Tag: food

  • Cauliflower et miso

    Cauliflower et miso

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    Cauliflower et miso

    • Author: editor|maison1973
    • Total Time: 1 hour 10 minutes
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    Description

    A delicious and simple baked cauliflower that is elevated to another level! Perfect as a side dish to steak, chicken or fish, or as a standalone main course served with rice or salad.

    This recipe serves 4.

    Ingredients

    Units Scale
    1 large cauliflower – outer leaves removed (we love to leave just a couple) and base trimmed 1 tbsp extra virgin olive oil 1 tbsp of miso paste of choice 1 tbsp light soy sauce 2 tbsp honey 500ml chicken or vegetable stock (we use low salt or unsalted as we prefer to control the seasoning) juice and zest of 1 lemon Grated knob of fresh ginger (optional) sprinkling of sea salt and black pepper (to taste)

    Instructions

     

    1. Preheat oven 180°C (degree Celsius) or 356°F (degree Fahrenheit) 
    2. Trim and rinse cauliflower and leave whole
    3. Place cauliflower in a deep baking / casserole dish (with lid)
    4. Combine all remaining ingredients into a jug and mix well.
    5. Pour over the cauliflower, making sure to coat well.
    6. Cover with foil and lid and place into oven. Bake with lid on for approx. 40 min
    7. Check if cauliflower tender with a knife in centre. If tender, remove lid and foil and baste with juices from pot.
    8. Increase heat to 200°C (degree Celsius) or is 392°F (degree Fahrenheit) and place back into oven and bake until golden and slightly caramelised – another approx 20min. 
    9. Remove from oven and transfer to plate for serving. Spoon over remaining sauce.

    Notes

    1. We love to add a drizzle of extra virgin oil before serving and a good grind of black pepper
    2. Go lightly on the sea salt as the soy sauce provides enough saltiness!
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Category: Dinner, Lunch, Side Dish
    • Method: Baking
    • Cuisine: Japanese
  • The Brunch Beans

    The Brunch Beans

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    Brunch Beans

    The Brunch Beans

    • Author: editor|maison1973
    • Total Time: approx 30 min
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    Description

    A deliciously creamy (minus the cream!) and hearty bowl of cannellini beans that you will want to serve with crusty sourdough and perhaps some spicy sardines…this is a favourite of ours to serve as a late breakfast / brunch or lunch dish. It’s so quick, easy and incredibly tasty!

    Serves 2

    Ingredients

    Units Scale
    For beans: 1 can (approx. 420g or 15-16 ounce) of cannellini beans (see notes), drained and rinsed 1 garlic clove, finely chopped, minced or grated 1 lemon – zest and juice 1 tbsp extra virgin olive oil 500ml of chicken or vegetable broth or stock (we use low salt or unsalted as we prefer to control the seasoning) 50g of grated parmesan cheese For gremolata: 1/2 bunch of flat leaf parsley 1/2 clove garlic lemon zest of one lemon and a small squeeze of juice 1–2 anchovy fillets (optional) 1 tsp extra virgin olive oil Salt & freshly ground black pepper to taste

    Instructions

    1. To make the gremolata, mix all of the ingredients in a small blender, or we prefer to use a mortar and pestle. Whichever method used, try not to over blend – you want to keep some texture. Once made, check seasoning and adjust to taste (should taste zesty and fresh – and not too salty). Set aside
    2. To make the beans: place a little of the extra virgin olive oil into a medium size fry pan over medium heat
    3. Add the garlic and saute till translucent – a couple of minutes (be careful not to burn or colour!)
    4. Add the beans and stir through – a couple of minutes
    5. Add half of the stock and simmer the beans until softer (approx. 5 min)
    6. Take a masher (or the back of a large wooden spoon) and gently pressed down on the beans so that some are slightly mashed (this process helps give the beans their ‘creamy’ texture)
    7. Add the lemon juice and remainder of stock
    8. Simmer for another 5 minutes or until the beans have a softer, creamy consistency.
    9. Remove from heat and add in the parmesan cheese and stir to combine (and until cheese is melted)
    10. Season with freshly ground black pepper and salt
    11. Serve in a bowl, topped with gremolata and sourdough bread, lightly toasted for dipping!

    Notes

    1. We prefer to use canned organic cannellini beans whenever we can
    2. We love to serve these beans with a side of spicy or smoked sardines!
    3. If you love a bit of extra spice, a splash of green or red tabasco sauce is also fantastic with this dish.
    • Prep Time: 15 min
    • Cook Time: 15 min
    • Category: Breakfast, Dinner, Lunch, Side Dish, Snack
    • Method: Frying, Sautéing
    • Cuisine: Mediterranean