Monday, 19 September 2016

Roasted Cauliflower & Cannellini Pesto Mash

I wanted a new cauliflower dish to try and found this recipe, courtesy of Jamie Oliver.   I changed it slightly, as I was missing some ingredients, but rest assured this dish is divine, an absolute cracker.

1 onion thinly sliced
1 cauliflower
3 tbsp olive oil
400 g can cannellini beans
15 g almonds
50 g cooked spinach
Pinch of chilli powder
1 tsp lemon zest
Salt and pepper

Serves 2

Pre-heat the oven to 180°.   Remove all the leaves from the cauliflower and trim the stalk.   Cook the whole cauliflower in boiling water for 3 mins, drain and refresh in cold water.

Cut the cauliflower into 2 cm thick slices and place on a baking tray.   Some florets will fall off, but arrange them on the tray alongside the slices.   Mix 1 tbsp oil with the chilli powder and brush onto the cauliflower and cook in the oven, until browned and tender, when pierced with a knife.

Put 1 tbsp oil in a frying pan and cook the onion, until browned and crisp, then set aside on kitchen roll, to remove excess oil.

Toast the almonds in a dry pan until golden brown, being careful not to burn them.

Blitz the spinach, lemon zest, almonds, remaining oil and plenty salt and pepper, until you get a smooth green pesto.

Drain the cannellini beans, reserving 2 tbsp of their liquid, place in a pan and mash with a potato masher, then mix in the pesto and warm through.

Divide the pesto mash between two plates, top with the cauliflower and crispy onions and to add more colour I served with roast cherry tomatoes.

Tuesday, 13 September 2016

Warm Cauliflower Saffron & Olive Salad

This is great as a side dish, or I could quite happily have it for lunch, with plenty crusty bread, to mop up the juices.

1 cauliflower
Few strands of saffron
25 g raisins
5 green olives
5 black olives
25 g pine nuts
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper

Serves 2-4 (depending on how hungry you are)

Heat the oven to 180°.   Soak the saffron in 150 ml hot water for 10 mins.   Chop the olives, removing the stones, put into a bowl with the oil, vinegar, raisins, then check the seasoning, as I found the olives added enough salt to the dressing.

Cut the cauliflower into florets, put in a roasting dish and spoon the saffron mixture over, coating the cauliflower with the lovely yellow liquid.  

Season with salt and pepper and cook until just starting to brown and the liquid has been absorbed.   Add the pine nuts and cook until the cauliflower is soft and the pine nuts lightly toasted.

Pour the olive dressing over the cauliflower and mix thoroughly, ensuring the cauliflower is completely coated with the delicious dressing.

Sunday, 11 September 2016

Cashew & Chestnut Sausages

This recipe originated from two recipes, both containing tofu, egg and cheese, so I tweaked to make them vegan and gluten free.   The sausages are fabulous, hold their shape, fry easily and make an awesome sandwich.

300 g cashews
200 g vac-packed chestnuts
1 onion chopped
150 g carrots chopped
100 g oats (glutenfree)
1 red chilli chopped
1 tbsp rosemary chopped
1 tbsp coconut aminos (or soy or tamari sauce)
Chickpea flour
Salt and pepper

Makes 15-17 sausages depending on how big you want to make them

Soak the cashews overnight in water, drain and put into a food processor, with the chestnuts and blitz till chopped.

Scrape the nuts into a bowl, add the carrot and onion to the processor and blitz until finely chopped.

Add all the ingredients to the carrot and onion mixture, with plenty salt and pepper and blitz, stopping to scrape down the mixture into the bowl.   At this stage you may need liquid to help bind, depending on the moisture in the carrots and the oats you use.   If the mixture is too dry mix 20 g chickpea flour with 60 ml water, making sure to remove any lumps.

Add to the mixture little by little, until you have a sausage meat like consistency, persevere with this part of the recipe as it takes time, dependent on how powerful your food processor is.

I wear vinyl gloves and roll the sausages on cling film, otherwise they stick to the work surface.

I weighed 70 g of mixture per sausage and it made fifteen, which I put on a baking tray, to freeze before putting into a freezer bag.

Saturday, 10 September 2016

Battered Aubergine Fish

The idea for this recipe was inspired by The Edgy Veg, but I changed it slightly, as I was missing some ingredients, wanted to make it gluten free and cooked it slightly differently too.

1 aubergine
1 tsp seaweed salt
½ tsp lemon zest
500 ml vegetable stock
1 garlic clove crushed
100 g chickpea flour
50 g cornflour
Soda water
Salt and pepper
Rapeseed oil

Serves 2 (or 4 if you're not feeling greedy)

In a long casserole dish, mix the seaweed salt, vegetable stock, lemon zest and garlic and whisk to combine thoroughly, to make a marinade.

Cut the aubergine into ½" thick fillet shapes (length wise).   Add to the marinade, cover with clingfilm and leave for at least 5 hours.

Drain the aubergine slices, put onto a baking tray and cook in the oven at 200° until slightly soft, but not browned.

Sieve the chickpea flour and corn flour into a bowl, with plenty salt and pepper and add enough soda water to make a thick custard like batter.

Heat enough rapeseed oil, in a large frying pan, so the oil is 1 cm deep in the bottom of the pan.   Dip the aubergine slices into the batter and lay in the pan.

Fry on both sides for a couple of minutes.

Carefully take each aubergine slice out of the pan, re-dip in the remaining batter and put back in the pan.   Continue to cook, turning regularly to ensure even cooking, so the 'fish' is golden brown and crisp.

Serve with chips, mushy peas and some Sriracha tartare sauce.