EPICURE Early Spring 2020

Cook the pasta according to the packet
instructions. Meanwhile, add the
remaining 1 tbsp olive oil to the pan and,
once hot, add the grated garlic and cook
for 1-2 minutes. Add the breadcrumbs
and toast until golden, then stir through
the parsley and take off the heat.
Serve the ragu tumbled through the pasta,
topped with the breadcrumbs.
PEANUT AND ALMOND
CAULIFLOWER CURRY
Serves: 4 | Prep: 10 mins | Cook: 15 mins
INGREDIENTS
1 cauliflower
1 can coconut milk
2 cans chickpeas, drained
100g crunchy peanut butter
1 tbsp cooking oil
1 bunch fresh coriander
1 onion, finely sliced
2 large garlic cloves, crushed
1 thumb ginger, peeled and diced
1 chilli, finely sliced
1 tbsp tomato puree
1 tsp mustard seeds
1 tsp Garam masala
1 tsp ground coriander
1 tsp ground cumin
60g flaked almonds, lightly toasted
1 lime
200ml vegetable stock
METHOD
Cook some brown rice in a saucepan with
boiling water whilst you make the curry.
With a large knife, cut the cauliflower
head into quarters, remove the stem and
separate the florets.
Cook the florets in boiling salted water for
four-five minutes and drain
Chop off the coriander stems and finely
slice. Set aside the leaves for later.
Heat the oil in a large pan over a lower
heat and cook the coriander stems,
onions, ginger, chili and garlic until soft
Add a tablespoon of water if the pan is
getting quite dry. Season with salt and
pepper.
Stir in the spices and cook for a couple of
minutes followed by the tomato puree.
Add the coconut milk and peanut butter
gradually, mixing everything together
well. Then add the cauliflower, chickpeas
and vegetable stock. Stir and season.
Simmer for 10-15 minutes
Transfer to serving bowls, top with
coriander leaves, toasted almonds, lime
and a side of brown rice.
CHOCOLATE AVOCADO
MOUSSE
Serves: 6 | Prep: 15 mins | Cook: 4 mins
INGREDIENTS
150g 70% dark chocolate, cut into pieces
300ml double cream
1 large Peruvian Hass avocado, stoned
and peeled
2 egg whites
2 tbsp caster sugar
pistachio nuts, chopped to serve
chocolate shavings, to serve
METHOD
Put the chocolate into a large mixing
bowl. Heat the cream in a saucepan until
almost boiling, then pour it over the
chocolate. Leave to stand for 5 minutes
without stirring. Stir the chocolate and
cream mixture until smooth. Cool for 5
more minutes.
Meanwhile, wrap and set aside a small
amount of avocado for decoration,
then puree the rest using a hand-held
stick blender, or mash well with a fork
until smooth. Stir it through the cooled
chocolate mixture.
Put the egg whites into a large mixing
bowl. Make sure it’s super-clean, as traces
of grease would prevent the egg whites
from whisking (as would egg yolk). Whisk
to soft peaks using a hand-held electric
mixer, then add the caster sugar and
whisk for a few more seconds until glossy.
Fold about a quarter of the egg whites
into the chocolate mixture with a large
metal spoon to loosen it, then fold in the
remainder.
Share between 6 serving glasses and chill
until ready to serve. Remove from the
fridge 15 minutes before eating.
Decorate with thin slices of the reserved
avocado, pistachio nuts and grated chocolate.
EPICURE | Early Spring 2020 75
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