What’s on the menu for your Valentine this year? We’re going for this juicy cauliflower steak on silky, smokey Romesco sauce topped with tangy salsa verde. It’s light, vibrant and full of flavour! Good for you, good for the planet. Perfect with some bread to mop up the juices and a glass of organic wine to wash it down. Add the organic ingredients to your next veg box here.
Liz x
Ingredients (serves 2)
For the steaks:
2 thick slices from the middle of a cauliflower
1 tbsp olive oil
salt & pepper to taste
For the Romesco sauce:
100g almonds
2 roasted red peppers
1 tbsp smoked paprika
1/2 tsp salt
1 small garlic clove, peeled
1 tbsp vinegar (apple cider, red wine or sherry vinegars work well)
2 tbsp olive oil
For the salsa verde:
30g parsley
3 tbsp capers
a good grind of black pepper
3 tbsp olive oil
Method
Preheat the oven to 200C. Get your almonds in to roast for 5 minutes while you find an oven and hob safe pan and your blender.
Put your pan on a high heat with the olive oil. Sear the cauliflower steaks in the pan and season on both sides. Then pop the pan in the oven for 15 minutes to cook the cauliflower through while you make the sauces.
Blend all the ingredients for the Romesco sauce until smooth. Blend the salsa verde ingredients until roughly chopped. Then it’s time to plate up.
Spread a luscious layer of Romesco on two plates. Top with the cauliflower steaks then drizzle over the salsa verde. Take to the table with some bread and wine and enjoy!
We haven’t grown them for quite a few years so we are delighted to let you know that our celeriac are back! Have you tried one? They’re a gorgeous winter root vegetable. Big and bulbous and full of flavour. Think a hybrid between a potato and a parsnip with a delicate celery flavour. These beasts are stunning in soups and stews, but they also lend themselves nicely to coleslaw, in fact raw, grated celeriac is really gorgeous tossed with a mustardy mayonnaise. I’ll tell you about that another day. But today I am eating celeriac in thick slices, fried like a steak in lots of butter. I LOVE a vegetable steak (cauliflower, portobello, butternut…), it’s a great way to really highlight a vegetable and focus on the flavour. Serve with mashed beans and roasted garlic for lip-smackingly delicious, filling, protein, some wintery greens like kale or cabbage and a creamy wholegrain mustard sauce. Quite a special dish, fit for a date night, but really not very complex to make as you’ll see below. Enjoy!
Liz x
Ingredients (serves 2)
1 celeriac – peel with a small, sharp knife, then cut 4 thick slices out of the middle and save the ends for a soup
1 tin of butterbeans or cannellini beans, any white beans will work
1 whole bulb of garlic
kale or cabbage, as much as you like
1 heaped tbsp wholegrain mustard
1 tbsp corn starch or plain flour
oat milk – enough to loosen the pan juices into a thick sauce
butter, olive oil, salt and pepper to taste
Method
Pre-heat your oven to 200C. Pop a whole bulb of garlic (that’s right, the whole bulb, not just a clove) into a small, oven-proof dish with a drizzle of olive oil. Put it in the oven to bake until soft – around 15-20 minutes.
Meanwhile prepare the celeriac as above, chop and rinse some greens (kale or cabbage go well here) and put them in a pot with a lid, some seasoning and some butter/oil on the hob. Drain some of the liquid from your tin of butterbeans and pop them into another small pan.
Get your widest frying pan (or use two) on to a medium heat and melt a generous knob of butter with a couple of tbsp of olive oil. Add the celeriac steaks and season well with salt and pepper. Cook, turning occasionally until they are softening and turning a gorgeous caramel colour. They should smell amazing!
When the celeriac are nearly cooked through, take the garlic out of the oven to cool slightly, turn the heat on under the pot of beans and the pot of greens. Cook both, stirring often, until piping hot. Then turn off the heat.
Put the celeriac steaks in a small dish in the oven to keep warm (turn the oven down to 150C so they don’t burn) whilst you make the mash and the sauce.
Pull apart the roasted garlic and squeeze the soft, fragrant flesh into the pan with the beans. Season well with salt and pepper, add a drizzle of olive oil or a knob of butter and mash the beans and garlic into a puree. Or use a stick blender if you’d like your mash extra smooth. Taste and adjust the seasoning if needed.
To the frying pan in which the celeriac steaks were cooked, add a tbsp of flour and a tbsp of wholegrain mustard. Whisk into the buttery, caramelised, celeriac juices that are left in the pan and add a splash of oat milk. Turn the heat up and keep whisking and adding milk until you have a silky, creamy sauce. Taste and season with salt and pepper and now you are ready to serve.
Divide the greens and garlicky mash between two plates, add on the steaks then drizzle with the sauce. Have extra wholegrain mustard on the table and enjoy with a glass of wine or a cold beer.
This one-tray bake is one of our favourite date-night specials with a bottle of red wine. It’s no hassle at all to put together and tastes incredible! It’s always the simple, organic ingredients that are the stars of the show. Who’d have thought a tray of some simply roasted vegetables could be so special? Portobello mushrooms are rich, juicy and simply spectacular when roasted. Their meaty texture and unique umami make them the perfect steak substitute! The Argentinian, herby chimichurri drizzle really brightens and lightens the dish and brings it all together. It’s a great sauce to add to your repertoire. It’s goes perfectly with BBQ’d and roasted vegetables.
Liz x
Ingredients (serves 2)
4 portobello mushrooms
as many potatoes as you like
1 red onion (or two shallots)
1 bundle of asparagus (or any seasonal green you like – broccoli, kale…)
olive oil, salt and pepper to taste
1 bunch of coriander
1/2 bunch of parsley
1 tbsp dried oregano
1 shallot – peeled and roughly chopped
1 red chilli – roughly chopped
2 cloves of garlic – peeled
1 large pinch of salt
3 tbsp red wine vinegar (or any vinegar you like)
enough olive oil to blend into a loose sauce
Method
Pre-heat your oven to 200C and find a large roasting dish.
Arrange the mushrooms in the dish and scrub and cut your potatoes into thick wedges. If you have new potatoes, just cut them in half. Add them to the roasting dish along with a peeled and quartered red onion.
Drizzle olive oil over the vegetables and season well with salt and pepper. Pop the dish in the oven to roast while you prepare the asparagus and the chimichurri.
Add the herbs, shallot, garlic, chilli, salt and vinegar to a small blender or food processor. Add a generous drizzle of extra virgin olive oil and blend into a loose sauce. Pour the sauce into a clean jar and it will stay fresh in the fridge for at least 2 weeks. Bring it out next time you have a BBQ. Alternatively you can freeze any unused sauce to use another time.
Snap the woody ends off the asparagus and add them to the compost bin (or pop them in a box of peels and offcuts in the freezer to make veg stock with another time). Put the spears in a large bowl and drizzle with a little olive oil. Season with salt and pepper and mix well to coat the spears in the seasoning.
When the mushroom, potatoes and onions are cooked through and starting to take on some colour (after about 20 minutes or so in the oven), add the asparagus to the roasting dish and return it to the oven to roast for a further 5 minutes or so.
Then dish up. Divide the roasted vegetables between two plates and drizzle the chimichurri over the roasted mushrooms. Enjoy with a glass of red wine.
