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Lamb Biryani

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This horrible weather just makes me want to stay at home and eat comfort food! Last night I had a real hankering for Indian food with it’s rich comforting flavours. Luckily I had some organic lamb leg steaks in the fridge, and half an enormous cauliflower. I was struck with a great idea – lamb biryani using cauliflower instead of rice. I also threw a bit of kale in there for some extra greenery, fibre and nutrients. I also happened to have half a can of coconut milk left over from something else, so in that went too! The resulting dish was exactly what I was after! Tasty, satisfying, easy and pretty quick.

Lamb Biryani (serves 2)
Ingredients:
2 lamb leg steaks, trimmed of excess fat and cut into cubes
1/2 large cauliflower, finely chopped
1 red onion, diced
4 cloves garlic, crushed
1″ piece ginger, finely chopped
6-8 large kale leaves, tough stems removed and leaves chopped
1 tbsp coconut oil
1/2 can coconut milk
1 tsp ground coriander
1/2 tsp red chilli powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 cup chopped coriander/cilantro leaves
Sea salt

Melt the coconut oil in a large pan and once really hot, add the lamb and sear. Remove with a slotted spoon to a plate.
Add the onion to the remaining fat in the pan. Sauté until soft.
Add the ginger and garlic and stir fry until fragrant.
Add the vegetables, lamb and spices and salt to taste and stir well so that everything is mixed and coated with spice.
Add the coconut milk.
Cover and simmer for 10-15 mins until the cauliflower is well cooked, but not mushy.
Remove the lid, break the cauliflower up with a spoon so that it resembles rice grains.
If there is quite a lot of liquid in the pan, turn the heat up and reduce until the dish is fairly dry.
Just before serving, stir in chopped coriander/ cilantro leaves.

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A tasty winter warmer : Slow cooker chipotle beef with cauliflower ‘rice’

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Good Lord it was cold and snowed most of the day in London (although it didn’t really settle). Unfortunately I was either in a gym with no heating, or out in the elements today. Luckily I had this delicious, warming dish to come home to after a cold and wet bootcamp this evening.

Ingredients: (serves 4)

500g beef stewing steak cut into chunks
1 red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 stalk celery, sliced
2 medium carrots, chopped
3 cloves garlic
120g chorizo
1 tbsp Extra virgin olive oil
1 tbsp cumin
1 tsp smoked paprika
1 small chipotle chili, deseeded and chopped
1 tsp oregano
1 tbsp honey
1 tin chopped tomatoes
Sea salt and pepper
A handful fresh cilantro/ coriander leaves, chopped

In a large pan heat the oil and sauté the onion. Add the garlic and fry for a couple of minutes.
Add the beef and cook until each chunk has been seared on all sides.
Add the chorizo and fry for several minutes to release some of the fat.
Next add the veggies and sauté until they start to soften.
Sprinkle in the spices and oregano, pour the tomatoes over the top, stir in the honey and season with salt and pepper.
Transfer to the slow cooker and leave on high for 6 hours.
Just before serving, mix the fresh coriander leaves into the casserole, reserving a few as a garnish.
Serve with cauliflower ‘rice’ (recipe below)

Cauliflower Rice (serves 4)
Ingredients:

1 large head cauliflower, cut into florets
A large knob grass-fed butter
Sea salt and pepper to taste

Boil or steam cauliflower until very tender.
Drain and mash the cauliflower with a fork or potato masher.
Add the butter and mix in once melted
Season with salt and pepper.
Voilà – easy peasy!

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