TASTY MORSELS

Panch Phora Crispy Potatoes March 29 2018, 0 Comments

These are the easiest, yummiest, potatoes.

Baked Cauliflower 'chicken' Wings and Cumin Aioli August 10 2016, 0 Comments

I had been wanting to try these for awhile. I had to find the right moment to introduce them to my carnivorous family during BBQ season. We try to have at least 3 vegetarian meals a week and I thought this would be a good one to introduce into the rotation. 

Ingredients:

4 cups of cauliflower florets ( 1 large cauliflower)

1/2 cup of milk

1/2 cup of water

1 cup flour ( we used gluten free all purpose flour)

5 tsps of The Spice Trader's CHICKEN RUB

Pinch of Kosher salt

BBQ  sauce ( we used Diana's Rib & Chicken) - use any one you like!

1 Tbsp Butter

Directions:

Pre heat the oven at 425º

Mix milk, water, flour and spices together in a bowl. Grease a baking sheet and then dip each floret until coated and place them on the baking sheet. Bake for 25 mins - turning them 1/2 way through.

Meanwhile melt the butter and stir in the sauce until well blended.

Take out the florets and toss them in the sauce - then place them back on the baking sheet and bake for another 25 mins.

Use the CUMIN AIOLI as a dip! ( recipe below)

Ingredients:

1 tsp CUMIN SEEDS

2 large egg yolks

1 tbsp fresh lemon juice

1 clove of minced garlic

1/2 cup grapeseed oil

1/2 cup extra virgin olive oil

Directions:

Heat the cumin in a skillet over medium heat for around 2 minutes - until they become fragrant (you can roasted powder if you don't have seeds). Cool and grind in a spice mill or mortar & pestle. Whisk the yolks, lemon juice and garlic in a bowl and then drizzle the grape seed oil very slowly and do the same with the olive oil until emulsified. Whisk in the cumin and 1/2 tsp of water. Season with salt and chill before serving.

 

 


FENNEL SEED, CHILI and TOMATO SAUCE. September 16 2014, 0 Comments

INGREDIENTS
DIRECTIONS:
Cut the tomatoes in half.Place them on a baking tray and sprinkle with cumin & fennel seeds. Drizzle with olive oil.Bake in the oven until the tomatoes are soft and the skins have blackened slightly.Cool the tomatoes before peeling and chopping.Heat the olive oil in a frying pan and add any remaining fennel or cumin, along with the garlic, onion and chili flakes. Cook for 5 minutes before adding the tomatoes and lower the heat. Allow the flavours to infuse for 10 minutes. Add salt and pepper to taste. This is a wonderful pasta sauce. You can garnish with fresh basil and parmesan cheese.