CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta.
INGREDIENTS METHOD

Serves 4-6


60g/2 oz sultanas
½ tsp saffron threads
1 small head cauliflower, broken into florets
Olive oil
1 large red onion, finely sliced
2 garlic cloves, finely sliced
2 tbsp pine nuts, toasted
25g/1oz butter
2 tbsp red wine vinegar
A handful of parsley leaves, roughly chopped
4 portions of fish, to serve

Cover the sultanas in warm water and leave to soak until they plump up; cover the saffron threads with 4 tbsp boiling water.

 

Bring a pan of salted water to the boil and add the cauliflower. Return to the boil for two minutes, then drain into a colander and leave to steam-dry.

 

Heat up a couple of splashes of oil in a large pan. Gently fry the onion and garlic with a pinch of salt until the onion becomes soft and sweet, about 10 minutes.

 

Drain the sultanas, then stir them into the pan along with the cauliflower, saffron water, pine nuts, butter and vinegar. Stir well and check the seasoning. Simmer for 10 minutes while you grill your fish. Stir the parsley through the cauliflower, then serve.

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CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta.
INGREDIENTS

Serves 4-6


60g/2 oz sultanas
½ tsp saffron threads
1 small head cauliflower, broken into florets
Olive oil
1 large red onion, finely sliced
2 garlic cloves, finely sliced
2 tbsp pine nuts, toasted
25g/1oz butter
2 tbsp red wine vinegar
A handful of parsley leaves, roughly chopped
4 portions of fish, to serve

METHOD

Cover the sultanas in warm water and leave to soak until they plump up; cover the saffron threads with 4 tbsp boiling water.

 

Bring a pan of salted water to the boil and add the cauliflower. Return to the boil for two minutes, then drain into a colander and leave to steam-dry.

 

Heat up a couple of splashes of oil in a large pan. Gently fry the onion and garlic with a pinch of salt until the onion becomes soft and sweet, about 10 minutes.

 

Drain the sultanas, then stir them into the pan along with the cauliflower, saffron water, pine nuts, butter and vinegar. Stir well and check the seasoning. Simmer for 10 minutes while you grill your fish. Stir the parsley through the cauliflower, then serve.

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GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14
TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14
CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14
QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14
FRIED SWEET RICOTTA RAVIOLI. 15/03/14
LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14
GNOCCHI A LA ROMANA WITH TOMATO AND BUTTER SAUCE. 25/10/13
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