- I like trying to find new recipes for vegetarian dishes to have on Meat Free Monday, or any day of the week really. Being a bit of a carnivore, my repertoire is a bit limited.
After making the cauliflower 'steak' that we had with the turkey shanks last week, I had more or less half a cauliflower to use up. I didn't feel like making soup again, so I searched the interwebs for ideas. I came across a recipe for roasted cauliflower on the Bon Appetit website and modified it to use extra ingredients that I had in the cupboard and fridge.This dish is the result. It was perfect as a light vegetarian meal, but would also be great as a side dish with meat or fish. Make sure you season it well, otherwise the cauliflower can be a little bland.The roasted capsicum added some beautiful sweetness and the macadamias some crunch. I used yellow capsicum, but you could use red if thats what you had. To make it slightly more interesting, add some crispy bacon just before you serve it. It might not be meat free, but it sure would be tasty!
Roasted Cauliflower with Capsicum, Macadamia Nuts and Parmesan
1/2 a cauliflower, cut into florets1 red onion, cut into 8 wedges4 whole garlic cloves, peeled4 sprigs of thyme1 Tbs olive oil1 yellow capsicum, roasted and torn into bite sized pieces1/4 cup grated parmesan cheese1 Tbs chopped macadamia nutsSalt and pepper to tastePreheat oven to 180 degrees.Place cauliflower, onion, garlic and thyme on a baking tray and drizzle with oil. Toss to coat and season well with salt and pepper.Roast, turning occasionally, for 35 minutes, or until the cauliflower is starting to soften.Remove from the oven, add the roasted capsicum and macadamia nuts and toss to combine.Sprinkle with the parmesan and return to the oven for another 10-15 minutes, or until golden brown.Serve on its own or with meat or fish.Enjoy!
Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Thursday, 2 October 2014
Roasted Cauliflower
Friday, 26 September 2014
Roast Turkey Shanks
It's been a busy week in the eat quaff laugh household and I haven't had much chance to sit down at the computer and write. With my parents over and school holidays in full swing, there has been plenty of baking, eating and drinking going on, but no time to blog.
Yesterday I came across some turkey shanks at the supermarket and knew that I just had to create something delicious with them. The fact that the weather had turned cold again made it almost irresistible to slow roast them. I love turkey, but generally only eat it at Christmas. I've certainly never had turkey shanks before, so was intrigued as to how they would turn out. I needn't have worried, as they were delicious.
After slow roasting, like lamb shanks, for 2 hours, the meat was tender and falling off the bone. Being the dark meat of the thigh, it had a stronger flavour than you would normally expect from turkey breast. I didn't want to overwhelm the flavour of the turkey, so I simply cooked it in onion, garlic and chicken stock. Now that I know that the shanks have a stronger flavour, I might try a tomato and wine based sauce next time.
I served my shanks with some lovely steamed asparagus and roasted cauliflower 'steak' topped with a panko crumb and sesame crumble. I had some left over sweet potato and cashew dip in the fridge that I spread on top too, but you could equally use pesto or just grated cheese and bread crumbs.
I was really impressed with the turkey and will definitely cook it again. The slow cooked meat would be lovely shredded and tossed through a salad, pasta or risotto. For a winter comfort dish, serve with creamy mash or polenta. Yum! The Steggles website has a number of recipes for different cuts of turkey, that sound great too.
We picked up this bottle of 2006 Charles Melton Voices of Angels Shiraz when we were in the Barossa Valley about 5 years ago. It probably wasn't the best match to have with the turkey shanks, but it certainly was a delicious wine. Having a bit of age on it, the tannins had softened and it had become a beautifully complex wine with some oaky spiciness, but still with plum and red berry characteristics. I could quite easily have drunk this wine without having any food with it at all!
My husband felt like a nicer red wine with dinner, and being a Shiraz fan, this was his selection. The turkey was really quite meaty and being dark meat, rather than white breast meat, it had a stronger flavour than I would have expected. A white wine, even an aged Chardonnoy, wouldn't have quite worked either. I think probably a Grenache or even a Merlot, with lots of fruit flavours, but without much tannin, would have been better.
Even though this Shiraz wasn't the perfect match, it did still have characteristics that were lovely with the meal. If I had cooked the turkey with tomatoes and red wine, it would have been wonderful!
Yesterday I came across some turkey shanks at the supermarket and knew that I just had to create something delicious with them. The fact that the weather had turned cold again made it almost irresistible to slow roast them. I love turkey, but generally only eat it at Christmas. I've certainly never had turkey shanks before, so was intrigued as to how they would turn out. I needn't have worried, as they were delicious.
After slow roasting, like lamb shanks, for 2 hours, the meat was tender and falling off the bone. Being the dark meat of the thigh, it had a stronger flavour than you would normally expect from turkey breast. I didn't want to overwhelm the flavour of the turkey, so I simply cooked it in onion, garlic and chicken stock. Now that I know that the shanks have a stronger flavour, I might try a tomato and wine based sauce next time.
I served my shanks with some lovely steamed asparagus and roasted cauliflower 'steak' topped with a panko crumb and sesame crumble. I had some left over sweet potato and cashew dip in the fridge that I spread on top too, but you could equally use pesto or just grated cheese and bread crumbs.
I was really impressed with the turkey and will definitely cook it again. The slow cooked meat would be lovely shredded and tossed through a salad, pasta or risotto. For a winter comfort dish, serve with creamy mash or polenta. Yum! The Steggles website has a number of recipes for different cuts of turkey, that sound great too.
Slow Roasted Turkey Shanks With Cauliflower Steak
2 turkey shanks
1 onion, cut into quarters and thinly sliced
2 cloves of garlic, finely chopped
2 cups of chicken stock
1/2 a cauliflower (you won't need all of it)
1/4 cup pesto or dip
1 Tbs panko crumbs or regular bread crumbs
1 tsp sesame seeds
Olive oil
Salt and pepper to taste
Steamed asparagus, or other green vegetable, to serve
Preheat the oven to 160 degrees.
Heat a drizzle of oil in a fry pan over medium heat until hot.
Add the turkey shanks and brown on all sides. Season to taste.
Remove the shanks to an oven proof casserole dish with a lid.
Add the onion and garlic to the hot pan and gently fry until it begins to soften but doesn't brown.
Add the onion mixture to the shanks and then pour over the chicken stock.
Place in the oven and cook for about 2 hours, or until the meat starts to pull away from the bone.
Every half hour, turn the shanks so that the other side is in the stock, keeping the meat moist and helping it to cook evenly.
For the cauliflower, cut the piece in half and then cut a 2cm thick slice from each centre piece, to make two 'steaks'.
Place on a baking tray and drizzle with oil and season with salt and pepper.
Bake for 15 minutes, or until the cauliflower starts to soften.
Remove from the oven, spread with dip or pesto and sprinkle with sesame seeds and panko crumbs.
Drizzle with a little more oil and return to the oven for another 10 minutes, or until the cauliflower is cooked through and the crumbs have browned.
To serve, place one shank, one cauliflower steak and a bundle of asparagus spears on each plate. Spoon over some of the turkey cooking sauce and onion.
Enjoy!
And To Drink....
My husband felt like a nicer red wine with dinner, and being a Shiraz fan, this was his selection. The turkey was really quite meaty and being dark meat, rather than white breast meat, it had a stronger flavour than I would have expected. A white wine, even an aged Chardonnoy, wouldn't have quite worked either. I think probably a Grenache or even a Merlot, with lots of fruit flavours, but without much tannin, would have been better.
Even though this Shiraz wasn't the perfect match, it did still have characteristics that were lovely with the meal. If I had cooked the turkey with tomatoes and red wine, it would have been wonderful!
Monday, 18 August 2014
Spicy Cauliflower Soup
After last week's beautiful 'touch of spring' weather, it's now back to being cold and wet. Typical Melbourne!
To warm me up and make the most of some beautiful fresh bread I bought on the weekend, a big bowl of steaming soup was in order.
I came across this recipe in the most recent Gourmet Traveller magazine, but I've simplified it a bit and changed a few things. I love cauliflower soup and this version adds a bit of extra flavour with the spices and lemon juice. It was lovely and fresh and definitely warming.
If you don't like things too spicy, use a sweet paprika, rather than hot. Add the lemon juice to taste too. Depending on the size of your lemon, you might want to add more or less. I liked it with a little bit more, but my husband found it a little too lemony. The crispy cauliflower on top adds a nice texture and looks pretty too.
Make the most of soup weather while you can!
To warm me up and make the most of some beautiful fresh bread I bought on the weekend, a big bowl of steaming soup was in order.
I came across this recipe in the most recent Gourmet Traveller magazine, but I've simplified it a bit and changed a few things. I love cauliflower soup and this version adds a bit of extra flavour with the spices and lemon juice. It was lovely and fresh and definitely warming.
If you don't like things too spicy, use a sweet paprika, rather than hot. Add the lemon juice to taste too. Depending on the size of your lemon, you might want to add more or less. I liked it with a little bit more, but my husband found it a little too lemony. The crispy cauliflower on top adds a nice texture and looks pretty too.
Make the most of soup weather while you can!
Spicy Cauliflower Soup
2 Tbs butter
1 whole cauliflower, outer leaves removed, cut into florets
4 cloves of garlic, finely chopped
4 sprigs of thyme
1 Tbs hot paprika
1 lemon - juice and finely grated rind
1 onion, finely chopped
6 cups of chicken stock
Chopped dill to garnish
Preheat the oven to 180 degrees.
In a large bowl, combine the cauliflower, 2 cloves of garlic, thyme, paprika and lemon rind. Season to taste.
Melt the 1 Tbs butter in the microwave, then tip into the bowl and stir to combine and coat the cauliflower in the spices and butter.
Tip the whole lot onto a large baking tray and bake in the oven for about 40 mins, or until the cauliflower is soft and browned. Stir every so often to stop it sticking and burning.
Remove from the oven.
Reserve about 1/2 a cup of the small florets for a garnish.
In a large saucepan, melt the remaining butter and fry the onion and garlic over medium heat until starting to soften.
Add the stock and bring to the boil.
Tip in the cauliflower mixture, return to the boil and simmer for 15 mins or until the cauliflower is very soft.
Allow to cool slightly, then blitz with a stick blender until smooth.
Season to taste, add the lemon juice and more stock or water if you find it too thick.
To serve, ladle the hot soup into bowls and top with the reserved cauliflower and a sprinkling of dill sprigs.
Enjoy!
Thursday, 1 May 2014
Roasted Cauliflower And Mushroom Soup
Soup really is such a comforting meal, isn't it? It's like being wrapped up in a warm blanket when you're cold or sick and makes you feel so much better.
When the weather gets cold, I love to make all sorts of types of soups. Chunky, hearty ones with lots of meat and vegetables, or smooth pureed soups with a touch of cream. Either way, you need some beautiful fresh bread or toast to go with it to mop up the last dregs of deliciousness!
This week I was inspired to make a roasted cauliflower and mushroom soup. Normally I wouldn't bother pre-roasting the vegetables, but it does bring out so much more flavour in the vegetables. If you have the time, it really is worth the effort. While you're roasting the vegetables, throw a few hazelnuts on to roast for the topping too. They add a nice crunch when you're eating the soup and the infused oil adds an extra nuttiness. If you don't want to add the nuts, you don't have to, but I like the extra dimension it adds to the smooth soup.
1/2 cauliflower, outer leaves removed, cut into florets
4 large swiss brown mushrooms
1 onion, cut into 8 wedges
2 whole cloves of garlic
A good drizzle of olive oil
6 cups vegetable stock
salt and pepper to taste
1/4 cup hazelnuts
1/4 cup olive oil
1/4 cup cream
Pre-heat oven to 180 degrees.
Place cauliflower, mushrooms, onion and garlic on a baking tray.
Drizzle generously with oil and season with salt and pepper.
Bake for 30 mins or until the cauliflower is soft and the edges are slightly charred. Set aside to cool a little.
Place hazelnuts on a separate tray and roast for 10 minutes or until the skins start to split.
Immediately tip onto a clean tea towel and rub to remove the skins.
Place hazelnuts and 1/4 cup oil in a small saucepan and bring to a simmer. Turn off the heat and allow the oil to infuse for 1 hour.
Heat vegetable stock in a large saucepan until simmering.
Add the roasted vegetables and bring back to a simmer. Allow to simmer for 5 minutes for the flavour to infuse.
Cool slightly, then puree with a stick blender. Season to taste, adding extra stock if you find it too thick.
Just before serving, stir through the cream.
To serve, ladle the soup into bowls and then top with a spoonful of the roasted hazelnuts and a drizzle of the infused oil.
Enjoy!
When the weather gets cold, I love to make all sorts of types of soups. Chunky, hearty ones with lots of meat and vegetables, or smooth pureed soups with a touch of cream. Either way, you need some beautiful fresh bread or toast to go with it to mop up the last dregs of deliciousness!
This week I was inspired to make a roasted cauliflower and mushroom soup. Normally I wouldn't bother pre-roasting the vegetables, but it does bring out so much more flavour in the vegetables. If you have the time, it really is worth the effort. While you're roasting the vegetables, throw a few hazelnuts on to roast for the topping too. They add a nice crunch when you're eating the soup and the infused oil adds an extra nuttiness. If you don't want to add the nuts, you don't have to, but I like the extra dimension it adds to the smooth soup.
Roasted Cauliflower and Mushroom Soup
1/2 cauliflower, outer leaves removed, cut into florets
4 large swiss brown mushrooms
1 onion, cut into 8 wedges
2 whole cloves of garlic
A good drizzle of olive oil
6 cups vegetable stock
salt and pepper to taste
1/4 cup hazelnuts
1/4 cup olive oil
1/4 cup cream
Pre-heat oven to 180 degrees.
Place cauliflower, mushrooms, onion and garlic on a baking tray.
Drizzle generously with oil and season with salt and pepper.
Bake for 30 mins or until the cauliflower is soft and the edges are slightly charred. Set aside to cool a little.
Place hazelnuts on a separate tray and roast for 10 minutes or until the skins start to split.
Immediately tip onto a clean tea towel and rub to remove the skins.
Place hazelnuts and 1/4 cup oil in a small saucepan and bring to a simmer. Turn off the heat and allow the oil to infuse for 1 hour.
Heat vegetable stock in a large saucepan until simmering.
Add the roasted vegetables and bring back to a simmer. Allow to simmer for 5 minutes for the flavour to infuse.
Cool slightly, then puree with a stick blender. Season to taste, adding extra stock if you find it too thick.
Just before serving, stir through the cream.
To serve, ladle the soup into bowls and then top with a spoonful of the roasted hazelnuts and a drizzle of the infused oil.
Enjoy!
Monday, 30 September 2013
S is for Scallops
After a weekend of eating sausage rolls, BBQ's and leftovers, it was high time to try something a bit more fancy. Even though this dish looks and tastes amazing, it's actually very easy to put together and doesn't require too many ingredients.
I love seafood, particularly scallops, but don't tend to eat them very often due to cost. Every so often it's nice to spash out and have something you really enjoy.
This dish was inspired by something similar that I ate years ago at Bottega, a Melbourne Italian restaurant. Here it was served as an entree with only three or four scallops, but I wanted to do it as a main course. I don't remember exactly how it was served, but I know that the sweetness of the scallops, the saltiness of the prosciutto and the creamy cauliflower puree were a match made in heaven! This is my version. I've added the rocket for a bit of greenery, but you could leave that off if you wanted to.
I don't like the roe on my scallops, so I've cut them off, but if you like the texture and flavour, you're more than welcome to leave it on. The cauliflower puree can be made in advance and then reheated just before serving. The scallops you want to cook just before serving so they don't turn rubbery. You want the pan hot enough that the edges are golden and caramelised, but the inside is barely cooked.
This dish is perfect to make when you want to impress someone or for a special occasion. It's also a great dinner party dish that doesn't require too much preparation, or time in the kitchen, when your guests have arrived and you'd prefer to be drinking!
1/4 cauliflower, washed and coarsely chopped
1 Tbs butter
2 Tbs milk
Salt and pepper to taste
6 thin slices of prosciutto
Olive oil and butter for frying
Rocket dressed with lemon juice and extra virgin olive oil to serve
Prepare the scallops by removing the roe and any of the obvious adductor muscle and cleaning any grit. Pat dry on absorbant paper, season and set aside.
Boil the cauliflower in water until soft. Puree in a food processor with the butter, milk and season to taste. Keep warm.
Dress rocket in a bowl with a squeeze of fresh lemon juice and extra virgin olive oil.
Dry fry prosciutto on both sides in a fry pan until crispy. Alternatively you could bake it in the oven until crispy.
When ready to eat, heat oil and a knob of butter in a frypan on medium heat. When sizzling, add seasoned scallops and cook until golden on one side. Carefully turn and cook for another 30 seconds or so until the other side is golden.
To serve, smear the cauliflower puree on the plate and decoratively place the scallops around and over it. Tear the crispy prosciutto into pieces and place on top of each scallop. Finish with a handful of the dressed rocket on top.
Unwooded Chardonnay tends to be a lot more approachable and much fresher. This is the style I'd much prefer to drink. This 'Virgin Chardonnay' by one of our favourite wineries, Trevor Jones, now taken over by Kellermeister, was perfect. Being a half bottle, it was just enough for a generous glass each. It was still lively and fruity with enough acidity to cut through the richness of the scallops and the creaminess of the cauliflower. It's a shame it was only a half bottle, because it went down way too easily! Probably a good thing though.
I love seafood, particularly scallops, but don't tend to eat them very often due to cost. Every so often it's nice to spash out and have something you really enjoy.
This dish was inspired by something similar that I ate years ago at Bottega, a Melbourne Italian restaurant. Here it was served as an entree with only three or four scallops, but I wanted to do it as a main course. I don't remember exactly how it was served, but I know that the sweetness of the scallops, the saltiness of the prosciutto and the creamy cauliflower puree were a match made in heaven! This is my version. I've added the rocket for a bit of greenery, but you could leave that off if you wanted to.
I don't like the roe on my scallops, so I've cut them off, but if you like the texture and flavour, you're more than welcome to leave it on. The cauliflower puree can be made in advance and then reheated just before serving. The scallops you want to cook just before serving so they don't turn rubbery. You want the pan hot enough that the edges are golden and caramelised, but the inside is barely cooked.
This dish is perfect to make when you want to impress someone or for a special occasion. It's also a great dinner party dish that doesn't require too much preparation, or time in the kitchen, when your guests have arrived and you'd prefer to be drinking!
Scallops With Cauliflower Puree and Prosciutto
20 scallops, roe removed and cleaned1/4 cauliflower, washed and coarsely chopped
1 Tbs butter
2 Tbs milk
Salt and pepper to taste
6 thin slices of prosciutto
Olive oil and butter for frying
Rocket dressed with lemon juice and extra virgin olive oil to serve
Prepare the scallops by removing the roe and any of the obvious adductor muscle and cleaning any grit. Pat dry on absorbant paper, season and set aside.
Boil the cauliflower in water until soft. Puree in a food processor with the butter, milk and season to taste. Keep warm.
Dress rocket in a bowl with a squeeze of fresh lemon juice and extra virgin olive oil.
Dry fry prosciutto on both sides in a fry pan until crispy. Alternatively you could bake it in the oven until crispy.
When ready to eat, heat oil and a knob of butter in a frypan on medium heat. When sizzling, add seasoned scallops and cook until golden on one side. Carefully turn and cook for another 30 seconds or so until the other side is golden.
To serve, smear the cauliflower puree on the plate and decoratively place the scallops around and over it. Tear the crispy prosciutto into pieces and place on top of each scallop. Finish with a handful of the dressed rocket on top.
And to drink...
My husband would tell you that I'm not much of a Chardonnay fan, but I'm trying to change this and be a bit more adventurous with my drinking habits. I have bad memories of cheap Chardonnays that are over oaked and taste just like licking a tree trunk! Obviously better quality wine is not like that, but I just can't get over my ingrained memories.Unwooded Chardonnay tends to be a lot more approachable and much fresher. This is the style I'd much prefer to drink. This 'Virgin Chardonnay' by one of our favourite wineries, Trevor Jones, now taken over by Kellermeister, was perfect. Being a half bottle, it was just enough for a generous glass each. It was still lively and fruity with enough acidity to cut through the richness of the scallops and the creaminess of the cauliflower. It's a shame it was only a half bottle, because it went down way too easily! Probably a good thing though.
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| Trevor Jones Virgin Chardonnay |
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