#Meat FreeMonday: Cauliflower Cakes – The Dirty Dishes – Isaac Carew

‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, Published by Bluebird, RRP $39.99’ 

 

Cauliflower cakes
This is a twist on a potato rosti I used to make when I was a Saturday boy for my dad in the restaurant. One of my jobs was grating about a million potatoes to make crispy potato rostis. The amount of time and finesse it took to get the rostis perfectly crisp and brown on either side . . . I have never concentrated on something so much in my life! Having said that, these are really simple to cook. Just watch out for the water content in the cauliflower mixture before you start frying because you don’t want it to be too soggy.” p. 180

serves 2

sea salt
1 x 500g head of cauliflower, cored
and cut into florets
olive oil, for frying
1 onion, diced
1 garlic clove, crushed
1 tsp smoked paprika
40g strong flour
50g vegan hard cheese, grated
15g chives, chopped
pinch of smoked sea salt (optional)

To serve
green salad
dollop of dirty chilli sauce

Bring a pan of salted water to the boil over a medium heat. Add the cauliflower and boil for 3 minutes.
Drain, then set aside to stand for 5 minutes.

Meanwhile, hit a saucepan with a small amount of olive oil and sweat the onion for 2 minutes. Add the
garlic and smoked paprika and sweat for another 3 minutes.

Add the cauliflower to the onion and stir in the flour. Cook for 1 minute.

Either transfer the mixture to a food processor and pulse for 10 seconds, or chop the mixture until
fine on a chopping board. Allow the mixture to cool, then add the vegan hard cheese, chives and a
pinch of smoked sea salt, if using.

Form the cauliflower into 6–8 cakes. Either fry them in a splash of oil for 3 minutes on each side and
serve straightaway, or make the cakes in advance and allow them to firm up in the fridge for an hour
before frying.

Serve with a simple salad and the dirty sauce

.
TIP Boiling the cauliflower partly cooks it, takes some of the bitterness away and makes it easier to
form into cakes.

My Favourite Meal

Do you have a dish that you always order when you go out for a meal? I do.  The region I live is famous for  its cafes and restaurants that use locally sourced,  fresh, organic produce, whenever possible.

My favourite meal to eat out is Crab Linguine. Let me share with you a recipe from “The Dirty Dishes” by Isaac Carew (Bluebird: Pam Macmillan Australia) which will allow you to make this restaurant quality meal in your own kitchen. It’s fast, it’s easy!  I may never need to go out for a meal again.

‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew,’ Published by Bluebird, RRP $39.

Crab linguine
Crab is quite an underused ingredient. I think a lot of people try brown crab meat first and don’t like it, or find a whole crab a daunting challenge. But it’s actually very easy to cook and the combination of crab and chilli creates a clean-tasting but fiery dish. I nearly always choose linguine over spaghetti – sauces cling to linguine easily and you get more from every mouthful.” pps. 86/87

serves 4

sea salt
olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
½ medium red chilli, sliced
1 sprig of thyme, leaves only
100ml white wine
1 x 400g tin of chopped tomatoes
360g linguine
100g white crab meat
1 tbsp mascarpone
juice of ½ lemon
a few chives, finely chopped, to serve

Whack a saucepan of salted water on to boil. In the meantime, heat a medium frying pan over a low to
medium heat, add a little olive oil and sauté the shallot and garlic until sweet and tender.

Add the chilli to the pan, along with the thyme leaves and cook for a few minutes. Next add the white
wine and cook over a medium heat for another minute or two until the sauce is reduced. Finally add
the chopped tomatoes and simmer for 5 minutes.

Chuck the linguine in the salted boiling water and cook until al dente. Retaining 1–1½ ladles of the
pasta water, strain the pasta and set aside.

Add the crab meat and mascarpone to the sauce, then fold the sauce through the pasta, adding the
reserved water. This will give extra gloss to the dish and a deeper taste. Finish with a little drizzle of
olive oil, the lemon juice and a sprinkling of chives.

 

 

#MeatFreeMonday: Vegetable Massaman Curry – Yummy Easy Quick Around the World- Matt Preston

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

 

p72 THAILAND

SERVES: 4 PREP: 20 MINS COOKING: 20 MINS
“This curry showcases the melting pot that is Thailand. There are Malay, Indian and Persian traces in its complex use of herbs,
spices and nuts. Descended from a Muslim dish (hence the name, which is a bastardisation of the archaic ‘mussulman’ for those of the Muslim faith), you’ll normally only find it served with chicken, beef and/or vegetables, but it makes a great home for whatever veg is leftover in the crisper drawer of your fridge.”p72

Vego Massaman curry

 

Vegetable Massaman Curry

1½ tablespoons coconut oil
2 tablespoons massaman curry paste
2 large Asian shallots, sliced
4 garlic cloves, crushed
1 tablespoon finely grated galangal or ginger
4 cardamom pods, crushed
1 cinnamon stick
pinch of grated nutmeg
3 long red chillies, 1 split in half, 2 sliced, to serve
1 × 400 ml can coconut milk
1 small sweet potato, peeled and cut into chunks
¼ cauliflower, cut into chunks
2 small zucchini, cut into chunks
1 capsicum (yellow is best), deseeded and cut into thick chunks
150 g green beans, trimmed and halved
2 tablespoons tamarind pulp, concentrate or puree
1 tablespoon coarsely grated palm sugar or caster sugar
80 ml (1/3 cup) good-quality natural orange
or pineapple juice
2 tablespoons soy sauce
55 g (ƒ cup) raw peanuts, toasted
coriander sprigs, to serve
steamed jasmine rice, to serve

Heat the coconut oil in a large heavy-based saucepan over medium heat until melted. Add the curry paste and cook for 1 minute or until aromatic. Add the shallot, garlic and galangal or ginger and stir for 1 minute, then stir in the
cardamom, cinnamon, nutmeg and split chilli. Add the coconut milk and 650 ml water and bring to a simmer.

Add the harder vegetables (in this instance, the sweet potato and cauliflower) and cook, stirring occasionally, for 4–6 minutes. Now add the softer vegetables (zucchini, capsicum and beans), along with the tamarind pulp, sugar, juice and soy sauce. Cook, stirring occasionally, for 6–8 minutes or until all the vegetables are cooked through.

Sprinkle the peanuts, coriander and sliced chilli over the curry and serve with steamed…rice.

TIP
You can swap your veggies around, depending on what’s in season. Try potato or pumpkin instead of the sweet potato, or broccoli instead of cauliflower. Stir in shredded kale, Asian greens, baby spinach leaves or snow peas at the end for extra veg. For extra heartiness, add cubes of tofu or drained canned chickpeas towards the
end of cooking until warmed through.

 

#MeatfreeMonday : Roasted Eggplant Curry with Garlicky Cashews – Yummy Easy Quick Around the World – Matt Preston

 

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

p264 INDIA
PREPARE IN MINUTES 20

 

INDIAN_ Roasted eggplant curry with garlicky cashews

Roasted Eggplant Curry with GarlickyCashews

3 large (about 1.1 kg) eggplants, cut into 4cm pieces
sea salt
1 tablespoon garam masala
2 teaspoons ground turmeric
80 ml ( cup) sunflower or vegetable oil
1 teaspoon cumin seeds
2 teaspoons mustard seeds
2 sprigs curry leaves, leaves picked
1 brown onion, thinly sliced
2 garlic cloves, crushed
3 truss tomatoes, coarsely chopped
1 × 270 ml can coconut cream
coriander leaves, to serve
flatbreads (see TIP), to serve

GARLICKY CASHEWS
60 ml (¼ cup) sunflower oil
110 g (“ cup) raw cashews, coarselychopped
1 garlic clove, crushed
1 teaspoon garam masala

Roasting the eggplant brings out a little smokiness and helps it to keep its shape when cooking; it also gives this
vego dish a real ‘meatiness’ – without any meat. The mustard seeds, curry leaves and coconut should be all the clues
you need to identify this as South Indian in inspiration.

 

To make the garlic cashews, heat the oil in a small frying pan over medium–high heat. Add the cashews and cook, tossing, for 2–3 minutes or until golden. Stir in the garlic and garam masala and cook for 30 seconds, then remove from the heat and drain on aplate lined with paper towel.

Set aside.

Preheat the oven to 200°C/180°C fanforced. Line a large baking tray with bakingpaper. Place the eggplant in a bowl, add 1 teaspoon of salt, 2 teaspoons of the garam masala, half the turmeric and half the oil. Toss to coat. Scatter the eggplant over the prepared tray. Roast for 20 minutes or until slightly charred and tender, but still holdingits shape.
While the eggplant roasts away, heat the remaining oil in a saucepan over medium– high heat. Add the cumin and mustard seeds and cook, stirring, for 30 seconds or untilaromatic and the mustard seeds start to pop. Throw in the curry leaves and stir for1minute.

Add the onion and cook, stirring, for 3–4 minutes or until softened. Add the garlic and remaining garam masala and turmeric and cook for a further 1 minute or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until they collapse and start to break down. Your eggplant should be done now, so add it to the tomato mixture and stir to combine.

Season with salt. Add the coconut cream and bring to a simmer, then reduce the heat to medium and cook for 5 minutes or until the liquid has reduced slightly. Scatter the garlic cashews and coriander over the eggplant curry and serve withflatbreads.

TIP
If you want to make your own two-ingredient flatbreads here’s how. Preheat a barbecue grill plate or large chargrill pan over medium–high heat. Place 300 g (2cups) self-raising flour in a bowl. Add 260 g (1 cup) Greek-style yoghurt and stir untiljust combined. Turn out onto a well-floured surface and knead until smooth andwell combined. Divide the dough into six portions. Use a well-floured rolling pinto roll out each portion to an 18 cm round. Chargrill for 2 minutes each side oruntilcooked, slightly puŠed and nicely charred in places.

 

 

Just Desserts: Raspberry and Chocolate Tart – Fruit – Bernadette Worndl,

fruit-9781925418446

Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018

 

RASPBERRY AND CHOCOLATE TART

 Chocolate and raspberries really, really like each other!

 

Raspberry and chocolate tart

Pastry

100 g (3½ oz) cold butter

200 g (7 oz) plain (all-purpose) flour, plus extra for dusting

1 tablespoon icing (confectioners’) sugar

pinch of salt

1 egg

splash of milk, as needed

 

Chocolate filling

300 g (10½ oz) bitter dark chocolate (at least 70% cocoa)

pinch of salt

pinch of ground cinnamon

pinch of finely grated orange zest

125 g (4½ oz) thickened (whipping) cream

½ teaspoon orange-flavoured liqueur

 

Topping

1–2 tablespoons raspberry jam (jelly)

250 g (9 oz) raspberries

1–2 teaspoons honey

 

Preheat the oven to 180°C (350°F) (conventional). For the pastry, chop the butter into cubes. Place the butter in a large bowl, along with the flour, icing sugar and salt. Using your fingertips, rub the butter into the dry ingredients. Add the egg and knead into a smooth dough, adding milk if the dough is too dry. Roll the pastry out on a lightly floured surface to 3 mm (⅛ in) thick. Line a large pie dish or 4–6 small flan (tart) tins with the pastry and refrigerate for 20 minutes.

 

Cover the pastry with baking paper, fill with dried beans or baking beads and blind bake on the lowest shelf of the oven for 10–15 minutes. Remove the paper and beans and bake the pastry for a further 10–12 minutes, until the edge begins to turn golden brown. Remove from the oven and allow to cool.

 

For the chocolate filling, chop the chocolate and place in a bowl with the salt, cinnamon and orange zest. Heat the cream in a small saucepan, then pour it over the chocolate mixture and allow everything to melt together for 2–3 minutes. Stir until smooth, then stir through the liqueur.

 

Spread the jam over the pie base. Pour over the chocolate cream and leave at room temperature until set. Top with the raspberries and serve drizzled with the honey.