onion

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#Meatless Monday: Cauliflower Soup – Dinner in 5 – Pete Evans

**If you swap out the chicken bone broth in this recipe with vegetable stock you have the perfect autumn vegetarian soup.**

Dinner in 5

Pete Evans

Plum

Pan Macmillan Australia

ISBN: 9781760559168

RRP$39.99

 

 

Cauliflower Soup 

SERVES 4

cauliflower 1 head (about 1 kg), broken into florets

onion 1, chopped

garlic cloves 4,

chopped chicken bone broth 1.25 litres (page 231) **or vegetable stock**

+ coconut oil or good-quality animal fat 3 tablespoons, melted

sea salt and freshly ground black pepper

extra-virgin olive oil for drizzling

“When cauliflower is abundant and cheap, I love to eat it in as many ways as possible. I roast, fry, pickle and use it raw in salads. One of the easiest and most satisfying ways to prepare cauliflower when you have a glut is to make a delicious soup. This one is really versatile, so use whatever seasonings take your fancy.” p 194

Preheat the oven to 200°C (180°C fan-forced).

Place one-quarter of the cauliflower florets on a baking tray, drizzle over 1 tablespoon of the coconut oil or fat and toss to coat. Sprinkle on a little salt and roast for 20 minutes, or until the cauliflower is golden. Set aside.

Heat the remaining coconut oil or fat in a large saucepan over medium–high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until slightly softened.

Stir in the garlic and cook for 1 minute, or until fragrant. Add the remaining cauliflower florets and cook for 5 minutes to soften.

Next, pour in the broth (**or stock**) and bring to the boil. Reduce the heat to medium– low and simmer for 30 minutes, or until the cauliflower is very tender.

Puree the soup with a hand-held blender until super smooth. Season with salt and pepper.

Ladle the soup into warm serving bowls and top with the reserved roasted cauliflower. Finish with a drizzle of olive oil, sprinkle on some pepper, if desired, and serve.

 

 

 

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Oven-baked Ratatouille: More Please – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

Oven-baked Ratatouille

serves 4 as a main or 6 as a side

“If you’re not a big fan of vegetables, I have a feeling this recipe from the south
of France will change your mind. Ripe vegetables are baked together with garlic and fresh herbs, and the result smells like summer.” (p.150)

 

Oven Baked Ratatouille

60 ml (2 fl oz/¼ cup) olive oil

4 brown onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons thyme leaves

3 large zucchini (courgettes)

3 Japanese eggplants (aubergines)

6 truss tomatoes

2 tablespoons coarsely chopped rosemary

sea salt and freshly ground black pepper

 

Preheat the oven to 200°C (400°F).

 

Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion for about 15 minutes, or until lightly golden, reducing the heat a little if the onion begins to catch. Add the garlic and 1 tablespoon of thyme and cook for 2 minutes. Spread the onion mixture over the base of a large roasting tin.

 

Wash the veggies and cut them widthways into 1 cm (½ inch) thick slices. Tightly arrange the vegetables in rows over the onion base, starting with the zucchini, followed by the eggplant then the tomato. Gently push the slices out so they sit in a diagonal pattern, exposing some of the flesh. Drizzle with the remaining olive oil and sprinkle over the rosemary and remaining thyme. Season with salt and pepper and bake for 45 minutes, or until the vegetables are tender.

 

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Frittata of Potato, Chorizo, Caramelised Onion & Black Olives – Happy Go Paleo – Irena Macri

Cover Happy Go Paleo

Extract from Happy Go Paleo by Irena Macri, photography by Brooke Holm, published by Viking on 23 September 2015, RRP $34.99

Frittata of Potato, Chorizo, Caramelized Onion & Black Olives

Frittata

Serves 4

Preparation time: 15 minutes Cooking time: 25 minutes

 

500 grams brushed white potatoes, peeled and halved

1 teaspoon coconut oil

200 grams mild chorizo,

sliced 1 large brown onion, quartered and sliced

4 tablespoons olive oil

2 cloves garlic, finely chopped

12 black, semi-dried olives or Spanish olives, pitted and chopped

6 eggs

sea salt

ground black pepper, chopped parsley, to serve

 

Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.

While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.

Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.

In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.

 

NUTRITION NOTES:

This dish is well balanced in most nutrients

but it’s particularly high in vitamin C, selenium and potassium.

Per serve: 570 calories, 30 grams carbohydrates, 41 grams fat, 4 grams fibre, 23 grams protein.

 

Tip: For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.