Dinner Sisters - Roasted Cauliflower

My best friend Sam is always guiding me to the best podcasts around, when she found the Dinner Sisters she knew it would be the perfect match for me - Food, recipes and practical cooking tips. I love it! 

Have a listen and see what you think.

Today's recipe is their take on a Cauliflower salad.

Ingredients

1 head of cauliflower
Olive Oil
3 Tablespoons fresh, soft breadcrumbs
1 1/2 Tablespoons of butter
3 Tablespoons whole almonds
Salt & Pepper
2 Tablespoons of raisins
1 Tablespoon white wine vinegar
1 Tablespoon of capers, rinsed and drained
2 Tablespoons chopped fresh herbs (either parsley, coriander, or tarragon or a combination)

Method

Preheat the oven to 180 degrees Celsius

Chop the cauliflower into florets, toss with olive oil.  Sprinkle salt and place on an oven tray.
Roast for 30-40 minutes tossing halfway through, until tender.
In a fry pan dry roast almonds for 10 minutes tossing constantly to prevent them burning.
Remove and place on a chopping board, roughly chop into pieces.
In the fry pan melt 1 Tablespoon butter and add breadcrumbs toss until golden and crunchy.
In a small pan or use the microwave, combine the raisins, white wine vinegar an 1/2 Tablespoon of butter.
On a platter arrange cauliflower.  Drain the raisins and combine with capers, herbs and almonds, spoon over the cauliflower.  Top with golden bread crumbs. Season with salt and pepper

Mamma Marmalade 

Vegetable Pakoras

Watching the FIFA world cup and looking to spice up your snacks? Here is a great alternate to boring crisps or popcorn.

Ingedients


250g Besan flour (chickpea flour)
50g Self Raising flour
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon tandoori masala (from specialist spice shops) optional
1 Tablespoon lemon juice
300g chopped, small dice potato
300g chopped finely, onion
3 spring onions, chopped finely
Small handful of baby spinach, chopped finely
1 teaspoon green chilli, finely chopped
Small handful of coriander, finely chopped
1 teaspoon salt

Peanut or Sunflower Oil for deep frying

Method

Sift both flours into a bowl, add garam masala and tandoori masala (if using), stir well to combine.

Add lemon juice and enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Set aside for 10 - 15 minutes.

Add all the remaining ingredients apart from the oil.

Stir to combine.

Heat oil in a saucepan.

Place spoonfuls of mixture into the hot oil, do not overcrowd.

Once cooked drain on absorbent kitchen paper.

Serve with our lime pickle or yogurt sauce.

Tasty

Mamma Marmalade

It's getting chilly - time for soup - Potato, Leek and Pea

Wanting to make some delicious, warming soup? But over the boring pumpkin version?  Try this one out, so easy to make and tastes great.

Ingredients

2 leeks, pale section, thinly sliced
2 large potatoes, roughly chopped
Dash of oil
4 cups or chicken or vegetable stock
1 cup frozen peas
1/2 cup thickened cream

Method

Heat oil in a large saucepan over medium heat.  Add the leek and cook, stirring for 5 minutes until the leeks soften.

Add the potato and stock, bring to the boil, then reduce heat to low.  Cook stirring occasionally for 20 minutes or until the potato is soft and the soup thickens slightly.

Stir in the peas, cook for 2 minutes.

Using a stick blender to blend until smooth.
Add half the cream and stir to combine.

Season with salt and pepper.

Ladle the soup into bowls drizzle the remaining cream.

Garnish with crispy bacon bits or basil leaf.

Yum

Mamma Marmalade

Slow cooker chicken tortillas

With the cool Autumn change finally upon us, it's time to bring out the slow cooker and make some hearty meals.  This recipe was a request from a dear friend Sue S who is always on the hunt for slow cooker recipes. Now, whilst it may not look pretty, it tastes a treat and so easy, give it a try.

All in the pot together

Cooked Chicken fajita 

Wrap

Ingredients

2 Whole free range/organic chicken breasts
1 Tin of black beans, rinsed
1 Jar of medium hot salsa
1 Tin of corn kernels, rinsed
1/2 lime squeezed juice
Salt & Pepper
1 teaspoon Chilli powder (less if you are not keen)
1 teaspoon Smoked Paprika


Method (You won't believe how easy this is - one line)

Place all ingredients in a slow cooker, cook for 6-8 hours, shred by using two forks.


To Serve

Warm tortillas combine chicken with some of your favourite fillings

Tomato
Grated cheese
Shredded lettuce
Sliced pickled jalapenos

Mamma Marmalade