Kashmiri Cauliflower and Chickpea Curry
This curry is a great way to enjoy cauliflower; it retains its lovely texture and absorbs all the flavours of the spices. A substantial enough curry to have on its own with some rice and condiments or as part of an Indian banquet.
1 whole cauliflower, broken into florets
400gm cooked chickpeas
500gm ripe tomatoes, chopped
250ml chicken or vegetable stock
1 onion, finely diced
1 glove garlic
1 tbs grated ginger
2 tsp grated fresh tumeric
½ cup fresh curry leaves
1 tbs ground coriander
1 tbs ground cumin
1 tsp cardamom pods
1 tbs black mustard seeds
1 tsp garam masala
1 tsp ground tumeric
½ tsp saffron threads, soaked in 2 tbs hot water
100ml ghee or vegetable oil
½ cup chopped fresh coriander
salt and pepper
steamed basmati rice to serve
Heat the ghee or vegetable oil in a wok and fry the cardamom pods, mustard seeds and curry leaves until the mustard seeds begin to pop.
Immediately add the onion, garlic, tumeric and ginger and fry over a medium heat until softened.
Add the ground cumin and coriander and fry for another 2 minutes.
Add the diced tomatoes and stock and cook over a medium heat, stirring regularly until they are soft. Stir in the garam masala, tumeric and soaked saffron.
Add the cauliflower and chickpeas and stir through to coat with the sauce.
Cook over a low heat for 30 minutes, stirring occasionally until the cauliflower is tender.
Season with salt and pepper and finish with the fresh coriander.
Serve with steamed basmati rice and condiments such as raita.
Oxtail, Swede and Pearl Barley Soup with Horseradish Cream
It’s a good idea to start this soup the day before you need it. I like to braise the oxtail, strain off the liquid and cool it down so you can remove the fat, and pick the meat from the bones and chill it overnight. The next day making the soup itself only takes about 45 minutes. This is about as hearty and satisfying as you can get from a soup.
1.5kg oxtail, cut into 2.5cm pieces
½ cup plain flour
100ml vegetable oil
1 lt beef stock
1 onion, peeled and diced
2 cloves garlic, sliced
1 large swede, peeled and diced
1 stick celery, diced
2 bay leaves
1 tbs yellow mustard seeds
½ cup pearl barley
¼ cup chopped parsley
100ml crème fraiche
50gm fresh horseradish, grated
salt and pepper
Dust the oxtail pieces with flour and fry in a heavy based frypan until golden all over. Transfer to a casserole dish and pour over the hot beef stock.
Cover and cook at 150°C for 4 – 5 hours or until the meat is falling off the bone.
Strain off the cooking liquid and refrigerate until set.
Pick the meat from the bones of the oxtail and refrigerate.
In a small saucepan, cover the pearl barley with cold water and bring to the boil. Simmer, covered for 25 – 30 minutes or until softened.
In a large saucepan, sauté the onion, garlic, celery, swede, mustard seeds and bay leaves.
Add the flour and cook over a low heat for 2 minutes.
Scrape any fat from the top of the cold oxtail braising liquid and discard.
Heat the braising liquid, adding enough water to it to bring the total volume up to 750ml.
Add the hot liquid to the soup and bring to a simmer.
Add the pearl barley and shredded oxtail and simmer for 30 minutes.
Season with salt and pepper and just before serving stir through the chopped parsley and finish with a tablespoon of horseradish cream.
For the horseradish cream, stir together the crème fraiche and grated horseradish and season with salt and pepper.
Note: If you can’t find fresh horseradish you can substitute ready-made horseradish cream which is available from supermarkets.
Clafoutis is a baked custard and fruit dessert from the Limousin Region in France. It is traditionally made with whole, unpitted black cherries but can be made with any fruit. Plums, apricots, quince and berries all work well; tamarillo adds an interesting texture and an acidity to cut through the richness of the custard. Clafoutis is a handy “go to” recipe for a last minute winter warmer dessert.
4 tamarillos, halved lengthwise
100gm castor sugar
75gm plain flour
500ml warm milk
60gm butter, melted
1 tsp orange zest, finely grated
2tbs icing sugar
150ml double cream
Place the tamarillo halves cut side down on a baking tray lined with baking paper and drizzle with the honey.
Roast for 15 minutes at 200°C. Leave on tray to cool down, then pull off the skins and cut each half into four. Scatter over the bottom of a greased 1.5lt capacity baking dish.
Sift together the castor sugar, flour and salt.
Whisk together the eggs, yolks and warm milk.
Slowly whisk into the flour and sugar mixture and beat until smooth.
Whisk in the butter, nutmeg and orange zest.
Pour the batter over the tamarillo pieces and bake in a preheated 180°C oven for 35 – 40 minutes. Remove from oven and allow to cool for 10 minutes.
Dust liberally with icing sugar and serve warm with double cream or ice cream.