Cau­li­flower show salad

The Press and Journal (Aberdeen and Aberdeenshire) - - MIDWEEK MEAL -

IN­GRE­DI­ENTS SERVES 4

For the blue cheese dress­ing: 100g mayo 100g soured cream 100ml but­ter­milk 140g blue cheese, crum­bled 2 tsp fresh lemon juice 1 tsp gar­lic gran­ules

For the nugget sauce: 130g gochu­jang (red chilli paste)

65ml dark soy sauce 3 tbsp runny honey 3 tbsp water

For the cau­li­flower nuggets: Sun­flower oil, for deep-fry­ing

180g plain flour 1 tsp fine sea salt 1 tsp cracked black pep­per ½ tsp cayenne pep­per ½ tsp smoked pa­prika 2 large eggs

1 large cau­li­flower head, cut into nugget-sized flo­rets

3 tbsp sesame seeds, toasted 3 tbsp chopped chives

For the salad: 4 bunches of ro­maine let­tuce, chopped

4 car­rots, juli­enned 1 large red onion, thinly sliced 150g wal­nuts, toasted

DI­REC­TIONS

For the blue cheese dress­ing: Put the mayo, soured cream, but­ter­milk and 100g of the blue cheese in the bowl of a food­pro­ces­sor or in a blen­der, add the lemon juice and gar­lic and blitz un­til smooth. Trans­fer to a squeezy bot­tle or bowl and chill.

For the nuggets: Com­bine all the in­gre­di­ents for the nugget sauce in a saucepan, place over a low heat and heat un­til it starts to sim­mer. Re­move from the heat and keep warm.

Pour sun­flower oil in the deep-fat fryer up to the safety mark­ers and heat to 170C. If you don’t have a deep-fat fryer, use a large saucepan (fill­ing the pan by no more than two-thirds) and a food ther­mome­ter in­stead. (If you don’t have a ther­mome­ter, chuck a piece of cau­li­flower into the oil and if it bub­bles and floats, the oil’s ready.)

In a large bowl, whisk the flour, salt, pep­per, cayenne and smoked pa­prika to­gether, and in an­other bowl whisk the eggs. Dip some cau­li­flower flo­rets into the eggs, then toss them in the flour mix­ture un­til well coated. Place on a plate and re­peat with the rest of the cau­li­flower. Line a large tray with kitchen pa­per.

Deep-fry­ing: Work­ing in batches, fry the cau­li­flower nuggets in the hot oil for about seven min­utes, un­til golden brown. Re­move the nuggets us­ing a slot­ted spoon and put them on the pa­per­lined tray.

Toss: Trans­fer the cau­li­flower nuggets to a large bowl, pour the nugget sauce over them, toss un­til well coated, then sprin­kle with the sesame seeds and chives.

Salad assem­bly: Com­bine all the salad in­gre­di­ents in a large bowl, give every­thing a good mix, then set aside un­til ready to serve.

As­sem­ble: Place the salad on a serv­ing dish, top the salad with the cau­li­flower nuggets and a gen­er­ous squig­gle of blue cheese dress­ing, then sprin­kle over the re­main­ing crum­bled blue cheese. l Se­cond Help­ings: 70 Wicked Recipes That Will Leave You Want­ing More by Liam Charles is pub­lished by Hod­der and Stoughton, priced £22.

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