Posts tagged ‘mustard’

January 11, 2012

Last night’s dinner: Cauliflower, green bean and tomato salad

After yesterday’s hearty plate of potato, something a little lighter – a nutritious, lightly warm winter salad.

I had the idea for this after half watching, and half remembering, a similar dish being made on a TV cookery programme. The essential ingredients are cauliflower and tomatoes, along with a warming dressing (for that read mustard). As a salad it felt right to add some greens – we added French beans. Broccoli could work, but might conflict in texture and shape with the cauliflower. Peppery rocket would make for a lighter, perhaps more summer salad. I could even be tempted to try some cucumber with this – especially in summer.

First step was to roughly chop some ripe tomatoes, season them with a little salt and pepper, and a splash of olive oil, and set aside.

Next, make a quick dressing with some olive oil, a little sherry vinegar (white wine vinegar or lemon juice will suffice), a teaspoon of Dijon mustard, a teaspoon of cumin seeds and a clove of finely chopped garlic.

Break the cauliflower into florets and steam until just tender (don’t for the love of veg overdo it). While the cauli is steaming, plunge some green beans into boiling water for around 4-5 minutes. That should be enough to just about cook them but leave them a little crunchy.

In a large salad bowl combine the cauliflower, beans and tomatoes. Pour the dressing over and mix well – it’s important to do this while the cooked veg is still warm. Finally, add a small handful of chopped coriander, spring onion or flat-leaf parsley and serve.

Feel free to experiment with the recipe. Just remember that the finished salad should have a bit of a crunch and a slight spiciness – almost as if it wanted to mature to be a piccalilli.

We had a big bowl of this as a main course, but it would be a good accompaniment to all kinds of pies, quiches and pasties etc etc. Happy eating.

May 12, 2011

Last Night’s Dinner: Puy and Portobello

Monday 9 May

Here at ETP Towers we have a standard lentil dish that we serve with feta cheese. I wanted to do something slightly different this time, however, and found a lentils with mushrooms recipe in Rose Elliot’s Vegetarian Supercook from which this is adapted.

I started by getting the Puy lentils onto the hob to cook. While they were simmering away I fried a chopped onion in olive oil in our big, quite deep, frying pan. After 5 minutes I added three cloves of garlic, the Portobello mushrooms (three per person) and a handful of quartered cherry tomatoes. Add the lentils when they’re cooked (about 25 minutes?) and a glass of red wine. Cover, lower the heat and let it cook for another 20 minutes. Lastly, thin two teaspoons of Dijon mustard with a little water and stir into the stew. Serve with mashed potato or, as we did, some steamed kale.

The lentils would actually make a great base for a Shepherdess Pie.

April 22, 2011

Last Night’s Dinner: Butter beans, leeks and asparagus

Thursday 21 April

Last night’s concoction came about after staring long and hard at the contents of our weekly delivery from Abel & Cole and then leafing through some of our recipe books. Hugh Fearnley-Whittingstall suggests a white bean and leek salad, and this is an adaptation. A very simple spring supper.

To begin, soften the leeks in a large pan with some butter and olive oil. (I think we used to call this ‘frying’, but no one seems to advise ‘fry’ in recipes any more. You can soften, wilt or cook, but you can’t fry.) Then add two cans of butter beans. Season and cook for ten minutes until the beans take on a little colour. You can then boil, steam or grill a bunch of asparagus – which makes a warm salad bed for the beens and leeks. For a little tang we drizzled the salad with a mustard dressing made from Dijon mustard, olive oil and a little white wine vinegar. That should really have been cider vinegar but we didn’t have any.

A taste of spring.

March 24, 2011

Last Night’s Dinner: Quinoa, Halloumi and Rocket Salad

Wednesday 23 March

It was such a lovely sunny, spring day that a light evening meal was in order. I also had the taste for some griled halloumi cheese. The answer: a salad with peppery leaves with a mustardy dressing, salty halloumi and quinoa tossed in a little olive oil. Really tasty and surprisingly filling, it made me wonder why the pack of quinoa had been sat in the cupboard for so long.