Cauliflower Salad with Chickpeas

• 1 medium head cauliflower, about 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ tsp salt, plus more to taste for dressing
  
• ½ tsp fresh ground black pepper, plus more to taste for dressing
  
• 1 tsp finely grated lemon zest (from 1 lemon)
• ½ tsp Dijon mustard
  
• ¼ cup fresh squeezed lemon juice, plus more to taste 
• ¼ cup extra virgin olive oil
• ½ tsp crushed red pepper flakes, or 2 tsp pickled pepper, minced
  
• 1 (15-ounce) can chickpeas, drained and rinsed
  
• ⅓ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, coarsely chopped, optional, see my pickled onions recipe

DIRECTIONS

1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
2. Season with ½ teaspoon of salt and ½ teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, mustard, red pepper flakes (or pickled pepper), a ¼ tsp ground black pepper and a pinch of salt together until creamy and emulsified.
4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
5. The cauliflower salad tastes best when given time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

 

Pickled Red Onion

Great for salads, sandwiches, hamburgers and hotdogs

Ingredients 

• 1 large red onion, thinly sliced
• 1¼ cup apple cider vinegar
• ½ cup water;
• 3 tbsp granulated sugar 
• 1 tbsp salt
• 10 whole peppercorns
• 2 cloves garlic
  
• Pinch of crushed red pepper flakes (optional)

Preparation

1. Pack sliced onion into sealing jars.
2. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in garlic and peppercorns, and the red pepper flakes (if using), then pour mixture over onions.
3. Let cool to room temperature, then place lid on jars and refrigerate until ready to use, at least 2 hours, preferably overnight.
4. Onions will keep in refrigerator for up to 1 month.

 

Fish Quenelles & Sweetcorn Velouté

From Dad's Recipe

For the quenelles

• 9 oz (250g) fresh whitefish (haddock, halibut, cod, etc.)
• 1 egg white
• 4½ oz (125ml) double cream
• Nutmeg
• Salt and white pepper
• Smoked paprika
• Parsley

For the choux pastry

• 2 oz (60ml) water
• 1½ tbs butter
• 1 oz (30g) flour
• 1 egg

For the Velouté

• 2 cobs of fresh corn
• 1 small onion
• 1 stick of celery
• 17½ oz (500ml) chicken stock
• 5 oz (150ml) white wine
• 3 oz (80ml) crème frâiche
• 1 tbs butter
• ⅛ tsp turmeric
• Salt and white pepper

Garnish

• Smoked paprika
• Parsley

METHOD 

1. Boil the corn until tender. 
2. Make the choux pastry. Put the water and a pinch of salt and the butter in a pan on a medium heat and bring gently to the boil, when the butter has melted, add in the flour and beat vigorously on the heat with a wooden spoon until the mixture is smooth and comes away from the sides. Take off the heat and cool slightly. Beat the egg and add to the pastry. Beat again with the spoon until smooth. Weight the mixture and divide in half and set aside. (NB: Only half of the pastry will be used in the quenelles – but the remaining half is just enough for two medium eclairs.)
   
3. Make the mousse. Blitz the fish with the egg white in a food processor or mini chopper. Pass through a fine sieve or tamis. Then put the mixture into a bowl and using a hand beater, add the cream and beat on low speed until mixed and smooth. Mix in half the choux pastry with a spoon until well blended. Mix in a good grating of nutmeg and plenty of salt and ground white pepper. Put in the fridge for half an hour to chill. 
4. Make the velouté. Chop the onion and celery and fry gently in olive oil on medium heat for 15 minutes – do not burn or brown. When the corn is cooked, cut the kernels from the cob. Put into a pan with the onion and celery. Add the wine and bring to the boil, reduce for a minute. Then add the stock and bring to a simmer. Cook for 20 minutes then take off the heat and cool slightly. Pour the cooked corn velouté into a blender and blend until very smooth. Pass through a sieve or tamis. Heat the corn velouté into a pan with the turmeric, bring to a simmer, finish with crème frâiche, butter, and salt, and ground white pepper. take off the heat and keep warm. 
5. Make the quenelles. Bring a large pan of water to a gentle simmer. Take the mousse from the fridge and form into quenelles using two spoons. Carefully drop the quenelles in the simmering water (cook in batches). Cook until firm to the touch or they have reached an internal temperature of 160°F (70°C) – usually about 10 minutes. 
6. Arrange the quenelles in a dish and pour over hot velouté. Garnish with smoked paprika and parsley.