How can a whole month disappear? June has been a hot dry month that has, for me, swept by. I have been fired several times by Phil for being a slacker and not doing my jobs preperly down a the field...But if I hadnt being doing my jobs properly how come our Cauliflowers are so Goddamn perfect???
I hate to be smug but they are show stopping, prize winning dreamy clouds of white yumminess! We celebrated the first one with a kung foo cauliflower wazza wazza shared with our top farm workers, Mousey and Paddy. The recipie is as follows:
1. Chop the cauliflower into floretts and add to pan of hot oil. Stir until the Cauliflower is browned. You know when it is done as it smells lovely and has brown spots. Remove from pan with slotted spoon.
2. In a coffe grinder grind a teaspoon of corriander seeds. Half a tsp of cumin seeds, half a tsp of fenugreek seeds, 2 dried red chillis and three cloves.
3. Add 3 chopped cloves of garlic and an inch of chopped ginger and a drizzle of water. Blend into a paste. Add more water if needed...but not too much
4. Add 3tbs of oil to the pan and reheat. When the oil is hot add half a tsp of black mustard seeds. When they have popped and released a nutty aroma (should take a few seconds if teh oil is hot enough) add one medium onion finely chopped.
5. Cook on medium heat stirring frequently until the onions start to brown slightly. Add the spice paste mixture and stir regularly for about 5 mins. If you are not using a non-stick pan and it starts to stick, add a drizzle of water and stir vigorously.
6. Add the browned cauliflower and salt to taste and half a teaspoon of tumeric.
7. Put a lid on the pan and simmer ona low heat for 5 to 10 mins
8. Add a quantity of peas/beans and simmer until cauliflower is tender but still firm. Add quarter of a tsp of garam masalla, a squeeze of lemon and stir. taste and add more salt if necessary.
9. Garnish with chopped corriander and serve with rice or chapatis or pita etc etc..
