Saturday, June 8, 2013
Cauliflower and Flank
Cauliflower sliced into quarters and tossed in Ras El Hanout with a little olive oil to help the spice mixture stick, placed on a roasting pan and cooked at 180ºC until the thickest part of the stem is tender (about 30-40 minutes). Then divided into bite-sized florets served whole and larger pieces passed through a mouli resulting in a coarse mash and then given a little body with some olive oil and seasoned.
Flank steak is simply seasoned with salt and pepper, roasted in a hot pan with an appropriate amount of butter (read: large amount), cooked over a high heat, constantly basted, turned every 30-60 seconds until it reaches a medium-rare temperature, then covered and left to rest for at least 10 minutes.
Salsa verde is made by finely chopping parsley, basil and capers together, then mixing in a bowl with some olive oil, cider vinegar and dijon mustard. Season with salt to taste.
I had the pleasure of attending the Visa Wellington on Plate launch and this year looks like it's going to be a cracker so make sure to get in and book your place in the limited seat functions, and take advantage of the other great deals that are going to be around, I'll be found guzzling down oysters on Cuba St.