A chef’s guide to Unleashing Flavour and SPICED ROAST CAULIFLOWER Salad
I am often asked… ‘How do I become a better cook?’
I see people following recipes instead of truly understanding how ingredients and methods work. So once a month, I'm going to share with you the alchemy of cooking. That way you can start creating in the kitchen with confidence.
This month we are chatting about the importance of
Unleashing Flavour
Discover your inner chef
To us, the purpose of 'cooking' is not to lose the ingredient within the process but to simply find its hidden potential. This is the greatest job as a cook, exploring what is possible with an ingredient. We're going to show you some of these 'processes' or techniques we've discovered that really show off your ingredients.
Charing/frying/baking/slow cooking
Charring
The bit of black is what makes charred food so delicious. Charring adds a touch of bitterness, smokiness and texture that elevates lots of vegetables. Fresh vegetables take on char when the natural sugars first caramelise then lightly scorch. The trick, as with much of cooking, is heat control.
Frying
Frying is a quick and easy way to cook your vegetables. A lot of people think when frying vegetables you need a lot of oil. But a little bit goes a long way. It is important when frying to consider the timing and sequence of the vegetables. For example, carrots would usually go in before greens. Otherwise, the greens would overcook.
“In the art of cooking, our truest purpose is not to transform ingredients, but to liberate their most profound essence. Every dish is a journey of discovery, where the raw becomes remarkable, and potential is awakened through thoughtful, passionate preparation.”
Roasting
There is something incredible that happens when you roast certain ingredients. The sugars, proteins and amino acids react to create flavour, aromas and colours. When roasting remember:
Don't overcrowd the tray. When they are too close, there is no space for the steam to escape and the vegetables will weep.
Rotate, so that each side of the vegetable is coated with oil. This creates more opportunity for browning.
Don't combine vegetables with different sugar levels, starch and water content. For example, watery courgette and pumpkin. This will lead to uneven cooking and potential steaming. No delicious browning!
Slow Cooking
We love slow cooking. Not only does it bring out so much flavour, but it's also very easy. You thank your past self for being organised and it makes your house smell amazing. It's also great for your digestion. Do yourself a favour and get a pot that can go in the oven, clay pot or slow cooker. For busy people, this has to be the best way to cook.
SPICED ROAST CAULIFLOWER WITH HERBED SALSA
This is a really easy recipe that shows off how roasting can really elevate a simple dish. You can find more recipe’s like this in our cookbook ‘Anything’s Possible’.
Ingredients
1 large whole cauliflower cut into eighths with leaves on
2 tbsp curry spice mix
3 tbsp olive oil
1 tsp salt
Salsa
1/2 cup coriander
1 red chilli, sliced
1 lime, to make 2 tbsp of juice and 1 tsp of zest
1 shallot, thinly sliced
1 cup tomatoes, finely diced
olive oil
salt and pepper
Method
Preheat oven to 200°C fan.
In a large bowl add the cauliflower, olive oil, salt, and the spice mix. Carefully mix making sure everything is evenly coated.
On a large lined baking tray add the cauliflower. Make sure there is space you don't want everything on top of each other. Cook for 40-50 minutes or until the cauliflower is well browned.
While the cauliflower is cooking make up the salsa. Combine everything in a bowl with a drizzle of olive oil, a pinch of salt and pepper.
Once cooked transfer the cauliflower to a platter, spoon the salsa over evenly. Serve at once.
Note:
Depending on your oven, you may need to blanch the cauliflower first for
3 minutes in boiling water with the lid on. You can tell if your oven 'steams' if when you open the door when it's on you get a steam facial.