Whole Roasted Cauliflower

This makes a great centrepiece for a Sunday roast, or family supper, served with roast potatoes and steamed vegetables. Alternatively it works well with rice and a salad.

1 cauliflower
100ml olive oil
Juice of ½ a lemon
1 tablespoon maple syrup
1 teaspoon dried oregano
1 teaspoon paprika powder
½ teaspoon salt
2 tablespoons dry sherry (optional)
1x400g tin tomatoes
Flaked almonds
2 spring onions – finely sliced
Parsley – roughly chopped

Remove most of the leaves from the cauliflower. You can leave a few young ones on as they will crisp up when roasted. Place in a saucepan that has a lid and will be able to go in the oven – i.e no wood or plastic parts to it!

In a bowl, mix the olive oil, lemon juice, maple syrup, oregano, paprika, salt and sherry if using. Pour and rub over the cauliflower making sure it is well covered. Leave to marinade for 30 minutes or more.

Heat oven to 200C, pop the lid on the pan and place in the oven for 1½ hours. Remove the lid, tip the tomatoes in and return to the oven without the lid for a further 30 minutes.

Remove from the oven, remove from the pan onto a serving plate along with the tomato sauce. Sprinkle the spring onions, parsley and flaked almonds over the top before serving.

 

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Italian Cookery School

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February’s class will see a return to Italian inspired flavours.

Join me in the kitchen at number 4 on Saturday 24th February 2018. We start the class at 10am with coffee and cake for early arrivals, finishing with lunch and wrapping up at 1pm.

We’ll be making Aubergine Parmigiana, Nutty polpette with a tomato sauce, and deep-fried, crispy courgette and ricotta balls (pictured) with a red pepper dip.

We finish the lunch with a marcarpone and cherry cheesecake.

Classes cost £45 per person and include all ingredients, equipment and recipe cards.

To book please contact me at foodfrom4@gmail.com

Mushroom Pie

A rich and satisfying puff pastry topped pie that makes a great centrepiece for a Sunday lunch or for Christmas Day with all the trimmings

This recipe will feed 5-6 people

1 tablespoon olive oil
A knob of butter or dairy free margarine/spread
1 onion – finely chopped
300g mushrooms – sliced
1x400g tin of green, brown or puy lentils or two generous handfuls of lentils boiled in water for 20 minutes
2 tablespoons plain flour
1 vegetable stock cube or 1 teaspoon of vegetable bouillon powder
1 teaspoon marmite
1 tablespoon soy sauce
1 handful parsley – roughly chopped
1 pack of puff pastry
1 egg yolk or a splash of milk (dairy or non dairy)

Heat the oil and butter or spread in a large frying pan. Add the onion and fry gently until translucent. Add the mushrooms, turn up the heat and fry off until well cooked and most of the liquid has evaporated from the pan. Add the soy sauce and stir gently.

Now add the flour and stir well so the mushrooms are coated. Slowly add water, keeping the pan on a medium to high heat, stirring all the time, until you have a nice thick gravy. Now reduce the heat to low, drain and add the lentils, stir in the marmite and crushed stock cube or bouillon powder. Simmer gently for around 5 minutes then stir in the parsley and remove from the heat.

Take a 20cm pie dish and fill with the mushroom and lentil mixture. Brush a little egg or milk around the edge of the dish, then top with the pastry, pressing down gently and tucking into the sides of the dish. Trim the edges of the pastry. Now get creative and decorate the top with shapes from the pastry trimmings. I used Christmas trees as it was Christmas and trees are nice and easy to make.

Brush the whole thing with egg or milk and pop in the oven at 200C for around 45 minutes or until golden brown and pastry and your decorations ave puffed up.

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Leek & Caerphilly Sausages

glamorgan-sausages

I based the idea for these on a recipe from Leiths which uses Cheddar. I think the Caerphilly gives a better flavour and texture. These are great for freezing – just lay them on a baking tray in the freezer. When frozen, transfer to a freezer bag until needed.

2 small leeks – cut in quarters lengthwise then finely sliced
2 oz butter
1 teaspoon English mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
6-8 slices on bread – made into crumbs in a food processor
pinch of nutmeg
75g approx of Caerphilly cheese – chopped into small chunks
2 eggs
2 more slices of bread – breadcrumbed
few tablespoons of plain flour

Melt butter in a pan and add leeks. Fry for 5-10 minutes until soft then transfer to a large bowl. Add the mustard, herbs, nutmeg, first lot of breadcrumbs, one egg and cheese then get your hands in there and squidge it all up into a dough like substance. If it’s a little wet, add more breadcrumbs. If a little dry add a splash of milk.

Divide the mixture into approximately 20 and mould each piece into a sausage shape.

Now find three flat bowls – put flour in one, beat the other egg in another and the remaining breadcrumbs in the third.

Take each sausage and coat with flour, then dip in the egg, the coat with breadcrumbs. If you want to freeze the sausages do so at this stage. If you want to eat them now, heat a little oil in a frying pan. When hot fry the sausages for about 10 minutes turning occasionally until browned.

Quick Dash to Cornwall

We haven’t been to the cottage in Cornwall since May so thought it best to check on the state of the cottage and garden. It is amazing just how some people treat holiday cottages – things go missing, stuff gets broken, rubbish is left to rot in the bin rather than being put out and most surprising of all, a dirty footprint on the kitchen wall!

Having spent Friday painting bedside cabinets and raking leaves – millions of leaves, we did manage to escape from Newhall Green on Saturday lunchtime to eat a wonderful watercress, pea and mint soup at The Strand Cafe in Trebarwith Strand. The cafe is unfortunately closed now for winter, but Kirsty did share her recipe for veggie burgers with me. I hope you don’t mind me sharing your recipe with readers of this blog (don’t worry, there aren’t that many!).

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Serve with chili jam

Food From 4 Cook Book

Since my ventures into cook book writing I’ve been working on a newer, more professional looking book of recipes and photos using a great new service from Blurb and their free to download Booksmart software. Although very much a work in progress I thought I’d put a few pages together and get a sample copy printed off to see whether it is worth putting in the effort to make something bigger and better.

The sample book arrived in the post yesterday. It’s great. Needs a lot of work still but the quality is superb. Very impressed, very excited!

Here are a few pictures to get you excited too

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