26.10.07

Fractal Food

What’s bright green, knobbly and makes your skin crawl?

A Romanesco Cauliflower, that’s what!
They are the most freakish vegetables I have ever seen and it has made me feel itchy and weird all afternoon (from looking at it, not eating it I should add). 

romanescocauliflower.jpg

I can’t find many recipes which include it either, but I think I will serve it with a creamy mustard sauce as that seems to be a recurring theme on the internet sites I have looked at…will get back to you about that one. 

As you can probably guess from my ramblings, we got our latest Veg box. The experiment is going well so far, we haven’t had to throw away any vegetables yet – although we have got a couple of mushrooms and carrots that are on their last legs (the carrot really did have crazy leg-like projections). We got grapes today too…yummy! 

All quiet in the life of Rachel really, other than vegetables (what an interesting life I lead). Autumn is setting in and I love it. I did, however, see some dolphins off south beach the other day which makes me think it can’t be too near winter after all. 

Lovely recipe I would suggest everyone makes because it’s yummy and SO easy…


Chicken, Sweet Potato and Coconut Curry (from GoodFood) It says it serves 2 Adults and 2 Children, but in reality if you have naan/ puppodums and you toss in a bit more potato it serves 4 adults.

  • 1 tbsp sunflower oil

  • 2 tsp mild curry paste

  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces

  • 2 medium-sized sweet potatos, peeled and cut into bite-size pieces

  • 4 tbsp red split lentils

  • 300ml chicken stock

  • 400ml can coconut milk

  • 175g frozen peas


Method




  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

  2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

2 comments:

  1. Just eat them like any other cauliflower - it's just that they look more interesting. Depending on your dinner guests you could even get to talking about spirals and Fibonacci numbers.

    ReplyDelete
  2. I didn't know you had a blog. I've moved over to wordpress to (I actually have the same theme) but haven't actually blogged in months oopsie!

    ReplyDelete