23 August 2015

Nectarine buckwheat tart



Ingredients: Makes 4 medium tarts (serves 8-10)

100g plain flour
125g buckwheat flour
25g ground almonds
2tbsp caster sugar
250g cold salted butter, cubed
1 egg yolk
1-2tbsp cold water

8 ripe nectarines (or you could use plums or peaches here)
Caster sugar

Method:

Preheat the oven to 180 degrees C (fan). Put two baking trays into the oven to preheat (preferably trays with holes in to let the heat penetrate the bottom of the pastry tarts better.)

Add the cold butter, flours and ground almonds to a food processor. Blitz on high speed until the mixture resembles fine breadcrumbs. Add in the egg yolk and pulse again. With the food processor still running, add a little cold water until the mixture starts to come together into a soft dough. Tip the dough out onto a clean surface and form into a rough ball. Wrap it in cling film and chill in the fridge for an hour.

Meanwhile, de-stone and finely slice the nectarines.

Remove the pastry from the fridge and cut it into four equal pieces. Put 2 large pieces of baking paper onto a counter top and dust liberally with plain flour. Roll out the pastry pieces with a floured rolling pin until about 3-4mm thick in rough rectangle shapes, 2 on each piece of baking paper.  The pastry is quite a delicate pastry so by rolling it out onto greaseproof paper, this saves you from having to move it onto a baking tray afterwards. Top the pastry with the sliced nectarine in 2 neat rows in the centre of each pastry circle and then pull the sides of the pastry over the fruit. Sprinkle 2 tablespoons of caster sugar over the fruit on each tart and then lift the baking paper with the tarts on onto the preheated baking trays. Bake the tarts in the preheated oven for 15-18 minutes until golden brown and the fruit is caramelised and soft. Serve warm with a dollop of creme fraiche or plain yoghurt.




2 August 2015

Whole Spiced Roasted Cauliflower


I recently made the trip up to Liverpool for a weekend to visit a good friend of mine.
She lives in Liverpool and as a super foodie like me, was keen to show me all of the best foodie places Liverpool has to offer.
This included Maray, a small fairly rustic and industrial looking restaurant that serves Middle Eastern small plates and delicious cocktails.
If you follow me on Instagram @katieskitchenjournal you will already know that we indulged in this feast of delicious Middle Eastern yumminess which included harissa and honey chicken wings with green tahini, king prawns with charred tomatoes and smoked paprika aioli, sweet potatoes wedges with tahini and a balsamic reduction as well as the most delicious slow-cooked lamb and some fresh figs served with homemade labneh.


If you're in the area, it's definitely worth a visit. I' a big fan of restaurants where you can order lots of little dishes and sample lots of their menu- it's a great way to get everyone sharing and talking across the table and results in less "food envy" where you wish you'd ordered someone else's dish!!

We also ordered a whole roasted cauliflower with toasted almonds, pomegranate, tahini and harissa. It's something I've always wanted to try making but had never got round to. Cauliflower is such a versatile vegetable to cook with . Granted it does have a really bad reputation, associated with grey looking over-boiled cauliflower for school dinners, but you really can make delicious meals out of this veg.
I recently started blending the cauliflower florets into "cauliflower rice" and also enjoy it deep-fried in a light tempura batter.
Roasting the cauliflower gives it a lovely caramelised flavour which is great when marinated with Middle Eastern spices and then topped with toasted flaked almonds, natural yoghurt, pomegranate and fresh coriander. I served mine as an accompaniment to slow-cooked Persian pomegranate lamb and steamed rice.


Ingredients: (serves 4-5 people as an accompaniment)

1 large cauliflower
4-5 tbsp good quality olive oil
1 tbsp harissa spice
1 heaped tbsp ras el hanout spice
1/2 tbsp sumac
Salt and Pepper
2 cloves of garlic

Large handful of flaked almonds
1 large pomegranate
Natural yoghurt
Fresh coriander leaves


Method:

Preheat the oven to 180 degrees C.

Wash the cauliflower well, pat it dry with kitchen paper and remove some of the big outer leaves. Cut the bottom of the stalk so that the cauliflower will sit flat and then place it onto a large non-stick baking tray.

In a large pestle and mortar/bowl, add the olive oil, all the spices, a good pinch of salt and pepper and the 2 cloves of garlic, peeled and finely chopped. Mix it all together until you have a thin paste. Rub the marinade all over the cauliflower, making sure to coat all of the florets. Leave the cauliflower to stand with the marinade for about 30 minutes-1 hour.

Before you put the cauliflower into the oven, drizzle over a little more olive oil and then roast it in the preheated oven for around 1 hour - 1 hour 20min. (You may need to cover it with foil half way through cooking and once it has begun to colour and caramelise, so that it doesn't burn but cooks the whole way through.)

Whilst the cauliflower is roasting, add the flaked almonds to a dry frying pan over a medium-high heat. Toast the almonds for 2-3 minutes until lightly golden brown ( such a great smell!!) and then remove from the heat. Be careful here- you need to toss the almonds and watch them like a hawk as they will burn really fast!!

Once the cauliflower is roasted the whole way through, remove it from the oven and let it sit a minute to cool down slightly. Then top with the seeds from the pomegranate, the toasted flaked almonds, a good drizzle of natural yoghurt and some fresh coriander leaves.