roasted cauliflower with garam masala and fennel seeds

A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds.  This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower.  I hope you enjoy - let me know what you think....

Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup

Ingredients:
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 190C
2. Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
3. Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle. 
4. Serve as a side dish or a vegetarian main  - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam.  This is of course entirely optional! 

wild garlic minestrone soup

Wild garlic minestrone soup

I am currently loving the wild garlic season - and as it is in full swing I am still happily foraging away and creating new culinary uses for it.  Here is my latest recipe for wild garlic minestrone soup - a quick and easy recipe packed with my favourite seasonal ingredient.  This recipe is also a great way of using up leftovers - I added a few cooked pork sausages in the final stages of cooking, but you could also add cooked chicken or pork.  You can of course leave it as a vegetarian dish and it is just as good! Let me know what you think....

serves:  3-4 people
preparation time:  10 minutes
cooking time:  20-25 minutes

ingredients:

250g wild garlic roughly chopped (washed well in cold, running water)
150g pasta (I used some spaghetti but any pasta shape is fine)
400g tin chopped tomatoes
1 red pepper chopped
1 onion chopped
2 litres vegetable stock
2 tbs pesto
1 tsp smoked paprika
1 tbs olive/vegetable oil
salt and pepper to taste

other great additions to this soup:
leftover cooked sausage/chorizo, roast chicken or roast pork

instructions:

• heat a large saucepan with the oil and add the chopped onion and pepper - fry for a few minutes until softened.
• next add the smoked paprika, pesto, tinned tomatoes and stock - simmer for about 10 minutes - giving the flavours a chance to develop and the soup to reduce slightly.
• now add the pasta (and leftover cooked sausages etc if using) and cook until the pasta is al dente - about 8-10 minutes - this is great for using up odd bits of pasta left in the cupboard.
• add the wild garlic a few minutes before the end of cooking
• check seasoning and serve - garnish with a bit more chopped wild garlic if you like - I added a few of the edible wild garlic flowers
• a great simple supper dish - just serve with some crusty bread and enjoy. 

If you are looking for other recipes using wild garlic check out my wild garlic with tofu, aubergine and oyster sauce.  Also check out the above link for more information and handy advice about foraging and using wild garlic. 

This recipe is entered into the May Credit Crunch Munch food challenge organised by fuss free flavours and fabfood4all.  "...saving some money whilst still enjoying good food." Credit Crunch Munch.  This month hosted by Farmersgirl Kitchen.

wild garlic with tofu, aubergine and oyster sauce



wild garlic with tofu, aubergine and oyster sauce

 

Recipe:  Wild garlic with tofu, aubergine and oyster sauce

Another of my food obsessions is the annual hunt for wild garlic (or ramsons, ramps or allium ursinum) as it is also known.  It has a short season - usually between early March and May in the UK but luckily grows abundantly in the woodland - often near bluebells.  It adds a beautifully mild, garlic flavour to stir frys, salads and soups and is packed with nutritional value.  Check out the benefits of wild garlic here. 

Wild garlic is identified by the strong garlicky smell in the air when you are near and when you rub the leaves together in your fingertips.  If it doesn't smell of garlic - it isn't!  Wild garlic looks similar to the leaves of the Lily of the Valley - which is toxic so BE VERY CAREFUL WHEN FORAGING and always ask an expert first!!!! 

For more information about foraging wild garlic you can look here or check out the brilliant 3 foragers or punk domestics.   

If you can't find wild garlic (either foraged or from a farmers market) you can substitute spinach or a leafy green such as bak choi.   

This recipe is a fresh and simple Asian inspired stir fry dish flavoured with oyster sauce, soy sauce, fish sauce and fresh ginger combined with the pure flavours of the tofu and aubergine.  A healthy, quick, delicious and nutritious dinner.  I served this with plain white rice, but it would also be good with noodles.  I hope you enjoy - let me know what you think - and any other wild garlic recipe ideas you have....

preparation time:  10 minutes
cooking time:  10 minutes
author:  chip butties and noodle soup

serves:  2-3 people

ingredients: 
200g wild garlic (well washed and rinsed in cold, running water)
200g tofu (cut into slices/cubes)
1 aubergine (cut into slices/cubes)
50g peanuts (chopped )
5 tbs oyster sauce
3 tbs soy sauce
3 tbs fish sauce
1 tsp chilli flakes
3 inch piece of ginger (finely chopped)
2 tbs oil

instructions: 

• heat a large frying pan or wok with the oil - when hot add the ginger, chilli, aubergine and tofu - stir fry for a few minutes until the aubergine has softened and the tofu slightly browned.
• next add the wild garlic (this may look like too much but don't worry it will wilt down considerably), oyster sauce, soy sauce, fish sauce, and continue to stir fry until wilted down and all heated through (about 4-5 minutes). 
• garnish with chopped peanuts and serve with plain white rice or noodles. 

 

Featured on Punk Domestics

 

samphire and tomato salad

Samphire and tomato salad - a beautifully fresh and simple Summer salad with a great mixture of textures and flavours.  Works really well served with fish and chips I discovered but would go equally well with other fish dishes.  Inspired by a sunny weekend on the Kent coast in Ramsgate.

Samphire is an edible coastal vegetable - it can be foraged from coastal areas (if you know what you're doing!) but can also be bought in some supermarkets and fishmongers.  It has a fresh, salty, sea taste that can be bitter raw....taste a bit first to see if you like it and if too bitter blanch for a minute or 2 in boiling water before refreshing in cold water.  This should take the bitter edge off but still leave the lovely fresh taste.

serves 3-4 as a side salad

ingredients:

200g samphire (cleaned well in running cold water to get rid of any sand/grit)
200g tomatoes
2-3 spring onions
2-3 tbs olive oil
grated zest and juice of 1 lemon
pepper to taste (no salt as the samphire is already salty)

• taste your samphire to check if it too bitter for you - if it is blanch for 1-2 minutes then refresh in cold water and drain.
• mix all your ingredients together, season with pepper to taste and it's ready to serve
• ...it really is that simple. 
• would be great with fish and chips or simply cooked fish.  I hope you enjoy and let me know your thoughts....

rose harissa lamb with roasted vegetable & grain salad

Rose harissa marinated roast lamb with roasted vegetable and grain salad.  A quick and easy lamb recipe with loads of interesting flavours - definitely influenced by the cooking of North Africa with the use of spicy harissa paste.  I am using my home made rose harissa but you can of course use a shop bought paste.

This is a dish that should not be served 'piping hot' as this will not bring out the flavours fully. When mixed leave to stand for about 20 minutes before serving.  This would be great as a main course on its own but would also be good as part of a tapas or mezze platter with other dishes.

serves 4 as a main or more as part of a mezze or tapas platter

preparation time:  1 hour-overnight (marinating time)
cooking time:  30-40 minutes

ingredients:

600g lamb neck fillet

2 tbs olive oil

for the marinade:

2 tbs rose harissa chilli sauce (or shop bought harissa)

zest of 1 lemon

2 bay leaves

3-4 cloves garlic

for the roast vegetable and grain salad:
200g quick cook wheat - I use this (bulgar wheat or cous cous would work equally well)

600g mixture of any of the following:

onions

peppers

carrots

sweet potatoes

aubergines

garlic

courgettes

2 tbs olive oil

salt and pepper to taste

to garnish:

2 tbs toasted sesame seeds (to toast just heat gently in a dry pan for 3-4 minutes until lightly browned)

chopped fresh mint
squeeze of fresh lemon juice

instructions:

• put the lamb in a bowl with all the marinade ingredients - leave covered in the fridge for at least 1 hour, but preferably overnight.  

marinading the lamb

• when ready to start cooking, and your marinading is done preheat the oven to about 190C
• chop your chosen vegetables into similar sized chunks, mix with the olive oil, salt and pepper then put in a roasting tin and cook for about 20-30 minutes.  The vegetables should have softened and slightly browned around the edges.  
• to prepare the lamb preheat a frying pan with the olive oil - when hot brown the lamb on all sides then place in a roasting pan with any leftover marinade liquid and roast for about 10 minutes (or until cooked to your liking)
• while this is cooking prepare your quick cook wheat (cous cous or bulgar wheat) according to packet instructions.  When cooked drain and leave to one side. 
• when the lamb is done leave to rest for at least 10 minutes 
• next slice the lamb and mix with the wheat and roasted veg before garnishing with the sesame seeds and chopped fresh mint, finishing with a squeeze of fresh lemon juice. 
• Enjoy with more rose harissa chilli sauce as I do if you like it even spicier!  

Rose harissa lamb with roasted vegetable and grain salad



rose harissa chilli sauce



rose harissa chilli sauce

 

Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce.  Great for marinades, as a dipping sauce or just serving as a condiment with your food.  My rose harissa chilli sauce is inspired by the brilliant Salt Sugar Smoke by Diana Henry and an adaption of her recipe for harissa.  I highly recommend you get yourself a copy - an inspiring and eclectic read about preserving.  Delicious!

 

Harissa has many uses in North African cooking and is also popular in countries where these populations have immigrated, for example in the UK and France. It is often seen served to accompany stews and cous cous dishes or as a marinade for meat. However as well as using harissa in the more traditional way it is also great on burgers or even a fried egg! 

My harissa recipe includes the addition of rose petal jam that I have had in my cupboard for ages picked up on a trip to France.  However you could easily substitute this with rose flower water - another North African staple ingredient.  The resulting sauce has a big chilli kick but also a really full and complex mix of flavours - citrussy, garlicky and floral all at the same time.  I hope you enjoy it.

My recipe for rose harissa lamb with roast vegetable salad will follow shortly........

ingredients:

3 tsp coriander seeds
3 tsp caraway seeds
3 tsp cumin seeds
6 fresh chillies (I leave the seeds in, but you can take them out if you want)
3 tsp dried chilli flakes
10 garlic cloves
juice and zest of 1 lemon
small bunch of fresh coriander
2 tbs rose petal jam or rose flower water
100ml oil  (plus more for storing)
100ml water
salt to taste

method:

• add the coriander, caraway and cumin seeds to a dry pan and toast for about 3-4 minutes to release the flavour - do not take your eye off this as you need to be careful not to burn the spices.  When this is done blitz in a spice mill or pestle and mortar. 
• next add all the other ingredients to a food processor and blend until smooth.   At this stage you can omit the water for a thicker paste but I am going for a thick, pouring consistency. 

 

• pour the blended sauce into a sterilised jar and top with a layer of oil to help preservation. Store in the fridge -  I would use this within 3 weeks - but it will definitely be gone before then!  You can of course make a smaller batch of this recipe to start off with to see how you get on.

 

 

http://www.punkdomestics.com/content/rose-harissa-chilli-sauce

 

capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo

 

 

This is a quick and easy pasta dish - ready in about 15 minutes - the capelli d'angelo (angel hair pasta) only takes about 3 minutes to cook.  I love mussels, but you could easily substitute these for prawns, clams or even tinned tuna.  The smokiness of the chorizo works really well with the aniseedy fennel and mussels.  I hope you enjoy - a really light and "Summery" pasta dish.  I am still being hopeful about the Summer......

Serves 3-4

ingredients:

1 bulb fennel thinly sliced
2 cloves garlic crushed
100g chorizo sliced
250g cooked and shelled mussels (if you are cooking your mussels from fresh make sure your follow proper guidelines - how to prepare and cook mussels)
2 400g tins chopped tomatoes
1 handful frozen petit pois/peas
2 tbs olive oil
1 red chilli or 1 tsp chilli flakes
zest of 1 lemon
salt and pepper to taste
400g capelli d'angelo (angel hair pasta)

method:

• get all your ingredients together then heat a frying pan with the olive oil. 
• when hot add the chorizo, garlic, chilli, lemon zest and fennel - cook for about 4-5 minutes until softened. 
• next add the tinned tomatoes and cook for about 10 more minutes until reduced and thickened up a bit.
• in the last few minutes add your pasta to a pan of boiling, salted water and the mussels and petit pois into the sauce. 
• drain your pasta after checking it's done - this takes about 3 minutes -  then add to the sauce and stir until well coated. 
• check the seasoning and if you want finish with a squeeze of lemon juice.  Serve with a simple green salad and crusty bread.