CORIANDER RECIPE RECIPES

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ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES



Roasted cauliflower recipe | Jamie Oliver cauliflower recipes image

This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

1 head cauliflower outer green leaves removed, broken into florets
sea salt
olive oil
1 knob butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful blanched almonds smashed
1 lemon zest and juice of

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre

CORIANDER RECIPES - BBC GOOD FOOD



Coriander recipes - BBC Good Food image

Make the most of this fragrant herb with our simple coriander recipes. Whip up a quick sauce or dip, salad, soup or even a cocktail

Provided by Good Food team

Number Of Ingredients 1

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  • Once the cycle is complete, season and add the coriander. Blend once again until the coriander is mixed well and serve.
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  • Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.
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Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner
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Total Time 50 minutes
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Calories 284 calories per serving
    1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
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RECIPE - WIKIPEDIA
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