Nigel Slater’s recipes for cauliflower, ham hock and parsley, and fried rice with greens and peanuts
Come home to nutty fried rice and cheesy cauliflowerI arrive home wanting something I’ve not been offered on my travels. Something that says, quietly, deliciously, “Welcome home!” The house is cold and empty, and I have a fancy for ham with cauliflower cheese. A dinner that I make so rarely, if ever, and yet for which I have something of a soft spot. The nudge came from a quick trip to the shops and seeing from the most perfect cauli I had seen in ages, its cream-coloured curds crisp and without blemish, complete with its crown of green leaves.The sauce was left to blip quietly on the stove, seasoned with bay leaves and a fistful of parsley, a sauce just thick enough to see the knubbly clouds of cauliflower beneath. I cooked a ham hock to eat with it, then got the idea to tear the meat from the bones and stir it into the cheese sauce, using some of the cooking broth in place of milk. A side dish instantly became a full dinner. Continue reading...
Come home to nutty fried rice and cheesy cauliflower
I arrive home wanting something I’ve not been offered on my travels. Something that says, quietly, deliciously, “Welcome home!” The house is cold and empty, and I have a fancy for ham with cauliflower cheese. A dinner that I make so rarely, if ever, and yet for which I have something of a soft spot. The nudge came from a quick trip to the shops and seeing from the most perfect cauli I had seen in ages, its cream-coloured curds crisp and without blemish, complete with its crown of green leaves.
The sauce was left to blip quietly on the stove, seasoned with bay leaves and a fistful of parsley, a sauce just thick enough to see the knubbly clouds of cauliflower beneath. I cooked a ham hock to eat with it, then got the idea to tear the meat from the bones and stir it into the cheese sauce, using some of the cooking broth in place of milk. A side dish instantly became a full dinner. Continue reading...
