Cauliflower – the end of the road as a fake food?

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Category: Food & Drink

Created on Sunday, 14 January 2018 11:21

Written by Northern Living

Will 2018 be the end of the road for Cauliflower as a trending fake food?

Throughout last year Cauliflower has masqueraded as everything from a pizza base alternative to, only last week, a 'Steak' in a well known national higher end retailer. Is there some shady international Cauliflower pushing cartel at work? Most probably not. It's more likely that this is another Internet driven trend. Somebody somewhere thought of an innovative and alternative use for this humble Brassica and the ball was set rolling. Let's face it Cauliflower does not belong in a pizza base, even dehydrated and ground it makes a poor flour substitute. It has no place in Ice-cream and it certainly does not make a impressive alternative to a good steak. As a 'None Meat loaf' it is what it says it is, but that does not make it good!

It is a versatile vegetable. Boiled, fried, covered in cheese, all good. So perhaps we should just accept that the Cauliflower is good at what it does, but has certain limitations.

So what will take it's place this coming year? We've already seen recipes for Sweet Potato and a pizza base.  Avocado shells replacing Taco cases and Water Melon as an add-hock cocktail container. Hopefully just no more Cauliflower nonsense.

Will 2018 be the end of the road for Cauliflower as a trending fake food? I for one sincerely hope so!

Gołąbki (GF) - Polish cabbage rolls recipe

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Category: Food & Drink

Created on Saturday, 13 January 2018 07:25

Written by Northern Living

Gołąbki (GF) - Polish cabbage rolls recipe

(Specially requested by Wendy Keniwell)

For the Stuffing:-

200g (7oz) cooked long grain rice

2 large onions

1.2kg (2lb 12oz) of minced beef, veal or pork mince

1 whole white cabbage

1 tablespoon of butter

For the tomato sauce:-

4 tomatoes

2 tablespoons concentrated tomato paste

200 ml (7 oz) single cream

1 vegetable stock (GF) cube

2 tablespoons plain (all-purpose or Gluten Free) flour

Method:-

(1) Cook the rice according to the instructions on the packet and drain. Chop the onions finely and fry them in a little butter until softened. Mix the mince, onions and rice together and add a little salt and pepper.

(2) Soften the cabbage leaves by boiling the whole cabbage in a large saucepan of water for 5-10 minutes, turning occasionally. Drain and carefully peel off the cabbage leaves, keeping them whole. Use a sharp knife to cut out the larger white central veins.

(3) Place about a tablespoon of the mince and rice mixture on each cabbage leaf, then wrap the leaf around a couple of times to make a little parcel. Keep a few leaves back to line the saucepan.

(4) Put a tablespoon of olive oil and about 1cm (½ in) of water in a large saucepan. Line the pan with 2 or 3 cabbage leaves, then add the wrapped parcels. Add the butter and cover with another layer of cabbage leaves.

(5) Pour in 200ml (half a pint) of cold water then cover and bring to the boil, then lower the heat so it gently simmers for 1½ hours

(6) Remove the cooked rolls and pour off 500ml (17 fl oz) of the liquid from into a small saucepan to make the sauce. Add the tomatoes, tomato paste and cream and heat together gently, mashing the tomatoes with a fork so they break down. Mix the flour with a little water into a smooth paste and add to thicken the sauce. Season with a pinch of salt and pepper or sprinkle in a stock cube to taste.

(7) To serve, place 2 or 3 gołabki on each plate then pour over the tomato sauce at the table.

Gluten Free Cheese and Bacon Pierogi

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Category: Food & Drink

Created on Friday, 12 January 2018 20:02

Written by Northern Living

Pierogi are a Polish version of a dumpling, traditionally stuffed with mashed potato and cheese. Delicious with the addition of a little Bacon! Obviously for those who do not suffer from Coeliac Disease feel free to swap the GF Flour for ordinary plain flour. This recipe will make sufficient Pierogi for a dinner party or large family gathering. But they can be frozen before the cooking stage in smaller batches to cook at a later date.

Ingredients:-

FILLING

29.58 ml onions, grated

59.16 ml butter

4-6 large potatoes

473.18 ml cheddar cheese, grated

236.59 ml crumbled cooked bacon

salt and pepper

DOUGH

473.18 ml gluten-free flour

4.92 ml salt

1 egg

118.29 ml water

118.29 ml cold mashed potatoes

14.79 ml butter, melted

METHOD:-

Filling:-

(1) Cook the onion in the butter until tender.

(2) Add onions and cheese to hot cooked potatoes and mash thoroughly.

(3) Add bacon, salt, and pepper to taste.

(4) Set aside, let cool to room temperature before using.

Dough:-

(1) Mix flour and salt in a deep bowl.

(2) Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.

(3) Knead until smooth (use floured board).

(4) Divide dough into 2 parts, cover, let stand 10 minutes.

(5) Roll dough thin on floured board.

(6) Cut dough using a round cookie cutter or drinking glass.

(7) Place spoonful of filling in each circle - fold in half.

(8) Press edges together with fingers. If dough does not stick, dampen edges slightly.

(9) Place on floured board and cover with damp towel to keep moist.

(10) Place perogies in pot of rapidly boiling salt water - do not over crowd pot.

(11) Stir gently to keep from sticking - do not use a sharp spoon.

(12) Cook until Pierogies begin to float and are well puffed, about 3 minutes.

(13) Remove from pot and drain well.

(14) Continue to cook remaining Pierogies.

(15) After boiling fry with butter and chopped onions until slightly browned.