Cauliflower Steaks with Mushroom Sauce (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 2 heads cauliflower
  • 30g butter
  • ⅓ cup olive oil
  • 1 large brown onion, finely chopped
  • 200g cup mushrooms, trimmed and quartered
  • 200g Swiss brown mushrooms, trimmed and quartered
  • 2 Tab plain flour
  • 1½ cups stock
  • ⅔ cup thickened cream
  • 1 tsp dijon mustard
  • 2 Tabs flat-leaf parsley, chopped
  • salt and pepper, to season

    Preheat the oven to 200°C (or 180°C fan forced). Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 2 large steaks out of the cauliflower head – about 2cm thick. Slice any larger florets into steaks.

  • In 2 batches, heat 1 tablespoon of oil in a large frypan over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray, lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through.
  • Meanwhile, heat the butter and remaining oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft.
  • Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
  • Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard.
  • Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.
  • Serve the cauliflower with the mushroom sauce.

VEGETARIAN OKONOMIYAKI (Japanese pancake)

November 20, 2020 / Lyn Jones / 0 Comments

A great way to use up leftover vegetables and ridiculously tasty. Makes 4 small or 2 large

Ingredients

1 cup flour (spelt or buckwheat but 50/50 rye/spelt mix works better)
1 cup water/stock (if using water add a tsp each of soy and sake)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tab oil (rice bran works well)

TOPPING: Sauce – okonomiyaki sauce or kecap manis or mushroom soy
Kewpie mayo
4 Tbs coriander leaves
4 tsp spring onion finely sliced
1/2 red chilli, finely sliced
pickled ginger or finely sliced radish (12 small slices of either)

Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter along with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.

Using a small 15cm frypan on high-med heat, pour in half the oil – when hot and spread evenly around, add 1/4 (if you’re making bigger ones, add 1/2) of the mixture to cover base of the pan.
Make pancake 1-1.5cm thick, spreading mixture out, then press with a spatula to stick together.

Cook on first side 3-4 minutes then flip with the spatula:  it should stay together. If not, press down firmly again & cook another minute. It should be golden when you flip it. Cook a further 3-4 minutes on second side then slide on to plate. Repeat with remaining mixture to get 4 pancakes. Add the rest of the oil before the 3rd pancake if you think you need it.

To serve: Drizzle oko or alt. sauce to zigzag across pancake. Use kewpie mayo in between.
Top with coriander, spring onion, chilli and the pickled ginger or radish. Dig in.
NOTES:   can be reheated in a sandwich press.

1 2 3