Soft, creamy purée that'll add lots of flavour to any roast - perfect for a Boxing Day lunch, by Gary Rhodes
- 1 large cauliflower, cut into small florets
- 2 medium onions, roughly chopped
- about 1 litre milk
- ground white pepper
- knob of butter
MethodBring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
- 200g plain flour
- 2 large eggs, plus 1 egg yolk
- 500ml semi-skimmed milk
- small pack dill, chopped
- sunflower oil, for frying
- 1 small red onion, sliced
- 50ml white wine vinegar
- 2 tbsp golden caster sugar
- 100g soured cream
- 1 red chilli, deseeded and finely chopped
- 3 tbsp snipped chives
- 600g gravadlax
- 2 red chillies, sliced (optional)
- 2 lemons, cut into wedges
- First, make the crêpe batter. Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the eggs, egg yolk and half the milk. Whisk together the wet ingredients, gradually drawing the flour into the mix until you have a thick, smooth batter, then stir in the rest of the milk and most of the dill. Cover and leave in the fridge until you are ready to make the crêpes.
- Meanwhile, make the pickled onion. Put the onion in a small heatproof bowl. Heat the vinegar and sugar with 100ml water and a pinch of salt in a saucepan until the sugar and salt have dissolved. Pour over the onion and leave to cool. Drain the onion, then cover and chill.
- Mix all the ingredients for the cream in a bowl and season generously. Cover and chill until ready to serve.
- Heat oven to 110C/90C fan/gas 1⁄4. Heat a crêpe (or frying) pan over a medium heat and wipe with oiled kitchen paper. Tip half a ladle of batter into the pan and swirl the pan to spread the batter into a thin, even layer. Cook for 30-45 secs until the base is golden and bubbles start to break on the surface. Flip over with a spatula and cook for another 30 secs.
- Layer the cooked crêpes between sheets of baking parchment and keep warm in the oven while you cook the rest. To serve, spoon a little chive cream onto a crêpe along with slices of gravadlax, the pickled onion, remaining dill and chilli, if using. Serve with lemon wedges.
- 200g spinach, washed
- olive oil, for frying
- 4 x 150g portions skinless cod fillet (from the head end if possible)
- ½ onion, finely chopped
- vegetable oil, for frying
- 1 tbsp golden raisins
- 2 tsp nonpareilles capers
- 50ml apple juice
- ½ lime zested and juiced
- 1 tsp chopped coriander
- pinch of golden caster sugar
- 125g gram flour
- 1 egg
- 125ml milk
- 1 red onion, very finely sliced
- ½ red chilli, finely chopped
- 1 tsp chopped coriander
- vegetable oil, for frying
- 25g unsalted butter
- ½ onion, finely sliced
- 1 tsp mild curry powder
- 150g cauliflower, chopped
- 100ml double cream
- To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
- To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
- For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
- Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
- Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
- Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
- To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.
Made with plum tomatoes and cream cheese, the sauce for this ravioli is quite easy to make. Yet the finished dish looks like Italian restaurant fare.
- 2 Tbsp.KRAFT tuscan House italian dressing
- 3 Plum Tomatoes (3/4 lb.), chopped
- 1 smallonion, finely chopped
- 1/2 cupfat-free reduced-sodium chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) philadelphia Cream Cheese, cubed
- 1/2recipe Italiano ravioli (36 cooked ravioli)
- 1 Tbsp. chopped fresh parsley
- Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
- Stir in broth and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently.Gently stir in Italiano Ravioli; cook 2 to 3 min. or until heated through.
- Top with parsley.