Roasted Cauliflower, Lentil, and Pomegranate Salad

 

I was so taken with the perfect looking and reasonably priced cauliflower at the markets that two found their way into my basket, and this recipe evolved. The humble but oh so versatile Cauliflower is quite abundant at the moment and deserves to be the star of the show in this salad. However, the pink pomegranate jewels are definitely trying to steal the limelight, but it's not a competition really.

Curried Egg and Cauliflower Salad

Do you remember Coronation Chicken which was served originally as "Poulet Reine Elizabeth"? Well as Yotam Ottelenghi says at the beginning of his recipe, this is what it would taste like if you replaced the chicken with cauliflower and boiled eggs, and I wholeheartedly agree with him. You will need to taste this salad to understand what I am talking about. Beautiful fresh vegetables and boiled eggs lightly coated in a  curry cream sauce is the basis of this recipe. However if you really want chicken to be involved, bake a chicken on the weekend and serve this healthy and delicious salad with it. Cauliflowers are very well priced at the moment so now is the time to buy up big on cauliflower and embrace their versatility. I believe they are one of the most adaptable vegetables to have on hand, and I often eat bits and pieces raw while I am chopping and cooking with them.

Le Cordon Bleu, London is one of the oldest cookery schools in London. Rosemary Hume, the founder of the school and her students, prepared the Coronation Luncheon in January 1953, for Queen Elizabeth and 350 guests in the great Hall of Westminster School. This event made Le Cordon Bleu and the recipe famous and it is still served today as Poulet Reine Elizabeth in some British restaurants.  I remember eating it at a restaurant in Mackay just after we first moved here around 35 years ago. I've never forgotten it, absolutely delicious. Some of you will be aware that Queen Elizabeth then toured Australia the following year in 1954, and I was lucky enough to be able to dress up and catch a glimpse of her, albeit from my pram, but my Mum always loved to tell that story. Anyway enough nostalgia, we need to make this salad.

This  is also one of the more simple recipes that I have cooked, and also absolutely delicious. We ate it over two days. This is my version of Yotam Ottolenghi's recipe from his book "Simple".

Ingredients:

Serves four to six people

1 medium cauliflower, trimmed and broken into 3-4cm florets: keeping the tender green leaves (500g)

1 onion, sliced into 1cm thick wedges (180g)

2 tbsp Extra Virgin olive oil

1 tbsp mild curry powder (I used good old reliable Clive of India) (divide into 2 + 1 teaspoons)

9 large eggs

4 fresh red radishes

100 g Greek-style yoghurt (I use Valia for it's probiotic qualities)

50g mayonnaise

1/2 tsp regular chilli flakes (be brave it isn't too  much), or 1 tsp of Aleppo if you can find them

1 tsp cumin seeds, toasted and roughly crushed

2 lemons, 1 squeezed to get 1 tbsp juice and the second cut into 4-6 wedges, to serve

10g tarragon, roughly chopped, I used a bit more but I have it growing.

salt and black pepper

Method: 

Preheat the oven to 230 deg,C.

Bake the cauliflower, onion and spices. Mix the cauliflower florets and any young tender leaves in tact, in a large bowl with the onion, oil, 2 teaspoons curry powder, 3/4 teaspoon of salt and plenty of pepper. Spread the combined mixture out onto a a baking tray lined with baking paper, and roast for 15 minutes, until the cauliflower is soft and golden brown but still retaining a bite. It needs to be tender enough to eat at this stage without falling apart, as an indicator. I also used a skewer to test it. Stick it back in the oven for another few minutes if you think it needs a bit longer. 

Remove the tray from the oven and place on a cooling rack.

Boil the eggs. Fill a medium saucepan with plenty of water and bring to the boil on a high heat. Reduce the heat to a medium simmer and carefully lower the eggs into the water on a large spoon, and boil gently for 10 minutes, until hard-boiled. Drain the eggs, then return then to the saucepan and fill with cold water so that they chill and stop cooking. This also prevents that dark ring forming around the yolk of the egg. 

When they are just cool, carefully remove the shells from the eggs by peeling them, and place them in a large bowl and break them roughly with the back of a fork to form large chunks. This whole eggy process could be done the day before serving and kept in a lidded container in the refrigerator. I have to restrain myself from not eating the mashed egg there and then on a sandwich with mayo.

Slice the radishes and keep them chilled in the refrigerator.

Make the Yoghurt Sauce. In another separate smaller bowl, mix together the yoghurt, mayonnaise, the lemon juice,  the remaining 1 teaspoon of curry powder, half the chilli flakes, the cumin, and 1/4 teaspoon of salt. 

Assemble everything. Combine the eggs, with the cooled cauliflower and onion, the radishes and the tarragon and add the sauce. Mix this together well, and spoon the mixture onto a large serving plate. Sprinkle over the remaining chilli flakes, and little bit of chopped tarragon, and garnish with the lemon wedges. Bon appetit!

I've learned not to be concerned when my day isn't planned. The need to plan is such a spin off from working all of my life, when my days were pretty much planned out, but now it's amazing how unplanned days become some of the best. The simple things in a day can bring me the most pleasure and make me smile. An early morning walk around the garden now that's it's Spring, the discovery of a tomato on our new tomato bush that is ripening, and the flowers emerging on the bean vines with the promise of a good crop to come in the Summer months hopefully. We bought a Cumquat tree last week, a dwarf Nagami, however I've learned that in the tropics dwarf can mean normal sized, normal can mean giant. Given the success of my latest cumquat marmalade, and Mr. HRK's love for jams and marmalades especially cumquat, we invested in a tree. So the unruly pumpkin vines came out and a kumquat tree went in. 

Another early morning discovery, there are buds on the tree, so exciting. Now the million dollar question is should we remove the buds so the tree has a chance to strengthen for 12 months, as we do with lemon and lime trees, or do do we allow it to yield a crop this Summer. Of course I am with letting the buds develop into fruit because cumquats are only a small fruit and surely the tree can handle it?? Anyway I'll do some more research and we will make a decision.

Happy Friday my friends, and I haven't forgotten what a wonderful feeling it was when I was working to reach Friday. If you have a chance to try this Curried Egg and Cauliflower Salad on the weekend, I hope you enjoy it, it's a cinch to make and what I love from a cook's perspective  is that the various stages can be prepared in advance and the dish assembled just before serving. Otherwise, It will be perfectly delicious for Meat Free Monday.

 

There are more Covid lock downs threatening Queensland, will the football finals go ahead? I hope despite all of the inconveniences being experienced by everyone around the world, you still manage to have a great weekend, finding joy in the simplest things.

Warmest wishes,

Pauline

Middle Eastern Lamb Siniyah a la` Yotam Ottolenghi

Rich and comforting, one pot stewed lamb with a tahini crust are the stars of this Middle Eastern version of Shepherds Pie. Who doesn't love a tasty Shepherds Pie? Well I promise you, this dish will exceed your expectations even further. Yotam Ottolenghi has created  a very clever recipe here, one of many in his book "Simple".  

Roasted Cauliflower, Lentil and Pomegranate Salad

The humble but oh so versatile Cauliflower is in abundance at the moment and very reasonably priced,  and should be the star of the show in this salad. However, the pink pomegranate jewels are definitely trying to steal the limelight, but it's not a competition really. I was so taken with the perfect looking and reasonably priced caulis at the markets that two found their way into my basket, and that is how this recipe evolved. I roast cauliflower all of the time now with just a little olive oil, it is a very easy way of cooking that accentuates all of the wonderful flavours, and that forms the basis of this salad.

Moroccan Chickpea Salad

Here in Mackay, in North Queensland, we are very relieved that the history making fires in our vicinity up on the Eungella range, through  Finchatton Gorge, and at Sarina Beach seem to  have been contained at last.  Last week was a horror of a week, with record high temperatures exceeding 40 degrees, strong winds and widespread fires. Nobody living in our area, ever thought that we would see such destruction in our favourite nearby natural retreats. Friends of ours and former neighbours, were evacuated from their home at Eungella last Tuesday, and came down to Mackay to live until they could return home on Saturday. Ann said it was like returning to a war zone, where not only was the former rainforest vegetation charred black, but the air traffic of helicopters dropping water bombs on the fires, and the fire crews working in the area were creating a lot of noise as well. It sounds like a version of hell. However the emergency fire crews from all over the country have done an amazing job and our local community are embracing them and showing their appreciation in as many ways as possible. What incredibly inspiring people they are. Thankfully as far as we are aware there has been only one casualty to date. One too many. Our hearts go out to all of those who continue to bear the consequences of the fires that are still burning in some areas throughout Queensland, and we are all praying for rain. Thank you to those of you who have enquired if we are ok here in Mackay City. Thankfully we are.

This is a hearty and aromatic dish which can be served as a side dish or as an individual vegetarian meal. The spices make it stand out. Preparing and cooking food is about sharing it with family and friends. The flavours in this salad develop beautifully if it is allowed to marinate for at least an hour. This is so easy and I know you will enjoy it if you decide to make it.

Adapted from Delicious Everyday

Ingredients:

2 x 400 g cans Australian organic chickpeas (or use home cooked ones), rinsed and drained, or garbanzo beans
1 diced red onion
2 cloves garlic, minced
1/2 cup dried cranberries
1 tbs. dried currants
1 preserved lemon rind only, finely chopped
Juice of one lemon
1/2 cup olive oil
2 tbs. soy sauce
1 tbs. ground cumin
1 tbs. sweet smoked paprika
1 tbs. ground cinnamon
1/4 cup finely chopped parsley
1/2 cup Greek yoghurt for garnish to serve
1/3 cup pistachios, roughly chopped for garnish to serve
Pomegranate Molasses for garnish to serve

Method:

Place the chickpeas in a large bowl and add the onion, garlic, cranberries, currants, preserved lemon rind, and spices (cumin,paprika, cinnamon). Whisk the olive oil and lemon juice together to emulsify and add to the mixture. Add the soy sauce.

Toss all of the ingredients together in the large bowl, cover, and leave to marinate in the refrigerator for at least an hour. I left it for the whole day before serving, and it was delicious.

To serve, garnish the chickpea salad with chopped parsley, and then top with the yoghurt and pistachios and drizzle with the pomegranate molasses.

For special occasions, line the bowl with baby spinach leaves and fill with chickpea salad. Unfortunately I wasn't as well organised as usual, (who am I kidding?) and didn't have any baby spinach on hand, so please just imagine green leaves lining the bowl in the photo :)

This could also be served as a filling vegetarian meal.

Bye for now,

Best wishes

Pauline

Tasty Turkish-Style Tabbouleh

I made this Tabbouleh with quinoa as that is what I had on hand and it needed to be used, however wholemeal  couscous works just as beautifully. Quinoa is a delicious alternative. It's the time for salads here in the tropics, but then salads are popular and healthy anywhere and at anytime of the year aren't they? This salad choice came about as our Lebanese cucumbers have started bearing cucumbers (our first attempt at these), the mint and parsley are going gangbusters, and Mr. HRK with secateurs in hand, drastically pruned back the parsley so rather than let it go to waste, Tabbouleh came to mind. 

I try to base my meal choices on what we have growing or what is already in the pantry, without needing regular excursions to the supermarket for one or two items.

Home grown Lebanese cucumbers

Cooking cakes and sweets is a different matter. There are some items that just need to be purchased when I run out of them, as a cake recipe is pretty exacting.



Ingredients:

1/2 cup rinsed quinoa (tri-colour for impact if you like), or wholemeal couscous
150 ml chicken stock for extra flavour, (just water will also work well)
1 Lebanese cucumber, deseeded and diced
3-4 vine-ripened tomatoes, cut into 1 cm dice (I used 4 Roma tomatoes)
3 spring onions, green ends only, finely chopped
1/2 cup mint leaves, rinsed and patted dry
1 cup flat-leaf parsley leaves, or about 1/2 bunch, rinsed and patted dry
1 tablespoon fresh lemon juice (not the stuff out of the bottle)
2 tablespoons extra virgin olive oil
Add a crushed garlic clove if you like, but not necessary
*A large avocado cut into 1 cm dice can replace the cucumber

Method:

If using quinoa:- Place the stock in a small saucepan, add the quinoa and bring to the boil over high heat. Reduce heat, and simmer for 10 minutes or until tender to taste. Remove from the heat,and stand, covered, for 5 minutes. Fluff with a fork and leave it to cool.

If using couscous:- Place the stock in a small saucepan and bring to the boil. Place the couscous in a heatproof bowl and add the stock to the bowl. Cover the bowl with a plate or something plastic free (preferably), to store the heat, and stand for 5 minutes. Use a fork to fluff it up and to separate the grains. Season it slightly to your taste, and set it aside until cool.

Gather the bunch of parsley, form into a tight bundle in your hand and finely shred the leaves with a sharp knife.

Do the same thing with the mint leaves.

My coriander in our raised garden is still growing well, so a little bit of that went into the salad as well.



Add the cooled grain, quinoa or couscous to the rest of the ingredients, and mix through gently.



Making The dressing:

In a smallish bowl, gradually whisk the olive oil into the lemon juice and garlic (if using) until it starts to thicken slightly and emulsifies. Stir the dressing through the tabbouleh ingredients and season with a little salt and ground black pepper if it needs it. A little salt will really develop the flavours.

Serving options:
For an easy meal, delicious just with a boiled egg
For a more substantial and complete meal if entertaining, serve with hummus, pitta bread and sliced lamb or lamb cutlets

On a nutritional note, eating salads like tabbouleh is a healthy alternative, as the herbs, parsley, and mint are rich in sources of Vitamin K and C, some beta-carotene, folate and flavonoids.  I feel better already.......

The Aussie Backyard Bird Count

And now for some twitching. We've been participating in the Aussie Backyard Bird Count this past week.  I think today is the last day and it's been great fun. It's too hard for me to take photos of the birds at the same time as I am entering the data into the phone app, however we have submitted 8 Checklists, Sighted 22 species, and sighted 204 birds just in our suburban backyard. So Mr. HRK and I take our chairs to the courtyard late in the afternoon, settle in with a cup of coffee and wait for the birds to start their afternoon pilgrimage to the Bird bath and then back to the Golden Penda tree and the Paperbark tree. We've had a couple of challenges differentiating between species, such as the female Australasian Figged and the female Blue-faced Honeyeater but I think we have given fairly accurate statistics of what we have seen which will paint a picture of the birds in our area for Bird Life Australia.

Highlights for us were: 23 Australasian Figbirds, 1 Black-faced Cuckoo-shrike,1 Nankeen Kestrel, 1 Whiskered Bulbul, 1 Rufous Fantail, 4 Torresian Imperial-Pigeons and 62 Rainbow Lorikeets. Except for the Lorikeets, these are ones we don't see very often.

A light lunch at home, Tabbouleh, stuffed capsicum, and a boiled egg, the lettuce is coming:)

Have a happy week my friends and keep smiling,

Bye for now,

Pauline