Roasted Cauliflower#2/Coliflor Asado#2

Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!

INGREDIENTS

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1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.

Drizzle of Oil

Spice Mix (1 Teaspoon each of):

Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)

 

METHOD

Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.

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Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish  or as part of a warm salad. Disfrutalo!

 

 

 

Boiled Cows Tongue-Lengua De Res Hervido

Tongue..Isn’t the most likely meat to cook, but with some cultures and households, it is a hit! I was skeptical about this cut of meat..But, after giving it a try and finding out how versatile and tasty it was, I have decided to share my recipe with you guys! Please do not be put off by the fact that it’s an animals tongue.. If cooked correctly and seasoned just the way you like, then you can’t go wrong!
 
 
Cows Tongue Raw Cooking Liquid of Cow Tongue <a

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1 Cows Tongue scraped and washed in vinegar and water.

 Half an Onion,peeled and sliced.
4 Cloves of Garlic, crushed/chopped.
Bunch of Rosemary, with the leaves stripped and chopped
1 Heaped Teaspoon each of:
Sichuan Peppercorns,Cumin,Coriander
3 Bay Leaves
1 Whole Dried Lime
Water to cover the tongue and other contents in the pot 
Salt and Black Pepper to taste
1/2 of  A Scotch Bonnet Chilli


METHOD

Scrape and wash the tongue(Place the meat on a chopping board, and use a knife or cleaver and scrape away from yourself,in a forwards motion, to get rid of the thick residue.), trying to cut away the sinew. Add  meats, onions,garlic and spices to a pot. Leave to cook in a pressure cooker for 40-50 minutes. If using a slow cooker like I did 2 1/2-3 hours, or overnight on a low simmer. Leave to reduce when tender for around 30 minutes and add extra seasoning if needed. When you are about to prepare the tongue, reserve the cooking liquid, which has lots of flavour. Serve warm in sandwiches, or as part of a cold platter with ham, and other meats traditionally served cold.