A Couple of Simple and Yet Tasty Lunch Ideas

2 Comments April 4, 2020 chilliandmint

Hi everyone. How are you all doing? The days seem to be flying by don’t you think? Have you managed to get yourself into a rhythm that suits you and your lifestyle? I’m loving all the cooking and baking that everyone seems to be doing on instagram. Being stuck inside seems to have unleashed inner domestic culinary gods and goddesses in us all; it is wonderful to see. It seems everyone is baking banana bread and making their own hummus – I can almost smell it when I step outside on my daily exercise.

Meal times have always been a special time for my family to get together, update each other on each others days and news and during this period of uncertainty they have become even more sacred. We take it in turn to cook as it’s a good way to relax and focus the mind and we try and come up with interesting things to cook, to keep the diet varied and interesting. I thought it might be helpful to share a couple of lunch, or indeed supper ideas, that we have eaten recently that were super simple, require few ingredients and take 15 mins max to cook.

First up is my spaghetti alla puttanesca – also known as prostitutes pasta – as it can be made quickly, in between other obligations, hence the prostitute allusion! My version is similar to the Neapolitan in that omits anchovies as I think it makes the dish just too salty. I also add spinach because I LOVE spinach and you can add fresh chillies or chilli flakes but I have omitted these this time round.

The main ingredients are tomatoes, garlic, black olives and capers and together they work so well with the spaghetti. You can use linguine too, whichever you have to hand.

Spaghetti Alla Puttanesca

serves 4-6

Spaghetti/linguine (enough for 4-6 or however many you are feeding)
2 tbsp olive oil
8 medium tomatoes, quartered
4 garlic cloves, sliced
2 large tbsp of stones black olives, halved

1 tbsp capers
salt
pepper
3 large handfuls of fresh spinach
1 cup pasta water

1. Fill a large pan with boiling salted water and add the spaghetti/linguine.

2. Heat a large wide pan with olive oil then add the tomatoes 🍅 followed by the garlic. Stir

3. Add the olives and capers. Season with salt and pepper. Simmer for a few minutes to allow everything to soften and meld together.

4. Check to see the spaghetti is cooked and when it is to your liking add it to the sauce, mix well with tongs and then add the spinach.

5. Add a cup of the pasta water to loosen and continue to fold in together. Simmer for a couple of minutes.

6. Serve immediately.

It’s deliciously sweet from the tomatoes and salty from the olives and capers and I love the taste of spinach and garlic binding it all together.

The other easy meal is “cauliflower fritters”. I was inspired by Sami Tamimi (Yotam Ottolegnhi’s business partner) who made them on his instagram feed. If you are on instagram have a look at him cooking them on his feed – you can find him @sami_tamimi. I made a few changes in that I added a heaped tsp of curry powder and some black urfa chilli from my favourite spice provider in the US Burlap & Barrel. If you live stateside I highly recommend you ordering some of their spices. They are incredible. I always try and pick some up when I am in the US or have friends bring some over. I also only used plain flour, but you can use chickpea/bread flour or whatever you have to hand.

I also decided they would go really well with a simple tomato, fresh coriander, black olive and feta salad on the side, instead of his suggestion of a yoghurt raita or tahini dip, but it’s totally up to you.

Spiced Cauliflower Fritters

serves 4 (makes around 11 large fritters)

1 cauliflower, chopped into even size piece and the green leaves washed

2cups/ 300g flour or enough to form a batter (you may need to add a little more so adjust as need be)

3 eggs

water – a little to loosen the batter

1 white onion, finely diced

1 large handful of fresh parsley, finely sliced

1/4 tsp cinnamon powder

1/2 tsp turmeric powder

2 tsp cumin powder

1 heaped tsp of curry powder

1-2 tsp chilli flakes (black Urfa chilli, Allepo chilli flakes, red pepper flakes)

1 heaped tsp salt

pepper

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Tomato salad

8 tomatoes, roughly chopped

1 tbsp black olives, stone removed and halved

handful of fresh coriander (or parsley) chopped

1 tbsp feta, broken up

First boil a large pan of water and then add the cauliflower, including the green stalks, which you keep at full length at this stage.
Meanwhile mix the flour with the eggs, water, spices, parsley, salt, pepper and white onion.
When the cauliflower has completely softened – around 6-8 mins, drain and remove the green stalks.
First thinly slice the green stalks and add them to the batter.
Using a knife or potato masher, roughly break up the cauliflower so that it is broken down but not like mashed potato.
Turn it out into the batter and mix together.
Heat a large pan with a little vegetable or sunflower oil – you want to shallow fry NOT deep fry.
Using a large spoon turn out some of the cauliflower batter into the pan and flatten with the back of the spoon. Fill up the pan – I find three work well as you don’t want to over crowd the pan. Leave the fritters to bind together and bronze. If you touch them too early they will break apart.
Leave to bronze on both side. This will take around 3-4 minutes per side. If it is not bronzed sufficiently leave for a little longer.
Once both sides have bronzed, turn out to a plate with some kitchen roll and keep in a warm oven whilst you continue with the others.
Prepare the tomato salad whilst the fritters are bronzing and place in a bowl ready to serve.
Once all the fritters are ready serve and eat whilst still hot.

Gobi Aloo Kasoori Methi – Cauliflower with Potato and Dried Fenugreek Leaves

6 Comments March 23, 2017 chilliandmint

Cauliflower, in my view, is massively underrated. In the past it was perhaps thought of as a little bland, but when you boil anything I guess it could be described as bland. Growing up we had cauliflower cheese – which don’t get me wrong, is delicious – but beyond that people really didn’t tend to do much with it. That has all changed though in the last couple of years, with dishes such as cauliflower rice, cauliflower base for pizza, roasted cauliflower, burnt cauliflower – you name it, people are getting creative with this humble ingredient. In Indian cuisine it is hugely versatile and used in all manner of dishes.

Throw a little spice into the mix and you have yourself a very tasty little number. I thought I would show you one of my favourite cauliflower recipes that works well either on its own or as part of a larger Indian feast. Dried methi, or fenugreek as it is also known, is fairly easy to come by these days. Certainly the large supermarkets stock it, but I like to get it from one of my local Asian grocers. You can order online – here from Asian Dukan. Easy.

Methi has a wonderful aroma, that works so well with the cauliflower. Only scatter the dried leaves over the cauliflower at the very end of cooking and gently fold the leaves into the dish. I cook this dish with the trinity of Indian spices: turmeric, cumin and coriander, but my mother-in-law likes to keep it super simple and literally just add, oil, dried chilli, salt and dried methi. It is also delicious this way, but try my slightly more elaborate way first.

Gobi Aloo Kasoori Methi – Cauliflower with Potato and Dried Fenugreek Leaves

serves 4-6 along with another dish or two.

2 medium potatoes, cubed into 2-2.5cm

3-4 tbsp rapeseed/vegetable oil

1 tsp cumin seeds

2 small dried red chillies

1 cauliflower, outer leaves removed and cut into small florets

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt, to taste

sprinkling of water

2 tbsp of Kasoori Methi

Peel the potatoes and then once diced place them in a pan of boiling water and boil for around 8 minutes or until softened but not mushy. Strain and place to one side.
In a large wide pan (ideally with a lid), add 1 tablespoon of oil and when it is hot add the cumin seeds move around the pan for 10 seconds before adding the dried chillies.
Add the boiled cubed potatoes and cover with the cumin seeds.
Place the cauliflower florets into the pan and move around so that they are also beginning to coat themselves in the cumin seeds. You will need to add a little more oil at this stage to help the cauliflower cook and soften. Add the oil in stages instead of all at once.
Add the turmeric, cumin and coriander powders along with the salt and fold into the cauliflower.
Keep the cauliflower gently moving around the pan at intervals. Sprinkle a little water to help soften the cauliflower and place a lid on the pan.
Every few minutes move the contents of the pan around.
Continue to cook gently, on a low heat for a further 10-15 minutes so that the cauliflower has softened.
Finally add the fenugreek leaves – kasoori methi and gently fold into the cauliflower. Take off the heat and serve.

An alternative and even simpler way to cook this dish is to replace cumin seeds with methi (fenugreek) seeds, do not add any spice and then the kasoori methi. Obviously the dish is not as yellow in colour but still tastes really delicious. You can also omit the potatoes if you wish.

Toasted Cauliflower with Freshly Ground Cumin, Lemony Tomato and Fresh Coriander

4 Comments September 9, 2016 chilliandmint

Cauliflower has gained a bit of a renaissance in the last few years. Personally I love it and feel that it is a hugely versatile, tasty and nutritious vegetable to include in your diet. A few years ago I posted recipes for sweet piccalilli and cauliflower curry which are both delicious and straightforward to prepare.

Recently when I was in LA I was admiring a ‘salad’ and got chatting to the chef on how he prepared it. I noted it down in my head and have since prepared back to the UK. It’s a hit folks, seriously it tastes SO good and takes no time to whip together.

It is perfect eaten on it’s own or with another salad or perhaps with lamb, chicken or even fish. It’s a great little recipe to have in your arsenal. Give it a go and let me know what you think. I think you’ll find it will be a keeper.

Toasted Cauliflower with Freshly Ground Cumin, Lemony Tomato and Fresh Coriander

Serve 2-4 (depending on the size of your cauliflower)

1 cauliflower, greens removed and cut into florets

1 tsp of cumin seeds, toasted and then ground

10 baby plum tomatoes

1/4 lemon, juice only

1/2 tsp salt

handful of roughly chopped fresh coriander

Heat a pan and when it is hot add the cauliflower florets and move them around the pan at intervals for five minutes so that the cauliflower begins to char. Turn off the heat but leave in the pan.
In a separate pan dry roast the cumin seeds for around 30 seconds so that the aroma of the cumin is released.
Place them into a spice grinder to create cumin powder. Pour the cumin powder over the cauliflower and move around the pan so that the powder coats the cauliflower.
In the pan you used to dry roast the cumin seeds, add the tomatoes and keep on a medium heat so that the tomatoes heat up and begin to char. Then remove from the heat and allow to cool enough so that you can hold them and peel off the skin. Place them in a bowl with the lemon juice and crush them slightly.
Add the lemony tomatoes to the cauliflower and move gently move around the pan so that they are evenly distributed.
Add the salt and the fresh coriander and serve either immediately or at room temperature, both work equally well.

Toasted Cumin and Cinnamon Cauliflower

2 Comments September 10, 2015 chilliandmint

I often think that cauliflower gets a little overlooked as a vegetable, unlike its more ‘superfood’ cousin, the broccoli. Boiling it can be bland, like most things, but roast it and add a little spice and textures then you have a truly delicious treat. I wrote a piece a few years ago on the merits of the humble cauliflower here so do check it out.

This recipe is quick, extremely tasty (ok I know I am biased), full of goodness and great as a lunch to take to work in a tupperware or as an evening meal. It can be eaten hot or cold so is hugely versatile. A slight chill is now in the air in London, although I am still hopeful for an Indian summer, so the warming cumin and cinnamon gives the dish autumnal comforting notes. The sweetness come from the cinnamon and the saltiness from the feta so no extra salt is necessary.

Toasted Cumin and Cinnamon Cauliflower

serves 2 or 4 if serving with another dish

1 cauliflower, chopped into florets and greenery removed

1 tsp cumin powder

1/2 tsp cinnamon

5 tbsp extra virgin olive oil

30g pine nuts, toasted

30g raisins or sultanas

1 small handful of fresh coriander

30g feta, crumbled

Preheat the oven to 200 degrees (if using fan). In a large mixing bowl add the cauliflower florets and add the cumin and cinnamon powder along with the extra virgin olive oil. Mix gently with your hands so that the florets are evenly coated.
Place on a baking tray in the oven for 20 minutes, so that the edges are nicely charred.
Meanwhile heat a heavy frying pan and toast the pine nuts so that they begin to bronze. They bronze quickly so keep an eye on this. Add the raisins/sultanas to warm them and allow them to become soft. Place to one side in a bowl.
Once the cauliflower is cooked add to a new mixing bowl and add the pine nuts, sultanas, coriander and crumbled feta. Toss gently and either plate up or leave to cool before adding to your lunch container.

I have also made this with prunes instead of raisins/sultanas, which works really well. Dates would also be another option.

Save the English cauliflower from extinction by EATING it!

6 Comments January 17, 2012 chilliandmint

It was during a recent family conversation about how cauliflower consumption is in decline, that gave me the idea for this blog. I wanted to do my bit, so as to speak, to give the cauliflower some much needed positive PR and encourage people actually to buy and eat the vegetable. The sad truth is that if we don’t consume them we will slowly see them disappearing from our farmers’ markets, grocers, supermarkets (delete as required) and they will join the list of other extinct vegetables. A really interesting article was published a couple of years ago in “The Daily Telegraph” with the heading ‘Cauliflower to make a comeback with environmentally friendly rebranding’ – it’s worth a read so just click here.

I think a lot of people are not too sure what to do with cauliflower, other than the obvious cauliflower cheese, which don’t get me wrong is tasty, especially when you add crispy bacon bits to the topping, but there are so many other delicious things to do with cauliflowers.

So I thought I would share two completely different recipes with you to inspire you to love and eat cauliflower. Broccoli and other so called ‘superfoods’ seem to have taken centre stage due to their health benefits, but the fact is that cauliflower is also very nutritious, perhaps not quite as much as broccoli, but close, and if the truth be told cauliflower has less calories than broccoli. You can check out the facts here if you don’t believe me!

First up…………………………drum roll please……………………. is………………………………………………..

Sweet Piccalilli, which is a gloriously tangy and vibrant looking relish which includes cauliflower as the main ingredient, along with green beens, courgette/marrow, pickled onions and spices. It’s also been referred to as ‘Indian Pickle’, indicating that it’s origin stems from the Indian subcontinent. I recently made a huge batch and then gave a number away as gifts at christmas time. A dollop of this relish is the perfect accompaniment to hams and cheeses, in fact you are guaranteed always to see it on the plate when ordering a traditional ploughman’s lunch at any good English Pub.

This recipe is sourced from my favourite preserves and pickling book called The Complete Book of Preserves and Pickles by Catherine Atkinson and Maggie Mayhew. I have remained pretty loyal to the original recipe other than the fact that I do add a little more flour as I like the piccalilli to be slightly thicker. It’s personal choice, so see how you get on and don’t be afraid to add a little more flour if need be. It is also really important to note that steps 1 and 2 you need to do 24 hours before the next steps can be completed.

Sweet Piccalilli

Makes circa 1.8kg/4lb, which was precisely 7 jars and I bought them from here.

1 large cauliflower

450g pickling (pearl) onions

900g mixed vegetables (marrow/courgette, cucumber, French green beans)

225g salt

2.4 litres/4 pints cold water

200g granulated sugar

2 garlic cloves, peeled and crushed

2 tsp of mustard powder

1 tsp of ground ginger

1 litre/1 and three quarters distilled (white) vinegar

25g plain flour

1 tbsp turmeric

1. Clean and cut the cauliflower into small edible florets and cut off the ends of the French green beans and cut them into 2.5cm/1inch in length. The pickling onions I use are small, but if you have bought the slightly larger ones you will need to quarter them.

2. In a large bowl place the vegetables in layers and add a sprinkling of salt over each layer. Pour the water over all the vegetables and then cover with cling film and leave to soak for 24 hours.

24 hours later

3. Drain the soaked vegetables and discard the brine. You will need to rinse them well several times in cold water so as to get rid of the salt. You may find it easier to do this in batches.

4. In a large pan (preserving pan if you have one) add the sugar, garlic, mustard, ginger and 900ml/1 and a half pints of the vinegar. Gently heat the pan stirring occasionally until the sugar has dissolved.

5. Add the vegetables to the pan and bring to the boil and then reduce the heat and simmer for 10-15 minutes or until they are almost tender.

6. In a separate bowl stir the turmeric into the flour and then add to the remaining vinegar. Stir this mixture into the vegetables. Bring to the boil and stir and then turn down the heat so that it simmers for another 5-10 minutes allowing the piccalilli to become thick. If it is not the consistency you want, simply add a little more flour and it should thicken up.

7. Into warmed sterilized jars, add the sweet piccalilli and cover and seal. Store in a cool dark place for at least 2 weeks. Use within the year.

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The second recipe I wanted to share with you is Cauliflower Curry, which is really straight forward and speedy to make and perfect to eat either on its own or with a bowl of dal on the side; I also like to have mine with a little natural yoghurt. This recipe comes from my mother-in-law who stores all her recipes in her head and never seems to have precise measurements. It’s always a little bit of this and a little bit of that, and the result is always divine. I think you will be pleasantly surprised at how tasty and simple this dish is to make.

Cauliflower Curry

Serves 2-4 accompanied with another dish such as dal or speedy salmon curry

1 large cauliflower

2 tbsp of mustard oil (or sunflower oil if you do not have mustard oil)

1 tsp nigella seeds

1 tsp turmeric

1tsp ground coriander (cilantro)

1tsp ground cumin

1tsp garam masala

1 tsp salt

half tsp chilli powder

3 inch cinnamon bark, broken into smaller parts

splash or two of water

1 heaped tsp of ghee or butter, optional

1. Wash and cut the cauliflower into small florets. Do not discard the outer green bits as these too can be used in the curry.

2. In a pan warm up the oil on a low heat and when it’s hot add the nigella seeds. After 10 seconds add the cauliflower and stir into the seeds and the oil. Add the turmeric and then let the cauliflower gently cook away. You want to begin to see the cauliflower bronzing before adding any more of the ingredients, this will take between 5-10 minutes. Keep the oil on a low heat or you will find that the cauliflower will burn, which is not the effect that you want to achieve.

3. Add all the rest of the ingredients, aside from the ghee/butter and water. Stir them all together and then add a small amount of water to help soften the cauliflower and help it cook. Cook for further 10 minutes and then add the ghee/butter and stir into the cauliflower to give it a more buttery taste. This is not essential so try it both ways and see which you prefer.

4. Serve with natural yoghurt.

Do you have any any cauliflower recipes that you cook at home and would recommend? I’d love to hear them.