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!

 

 

 

Fried Chicken #3/Pollo Frito #3

Want gluten free and tasty fried chicken? Look no further because I’ve got yet another fried chicken recipe which is spicy,crunchy, and moreish!

INGREDIENTS

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1kg Whole Chicken, cut into around 8 pieces.

Spice Mix:
Garam Masala
Garlic powder
Sweet Paprika
Salt

Seasoned Gram (Chickpea)Flour:

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Around 1/2 teaspoon of: Fenugreek, Chilli flakes,Pimento, Cumin Seeds,Cardamom pods, Salt, Coarse Black Pepper.

1 Cup or so of Gram Flour-This is chickpea flour, commonly used in South Asian cuisine, for sweet and savoury dishes.

2 Eggs whisked.

Oil for frying

METHOD

Firstly, cut(or get chicken pieces!) and wash the chicken. Drain the bird, and season.

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In a dry pan, toast most of the spices except the chilli flakes, salt and black pepper. When golden and popping, place all spices for the seasoned flour into a spice grinder. When blended, add to the chickpea flour.

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Get your egg-flour-chicken stations ready:

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Heat a pan a quarter of the way up with oil-you are aiming to seal the coating on the chicken. Not to fry it all the way through. If you choose to deep fry add more oil, heat on high, then fry on a medium heat, until deeply golden and juices run clear.

Dip the meat in the egg and then flour,dust and repeat the steps a second time. Seal the coating in the oil by frying, and place in a baking dish.

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Repeat this for all of the meat. Bake in an oven on 180° for around 30 minutes or until cooked though and juices run clear, with no blood oozing out.

Serve hot with rice, carrots and beansprout,and alfalfa salad or mashed potatoes,greens, gravy,stuffing or any other side dish of choice.

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LINKED POSTS:

Fried Chicken #2-

https://mariposaoro.wordpress.com/2012/04/24/fried-chicken-seasoning2hot-and-spicy-sazon-por-pollo-frito2caliente-y-picante/?preview=true,

Fried Chicken #1-

https://mariposaoro.wordpress.com/2012/04/22/fried-chicken1/?preview=true

Lamb With Ghost Chilli, Herbs And Cardomom

Lamb again!!! But this time its, got one of the hottest chillies in the world with subtle spicing from Cardomom, Herbs de Provence and smokiness from pimentón dulce!

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INGREDIENTS

4 Lamb Chops, washed in salt water and drained
1 Red/Purple Onion, sliced
1 Clove of Garlic crushed
1/2 Teaspoon of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.

Spice mix(1/2 Teaspoon each):

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Mustard seeds
Fennel seeds
Smoked Paprika(1 Teaspoon)
*2 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt to taste
Amchoor (Unripe Mango Powder)

METHOD

Firstly, wash and drain the lamb.
Grind the spice mix, and sprinkle the mix over the lamb,as well as the Herbs de Provence. Heat a pan and brown the meat.

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When they are browned, set aside, and fry the onions and garlic for around 5 minutes. Add the meat and water to cover the meat. Cook for around 20 minutes or until desired tenderness. Serve with rice and salad, or any other starchy side dish of choice, and vegetables. Disfrutalo!!

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*Crush pods with a cleaver,by pressing lightly on the blade. You will hear a ‘click’ sound, which means that the pod has split. Tap the seeds into the spice grinder.

** This is one of the most intense chillies, that you can get! Use half for a tingly effect, one for full on intense burn!!