Roast Turmeric Butter Cauliflower
The roast cauliflower part of this recipe comes from Duncan Welgemode’s Africola, a remarkable testament to the Adelaide restaurant of the same name. I’ve paired it with a lentil, tomato and roast capsicum curry topped with raisins and pine nuts, some home made hummus and flatbread.
The cauliflower is simmered for 10 minutes before being baked in a hot oven, with turmeric butter brushed on for the last bit of cooking. 100g butter and 50g ground turmeric.
I should mention that at Africola a lot of the cooking is done in an open fire oven, so the cauliflower has an amazing char to it.
The white sauce underneath is made from tahini, lemon juice and garlic.
But I want to make note of the fig and pistachio agrodolce on top of the cauliflower.
2 tbsp chopped dried or semi-dried figs – soak in 2 1/2 tbsp red wine vinegar for 15 mins
1tbsp olive oil
1 eschallot, thinly sliced
3 garlic cloves, finely chopped
Cook onion and garlic gently in oil for 7-10 mins.
Add 400g tinned diced tomatoes and cook for 5-7 minutes, stirring.
Add the figs and vinegar along with 1/2 tsp brown sugar and 2 tbsp toasted pistachios. (I added a bit more brown sugar)
Season with salt and pepper.
Habanero Mango Curry Sauce
Is this the final hot sauce? Not sure yet! This one will blow your head off. It’s adapted from a recipe in Big Flavours of the Hot Sun by Chris Schlesinger and John Willoughby. This is one of my all-time favourite cookbooks for spice. I bought it on sale at Barnes and Noble in Dallas…
Mango Mustard Chilli Sauce
Here’s chill sauce #5. It’s from the Guardian website and the link is here (recipe at the bottom of the page). I’ve only made one and a half bottles. I was searching on jerk sauces and ended up here, maybe because of the reference to Jamaica. (I must add that I’m going to try the…
Lacto-fermented Chilli Sauce
Hot sauce #4 is going to be a lacto-fermented sauce using this recipe from the Great British Chefs’ website. I’ve used up the rest of the bonnet peppers which are quite variable in heat. I’ll post some more photos as the fermentation develops. I’m really enjoying learning about pickling and fermenting. We possibly have more…
Two More Hot Sauces
So far I’ve made three hot sauces, with more on the way. Tropical Chipotle Sauce – see previous post here. Green Papaya Chilli Sauce This is an uncooked sauce, which apparently can be stored in the fridge for up to six months. I put half a dozen of my red bonnet peppers in it, not…
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