Pan-Roasted Cauliflower and Potato 鍋烤白花椰馬鈴薯

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Process

  • Weigh out the mustard seed and fennel seed and place both together in a small bowl.量好芥末籽和茴香籽,並將它們放在一個小碗。
  • Weigh out the black pepper, cardamom, cumin and salt in a second small bowl.量好黑胡椒、豆蔻、孜然及鹽巴,並將它們放在第二個小碗。
  • Thoroughly wash the potatoes and cauliflower then chop them up into largish bite-sized chunks. Keep the skin on the potato and cut the cauliflower close to the floret rather than keeping too much of the stalk. However, leave enough space on the stalk to keep the floret whole while it cooks. If you do this step before you prepare your veges, keep the potatoes submerged in water to prevent oxidation.徹底清洗馬鈴薯和白花椰菜,然後將它們切成一口大小的塊狀。請您保留馬鈴薯的皮,並盡量留下白花椰菜類似花的部分,而不是保留過多的莖。但還是需要留下足夠的莖干長度,以便在烹飪時保持花椰菜的整體。如果在準備蔬菜之前執行此步驟,請將馬鈴薯浸入水中以防止氧化。
  • Heat up some of your favourite cooking oil on low heat in a  wok, if you have one . The reason I use a wok for this is because of the mixing process. Read below.若您有的話,您可以在炒鍋用小火將您最喜歡的食用油加熱。我之所以用炒鍋是為了混合的過程。參考下文。
  • Throw in the fennel and mustard. When the mustard starts popping, add in the rest of the spices. Turn the heat up to small medium. Cook them for a minute then add the potatoes. Mix well.加入茴香和芥末。當芥末開始爆裂時,加入其餘的香料。將熱度調至中小火。 煮一分鐘然後加入馬鈴薯。 充分混合。
  • Add the water and mix again making sure the spices evenly coat the potatoes. Turn the heat up to medium. Cover and cook until the potatoes are half-cooked.加入水並再次攪拌,確保香料均勻塗抹在馬鈴薯上。 將熱度調至中火。 蓋上蓋子,煮至馬鈴薯半熟。
  • Next, add the cauliflower on top of the potatoes in a flat layer. Don’t mix. Put the lid firmly on and allow the heat and steam to cook the cauliflower. You want it to be firm, and just-cooked without becoming too soft. A little bit of crunch in the cauliflower is just perfect as we are creating a curry/salad fusion dish.接著,將一層白花椰菜平鋪在馬鈴薯上。 不要混合。 蓋上蓋子,讓熱度和蒸汽煮白花椰菜。 因為你希望它堅固,熟度剛好而不會太軟。 花椰菜有點脆感是最完美的,因為我們正在創造一個融合咖哩/沙拉的佳餚。
  • After about 8-10 minutes, take the lid off and give everything a good mix, without breaking apart any of the vegetables. Use a wide, wooden paddle to fold the vegetables into each other only from the side of the pot, much like the folding technique in baking. You may need a final five minutes until your potatoes are cooked.大約8-10分鐘後,揭開蓋子,將所有食物好好混合,小心別將任何蔬菜分裂。 使用寬闊的木製拌勺將蔬菜僅從鍋的側面折疊起來,就像烘焙的折疊技術一樣。 您可能會需要再五分鐘的時間,直到煮熟馬鈴薯。

Cashew Sour Crea(腰果酸奶醬)

  • Soak your cashews for a minimum of 4 hours and a max of 8 hours. This removes the starch and phytic acid which inhibits digestion and caused bloating and discomfort.將腰果浸泡至少4小時,最多8小時。 這能去除澱粉和植酸,其抑制消化並引起腹脹和不適感。
  • After soaking, combine the cashews with vinegar, dill, salt, lime and water and blend on high speed for about 2 minutes until silky and creamy. Taste. Make any adjustments you may need. It should taste like commercial sour cream and it needs to be sour enough to stand up against the fulsome potatoes and cauliflower.浸泡後,將腰果與醋,蒔蘿,鹽巴,酸橙和水混合,高速攪拌約2分鐘,直至呈絲滑狀。 試吃。 進行您可能需要的任何調整。 它應該像商業酸奶一樣的味道,需要足夠的酸味,以抵抗馬鈴薯和白花椰菜的濃郁味道。
  • Refrigerate. 冷藏.

tip# make a large batch of sour cream, portion in small ziplocks and freeze. This can be enjoyed with any number of delights.

提示# 製作一大批酸奶醬,並一份一份的放在密封袋,然後放在冷凍。 這可以跟很多種美食一起享用。

Platin擺盤

When you are ready to serve, heat up the potatoes and cauliflower and spoon onto a pretty serving plate.

準備好時,將馬鈴薯和白花椰菜加熱,然後好好擺在盤子上。

Next, pour the cold sour cream over, starting from the centre and letting it ooze and drip outwards. Hot and cold creates an exciting and unexpected mouth sensation.

接著,從中間開始灑上冷酸奶醬,並讓醬滲出向外滴。冷和熱的配合能創造出令人驚訝的口感。

Finally, top with finely-chopped cilantro and chives.

最後,灑上切碎的香菜和韭菜.

Serve with flatbread, black rice, quinoa or a starch.

適合搭配扁餅,黑米,藜麥或澱粉.

Photo by攝影師: Aiken Tiu.