Tag Archives: cauliflower

Unfashionable Cauliflower – a retrospective (plus a recipe for Aloo Gobi)

Yet again, the subject of the poor, ganged-up-on, unpopular cauliflower has reared its curly head on the telly.  It always makes me really cross when people talk about unpopular foodstuffs.  Would the average shopper be happier if it had ‘Louis Vuitton’ stamped on every floret?  Or perhaps the Nike Turnip would prove to be a hit?  Fendi Fennel… stop me now – I’m only pretending that I know some designers.

Cauliflower is lovely and I shall prove it.  Read this article wot I wrote in May last year.

Now go and buy a cauliflower.

Than, if you want to be exotic, try this quick and delicious recipe for Aloo Gobi, a North Indian/Pakistani dish  made with cauliflower, potatoes and Indian spices.  My friend Ila also puts a handful of frozen peas in it at the potato stage.

ALOO GOBI

Utensils:
1 x large saucepan
1 x vegetable peeler

Ingredients:
3 tablespoons oil
1 medium onion – finely chopped
1 clove garlic – chopped
1 green chilli – chopped
1 inch / 2.5cm ginger peeled and finely chopped
2 medium potatoes – peeled and cut into smallish chunks
1 tsp coriander powder
1 tsp ground cumin
½ tsp turmeric
1 medium cauliflower cut into florets
a dash of lemon juice
a little salt
½ tsp garam masala

Method:
Heat the oil and fry the onion, garlic, chillis and ginger until just tender.
Add the potatoes and fry for another 2-3 minutes
Add the spices except for the garam masala, and mix well
Add a tablespoon of water, cover the pot and cook
When the potatoes are al dente add in the cauliflower.
Replace the lid and cook until the cauliflower is just soft
Add a sprinkle of lemon juice, salt and garam masala and stir well
Serve with naan or parathas

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Filed under Food, Recipes, Regional

Leftover Stilton (or the cheese that broke the camel’s back)

In which is demonstrated the uses for leftover Stilton Cheese in Cauliflower or Broccoli and Stilton Soup, Leek and Stilton Soup, Cauliflower or Broccoli Cheese, Huntingdon Stuffed Pears and Stilton and Nut Mousse.

* * *

If, like me, you have been left with a chunk of Stilton large enough to set up in business as a purveyor of fine fromage, you will, by now, be staring at your cheese plate with a mixture of admiration and fear.  On Christmas Eve, I went to Welton’s in Great Bowden to collect my Christmas order of a small Pork Pie, some Black Bomber, some Brie and a modest amount of Colston Basset Stilton.

A proportion of the Stilton was consumed at Christmas Tea with a chunk remaining that was manageable by a single adult over a period of a week.  But as luck would have it, I was given a massive chunk by Sister the Second who had been over-serviced by her supermarket.  It is sitting in the fridge glowering at me like The Cheese in the Railway Carriage so evocatively described by Jerome K. Jerome.

I was going to spin this out over a couple of days, but that would be too much like the Stilton. 
This is what you can do with it. 

HUNTINGDON STUFFED PEARS  have been featured earlier.  Click on the link for the recipe

CAULIFLOWER OR BROCCOLI CHEESE  use the cheese sauce recipe in the link but substitute Stilton for Cheddar. It’s rich but gorgeous. 

CAULIFLOWER OR BROCCOLI AND STILTON SOUP  **

Utensils:
1 x medium saucepan
1 x stick blender or ordinary blender

Ingredients:
1oz / 30g butter
1 medium onion – finely chopped
1 medium cauliflower or largish head of broccoli – broken into florets
1 pint / 600ml chicken or vegetable stock
1 tblspn mixed herbs or a bouquet garni
½ a medium potato – peeled, diced and cooked
½ pint milk
4oz / 120g Stilton Cheese

Method:
Melt the butter in the pan
Add the onion and fry gently until soft
Add the cauliflower or broccoli, herbs and stock and milk
Bring to the boil, cover the pan and simmer for about 15 minutes or until the vegetable is soft
Allow to cool slightly, add the potato and remove the bouquet garni if using one
Mix to a smooth puree with the blender
Stir in the cheese until it has melted
Serve

** Post post note:  Leek and Stilton also make an excellent soup.  Cook 2 large, finely sliced leeks in with the onions then add the stock and proceed as per the recipe.

STILTON AND WALNUT MOUSSE – serves 8

Utensils:
8 x ramekin dishes – greased & with a circle of greaseproof paper in the bottom
1 x medium saucepan
1 x whisk

Ingredients:
1oz /30g butter
2 level tablespoons plain flour
7floz / 200ml milk
7floz / 200ml vegetable stock
1 sachet of gelatine
40z / 120g Stilton cheese
2 eggs – separated – whites whisked to form stiff peaks
¼ pint / 150ml crème fraiche
2oz / 60g walnuts – chopped

Method:
Melt the butter in the pan over a medium heat
Stir in the flour to form a thick paste
Gradually whisk in the milk and stock until it thickens and starts to bubble
Remove from the heat.
Sprinkle over the gelatine and whisk until it has dissolved and is thoroughly mixed in
Add the cheese and stir until melted
Whisk in the egg yolks and season to taste
Fold in the crème fraiche with a metal spoon
Then fold in the whisked egg whites and gently stir in the walnuts
Spoon the mixture into the prepared dishes
Chill until set
Serve with a green salad

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Filed under Christmas, Entertaining, Food, Leftovers, Recipes