Apologies for my absence in the blogging world. Life has been pretty hectic with the new kitchen, work and the garden!! See below. I’ve not stopped cooking, just not had a spare 30-45 minutes to sit down and write.
This dish came from my love of cauliflower. It has cauliflower three ways, boiled, roasted and tempuraed (if there is a thing). Cauliflower purees into such a great smooth liquid that only minimal amounts of milk are needed to complete the chowder.
My work on the patio is finally done. I’ve moved 15 tonnes of earth one way and 10 tonnes of hardcore the other. Learnt how to operate a digger, it was so much fun, built a fence, walls and concrete block walls. Just need a tiler and the plasterers to finish off the finer details. I can now thankfully put more effort into cooking. Plus after yesterdays apocalyptic storms in Manchester my drainage has worked a treat. Even though the expert said I didn’t need any. I think I’d have been flooded this morning otherwise.
- Cauliflower, 1 large
- Garlic, 2 cloves
- Milk, 500ml
- Plain Flour 50g
- Cornflour, 50g
- Soda water, 100ml
- Watercress, 50g leaves only
- 100ml oil
- Butter 50g
- Oil for deep frying
- Lightly smoked salmon fillet, 75g/person
- Cut the florets from the cauliflower, just bigger than a golf ball. Reserve. Finely chop the rest of the cauliflower. Heat the butter in a pan and add the cauliflower. Add a pinch of salt and caramelise over a high heat for 8-10mins. Add the garlic and 100ml milk. Cook for 5 minutes. Then puree with a stick blender, adding more milk if it gets too thick. Season with salt, white pepper and nutmeg to taste.
- With the reserved florets, any large ones, cut in half or quarters. Cook these in a frying pan until browned, again about 8-10 minutes. Remove and cook the salmon, then flake into large chunks.
- Cook the watercress in boiling water for 30 secs then immediately put into cold water. remove, dry and blend with the oil. Pass through a piece of kitchen towel to get a lovely green oil. Add some salt to taste.
- Mix the flours together and add cold soda water to make a batter. It should be the thickness of thin custard. Not too thick. Add a few of the remaining florets and deep fry at 180°C until golden.
- Reheat the chowder and arrange on the bits on top. Sprinkle with the watercress oil and some pink peppercorns if you have any.