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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 28 Jul 2016 17:05
大象传媒 Radio 2

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    • 1.

Spiced Cauliflower Steaks with Yoghurt & Tahini Dressing

by Rich Harris from Fire & Smoke (Kyle Books)

听

Vegetarians often get a raw deal at barbecues & there is nothing sadder than a limp veggie burger banished to one side of the grill.听 But vegetables can be the star of the show & here the humble cauliflower is transformed into something seriously delicious.

听

Serves 4

听

Prep time: 10 mins plus marinating

Cooking time: 15 mins

听

Ingredients

2 large cauliflowers

2 tbsp extra virgin olive oil, plus extra to finish

1 tbsp ras el hanout

1 tsp fine sea salt

2 garlic cloves, crushed

听

For the dressing

4 tbsp Greek yoghurt

2 tbsp tahini

1 tbsp extra virgin olive oil

squeeze of lemon juice

sea salt & freshly ground black pepper

听

To serve

A small handful of pomegranate seeds

1 small bunch of coriander, roughly chopped

听

Method

  • Slice 2 thick slices from the centre of each cauliflower, cutting from top to bottom, to make four thick steaks about 3cm thick, then lay in a large tray.
  • Whisk together the oil, ras el hanout, salt & garlic, then pour over the cauliflower & toss to coat.听 Cover with clingfilm & marinate in the fridge for 2hrs.
  • Meanwhile, whisk together the ingredients for the dressing adding enough water to loosen to a pouring consistency.听 Season to taste & set aside.
  • Preheat the barbecue for direct grilling (the grill is positioned directly over the heat source, cooking hard & fast, giving meat, fish & vegetables an intense chargrilled flavour.听 A barbecue is unlike a griddle or frying pan, whereby leaving a piece of meat sitting in one position can lead to it either burning or taking too long to cook.听 Keep things moving, as otherwise the outside will be overcooked & the centre raw, & by regularly turning you鈥檒l ensure that it鈥檚 cooked evenly).听
  • Grill the cauliflower steaks for 10 mins until lightly charred & starting to soften, turning regularly.听 Remove from the grill, wrap in foil & cook for a further 5 mins.
  • Arrange the cauliflower on a serving platter, drizzle with the dressing & scatter over the pomegranate seeds & coriander.听 To finish, drizzle over a little extra virgin olive oil.听

Note:听 You鈥檒l end up with some leftover cauliflower, so season lightly with salt, char on the barbecue & break into florets.听 Dip in Baba Ganoush, Tzatziki or Mayonnaise flavoured with roasted garlic.

听

听

Mayonnaise

You can鈥檛 beat making your own mayonnaise.听 Make sure that you have a steady hand & begin by adding the oil very, very slowly.听 If the mixture splits, start again with fresh yolks, then gradually whisk the split mixture into the new batch.

听

Makes 300ml

Prep time: 10 mins

听

Ingredients

2 medium egg yolks

1 garlic clove, crushed (optional)

1tsp Dijon mustard

fine sea salt

200ml vegetable oil

50ml extra virgin rapeseed oil

squeeze of lemon juice to taste

听

Method

  • Put the egg yolks, garlic & mustard into a large bowl, add a good pinch of salt & whisk together until smooth. 听
  • Combine the oils in a jug &, whisking constantly, begin to pour the oil into the bowl in a very thin, steady stream.听 It鈥檚 crucial that you really take your time at this stage; overzealous oil pouring will lead to a split mayonnaise. 听
  • Continue steadily adding the oil & whisking until it鈥檚 all incorporated.
  • Whisk in lemon juice & add a pinch more salt if needed.听 At this stage you can add any additional flavourings, such as chopped herbs, smoked paprika or roasted garlic.

Broadcast

  • Thu 28 Jul 2016 17:05
    大象传媒 Radio 2