Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
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I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit.
Serves 2 people.
Whipped Hummus
I’m not even sure if Ottolenghi uses this term, but others do. The idea is that the hummus is smooth and creamy.
The simplest thing is to follow Ottolenghi’s advice here. The secret is to use dried chickpeas and use the bicarb of soda to help get rid of the hulls.
NOTE: Save 2/3 cup of the whole, cooked chickpeas (see below).
Carrot and Cauliflower
Divide 1/4 of a small to medium cauliflower into florets. Mix with 1 tbsp olive oil and 1/2 tsp salt.
The carrots are part of a recipe from his book Plenty More. Just buy it. The book is fantastic….
BBQ Sardines in Vine Leaves
So simple. Incredibly tasty. Fresh sardines marinated with garlic, oregano. olive oil. salt and black pepper. Wrap in blanched vine leaves. Cook on BBQ for about 3 minutes each side. Magnificent.
Herbed Couscous with Onion and Tomato
Here is the accompaniment to tonight’s Chermoula Chicken and Beetroot and Yoghurt dip with Pita bread. Couscous Oven- dried cherry tomato halves and fresh cherry tomatoes Chopped red onion caramelised with sugar and blood plum vinegar Toasted pepitas and slivered almonds Fried haloumi Fresh coriander and basil leaves Blood orange segments Diced red and green chilli…
Beetroot, Walnut and Feta Salad
So the summer of salads has begun. Ingredients Mixed lettuce leaves 2 medium-sized beetroot 1/2 small red onion, sliced thinly Walnut pieces Sugar Feta Rind of 1/4 of a preserved lemon, diced finely 2 tbsp chopped parsley 2 tbsp chopped coriander leaves 2 tbsp date vinegar 4 tbsp olive oil Pomegranate syrup Salt and pepper…
Pomegranate and Pistachio Couscous
Here’s a relatively simple but colourful salad. Ingredients 2 cups couscous cooked in chicken stock Spinach leaves 1 cup pistachios, roasted and chopped 1 cup semi-dried figs, sliced 2 blood oranges, peeled and segmented Fried haloumi slices 1 pomegranate – bottom half on platter, seeds from top half scattered over Juice of half a lemon…
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