flower) from the slager in Italy which is divine also in meatballs etc. substitute with a few crushed fennel seed.

Plus all remaining ingredients 

! OH YES 1 tbsp moscat vinigar had no sherry vinegar.

I then add the fresh figs (not in his recipe and Parma ham very thinly sliced was served with the salad for the meat eaters.

TIP

Manfred Meeuwig Check your oil  HAARLEMERSTRAAT 

has great vinegars to and I bought a brandade there last week, will have to taste it this weekend too. 

AND OH  THE CHEESES ETC AT CAULILS, WE HAD A TASTING THERE AND AT MANFRED  WITH THE CULINARY TOUR. 

 While your about it grab a broodtje /Ciabatti  Iberico ham on the corner in between the 2 shops 

Try the cauliflower with Tahini also an idea of his... 

I also served his recipe Chermoula Eggplants with Bulgur and yoghurt . Which I love 

Talking about cauliflowers

We served this with our Marinated smoked salmon a few years ago

Cauliflowercream recipe from Mischa de Winter

CAULIFLOWER CREAM (for 8 servings)

50g butter

1 small cauliflower(s), cut into florets

400ml milk

salt and ground white pepper

squeeze of lemon juice (optional)

To make the cauliflower cream, melt the butter in a heavy-based saucepan. Add the florets, cover with a lid and cook on a very low heat, without colouring, for 10 minutes, until beginning to soften. Add the milk and once gently simmering, return the lid and cook for a further 15 minutes until the cauliflower is cooked and collapsing .Blitz the cauliflower in a liquidizer, adding a spoonful at a time and loosening with the milk in which it was cooked. Season with salt, white pepper and a squeeze of lemon juice. Warm gently before serving.

Could be nice with home smoked salmon too.... 

Just one more 

who says veggies are boring

Cauliflower with anchovy

Pinzimonio

Ingredients dip:

1dl extra virgin olive oil

1 head of garlic ( the whole thing)

100g anchovy fillets

salt pepper

1 glass of white wine

25 g butter

a squeeze of lemon juice

Cauliflowers 

Method :

1.     Heat the olive oil and allow the garlic to cook softly , add the chopped anchovies and stir until dissolved

2.     Add the seasonings and the wine and simmer gently

3.     Before serving beat in the butter and add a squeeze of lemon

4.     Keep the dip warm at the table and serve with lightly blanched or maybe even roasted cauliflowers,

5.     All other veggies can too. I love it with cooked spinach or boiled potatoes too….

 No just one more !!!

Pancotto com cimi di rape

Ingredients

1 litre cream

2 pieces of lemon rind

salt and peper

piment

gelatine 14 g

cimi di rape broccoli 150 g could use cauliflower

garlic 1 piece

1 small pieces red peperoncino

2 spoons olive oil

zout

Lentil salad

200g lentils

2 cloves garlic

1 piece of celery

slat and pepper

croutons of bacon

Method 

Place the lentils in a pan of cold water, bring slowly to the boil, skim well, add 1 clove of garlic and a little celery turn the heat down and cook very gently for 35 minutes

Drain and season to taste add if desired small croutons of bacon .

Cook the broccoli/ cimi or cauliflower in salted water, fry the garlic and peperoncino until soft

Heat half the cream with the lemon rind salt peper and 6 piment corns . Leave to infuse for 30 minutes. One could add a little miso !!!

Beat the remaining cream until just holding shape

Sieve the hot cream mixture,  add the gelatine and  place in a bowl of cold water to become creamy , stir whilst cooling

When almost beginning to set fold in the broccoli, garlic mixture and the half whipped cream , season to taste and pour into oiled forms to set 

Yummie I am going to make that tonight I think.. Who is coming to diner ?

I am sure I have given you Jeannies curry sauce for chicken which I use for veggies , if not I will ask her If I may..it is in her book.

Culinary greetings Pat