Woodfield Weekly
The unusual Romanescue cauliflowers are with us this week, which are somewhere between a cauliflower and broccoli in appearance, but closer to cauliflower in taste and can be cooked just the same way. So a couple of curry type recipes for you; suitable for the unseasonal weather. And a barbequed lettuce recipe in case the weather improves!
Vegetarian cauliflower, spinach and chickpea balti
Ingredients
For the balti sauce
3 tbsp vegetable oil
2cm/¾in piece ginger, grated
1 large garlic clove, crushed
3 onions, chopped
250ml/8¾fl oz water
4 tomatoes, chopped
2 tsp chopped fresh coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp chilli powder
½ tsp paprika
½ tsp garam masala
2 bay leaves
4 cardamoms, broken slightly open
1½ tsp salt
For the vegetables
1 tbsp vegetable oil
2 onions, chopped
2cm/¾in piece ginger, grated
3 garlic cloves, crushed
2 tomatoes, chopped
200g/7¼oz cauliflower florets
250g/8¾oz tinned chickpeas, drained and rinsed
2 tsp salt
250g/8¾oz baby spinach leaves
2-3 fresh green chillies, finely chopped
1 tbsp chopped fresh coriander
1 tsp garam masala
To serve
naan bread
1. Heat the oil in a saucepan then add the ginger and garlic and stir.
2. Add the onions and stir-fry for five minutes until they are translucent.
3. Add the water and bring to the boil.
4. Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes.
5. Remove the bay leaves and cardamom pods, and liquidise the rest in a blender.
6. Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown.
7. Add the ginger and garlic, stir well, and cook for one minute.
8. Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce).
9. Turn the heat to low, cover and simmer until the cauliflower is just tender.
10. Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down.
11. Stir in the coriander.
12. Just before serving, sprinkle the garam masala on top.
13. Serve with naan bread or chapatis.
Cauliflower-Potato-Pea Curry
small amount veg. oil
1-2 Tsp. chopped ginger root
1 1/4 tsp. cumin seeds
1 bay leaf
1 head cauliflower, trimmed, roughly chopped
4-5 potatoes, peeled, quartered, boiled until nearly done, drained
1/4 tsp. paprika or cayenne pepper
2 cups fresh or frozen peas
2-4 Tsp. water
salt to taste
Heat oil in large pot. Add cumin seeds and saute until they start to brown. Add ginger. Saute another minute or two. Add bay leaf and cauliflower. Stir in paprika/cayenne. Stir fry until cauliflower is lightly golden. Add the peas and a little water. Add the drained potatoes. Cover; reduce heat to low. Cook until cauliflower is tender. Serve with rice.
Hugh's barbecued lettuce recipe
By Hugh Fearnley-Whittingstall
Serves 4
Ingredients
4 little gem lettuces, halved
12 spring onions, trimmed
5 tbsp olive oil
Sea salt and freshly ground black pepper
60-80g Ticklemore cheese or other hard goat’s cheese
1. Brush the cut side of the lettuces with a little olive oil and place on the hot barbecue. After a minute, place the spring onions, also brushed with olive oil, onto the barbecue with the lettuce. When both are pleasantly charred and slightly softened, divide them between four plates.
2. Drizzle over a little more olive oil, some salt and pepper and use a vegetable peeler to shave over the goat’s cheese. Serve immediately.
© River Cottage