Posted on November 6th, 2016 No comments
This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year. Ann says you could substitute pumpkin or squash for sweet potato.
Preparation time 10-15 minutes
Cooking time: 30 minutes
1 onion, chopped
2-3 garlic cloves, crushed
2 tablespoons medium curry powder
4 teaspoons plain flour
350g sweet potato, cubed
350g cauliflower florets
850ml vegetable stock
100g green beans, trimmed
1 teaspoon garam masala
Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute. Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.
Posted on January 17th, 2016 No comments
I sometimes like to serve cauliflower cheese with rice – I think this goes back to a college refectory which sold inedible jacket potatoes but there was always rice to accompany the daily curry! This recipe seems to combine the cauliflower cheese and the rice in one dish. It is taken from Paola Gavin’s classic Italian Vegetarian Cookery.
Preparation time: 40 minutes
Cooking time: 20-25 minutes
1 medium cauliflower
1 Tbsp olive oil
1 small onion, finely chopped
1 tsp parsley, finely chopped
175 g long grain rice
450 ml boiling stock or water
1/2 tsp salt
25 g butter
40 g freshly grated Parmesan cheese
350 ml bechamel sauce (made with 30 g butter, 25 g flour, 300 ml hot milk, salt, pepper and freshly grated nutmeg)
40 g grated Gruyere cheese
Cut away the stem of the cauliflower and break the curd into florets. Steam for 10 minutes or until tender.
Heat the olive oil in a small saucepan and cook the onion and parsley over a moderate heat for 3 minutes. Stir in the rice and cook for one minute, so each grain is coated with oil. Add the boiling stock or water and salt, cover and simmer for 8-10 minutes until the rice is tender but still firm. Remove from the heat and stir in the butter and 25 g of the grated Parmesan cheese.
Prepare the bechamel sauce, remove from the heat and stir in the Gruyere cheese.
Spread a layer of rice in the bottom of a well-buttered shallow baking dish. Spoon a little of the cheese sauce over the rice. Cover with a layer of cauliflower. Repeat the layers, ending with the cheese sauce. Sprinkle the top with the remaining grated Parmesan cheese and bake in a preheated oven at 190°C/Gas mark 5 for 20-25 minutes or until the top is golden.
Posted on January 10th, 2016 No comments
In all our veg boxes this week: –
*kale – red Russian or curly
parsnips (Restharrow Farm, Trebetherick)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
*mixed salad leaves
*broccoli OR Swiss chard
* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated.
Posted on November 28th, 2015 No comments
My husband has just made this delicious, warming curry for tea. The recipe is from Michael Pandya’s Complete Indian Cookbook which Frank bought back in the 1980s.
25 g butter
2 tbsp olive oil
1 cauliflower, cut in florets
450 g potatoes, peeled and quartered
100 g peas
1 medium onion, finely chopped
450 g tomatoes, peeled and chopped
450 ml water
salt to taste
pinch of asafoetida powder
1 tsp cumin seeds
1 brown cardamom
For the paste:
1 medium onion, chopped
4 cloves garlic, chopped
2.5 cm piece garlic, chopped
1 tsp turmeric
1 tsp chilli powder
1 Tbsp coriander seeds
1/2 tsp ground cinnamon
1 tsp garam masala
2 Tbsp chopped coriander leaves
Heat the butter and half the oil in a saucepan and add the asafoetida powder. Stir for 5 seconds then add the cauliflower, potatoes and peas. Fry for 5 minutes over a moderate heat. Remove the vegetables to a plate and set aside.
Heat the remaining oil and add the onion, cloves, cumin and cardamom and fry until the onion is golden brown. Make a fairly smooth mixture by blitzing the paste ingredients in a blender. Add the paste to the onion mixture and cook for 5 minutes.
Mix in the fried vegetables and tomato and fry for 5 minutes, stirring occasionally. Stir in the water and salt and simmer for 30 minutes. Remove the cloves and brown cardamom before serving hot, garnished with the garam masala and coriander.
Posted on June 5th, 2015 No comments
Preparation and cooking time: 50 minutes
For the base:
1 large cauliflower
1 free range egg
1 Tbs olive oil
1/4 tsp salt
1/2 cup grated mature cheddar cheese
For the tomato pizza sauce:
100-150g tomato passata
1 Tbs olive oil
1 clove garlic, minced
1/2 tsp dried oregano
salt to taste
grated mozzarella or cheddar cheese
Preheat the oven to 200°C/Gas mark 6, line and grease a large pizza tray. In a food processor blitz the head of the cauliflower into a grainy paste. Transfer into a large bowl and microwave on high for 6-8 minutes. Wait for the softened and cooked cauliflower to cool a little. Mix in the egg, season with salt and pepper, add the cheese and mix well. Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base about 1 cm in thickness. Place in the oven and bake for 15-20 minutes until the base is golden brown. While the base is cooking combine the pizza sauce ingredients and spread over the pizza base, top with the grated mozzarella or cheddar cheese and bake in the oven for a further 10 minutes or until the cheese has melted. Gently slice up the pizza and leave to cool a little. Slowly transfer the slices onto a plate as the base is very soft and crumbly.
Posted on May 15th, 2015 No comments
This recipe is from Jamie Oliver’s book Ministry of Food. It comes recommended by Charlotte, one of the founder members of Camel CSA.
Preparation time: 15 minutes
Cooking time: 30 minutes
2 sticks of celery
2 medium onions
2 cloves of garlic
200g Cheddar cheese, grated
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard
Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser. Top with more grated cheese. You could also top with some crispy bacon.
Posted on April 12th, 2015 No comments
Cauliflower rice or couscous is in vogue at the moment as a low carb alternative. Charlotte, the CSA publicity officer, was planning to have this with a chilli last night. Recipe from BBC Good Food.
Preparation time: 3 minutes
Cooking time: 7 minutes
1 medium cauliflower
Good handful coriander leaves, chopped
Cumin seeds, toasted (optional)
Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with clingfilm, then pierce and microwave for 7 minutes on high – there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.
Posted on March 13th, 2015 No comments
This recipe appeared in Yotam Ottolengi’s column in the Guardian recently and I have been waiting for a cauliflower to try it out. Yotam recommends: keep all the leaves on the head of cauliflower for this: when roasted, they are deliciously crisp and tasty. The addition of a few chopped anchovies would be a flavoursome addition to the butter: you won’t need the salt if you do this.
Preparation and cooking time: 2- 2 1/2 hours
1 large cauliflower with its leaves intact
150g creme fraiche
1 tbsp lemon juice
70g unsalted butter, softened to room temperature
3 tbsp olive oil
Coarse sea salt
Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed. Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil and carefully lower in the cauliflower exposed head down: don’t worry if the base sticks out a little. Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool. Heat the oven to 170C/335F/gas mark 3. Mix together the creme fraiche and lemon juice, and set aside in the fridge until required. Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white flower. Sprinkle over a teaspoon and a quarter of salt, and roast for an hour and a half to two hours, basting the cauliflower with the buttery juices five or six times during cooking. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred. Remove from the oven and serve with the lemony creme fraiche and a little extra salt for sprinkling on top alongside. Serve this in the centre of the table, for people to share with drinks at the start of a meal. Break the cauliflower apart with your hands (let it cool down a little first), dip the individual florets and crisp green leaves into the creme fraiche sauce and sprinkle with salt. For those who prefer eating with a knife and fork on separate small plates, just cut the cauli into quarters and serve individually.
Posted on March 1st, 2015 No comments
A neat take on a classic. This recipe from Yotam Ottolenghi in The Guardian is recommended by CSA members Charlotte Barry and Alex and Jeremy Simmons. The lentils are described as a really positive addition and cooking them from scratch will mean they are less mushy. I’m looking forward to trying it tomorrow.
Preparation time: 30 minutes
Cooking time: 12-14 minutes
50g puy lentils
1 large cauliflower, separated into 4cm florets
2 tbsp ghee
2 banana shallots, peeled and diced fine
1½ tsp cumin seeds
1 tsp curry powder
1 tsp mustard powder
2 green chillis, deseeded and finely diced
1 tsp black mustard seeds
200ml double cream
90g mature cheddar, grated
15g parmesan, grated
15g panko breadcrumbs
5g parsley, finely chopped
Heat the oven to 180C/350F/gas mark 4. Tip the lentils into a small pan filled with boiling water and simmer for 18 minutes, until al dente. Drain, refresh and leave to drip-dry. Steam the cauliflower over boiling water for five minutes, until just softening, remove and set aside.
Melt the ghee in a round, 24cm ovenproof casserole pan on a medium heat, and sauté the shallots for eight minutes, until soft and golden. Add the cumin, curry and mustard powders, and chilli, and cook for five minutes, stirring occasionally.
Add the mustard seeds, cook for a minute, then stir in the cream, 80g of the cheddar, all the parmesan and half a teaspoon of salt. Simmer for a minute or two, so the sauce thickens slightly, then add the lentils and cauliflower. Stir gently, simmer for a minute more, then take off the heat.
In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle over the cauliflower, then bake for eight minutes, until bubbling and hot. Brown under a high grill for two to four minutes, until the top is golden and crisp (watch that it doesn’t burn). Remove, leave to cool down slightly and serve.
Posted on December 22nd, 2014 No comments
I cooked this cauliflower cake at the weekend. It was rather time consuming to prepare but it looked impressive and tasted good! I served it with a green salad. It’s from Yotam Ottolenghi’s newest book Plenty More.
Preparation time: 1 hour
Cooking time: 45 minutes
1 small cauliflower, broken into 3 cm florets
salt and black pepper
1 medium red onion, peeled
75 ml olive oil
1/2 tsp finely chopped rosemary
15g basil, chopped
120g plain flour
1 1/2 tsp baking powder
1/3 tsp ground turmeric
150g coarsely grated parmesan
melted butter, to grease the tin
1 tbs white sesame seeds
1 tsp nigella seeds
Put the cauliflower florets in a pan and add a teaspoon of salt. Cover with water, bring to a simmer and cook for 15 minutes, until they florets are quite soft. Strain and leave in a colander to dry.
Cut 3 or 4 round 0.5 cm slices off one end of the onion and set aside. Coarsely chop the rest of the onion, and put in a small pan with the oil and rosemary. Cook for 10 minutes on a medium heat, stirring from time to time, until soft, then set aside to cool. Transfer the cooked onion to a large bowl, add the eggs and basil, whisk, then add the flour, baking powder, turmeric, cheese, a teaspoon of salt and plenty of pepper. Whisk until smooth, then add the cauliflower and stir gently, trying not to break up all the florets.
Line the base and sides of a 24 cm springform cake tin with baking parchment, and brush the sides with melted butter. Mix together the sesame and nigella seeds and toss them around the inside of the tin, so they stick to the sides. Tip in the cauliflower mix and arrange the reserved onion rings on top. Bake in the centre of a preheated oven 200°C/Gas mark 6 for 45 minutes, until golden brown and set: a knife inserted into the middle should come out clean.
Remove from the oven and leave for at least 20 minutes before serving; it needs to be served just warm, or at room temperature, rather than hot.