Tag Archives: anchovies

Caper, Anchovy & Chilli Roasted Cauliflower

Caper, Anchovy & Chilli Roasted Cauliflower

Because of its colour I sometimes find cauliflower a little challenging and probably don’t use it as much as I could or would like to.

Roasting cauliflower gives it lovely colour and when tossed in an
aromatic mixture of garlic, anchovy, capers and olive oil it makes a great side dish for roasted or pan-cooked meats, chicken or fish.

Caper, Anchovy & Chilli Roasted Cauliflower

Serves 4-6

4 garlic cloves
2-4 anchovy fillets
pinch dried red pepper flakes
2 tsp capers
¼-½ cup olive oil
1 cauliflower, cut into large florets

1              Preheat oven to 200°C.

2              Place garlic, anchovies and red pepper flakes together on a chopping board and chop together, then using the back of a heavy knife mash to make a paste.

3              Place paste, capers and oil in a large bowl and mix to
combine. Add cauliflower and toss to coat. Tip cauliflower onto a baking tray and spread out in a single layer. Scrape any paste
mixture remaining in bowl over cauliflower and roast, turning after 15 minutes, for 20-30 minutes or until cauliflower is tender – exact cooking time will depend on the size of the florets.

So tell me, what is your favourite way of preparing cauliflower?

Where did the ingredients for this dish come from:
Cauliflower, garlic: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, capers.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Broccoli Cooked Forever

Broccoli Cooked Forever

Yes, that is the title of this recipe and my goodness it is so buttery and delicious it’s hard to stop eating it! And it uses every part of the broccoli and makes it all equally fabulous.

I first saw this way of cooking broccoli over on Food 52 and have cooked it a number of times over the last few years, using both
broccoli and cauliflower or a mix of the two. If you prefer you could call it broccoli confit.

Originally from a book called Tasty: Get Great Food on the Table Every Day, Houghton Mifflin Harcourt, 2006, by Roy Finamore, this really is something you need to try. Roy’s original recipe includes chilli which I sometimes include, but on this occasion didn’t.

Broccoli Cooked Forever

Fabulous as a vegetable side, it is also great spread on crusty bread or on a platter for dipping. You could also try it tossed through pasta or as pizza topping. Warning: It is very rich!

Serves 4-6

1-2 heads broccoli
1 cup olive oil
4 garlic cloves, sliced thin
4 anchovy fillets, chopped
sea salt and freshly ground black pepper

1              Cut broccoli in florets. Peel stems and cut into 5mm thick slices. Blanch broccoli briefly in boiling water. Drain and set aside. Alternatively, the broccoli can be cooked for a couple of minutes in the microwave.

2              Place oil and garlic in a large saucepan over a medium heat, until garlic starts to sizzle. Stir in anchovies, then add broccoli and season with a good grind of salt and black pepper.

3              Reduce heat to very low, cover and cook, stirring
occasionally, for 2 hours. After 2 hours the broccoli will be very
tender and buttery. Serve hot, warm or at room temperature.

Where did the ingredients for this dish come from:
Broccoli, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adpated by Rachel Blackmore

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Other broccoli recipes you might like to try:

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato C

Beef, Broccoli & Shiitake Mushroom Sauté

Beef, Broccoli & Shiitake Mushroom Sauté

Broccoli, Herb & Lemon Pesto

Broccoli, Herb & Lemon Pesto

 

Linguine with Cabbage & Anchovies

Pasta, Cabbage & Anchovies 004bThis recipe came about because I had a good looking cabbage in the fridge and some fresh pasta and a vague memory of a recipe using both, so set about doing some research  and this is my take on the various recipes I found.

I love this recipe because it is quick and easy, with the pasta and
cabbage cooking together.

I used fresh pasta from Pasta Nostra. Fresh pasta can be found in the refrigerated section of specialty food stores and supermarkets.

Linguine with Cabbage & Anchovies

Dried pasta can be used, but the cooking time will be longer. If using dried pasta, follow packet instructions and add cabbage 4 minutes before the end of the cooking time.

Serves 4

¼ cup olive oil
4 garlic cloves, thickly sliced
8 anchovy fillets, mashed with some of their oil
pinch Orcona Smoked Chipotle Flake, or to taste
400g fresh linguine or spaghetti
about 500g green cabbage, cut into 1cm wide strips
2 tbsp chopped fresh parsley
2 tbsp freshly grated Hohepa Vintage Cheddar or Parmesan cheese

1              Bring a large saucepan of lightly salted water to the boil.

2              Meanwhile, heat oil and garlic in a small frying pan over a low heat and cook until garlic just starts to soften.

3              Add anchovies and chipotle flake to pan and cook, stirring, for 1-2 minutes. Add about ½ cup hot water from the pasta pan and bring to simmering. Reduce heat and keep warm while pasta is
cooking.

4              Add pasta to boiling water and bring back to the boil. Add cabbage and cook for 4 minutes or until pasta is cooked. Drain pasta, return to saucepan, add anchovy sauce and parsley and toss to
combine. Serve scattered with cheese.

Happy cooking and eating.

Recipe by Rachel Blackmore

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