BERBER & Q’S CAULIFLOWER SHAWARMA WITH POMEGRANATE, PINE NUTS & ROSE
Ingredients: (Serves 4-8)
1 whole cauliflower
For the shawarma spiced butter:
40g unsalted butter, softened to room temperature
Juice of 1 lemon
1 garlic clove, minced
1.5tbsp finely chopped coriander
1tbsp ground cinnamon
1tbsp ground sumac
1.5tsp ground cumin
1/2tsp ground allspice
Pinch of ground nutmeg
Pinch of ground cardamom
Salt and pepper
4tbsp Tahina Sauce (Pour 100g tahini paste into a bowl and add 1tbsp lemon juice and 1 minced garlic clove, gradually whisk in100ml iced water until the sauce is the consistency of honey - makes 220g)
1tbsp pomegranate molasses
1.5tbsp pine nuts, toasted
1 small green chilli, finely chopped
2tbsp pomegranate seeds
1tsp dried rose petals
1tbsp roughly chopped flat-leaf parsley
Extra virgin olive oil (optional)
Method: Step one:
Make the butter. Combine all the ingredients in a stand mixer and mix using the paddle attachment. In the absence of a mixer, whisk in a large bowl until thoroughly incorporated. The butter should be aerated, slightly stiff and one colour (as opposed to streaked). Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before being used.
Trim some of the outer cauliflower leaves, but leave some stragglers left behind – they taste delicious and look great when burnt and crisped. Set a large saucepan of salted water on high heat and cover with a lid so as to bring the water up to the boil. Once the water is boiling, gently lower the cauliflower into the pan, being careful not to let it drop from a height and thereby avoiding the potential of burning yourself with the splash-back of boiling water. Bring the water back to the boil, then turn the heat down to medium so the water has a gentle roll. The intention is to par-cook the cauliflower before finishing it in the oven or on the barbecue. It should be removed from the water when tender to a knife, yet retain some resistance – ‘al dente’, as they say. We’ve found it to take seven minutes from when the water comes back to the boil.
Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush liberally all over with the spiced butter, and where possible, try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing at a later stage.
Preheat the oven to its highest setting (240°C/220°C Fan/Gas mark 9) and blast the cauliflower for five to seven minutes, until blackened all over. Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes (if you have one going) for a final hit of smokiness, basting it periodically with any leftover butter.
Transfer to a serving plate. Spoon over the tahina sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately – the cauliflower tastes so much better when hot.
Delicious.magazine tips: TECHNIQUE: HOW TO JOINT A CHICKEN
Remove any string that’s been used to truss the chicken and remove any giblets. Put the chicken on a sturdy chopping board (secure the board by putting a wet piece of kitchen paper underneath). Snip off the wing tips using kitchen shears and reserve for making stock.
Sit the chicken breast-side up with its rear cavity facing you then, for each leg, cut through the skin between leg and breast with a large, strong, sharp kitchen knife. Pull the leg away from the body to reveal the joint (this may take a little force), then cut through the flesh and tendons around the joint before cutting through it where the bones meet. Repeat with the other leg.
Slice along the top of the breastbone on one side, as close to the bone as you can. Using sweeping motions with your knife and keeping the blade as close to the bone as possible, slice down, easing the breast away from the bone with your free hand. Cut down along the wishbone – you can take the wing off with the breast or not (as here). Once the breast is free of the carcass, remove it and set aside. Repeat on the other side, removing the other breast.
You should now have four pieces of equal weight and a carcass. Next, cut through the thigh joint of each leg portion, first feeling for the spot where the bones meet. Cut the breast fillets in half widthways to give equal weight pieces. You should now have 8 pieces of meat: one piece of white meat and one piece of dark for each of 4 people.