Seasonal Salad

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Roast Cauliflower, Quinoa and Spinach Salad

Simple winter salad recipe goes perfectly alongside any grilled meats, roast or just by itself. I served mine with some chicken and leek potato cakes, the depth of  flavours in this salad is perfect as a side to mid-week dinner or lunch time snack.

Ingredients:

1/2 cauliflower, shaved *see picture below
3 garlic cloves, finely grated
2 tbsp. peanut oil
1 lemon zest and juice
1/4 cup finely grated parmesan
1/2 cup quinoa, cooked
1 cup spinach, finely sliced
3 tbsp. sultanas
1 tsp. black sesame seeds
3 tsp. sunflower seeds
2 tsp. italian parsley, rough chop
salt and pepper

Method:

  1. Pre-heat oven to 180 degress.
  2. In oven prof dish place shaved cauliflower, garlic, lemon juice and oil. toss to combine and bake for 25-30 minutes until browned. Stir halfway through the cooking process.
  3. Remove from oven and scatter over grated parmesan, leave to melt.
  4. In a bowl combine cauliflower, spinach, quinoa, lemon zest, parsley, sunflower seeds, sesame seeds and generous seasoning of salt and pepper. Toss to combine.

Serves: 1-3

Shave cauliflower on an angle.

Shave cauliflower on a angle.

Stir halfway through the cooking process.

Stir halfway through the cooking process.

Sprinkle over finely grated parmesan.

Sprinkle over finely grated parmesan.

Combine all ingredients in a bowl and toss.

Combine all ingredients in a bowl and toss.

Enjoy

Enjoy

Curry in a Hurry

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As a cold front hit the south island it brought snow to Dunedin, a good 4 inch’s or so and it’s not officially winter yet. I was feeling a little cold so I decided that it was a perfect day for a nice curry.

As I didn’t have any meat in the fridge or on hand to defrost  I decided it was going to be a chunky vegetable red curry. With soft melt in your mouth chunks of pumpkin, flavour bursting cauliflower and carrots you can’t beat anything like this!

This is a great affordable dish to make, with most ingredients already in the cupboard at home it is perfect mild curry fit for anyone meat lover or vegetarian. With only a mild spice flavour it is a perfect curry for kids or people who don’t like as much heat.

Seasonal Vegetable Curry
with
 Cumin & Black Sesame steamed Rice

Ingredients:

2 onions, finely diced
4 garlic cloves, minced
2 tbsp. canola oil
4 1/2 tbsp. red curry paste
1 tsp. mild curry powder
1/4 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 head cauliflower, large florets
1/2 small pumpkin, large dice
3 carrots, large chunky slice
1 ltr. vegetable stock
1 can coconut cream
2 tsp. fish sauce
3 tbsp. corn flour = 3 tbsp. water
salt and pepper

2 tbsp. fresh coriander, ripped
150 gm plain unsweetened yoghurt

Cumin and Black Sesame Rice
2 tsp. black sesame seeds
2 tsp. cumin seeds, toasted
steamed rice

Method:

  1. In a Large pot, heat oil over a very low heat.
  2. Add onions and sweat without colouring for 5 minutes, add garlic and cook for a further 2 minutes.
  3. Add curry paste, cinnamon, cumin, coriander, curry powder to the onions. Cook for 5 minutes stirring well, the mix with become very aromatic.
  4. Add prepared vegetables and stir coating the vegetables in the curry paste.
  5. Add stock and coconut cream stir well and simmer for 30 minutes, stirring occasionally.
  6. After 30 minutes add fish sauce  and check the seasoning adjust it to suit.
  7. Make a slurry of corn flour and water, add this to your slow simmering vegetables. Stir in gently.
  8. Simmer for another 30 minutes, only stir occasionally you don’t want to break up the vegetables too much, while this is cooking it would be a good time to steam your rice.
  9. Pour curry into serving bowl, top with fresh coriander and dollops of yoghurt. Sprinkle steamed rice with the toasted cumin seeds and black sesame seeds.
  10. Serve, enjoy how it is or serve with nanas, or hot flat bread.

Serves: 6-7 people, perfect when frozen and re-heated for lunch or a fast dinner.

This is a great curry to have even though it doesn’t contain any meat it is defiantly a stomach fuller, hearty chunks of naturally sweet pumpkin and carrot with flavour packed cauliflower. This curry was sure a hit for lunch today and possibly dinner tonight also, there was a lot left over.

Seasonal Vegetables.

Seasonal Vegetables.

Cut Cauliflower into large florets.

Cut Cauliflower into large florets.

Cut pumpkin in half.

Cut pumpkin in half.

Remove seeds.

Remove seeds.

Cut into large chunky dice.

Cut into large chunky dice.

Slice chunky rings of carrot.

Slice chunky rings of carrot.

Sweat finely diced onion in oil.

Sweat finely diced onion in oil.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Stir through vegetables.

Stir through vegetables.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Combine toasted cumin seeds and black sesame seeds.

Combine toasted cumin seeds and black sesame seeds.

Sprinkle over steamed rice.

Sprinkle over steamed rice.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Enjoy

Enjoy

 

Stomach Pleaser

Cauliflower and Cheese bake with Bacon Crumb

Cauliflower baked with gooey molten cheese sauce topped with bacon crumb = Stomach pleaser!

Perfect accompaniment to shepherds pie a side of cauliflower cheese.
Well tonight I thought I would change it up a wee bit and halve cook my cauliflower place in an earth ware oven proof dish and cover with cheesy chive sauce follow by a couple of slices of aged cheddar and bake until golden brown and bubbling. Sprinkle with bacon crumb and return to the oven for just a few minutes. Leaving you with a deliciously gooey cheesy baked cauliflower with crunchy bacon crumb.

Perfect side for my shepherd’s pie and balsamic cherry tomatoes!

The Versatile Cauliflower

Roast Cauliflower Salad

The Cauliflower often just gets boiled and served with cheese sauce. I have created a recipe for roast cauliflower salad where it is the star and is paired along side chives, lemon and sweet natural sultanas this dish is well-rounded in flavor and is amazing to eat by its self or paired with roast meats. Check below what I’ve paired mine with.

Roast Cauliflower and Sultana Salad

Ingredients:

1/2 head cauliflower, thinly sliced
2 tbsp. sultanas, soak in 4 tbsp. warm water
1 tbsp. fresh chives, finely chopped
1/2 lemon zest and juice
1/2 tsp. salt
1/4 tsp. freshly cracked pepper
1 tbsp. olive oil
1 clove garlic, crushed
1/4 cup tasty cheese, grated

Method:

  1. Pre-heat oven to 180 degrees.
  2. In a roasting tray combine cauliflower, garlic, salt, pepper and olive oil. Toss together and bake for 30 minutes until cauliflower takes on a golden brown colour.
  3. Remove from oven, place in a bowl. Strain sultanas from soaking water and add to the bowl along with juice and zest of lemon, chives and cheese.
  4. Toss together so the cheese melts, check seasoning and serve.

Yield: Serves one hungry person or a great side dish for 2 people.

A peice of steak

Here is how I’ve served mine; Seared beef sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.

How have you served yours ?