Curried Cauliflower

I am always a bit stumped by cauliflower.  Apart from cheese sauce what do you do with them?  Mike Gantzer, one of our long term helpers, made this recipe last night. it was so unexpectedly delicious that it was gone before any photos could be taken.

Blend to a paste in mixer:
1 leek
1 onion
3 medium garlic cloves
5cm ginger
1/2 chili (to taste)

1 heaped tsp cumin
1 heaped tsp coriander seeds
1 tsp salt

3 tbs tomato pasata
1 tbs sunflower seeds
1 tbs pistachio nuts
1 chicken stock cube

Heat some olive oil to heavy based pan and cook the paste.  Add water as necessary so it does not dry out.  Add the cumin, coriander and salt.

Add the cauliflower cut into florets mix well and put on a very low heat.

Add a generous dose of tomato pasata, the sunflower seeds and pistachio nuts.  Cook over a low heat, keeping an eye on it and add water as necessary because it burns easily.

Winter Sunset, Les Salines, Saint Martin de Bréhal

Les Salines, Winter sunset, Saint Martin de Bréhal
Les Salines, Winter sunset, Saint Martin de Bréhal

Les Salines, Winter sunset, Saint Martin de Bréhal

As you come over the bridge into the village of Saint Martin, this is the view across the marshes.  Our house, Maison Mielles, is a couple of minutes walk away.

Les Salines, Winter sunset, Saint Martin de Bréhal

Les Salines, Winter sunset, Saint Martin de Bréhal

Melanzane – Rolled Aubergine stuffed with Goats Cheese by Mr Gantzer aka Mike

Sorry no photo – we already ate them.  Maybe next time!

Starter for 4 people

2 aubergines

Slice aubergines 5mm thick longways,

Rub with oil, salt and pepper and put into a hot dry griddle pan until they start to blacken.

Take them off and let them cool.

Meanwhile take 200g of goats cheese, break into small pieces in a bowl add some nice chopped ham with a good flavour (optional), a drizzle of olive oil and some pepper.  When the aubergine is cool, take the cheese mixture and roll into a rough ball the size of a walnut and roll it up in the aubergine slice.  Put your aubergine rolls into an oven proof dish.

For the sauce

Put a tbs of olive oil in a pan.

Blend roughly

1red pepper,

2 tomatoes,

3 cloves of garlic

a pinch of salt

a pinch of sugar

add the offcuts of aubergine

add 2tbs of red wine and a enough water to stop it drying out.

Fry it all together for about 20 minutes on a low heat.

Spread on top of the aubergine rolls add a little parmesan and put in the oven for 15 minutes on gaz mark 6.