SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
Whole roasted cauliflower makes an impressive vegan centrepiece, spiced with the perfect blend of turmeric, coriander and cumin. Serve on a bed of green lentils for a majestic dinner party showstopper.
Provided by Sainsbury's
Total Time 100 minutes
Prep Time 35 minutes
Cook Time 65 minutes
Yield 4
Number Of Ingredients 17
Steps:
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
Nutrition Facts : Calories 445 calories, FatContent 20.1 grams, SaturatedFatContent 3.3 grams, SugarContent 14.7 grams, SodiumContent 610.0 milligrams salt, CarbohydrateContent 40.5 grams, FiberContent 15.2 grams, ProteinContent 18.4 grams
SPICED BUTTER-BASTED PORK CHOPS RECIPE - NYT COOKING
These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won’t set off your fire alarm. They’re cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they’re cooked over moderate heat. Smoked paprika and fennel seeds season the butter that’s added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you’re after in time.
Provided by Ali Slagle
Total Time 20 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
- Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
- Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.
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NO-FRY DOUGHNUTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 2.8
Total Time 50 minutes
Category Brunch, Desserts
Calories 235 calories per serving
- In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Do not exceed the maximum amount of flour. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
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