WI RECIPES FOR JULY 2014
An interesting way to use cauliflower in a salad – as advised by Yotam Ottalenghi
If you wish to add a carbohydrate to this dish, you can add bulgar wheat which you need put into a fine sieve and run under the cold tap to remove the starch.
1 large cauliflower
2 tbsps lemon juice
5 spring onions
40g parsley, roughly chopped
15g mint roughly chopped
¾ teasp ground allspice
2 tbsps olive oil
80g pomegranate seeds (I didn’t use these)
Seasalt and black pepper
Hold the cauliflower by its base and roughly grate the florets on the largest holes of a cheeses grater. (Easier than it sounds!)
Place the grated cauliflower in a large bowl along with the lemon juice and 1¾ teaspoons salt.
Set aside to marinade for 30 minutes before adding the onion, herbs, allspice, oil and a generous grind of black pepper.
Stir in the bulgar wheat and gently mix all together.
Sprinkle over the pomegranate seeds if using.
COURGETTES are coming into gardens and stores.
Here is an easy recipe.
Warm stack of Greek salad with pesto
Ingredients for 4 people
4 beef tomatoes or good sized tomatoes
1lb/450 grams good sized courgettes
A handful of basil
350grams of feta cheese
12 kalamata black olives
Lemon wedges to serve
Pesto – jar or homemade
Plunge tomatoes into boiling water for 30 seconds and skin.
Slice tomatoes to thickness of £1 coin.
Slice courgettes to same thickness, season and place on hot oiled griddle till nicely striped.
You now need 4 ramekin dishes approx 10 cms in diameter. (Use whatever you have.)
Cover the bottom of each ramekin dish with tomato, season with salt and pepper.
Spoon on a little pesto, 2 or 3 basil leaves and a slice of feta cheese.
Add courgette slices.
Repeat layering finishing with a layer of feta cheese.
Preheat the oven to 180c.
Drizzle each ramekin with oil and cook for 10 – 12 minutes.
Invert each ramekin onto serving plates to unmould.
Finish with olives, basil, lemon wedge and a drizzle of oil.
Serve with good crusty bread.