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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
Â鶹ԼÅÄ Radio 2

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    • 1.

Spiced Cauliflower Steaks with Yoghurt & Tahini Dressing

by Rich Harris from Fire & Smoke (Kyle Books)

Ìý

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

Ìý

Serves 4

Ìý

Prep time: 10 mins plus marinating

Cooking time: 15 mins

Ìý

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

Ìý

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

Ìý

To serve

A small handful of pomegranate seeds

1 small bunch of coriander, roughly chopped

Ìý

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.Ìý 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.Ìý 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.Ìý 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.Ìý Keep things moving, as otherwise the outside will be overcooked & the centre raw, & by regularly turning you’ll ensure that it’s cooked evenly).Ìý
  • Grill the cauliflower steaks for 10 mins until lightly charred & starting to soften, turning regularly.Ìý 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.Ìý To finish, drizzle over a little extra virgin olive oil.Ìý

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

Ìý

Ìý

Mayonnaise

You can’t beat making your own mayonnaise.Ìý Make sure that you have a steady hand & begin by adding the oil very, very slowly.Ìý If the mixture splits, start again with fresh yolks, then gradually whisk the split mixture into the new batch.

Ìý

Makes 300ml

Prep time: 10 mins

Ìý

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

Ìý

Method

  • Put the egg yolks, garlic & mustard into a large bowl, add a good pinch of salt & whisk together until smooth. Ìý
  • Combine the oils in a jug &, whisking constantly, begin to pour the oil into the bowl in a very thin, steady stream.Ìý It’s crucial that you really take your time at this stage; overzealous oil pouring will lead to a split mayonnaise. Ìý
  • Continue steadily adding the oil & whisking until it’s all incorporated.
  • Whisk in lemon juice & add a pinch more salt if needed.Ìý 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
    Â鶹ԼÅÄ Radio 2