For a while there it was courgetti that the blogosphere was raving about but maybe all the spirulisers have gotten broken or something because the latest vegetable to attain the popularity badge is the head of cauliflower.
I’ve always thought it an appealing looking vegetable, a perfect plump white crown nestled in a bed of green leaves. Talk about versatile, about the only thing you can’t do is spirulize it. Boiled, roasted and even crumbled into a rice substitute or moulded into a ‘pizza’ base it is a vessel awaiting your direction.
Steer this vegetable in any way you chose, as a side or as a main contender, it will deliver. Have you come across Cauliflower Steaks yet? Google them if you haven’t! Great thick slices panfried and savoured in place of a juicy striploin – I think not! Yes,I’m a fan of cauliflower but I’m not fanatical, steak it isn’t.
It’s a vegetable and lets just treat it like that. In this vegetarian curry I like to keep both the sweet potato and cauliflower bitey so be wary of cutting the sweet potato too small, keep it in large chunks. This recipe is from my cookbook ‘Enjoy!’
Cauliflower and Sweet Potato curry
You will need:
5 cardamom pods
1 medium onion
1 tbsp rapeseed or coconut oil
Thumb-sized chunk of fresh ginger
2 garlic cloves
1 tbsp garam masala
1 tsp mild chilli powder
1 tsp ground turmeric
1 large cauliflower (approx. 750g)
1 large sweet potato (approx. 500g)
500ml vegetable stock
Boiled rice, to serve (optional)
Bash the cardamom pods – a pestle and mortar is good for this job – to release the seeds and discard the husks.
Finely chop the onion. Heat the oil in a large saucepan over a low heat and soften the onions for 5 minutes.
Grate the ginger and crush the garlic, then add to the softened onion and mix well. Turn the heat up to medium and add the cardamom seeds, garam masala, chilli powder and turmeric and cook for 1 minute.
Break the cauliflower into florets and cut the sweet potato into large bite-size chunks. Add these to the pan, mixing well to coat with the spices, then add the passata and mix well.
Pour in the vegetable stock and enough water to almost cover the vegetables.
Bring to the boil, then reduce the heat and simmer with the lid almost covering the pan for 40 minutes, until the vegetables are tender. Serve as is or with rice.
Top Tip: Store ginger in the freezer and grate it, frozen and unpeeled, with a Microplane grater.
Enjoy!, ‘Til next time, Sheila.
I use couscous a lot as I love the texture and how you can oomph it up in the flavour department to take it in lots of different directions. It’s like the artist’s canvas just waiting for paint. This time I’m using up the last of the Jerk seasoning on roasted vegetables and adding the zest and juice of lemon and some chopped parsley for a deliciously simple dish. Eat with some roast chicken pieces or a spiced pork chop or an easier protein option would be some cubes of feta.
Jerk Roast Vegetable Couscous
You will need:
1 large red onion
1 red pepper
2 large carrots
2 tbsp rapeseed or olive oil
1 tbsp butter
250ml vegetable stock (hot – from cube is fine)
Small bunch curly parsley
Preheat the oven to 200C
Chop the carrots into batons, red onion into chunks and red peppers into slices and place on a baking tray.
Dust the vegetables generously with Jerk Seasoning and drizzle with 1 tbsp of oil then toss together and cook in the oven for 25 minutes.
Meanwhile prepare the couscous by first melting 1 tbsp of butter in a medium saucepan over a medium heat.
Add 250g couscous to the melted butter, stir well and cook for 1 minute.
Take the couscous saucepan off the heat and pour in 250mls hot vegetable stock, stir with a fork, cover with a lid or cling-film and leave to stand for 5 minutes.
Meanwhile heat 1 tbsp of oil in a frying or griddle pan over a medium heat, chop the courgette into slices and cook in the heated oil until turned golden on each side. Set aside.
Take the lid off the cooked couscous and use a fork to fluff up the grains.
Zest the lemon and then juice it and add both to the couscous and stir well.
Finely chop the parsley and stir through the couscous.
Once the jerk roast vegetables are finished cooking toss together in a large serving platter with the lemon and parsley couscous and the golden courgette slices.
‘Til next time, Sheila
If ‘con’ means with then ‘sin’ means without in Spanish – at least according to wikipedia. If it’s wrong you know who to blame and it isn’t me. So ‘Chilli Sin Carne’ is chilli without meat.
My eldest is in college, living away from home during the week and cooking for himself. Over the last few years he and his friends have become more interested in their diet and especially protein in the interests of bulking up. I blame you Conor McGregor. They are also pretty interested in going out which requires funds hence the lack of dosh for procuring premium beef. This is where a packet of Soya Mince pops up in the shopping trolley, a good alternative source of protein and cheap enough for a student on a budget.
Soya mince needs to be given a huge kick of flavour as it has none of it’s own, tasting like what I imagine sawdust would taste like but then I’m not about to prove that.
I’ve tried it successfully in this chilli recipe and didn’t tell the
guinea pigs kids what it was before they tried it and it went down well.
This is for you Johnnie:
Chilli Sin Carne
You will need:
1 tbsp rapeseed oil
1 red onion
2 cloves garlic
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp paprika
1 tsp dried oregano
2 red peppers
2 tbsp tomato puree
100g soya mince
1 tin chopped tomatoes
1 tin red kidney beans
500ml vegetable stock
Peel and finely chop the red onion.
Heat the rapeseed oil in a large pan to a medium heat, add the onion turn down the heat and leave to soften for 5 minutes.
Peel and crush or mince the garlic cloves and add to the softening onion.
After a few minutes add the spices – chilli powder, coriander, paprika and oregano and stir well.
Deseed and cube the red peppers and add into the spiced onions.
Mix in the soya mince and tomato puree turning the heat up to medium stirring well, imparting flavour to the soya mince, after a couple of minutes add the chopped tomatoes, red kidney beans and vegetable stock. Raise the heat until it bubbles and then reduce heat to simmer for a further 20 minutes at least adding more water if it looks too dry.
Serve with rice.
Also good in a wrap with a dollop of sour cream and fresh chopped coriander.
‘Til next time, Sheila.
….polishing off the last of the Christmas chocolates and treats including these Hayfield Manor Chocolate Brownies. One of my 11 year old boys said I have to go back and buy loads more. Most of us are confirmed chocoholics in my house and we know our brownies so that means these are good, really, really good. We would stretch to calling them AHmazing. I picked them up in Brown Thomas and having just googled I’ve come up with a recipe here but I don’t think I’ll try making them. I will leave them as that exquisite treat that I will look forward to buying again next Christmas.
….reading. Finally I am reading again and slowly reaching back out beyond recipe books! These three are in reach of my bedside at the moment and I’m dipping in and out of my friend Anna Burns’s book – ‘The Food Nanny – The 10 Food Rules to Prevent a Frighteningly Fat Future for Your Kids.’ Anna has a sound nutritional background behind her to back up her sage words. This book presents a sensible, doable list of ‘rules’ that is conveyed in a non-preachy way and there are great tips here for those struggling to get enough fruit and vegetables into their kids.
Catherine Cleary’s ‘A Month of Somedays – How One Woman Made the Most of Now’ tracks her self-set challenges to accomplish a range of skills, each within chunks of 30 days allotted time. So far I’ve enjoyed reading through her flute playing and gardening and I’m currently admiring her dogged determination to get through a 30 day Bikram yoga challenge where at one point she is doing back to back classes (these are 90 minutes each, quite a challenge). At the end of the day the message here is ‘Yes, you can…’ Whatever it is you’ve ever wanted to do or try just give it a go. As I’m fond of saying to my kids myself there are plenty of excuses for not doing things but quite often not too many reasons. So get up off yer ass and go on, go on, go on 🙂
….cooking vegetarian. 3 of my friends have daughters who are vegetarians or semi-vegetarian. Is it more of a girl thing I wonder? There were 4 girls and 3 boys in my family growing up and 2 of the girls went through lengthy vegetarian periods (10 years) and none of the boys. I’ve never given up meat but when I lived on my own in Boston I cooked many meat free meals for myself simply because I love vegetables. I love the crunch, the chew, the flavour and the vibrancy they bring to the plate. With one of my friends asking me to put some vegetarian recipes up on the blog I was more than happy to do a bit of research to add some more to my repertoire. So from Donal Skehan’s Kitchen Hero book I’ve picked out Roast Squash & Bulgar Wheat Salad. Then there’s this fabulous Cauliflower, Courgette and Goat’s Cheese Pizza pictured below with Donal’s salad. Finally there’s the Bean Enchiladas recipe that is incredibly filling and tasty and what makes it better yet is the fact that most ingredients are from the store cupboard.
Talk to you in February! Enjoy, x Sheila.
Donal Skehan’s third book ‘Kitchen Hero – Great Food For Less’ is packed full of tasty recipes with plenty of vegetarian options to choose from including this Roast Squash & Bulgur Wheat Salad.
This salad makes a great side dish and I used it to accompany this Cauliflower, Courgette and Goat’s Cheese Pizza.
The cinnamon dusting on the butternut squash before roasting ups the flavour stakes.
You will need:
Rapeseed or olive oil
half teaspoon ground cinnamon
250g bulgar wheat
1 tbsp cider vinegar
1 tsp honey
100g crumbly cheese – recipe says Blue ,I used Feta
75g rocket leaves
Preheat the oven to 200.
Peel and cut the butternut squash into chunks and toss in a roasting tin with 1-2 tbsp oil and dust with the cinnamon. Put in oven to cook for 40-45 minutes. Remove from oven and set aside.
Put the bulgar wheat into a cup, check the level, then put it into a bowl and fill the cup to the same level with boiling water and pour it onto the bulgar wheat and cover with cling film.
Whisk 3 tbsp olive, 1 tbsp cider vinegar and 1 tsp of honey together in a small bowl.
Once the bulgar wheat has soaked up the water remove the cling film and fluff it up with a fork.
To assemble the salad, add the roasted squash crumbled cheese, rocket and dressing to the bulgar wheat, mix gently and serve.
This simple vegetarian supper is satisfying and filling enough to placate the hardened meat eaters in your life. Made using store cupboard ingredients along with onions, carrots, natural yoghurt and cheese you may already have all that you need to produce this dish.
My go-to port of call for fail-safe recipes like this is the BBC Good Food site and the bean enchiladas recipe is available here.
Gluten free and Vegetarian this pizza is delicious. Discovered via Domini Kemp’s feature in The Irish Times Magazine she in turn credits her sister-in-law Doris Choi for this amazing recipe from the book ‘The Fresh Energy Cookbook: Detox Recipes to Supercharge your life’ a book co-written with Natalia Rose.
Detoxing benefits apart this is a very unusual take on a pizza and it’s fun to crumble a head of cauliflower in a food processor and mix it with goat’s cheese thyme and egg to make the very unusual base for the pizza.
I served this up with Donal Skehan’s Roast Squash & Bulgur Wheat Salad. It is delicious so if you’re looking to try something simple and new give it go. The ingredients/shopping list are listed below and the recipe is available via this The Irish Times Magazine link.
You Will Need (for the base):
1 head cauliflower
200g soft goat’s cheese
1 tsp dried thyme
You Will Need (for the sauce):
4 cloves garlic, peeled and crushed
1 onion, peeled and diced
1 red pepper, cored and roughly chopped
Pinch chilli flakes
1 tin tomatoes
1-2 tsp oregano
2 bay leaves
Pinch smoked sweet paprika or cayenne pepper
Salt and pepper
You Will Need (for the topping):
100g goat’s cheese
…….the recipe is available via this The Irish Times Magazine link.
Enjoy, x Sheila