Roast Cauliflower and other vegetables

Roast Cauliflower 2

I heard something absolutely extraordinary last week.  Whilst tucking into tea, my daughter stated the previously unimaginable “I love kale”.  I stopped talking and sat slack jawed in amazement.  This is the child that will shy away from vegetables apart from a grudging tolerance for peas and cooked carrots.  This the child who would normally show wide eyed panic in the face of anything cabbagy and try distracting tactics when I am dishing out.  Yet here she was and here it was – kale.   Now kale is one of the tougher and if we are honest more bitter winter leaves and so this particular entente was all the more surprising.  What was the magic, what was the secret alchemy you ask.  One of the oldest tricks in the book, a bit of olive oil, a sprinkle of salt and a brief sojourn in a hot oven.  That is all it takes to transform these frilly green leaves into a salty, savoury snack comparable (if not better) to the finest potato crisps.

The thing is I really want my children to like vegetables, I don’t want those stand off scenarios where I insist that vegetables are good for them while they will sit, mulish and resistant, eyeing me as one who wishes to enforce horror.  So I make it my goal to make their veggies more palatable, whatever it takes, I will keep trying different sauces, salsas and cooking methods until I have cracked it.

Roast Cauliflower

Cauliflower along with cous cous were two things my son had asked me, in all honesty, why God had invented.  He couldn’t bear either of them, couldn’t see their point and so some time ago having tried all other routes I thought to roast cauliflower.  What do you know they will now clamour over the last little floret and I can’t blame them, the oil, salt and hot oven trick turns these innocent little white sprigs into gold singed, roasty delicious mouthfuls.

These are not just something I serve to children and in fact the cauliflower in this form with the dipping sauce is a great choice to put on the table at the beginning of supper or to add to a tapas style spread.  The green sauce is my Fresh Herb Sauce (July 2013).

Roast Cauliflower

The addition of some chilli flakes to the cauliflower before roasting gives a lovely pop of heat but I generally don’t add them when doing this for children.  I have previously given the recipe for kale crisps, essentially just tear the leaves into mouthful size, turn in a little olive oil, spread out onto a baking sheet, sprinkle with salt and cook at 200 for about 7-10 minutes, turning once or twice and eyeing them like a hawk so they don’t burn.

1 medium size cauliflower

2 tablespoons olive oil

Sea salt

Preheat the oven to 200.  Trim the cauliflower , break into small florets and spread onto a baking sheet.  Pour over the oil and turn the cauliflower really well making sure every bit is coated in oil.  Sprinkle with salt and roast for 20-25 minutes until it is just turning golden brown and catching slightly at the edges.  Cool for a minute or two and taste, you might want a tiny bit more salt then serve with the green herby sauce.

Roast Cauliflower 3

 

 

Caldo Verde

Caldo Verde_

The vegetables around at this time of year are pretty hard and tough, the rugby players of the vegetable world if you will.  Big bruisers able to withstand adverse conditions and not ones to wilt in the face of a little frost.  On first sight they may seem a little solid and unapproachable – think swedes, celeriac, Jerusalem artichokes, kale, cabbages and big, floury winter potatoes.  A world away, or certainly a few months, from frilly rocket, pea shoots and delicate herbs.

Whilst summer produce is immediately scoffable and obvious in its delights, some of these winter offerings need a little gentle encouragement, accessories of butter and cream and time so that they too can shine.  The transformation can be astonishing and it is these cosy, reassuring and restoring soups and gratins that we need during the cold months.  Necessary ballast.

Last night I made a gratin with sliced potatoes, a few matchsticks of leftover ham, broccoli and a thick blanket of cheese sauce.  Baked until the top was bubbling and blistered and the broccoli satisfyingly singed, it was absolutely perfect for the coldest night of the year so far.

This is, for me, dream food.  The sort I start thinking about fairly soon after breakfast as I take Tom for a brisk walk up the hill and one of the reasons I push myself on said walks – so I can have seconds.

This soup is just such a warming little number and has a second smack of satisfaction in its frugality.  Caldo Verde is a Portuguese soup rustled up when there wasn’t much on offer and is traditionally just cabbage, potatoes and water with a little garlic.  I’ve taken a liberty by using lovely seasonal kale instead of cabbage and whilst I do add chorizo I stop myself there.  Tempting though it is to use stock rather than water or to add an onion or some herbs, such tinkering would be too great a departure from the original.

I urge you to try this, it makes a fabulous lunch followed by a good hunk of cheese.  Just don’t do what I did which was to burn my mouth in my speedy greed to taste it.

Caldo Verde 2

Caldo Verde

4 tablespoons good olive oil

2 cloves garlic, peeled and chopped

750g floury potatoes, diced (I don’t bother peeling them)

150g kale or Cavolo Nero, tear it up and remove big hard stalks

150g chorizo, sliced

Heat 3 tablespoons of oil in a large pan, add the garlic and then heat gently.  Once the garlic is dancing around the pan but not coloured add the potatoes and a teaspoon of salt, stir and cook for 5 minutes.  Add 1.2 litres of water and simmer for 20 minutes or until the potatoes are soft.  Mash about a 1/3 of the potatoes against the side of the pan with a wooden spoon so they break down a bit.  Add the kale and simmer for five minutes.  Meanwhile heat the remaining oil in a pan and fry the chorizo for a couple of minutes then add this to the potatoes and kale along with the fabulous orange oil.  Taste (cautiously) and adjust the seasoning if necessary then serve.  Enough for 4.

 

Kale, Lentil and Bacon soup

 

Kale and Lentil soup

Don’t call me a swot but I just love vegetables.  More so than fruit I think and this time of year brings an amazing vibrant selection.  Beautiful and delicious, pretty as a picture and so good to eat.  My vegetable garden is coming to the end of its growing season and just has a few courgettes and late runner beans on offer, but no matter, my wonderful farm shop down the road (Washingpool Farm Shop, near Bridport) is full of earthy seasonal treasures.

So far this week we’ve had Celeriac and Spinach soup, Beetroot and Parsley soup with a little horseradish cream and Cauliflower Cheese.   Ahh, Cauliflower Cheese, shockingly overcooked and watery at school but a thing of pure delight when done well.  Whether you go for a proper béchamel with cheese or the quick creme fraiche with grated cheese route, I love this supper.

IMG_1702

Looking back at what we were eating last time it was chilly I found the Late Autumn Salad (November 2012) with earthy roast beetroot and salty crumbly feta.  Another favourite is the Kale, Mushrooms and Chilli on Sourdough Toast, pictured above  (January 2013) which is not only delicious but feels so full of goodness.  To go with a cup of tea you can’t beat Patrick’s Plum Cake (October 2012) squidgy and delicious with almonds and plums.

What I am looking forward to now is Plum Crumble, hot juicy tangy plums with a sweet crunchy blanket of crumble on top, the purple juices seeping up making it sticky and chewy.  Or celeriac remoulade, at once both crunchy and creamy with some lovely air dried Dorset ham – what could be better on a crisp sunny day with perhaps a glass of cold cider on the side…..  Or maybe this Kale, Lentil and Bacon soup.

A super cosy, warming yet fresh and healthy soup if ever there was one. Earthy lentils, verdant good for you kale and a little salty hit of bacon.  So good.  As ever, I feel a splash of dry sherry enhances a veg based soup but it is up to you.  A really cracking result depends on a good stock,  I don’t always make my own (I know, I know) but ensure I buy a top quality one.  I used chicken stock here but you could use a vegetarian one, omit the bacon and make this vegan should you so wish.

Kale, Lentil and Bacon Soup

1 tablespoon olive oil

1 onion, chopped

4 rashers streaky bacon, chopped

100g puy lentils

1 litre stock, chicken or vegetable (see introduction)

A splash of dry sherry

A few sprigs of thyme, leaves picked

100g kale, chopped

Cook the bacon and onion in the oil until soft.  Add the lentils, give it a good stir then add the sherry.  Let it sizzle briefly, pour in the stock and cook until the lentils are just about done.  Stir in the kale and thyme and cook for a minute or two until the kale is wilted.  Serve with some good crusty bread.  Enough for 3-4 depending if there is anything else for lunch.