HARISSA CAULIFLOWER PILAF RECIPE | BBC GOOD FOOD
Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice
Provided by Anna Glover
Categories Dinner, Main course, Side dish, Supper, Vegetable
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 16
Steps:
- Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
- Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
- Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
- Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
- Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.
Nutrition Facts : Calories 687 calories, FatContent 22 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 11 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.7 milligram of sodium
CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES
I’ve always thought of ravioli as the ultimate edible present – something made with love and wrapped up like a Christmas cracker. The Italians would call this caramelle because it looks like a giant sweet, but I like to think of it as crackers!
Total Time 3 hours
Yield 6 or 12 as a starter
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
- Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
- Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
- Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.
Nutrition Facts : Calories 917 calories, FatContent 46.4 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 101 g carbohydrate, SugarContent 17.3 g sugar, SodiumContent 0.6 g salt, FiberContent 9 g fibre
More about "roasting almonds recipes"
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
HARISSA CAULIFLOWER PILAF RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Side dish, Supper, Vegetable
Calories 687 calories per serving
- Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.
HOW TO TOAST ALMONDS | RECIPES, DINNERS AND EASY MEA…
From foodnetwork.com
MAKE PERFECTLY ROASTED BRUSSELS - THE SPRUCE EATS
From thespruceeats.com
CHICKEN SALAD WITH GRAPES AND ALMONDS - ONCE UPON A CHEF
From onceuponachef.com
45 BEST KALE RECIPES - HOW TO COOK KALE
From goodhousekeeping.com
HOW TO ROAST ALMONDS IN 2 EASY STEPS - UTOPIA
From utopia.org
HOW TO ROAST HAZELNUTS AND REMOVE HAZELNUT SKIN ...
From cnz.to
HOW TO MAKE ALMOND MILK | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHRISTMAS PLUM PUDDING RECIPE | ODLUMS
From odlums.ie
FAST FLAPJACKS | EASY FLAPJACK RECIPE FROM MARY BERRY
From thehappyfoodie.co.uk
HOW TO ROAST NUTS | BETTER HOMES & GARDENS
From bhg.com
PANEER TIKKA MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
ALMONDS NUTRITION, HEALTH BENEFITS, SIDE EFFECTS AND MORE ...
From draxe.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
OUR TOP-RATED NUT RECIPES - TASTE OF HOME
From tasteofhome.com
HOW TO TOAST ALMONDS | RECIPES, DINNERS AND EASY MEA…
From foodnetwork.com
HOW TO ROAST ALMONDS - CULINARY HILL
From culinaryhill.com
AIR FRYER ROASTED ALMONDS - COOK IT REAL GOOD
From cookitrealgood.com
MAKE PERFECTLY ROASTED BRUSSELS - THE SPRUCE EATS
From thespruceeats.com
NUT ROASTING, TRAIL MIXES, GIFT TINS, METAL BOXES, AND ...
From thenutfactory.com
12 WAYS TO COOK WITH BRUSSELS SPROUTS BEYOND JUST ROASTING ...
From allrecipes.com
CHICKEN SALAD WITH GRAPES AND ALMONDS - ONCE UPON A CHEF
From onceuponachef.com
HOW TO ROAST ALMONDS IN 2 EASY STEPS - UTOPIA
From utopia.org
FAST FLAPJACKS | EASY FLAPJACK RECIPE FROM MARY BERRY
From thehappyfoodie.co.uk
HOW TO ROAST NUTS | BETTER HOMES & GARDENS
From bhg.com
PANEER TIKKA MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com