Whole Roasted Spiced Cauliflower with Beetroot Hummus & Quinoa Flatbread

Have you seen the latest trend which seems to be making an appearance on many foodies blogs, plates and social media?

I’m talking about the new obsession with whole roasted cauliflower. It’s the vegetarian version of the meat lovers lamb roast. Many healthy wholefood cooks have been seen making different versions with Jamie Oliver also jumping in on the new idea.

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And like all new trends I just couldn’t resist in trying it out for myself to see what all the hype was about. Β I often roast it in florets with turmeric and spices on a weekly basis so what was so special about this?

If I have to be perfectly honest it tastes exactly the same as the way I always make it though the cauliflower turns out very tender inside and the spiced yoghurt gives it a nice crusty coating on the outside. It also does look a whole lot nicer too and makes for an awe-inspiring centre piece to wow dinner guests.

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Fish for dinner? Baked Fish with Fennel, Leek & Tomatoes

The husband felt like fish for dinner the other night so true to form he can not just bring home some fillets of fish liked asked he had to bring home a tasting assortment of the entire seafood shop..

Anyone who knows him well would know how big of a seafood lover he is. Fishing/crabbing is in his blood, it is his passion, hobby, his way of unwinding. It is his ultimate, he thrives on it. Same goes for the love of seafood. If I asked him what is something he couldn’t live without or what would his last meal would consist of it would most definitely, 100% beΒ Seafood. So when I agreed for him to buy some fresh fish fillets for dinner as he hasn’t been out to fish in a while, naturally he comes home with 1kg green prawns, 2 dozen fresh oysters, 4 squid hoods and the fillets of fish that he went in for. Just can’t seem to help himself like most men at Bunnings hareware store. For now it has turned into a mid-week seafood extravaganza!

To start off with I hadn’t prepared anything so I got him working. “Right you’re on the calamari for the kids start crumbing, then onto the garlic prawns for the wok. Make an avocado salsa and top the oysters with lemon and ponzu and let me get this fish in the oven.” I said in an assertive tone. We were in full gear. “kids fix the table and then get out of the kitchen!”

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imageFor the fish I love a simple pairing of sweet fennel and leek, the sourness of lemon, the hit of chilli and juiciness of blistered tomatoes to compliment the delicate flavour of the fish without over powering it. The aromas that emerged from the oven were ones of sweet sensations, adding the fish for the last 7-8 mins delivers the most perfectly cooked soft flesh that just break apart and melts in your mouth. Combining all the flavours of leek, fennel with the lemon, garlic and thyme marinade you have a simple, healthy meal that is fit for a king or to impress any posh seafood connoisseur.

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We could not indulge in such extravagance without going all out and popping a bottle of Moet champagne to top the night off.

So there we sat on a Thursday night sipping on Moet, eating our entrΓ©e’ of Oysters with avocado salsa with ponzu, wok fired garlic and chilli prawns. Main of Baked Flame Tail Snapper with Leek, Fennel & Tomatoes whilst the kids enjoyed their home cooked crumbed calamari and garlic prawns.

The pressure was on but with a little team effort we pulled it off!

Needless to say I turned to hubby and said I’ll be getting the fish from now on.

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Baked Fish with Leek, Fennel and Cherry Tomatoes

  • Servings: 4-6
  • Time: 45mins
  • Print

Ingredients

4 pieces boneless white fish fillets ( I used local flame tail snapper)

2 tbsp olive oil

3 cloves garlic

zest and juice of 1 lemon

1/4 tsp each salt and pepper

fresh thyme sprigs or parsley

1/2 red chilli sliced (optional)

1/2 leek top removed and sliced

1 fennel top removed and sliced

1 punnet cherry tomatoes

Directions

  1. Preheat oven to 200’C
  2. Cut fish in half to make 8 smaller pieces
  3. In a medium size bowl combine, olive oil, garlic, lemon zest only, salt and pepper and thyme. Mix well
  4. Place the fish pieces in the marinade and coat the fish. Set a side
  5. In a lightly oiled baking dish place fennel and leek evenly over the base of the dish
  6. Drizzle with half the lemon juice toss through. Top with the cherry tomatoes, season with salt and pepper.
  7. Cook in the oven for 30 mins
  8. Add the fish pieces to the baking dish pouring over any remaining marinade and cook for a further 7-8 mins until fish is just firm and cooked through
  9. Remove from the oven pour over remaining lemon juice and serve with baked leek and fennel

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Creamy Braised Lentils with Mushrooms and Kalettes

After a huge weekend, actually I should say this week of party celebrations. It was nice to get back to healthy eating and to kick off the week with a meatless Monday dish of braised lentils was just the thing I needed.

As I become more in tuned with my body and health over the past few years, I honestly do enjoy meat free meals more and more. I cannot say I am a totally converted vegetarian, though I have cautiously reduced my intake on red meat. My digestive system has notably changed for the better.

There are so many different "diets" "labels" of lifestyle these days. Apart from ethical reasons I believe you don't need a label to live your life the way you want, you know your own body and what makes you feel good and works for you. If you are eating a high quantity of protein and iron enriched foods from other sources such as lentils, brussels sprouts, other legumes and leafy greens then reducing or cutting out your red meat intake won't hurt you contrary to what we have been lead to believe over the years. Increasing your intake of plant-based foods you are providing your body with not just protein and iron but an array of vitamins and minerals that support a healthy, functioning body.

Whatever your dietary requirements this meal will make your taste buds sing and dance, leave you feeling full yet less sluggish and provide you with the protein your body requires. Enjoy on it's own as a meal or as a side with your meat or fish of choice if you prefer.

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Risotto The One Pot Wonder

One thing I love is one pot dinners I make them quite often, whether it is pasta, casserole, stir-fry, curry, or tray bakes I’m all for cutting corners. Β It makes feeding a family a whole lot easier and less time-consuming, not to mention less washing up which is always a bonus cause the last thing you want to do is a huge pile of washing up after a hectic day.

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Super Clean & Green Chicken Minestrone

With the chilly weather upon us and all our over indulging in heavy hearty meals which is always so comforting at this time of year, it is a nice change to enjoy a super clean and nourishing soup from time to time to cleanse the body and give the heavy meals a break.

I know I’ve posted a lot of soups lately, but here is one I like to have when I’m feeling lethargic, bloated and to feel nourished or just because it is so good for you.

The warmer weather isn’t too far from sight and in only a few months we will be out in singlets and shorts again before we know it. After all we know how easy it is to get off track, so let’s get active and enjoy this nourishing bowl of superfood goodness to revitalise our body and souls.

+ I have given the options to add some quinoa, or rice noodles if you like and vegan/vegetarian options

 

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