Vegetables, Three Ways

tree-way-veg-header
Whole-Roasted Cauliflower with Anchovies & Capers
HIGH HEAT CREATES A SLIGHTLY SMOKY OUTER LAYER AND A SWEET, TENDER INTERIOR.
whole-roasted-cauliflower-with-capersESSENTIAL STEPS
1. BRUSH head with olive oil. Season well. Bake at high heat and watch for char.
2. COMBINE ingredients for sauce while cauliflower roasts.
3. SLICE roasted cauliflower head into wedges and drizzle with sauce.
SERVES 6
whole-roasted-cauliflower-with-capers-_main-imageDon’t cover the cauliflower with tinfoil as it
darkens in the oven — it’s the deep colour
that makes the flavour so interesting.
1 large head cauliflower
½ cup olive oil, divided
Salt and freshly ground pepper
⅓ cup finely chopped parsley
2 tbsp lemon juice
2 tbsp chopped capers
5 anpocket-rocked-potatoes-stepschovy fillets, chopped
1 tsp chopped garlic
Pinch dried chili flakes
PREPARE AND COOK CAULIFLOWER
1. Preheat oven to 450°F.
2. Remove leaves from cauliflower and
discard. Cut out small portion of core, leaving
head intact.
3. Place cauliflower into greased 9″ cake pan.
Brush with 2 tbsp olive oil, allowing oil to
absorb into cracks. Season with salt and
pepper. Bake for 50 minutes to 1 hour, or until
top is crispy with charred tips and cauliflower
is tender.
MAKE THE SAUCE
1. Stir remaining ingredients with remaining
oil. Slice cauliflower into wedges and serve
drizzled with sauce.
BLACKENED BRUSSELS SPROUTS
blackened-brussel-sprouts-stepsALMOST-BURNING CREATES CRISPNESS, AND
BROWN BUTTER GIVES A GREAT NUTTY TASTE
SPROUTS + CHAR + BUTTER
1. PREP brussels sprouts by trimming off ends, removing any damaged
outer leaves and slicing in half lengthwise
2. HEAT oil in pan. Add sprouts,
cut side down. Cook for 5 minutes
without stirring until bottoms are
charred. Baste sprouts with butter.
Stir in currants and hazelnuts.
blackened-brussel-sprouts-main-imageBlackened Brussels Sprouts
SERVES 6
This recipe was inspired by Michelin-starred
chef Christian Puglisi of Relæ restaurant in
Copenhagen. Here, brussels sprouts are
almost burnt, creating a crisp, delicious char.
The butter turns brown and nutty when
added to the pan and serves as a great baste.
2 lb. brussels sprouts
2 tsp vegetable oil
⅓ cup butter, cold, cubed
2 tbsp dried currants
2 tbsp peeled, chopped and
toasted hazelnuts
PREPARE AND COOK BRUSSELS SPROUTS
1. Trim brussels sprouts and remove
any damaged outer leaves. Slice in
half lengthwise.
2. Heat oil in large skillet, preferably cast iron,
over medium. Add half of brussels sprouts
cut side down. Cook without touching for
5 minutes or until pan is smoking and cut side
is blackened. Spoon into bowl to reserve.
Repeat with remaining brussels sprouts,
adding another teaspoon of oil if needed.
DRESS BRUSSELS SPROUTS
1. Return first batch of brussels sprouts to pan
and remove pan from heat. Immediately add
butter and swirl in pan. Carefully tilt pan and
spoon butter over tops of brussels sprouts,
continuing to baste until tender, 2 to
3 minutes. Stir in currants and hazelnuts.
POT-ROCKED POTATOES
GIVING THESE SPUDS A GOOD SHAKE IS SECRET TO THE CRISPIEST POTATOES YOU’VE EVER TASTED.

pocket-rocked-potatoes-steps

PREP
20 minutes
READY IN 1 hour
POTATOES
+
OLIVE OIL
+
ROSEMARY
1. PEEL and cut potatoes into irregular
shapes, about 2″ to 3″ in size.
2. FILL large pot with cold water and
bring to a boil. Cook potatoes for
5 minutes, or until outer layer flakes
off when touched with a fork. Drain.
3. SHAKE pot vigorously to create a fuzzlike
outer coating on potatoes. Turn them
out onto a large metal roasting pan or
baking sheet.
4. STIR together oil and butter. Pour over potatoes and
toss to coat. Season well and roast until crisp. Add
rosemary during last 15 minutes of roasting.
Pot-Rocked Potatoes
SERVES 6
Giving the parcooked potatoes a good shake
in the pot creates a fuzz-like coating that
transforms into a crispy crust once coated in
oil and roasted at high heat.
4 lb. golden-flesh potatoes, peeled
¼ cup olive oil
2 tbsp melted butter
Salt and freshly ground pepper
6 rosemary sprigs
pocket-rocked-potatoes-steps-main-imagePREPARE POTATOES
1. Arrange rack in lower third of oven and
preheat to 425°F. Cut potatoes into irregular
shapes, about 2″ to 3″ pieces. Place in large
pot and cover with cold water. Place over high
and bring to boil. Boil for 5 to 6 minutes, or
until outer layer of potato flakes off when
touched with fork. Drain.
2. Return half of the potatoes to pot over low
and allow to rest for 30 seconds or until any
excess water has evaporated. Shake pan
vigorously to create a fuzz-like coating on
outside of potatoes. Turn out potatoes onto
large metal roasting pan or baking sheet.
Repeat with remaining potatoes.
ROAST POTATOES
1. Stir olive oil into melted butter. Pour over
potatoes. Toss to coat evenly. Season well
with salt and pepper. Roast for 40 to 45
minutes, turning once halfway through, or
until potatoes are tender and have dark,
crispy edges. Stir in rosemary sprigs during
the last 15 minutes.
TIP: Wait until bottoms of potatoes are deep
golden before flipping them to get the
crispiest and most flavourful results.
This recipe is dedicated to the team at http://bouchetini.co.uk/
For all your catering in Essex requirements.
Posted on Categories Recipes

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