I was recently given a roasted Mauritian spice blend by the wonderful Selina Periampillai.
I’ve got an obsession with cauliflower at the moment so thought this would be the perfect combination. I decided to roast the cauliflower whole with the Mauritian spices, coconut and lime giving a sweet, sour, salty and hot taste sensation that is completely addictive.
This dish can be eaten outright as a main course with some wilted greens and cous cous or to accompany a meat heavy main course.
1 medium cauliflower
200ml coconut cream
2 tsp cooking oil
1 lime, zested and juiced
1 tablespoon Mauritian curry powder
Salt and pepper to taste
1. Trim the cauliflower removing any green leaves and woody stem.
2. In a large bowl mix the coconut, lime zest and juice, curry powder, salt and
3. Brush the marinade all over the head of cauliflower.
4. Place on a lined baking tray and roast at 180°C for 30-40 minutes or until golden brown.
5. Allow to cool for 10 minutes, carve and serve.
Chilli powder can be added for extra zing .
Standard curry paste will still work if you can’t get the Mauritian blend.
Pickled raisins make a great accompaniment
The cauliflower is great to eat hot or cold.
So, I finally cracked. Having heard and seen so many variants of beetroot brownies I gave in and created a batch.
I understand the reasons for putting vegetables into cakes and I believe it can add moisture and longevity to a cake, but carrot cake has always been my limit!
@LoveBeetroot passed on their recipe for me to try via Twitter .
So I gave it a go. The results were a deliciously moist brownie with a subtle hint of beetroot but not to overpowering. What I also love about the recipe is that it’s gluten free.
The recipe can be found here on the love beetroot website:
Give it a go, I would love to see your feedback and any other creations with beetroot.
Tweet them to me @JoechefBartlett
Here was my beetroot brownie
With a recent glut of foraged wild mushrooms i decided to dry them out and make a powder.
It is so simple to do and a great store cupboard ingredient to add a robust, meaty flavour to sauces, stews, gravy’s, marinades, roasted meats and risotto’s.
You can use any mushrooms but I find wild mushrooms give you the most incredible intense flavour.
All you need to do spread the mushrooms out on a cooling rack lined with muslin cloth. Place them in a low oven at 90 degrees or in an airing cupboard and dry out over night.
Then blend the dried mushrooms up in a spice grinder until a fine powder is achieved.
Store in an airtight container or Kilner jar for up to a year.
With kohlrabi bang in season I used it in the simplest form.
It has quite a sweet cabbage meets turnip flavour and is good to eat raw in salads as well as cooked!
Here’s how I like to eat it.
2 sprigs thyme
1 clove garlic
Extra virgin olive oil
Sea salt and pepper
1. Pre heat the oven to 220C. Peel and slice the kohlrabi and garlic thinly. Pull the thyme leaves off the stalk.
2. Place the garlic, kohlrabi and thyme in a bowl. Add enough olive oil to coat and season well. Layer the ingredients up in a suitable dish being sure to get a good even mix.
3. Firmly press the layers to interlock them. Carefully add enough water to cover the kohlrabi halfway up. Place in the oven and bake for a good 20-30 minutes. The baked kohlrabi should be soft in the centre with a lovely caramelised, crisp top.
This goes particularly well with white meats and fish.
I served mine with a piece of pan fried cod and a handful of sugar snap peas, delicious !
With artichokes and chanterelles in season I thought it would be good idea to share this recipe!
The fricassee can be enjoyed with some crusty bread and a glass of wine or use it to accompany pork or chicken.
You can replace the artichoke with any vegetable of your choice and if you can’t get chanterelles then replace with your favourite mushroom.
Recipe: serves 2
4 artichokes hearts, cooked and sliced
2 tbsp full fat creme fraiche
2 shallots, sliced
1 clove of garlic, sliced
80g of frozen or fresh peas
10 chanterelle mushrooms
50g chorizo, diced
1tbsp flat leaf parsley
Splash of vegetable stock
Salt and pepper to taste
1.Slice the shallots and cut the artichokes into small wedges.
2. Peel and remove the soul from the garlic and cut into thin slices.
3. Remove the outside skin from the chorizo and cut into a small dice or small pieces.
4. Clean the chanterelle mushrooms well and cut into smaller pieces if they are large.
5. Heat the olive oil in a frying pan and sweat the shallots and garlic until softened.
6. Add the chorizo pieces and turn up the heat moving the pan all the time to avoid burning.
7. When the chorizo is cooked add the artichoke hearts and mushrooms and continue to cook very quickly.
8. Add in the peas and a splash of vegetable stock or water and shake in the creme fraiche in to emulsify the fricassee. Finish with the chopped parsley.
9. Taste and season if required and serve with some crusty bread.
With globe artichokes readily available and maybe even growing in your garden I thought it would be a good idea to show you how to prepare them !
Firstly pull the fibrous leaves from the stalk end of the artichoke until reach the pale base. Rub liberally with lemon juice as you go to stop it going brown.
Once done, cut the stalk off as close to the base as possible using a sharp knife.
Now cut the the top off the artichoke leaving about 2 inches on the base .
The next task is to trim around the base/heart of the artichoke to remove all of the petals but keep a good shape. Liberally rub with lemon juice.
With the artichoke heart now taking shape the last job is to remove the choke!
This can been scraped out with a teaspoon, again rub liberally with lemon juice.
The artichoke is now ready to be cooked. If you are not cooking them immediately then store in water and lemon juice to stop them browning .
I received these in my Riverford Farm vegetable box today. Globe artichokes !
A edible member of the large thistle family. The tips of the leaves and heart or choke can be eaten and are prized by chefs. The season runs from July to November so grab them whilst you can!