PIZZE PIE RECIPES

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BAKED CAULIFLOWER PIZZAIOLA RECIPE - BBC GOOD FOOD



Baked cauliflower pizzaiola recipe - BBC Good Food image

There’s no need to make a tomato sauce for this Italian-style vegetarian one-pot – the oven will do the work for you

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

1 large cauliflower, cut into 8 wedges
2 tbsp olive oil, plus 1 tbsp for roasting
600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered depending on their size
6 unpeeled garlic cloves, bashed
small pack basil
½ small pack fresh oregano, or ½ tsp dried
pinch of chilli flakes
4 tbsp dry white wine
2 tbsp vegetarian Italian-style hard cheese
3 tbsp breadcrumbs
125g mozzarella (check the pack for a vegetarian brand), torn
crusty bread, to serve
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
  • Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
  • Mix the vegetarian Italian-style hard cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.

Nutrition Facts : Calories 358 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.8 milligram of sodium

RECIPES - ATBBQ



Recipes - ATBBQ image

Smoked Pork & Apple Crepes

Prep Time 30 minutes

Cook Time 8 hours 00 minutes

Yield 8 servings

Number Of Ingredients 22

1 Creekstone Farms Boston Butt Pork Roast
Sriracha Chile Sauce
Lane’s BBQ Honey Sriracha Seasoning
Plowboys BBQ Yardbird Rub
1/2 cup apple cider
4 tbsp unsalted butter
1 lb Granny Smith apples, peeled, small diced
1/4 cup maple syrup
1/4 cup Noble Saltworks Maple Smoked Turbinado Sugar
1/2 tsp ground cinnamon
1 tsp fresh ginger, fine grated
1/4 tsp ground nutmeg
1/4 tsp Noble Saltworks Whiskey Barrel Smoked Salt
1 tsp lemon zest
1 tsp lemon juice
1 tbsp bourbon
1 cup all-purpose flour
4 tsp Noble Saltworks Maple Smoked Turbinado Sugar
1/4 tsp kosher salt
1 1/2 cup whole milk
2 eggs
Spray duck fat

Steps:

  • Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
  • Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
  • Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
  • Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
  • Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
  • Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
  • In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
  • Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
  • Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
  • Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
  • Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.
  • Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
  • Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
  • Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
  • Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
  • Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
  • Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
  • In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
  • Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
  • Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
  • Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
  • Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.

Nutrition Facts : Calories 603 calories, CarbohydrateContent 25grams, ProteinContent 9 grams of protein, FatContent 52 grams of fat, SodiumContent 620 milligarms of salt,

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