Roast Cauliflower Soup with Coconut and Turmeric
This is a tasty soup enriched by the roasting of the caulflower. The recipe is from Laura Davidson’s website A Beautiful Plate and is apprently adapted from this cookbook.
I only had half a small cauliflower (instead of 2) so I ended up adding less coconut milk (I had coconut cream), and it was still a bit thin. I think this also mde the spice a bit more intense, but it was nevertheless tasty and simple. I also used home-made chicken stock.
I make quite a few soups with coconut milk and bottled Thai or Malaysian curry paste as they are pretty simple, but they usually have chicken or seafood in them. I’ve never thought of doing this with cauliflower.
Anyway its a great recipe and its vegetarian so I’m tagging it here.
Muscat Braised Goat
It all started with Swedes. Not Abba. Tonight’s dinner is based on a James Kidman recipe from his wonderful book Renaissance. It’s out of print. I bought a kilo of goat offcuts for $10 reduced from $20. I used to buy half a goat at the Adelaide Markets for $9 a kilo. Then the price…
Pork with Apple Parsnip Puree
We made panko-crumbed pork loin with crispy parsnip skins. baked fennel, an apple-parsnip puree and poached leek with a mustard vinagrette. It was pretty good and I’m posting a couple of elements here so as not to lose them. The puree recipe came from F00d52 with slight amendment. It’s a great site, so please go…
Lemon Verbena Ice Cream
After they mentioned lemon verbena on Masterchef a hundred times, I finally decided to buy a plant when we moved to Melbourne two years ago. We made ice cream and tea. Over the first winter i thought the plant had died. It can back and flourished! Lemon verbena smells and tastes amazing. Dried leaves in…
KFC Korean Fried Chicken
The other day I had a rushed introduction to making KFC – Korean Fried Chicken wings. Thanks to COVID lockdown, a lunch meeting moved from Gami Chicken to Zoom. I was challenged to make my own fried chicken so I did. Korean fried chicken is a serious thing, apparently. I’ve never eaten it or made…
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