Food: Barbecue Cauli Stack

Aldi recently had cauliflowers at 45p, so I bought quite a few; they’re a great meat alternative, versatile and last for ages! Here’s a recipe I came up with to emulate that meaty bbq taste!

You’ll need:

For the BBQ Cauliflower:

  • 1/2 Head of cauliflower
  • 1tbs tomato pureé
  • Splash liquid smoke
  • 1tbs dark soy sauce
  • 1tsp Chipotle chilli powder
  • 1tsp vegan Worcestershire sauce
  • 1tbs paprika
  • 1tbs pomegranate molasses
  • 1tbs apple cider vinegar
  • 1tsp dried rosemary
  • Splash garlic infused oil
  • 1tsp onion powder
  • Splash of wate

For the charred sweet potato mash:

  • 3 Sweet potatoes, peeled & chopped
  • Salt n Pepper
  • 1 knob of vegan butter
  • 200ml plant milk (I used Oatly)

To finish:

  • 1 roasted red pepper, chopped
  • 4 lingonberry pickled onions, chopped
  • Handful of fresh coriander, chopped

 

Method:

Okay, so this method is a little unconventional, but bear with me.

Peel the sweet potatoes and cut into thick coins, layer them on a baking tray and drizzle a splash of oil and season with a little salt. Make sure all the pieces of potato are covered and then put into a hot oven (200°C) and bake for twenty minutes. At this point you need to watch them like a hawk because you want them to be burned but not incinerated! Once they’re browned or lightly blackened, remove them from the oven put them in the pan with the milk, vegan butter and a little more salt. If they haven’t fully softened by now they will in the mix. When they’re softened take off the heat mash them together. Depending on the size of your potatoes you may not need all of the milk, just enough to give you a thick but creamy mash. Spoon the mixture into chef’s ring/ decorative tart tin  on your serving plate and allow to cool. If using a tin, like I did you may have to flip it onto another plate.

Now for the bbq cauliflower. Put a pan on the hob on low heat and drizzle with a little oil. I like using a Dutch Oven such as a Le Creuset as it can go from the hob to the oven easily. Add in the tomato pureé and let it fry off. Next, add in the spices, syrups and soy sauce and stir them into the tomato mixture. You should have a smoky, dark paste in the pan. Cut the cauliflower into little pieces and add them into the pan, trying to coat them with the smoky sauce. Let it fry off for a few minutes, then add in a splash of water. Stir and with the lid on, place in the oven on a low heat (140°C) for 30 minutes.

Once the time is up you should have a brown, glistening and surprisingly meaty cauliflower mixture. Place in a bowl and add the pepper, pickled onion and coriander.

Place a Chef’s ring on top of the mash and spoon in the cauliflower mixture. Once filled, press it lightly and slowly take the Chef’s ring off. Finish with some more chopped coriander. Works great served with some fresh green veg, I served mine with some purple sprouting broccoli.

 

Enjoy!

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Food: Carrot salmon & spinach lattice

Following from the success that was my fishless fishcakes recipe, I wanted to see if I could make “carrot salmon” the star of the dish, which is where the lattice pastry came in. This recipe is a perfect alternative for a salmon en croute and with Mother’s day on the horizon would be a perfect treat for any mam/mum!

You’ll need:

  • 4 medium/large carrots, peeled cut into coins,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • 1tsp dill oil (optional),
  • Salt & pepper,
  • Handful of fresh dill, chopped
  • 200g frozen spinach,
  • Zest of 12 lemon,
  • Juice of 1lemon,
  • 1 Onion, finely chopped,
  • Glug of garlic oil,
  • 1 pack of ready rolled puff-pastry
  • 1tbs aquafaba
  • 1tsp non-dairy milk (I used Oatly)

To garnish:

  • Sprinkle of salt (I used Saltverk black lava salt)

 

To begin,  boil the carrots until soft in salted water mixed with the dried dill, the stalks and seaweed.

Meanwhile, fry the onions in a pan until translucent. Set aside for later.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside in a bowl and leave to cool.

Then add the lemon juice & zest, the onions, the garlic oil, the fresh dill, and the frozen spinach. Leave it in the fridge for a few hours to firm up, during which point the spinach would have thawed.

Once firm & slightly dry, mix the now thawed spinach through the mix. Season to taste. Roll out the pastry and cut a box net, this is so you can wrap the filling up, leaving a window at the front. Leave a square of pastry aside, though, for making the lattice. Cut this into thin strips.

Place the filling at the centre and begin to place on the lattice strips, I did it in a diagonal formation, to give the impression of fish scales. Feel free to change it up, though! Once happy with the design, start to fold up the edges. At this stage if theres excess, you can fold it back down and simply trim it. Once folded, crimp each corner and place on a baking tray lined with greaseproof.

Place into a pre-heated oven (180°C fan) for 25 minutes. Check and turn and place back in for another 20 until golden brown. Take out the oven and let to cool slightly.

Serve with some green veg, parsley potatoes and a crisp glass of wine.

 

Enjoy!

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Food: fishless fishcakes

Vegan /Eating plant based? Missing fish?

Here’s a ‘salmon’ & ‘tuna’ style fishcake recipe for a convincing taste of the sea!

You’ll need:

For the carrot ‘salmon’ & chickpea ‘tuna’:

  • Four medium/large carrots, peeled cut into coins,
  • 1 tin of chickpeas,
  • ½ aquafaba of the chickpeas,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • Salt & pepper,

 

For the carrot & chickpea cakes:

 

  • Zest of ½ a lemon,
  • 2 spring onions, chopped,
  • ½ aquafaba of the chickpeas,
  • Splash of nondairy milk, ( I used Oatly)
  • 1 tsp dill oil (optional),
  • 200g mashed potatoes,
  • Handful of fresh dill, chopped,
  • Juice of ½ a lemon,
  • 100g breadcrumbs,
  • 1 tbsp Oatly fraîche,
  • Salt & pepper,

 

Method:

To begin with the carrot and chickpea ‘fish’ mix, boil the carrots and chickpeas until soft in water mixed with the dried dill, half of the aquafaba, the stalks and seaweed.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside and leave to cool.

While they’re cooling you can fry the spring onions gently, leave these to cool too.

In a bowl add the carrot & chickpea mixture to the rest of the ingredients bar the other half of the aquafaba and the breadcrumbs. The mashed potatoes can be made up from a handful of potatoes or instant (they need to be cool however). I keep a store of mashed potatoes in the freezer that can be used for different things when needed. I’ve also added dill oil to my mixture, which I bought in Germany a while back. It might be a bit difficult to get hold of over here so that’s entirely optional. The overall purpose is to imbue the cakes with as much sea-like flavour as possible, hence the dill and the seaweed.

After the ingredients are mixed allow the whole thing to cool in the fridge for at least half an hour. Remove from the fridge and form into cakes, put back in the fridge on a tray so they firm up even more.

When you’re ready to crumb, remove the cakes from the fridge. Put the rest of the aquafaba in one bowl and the breadcrumbs in another. Dip both sides of the cakes in the aquafaba, then the breadcrumbs and straight into a lightly oiled frying pan over a medium heat. Fry until golden brown on both sides.

Naturally these are great with fresh steamed greens and new potatoes or you could experiment with adding curry powder or a mix of chilli flakes, lime and a splash of soy for a Thai fishcake alternative. They are great served at a barbecue.

Enjoy!

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