Roasted Broccoflower With Prawns

Broccoflower is a piece of art. You will not want to eat it, it's that beautiful, but at some point in it's life it has to happen.


• 1 broccoflower cut into florets
• Salt and cracked black pepper
• 250ml olive oil
• 1/4 cup currants
• 3 tbsp red wine vinegar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 clove garlic, thinly sliced
• 1/4 tsp dried chilli flakes
• 24 large green king prawns, peeled
• 1/2 cup coriander leaves
• 1/4 cup flat-leaf parsley leaves
• Lime wedges, to serve

Preheat oven to 200C.
Place broccoflower florets on a roasting tray and season well. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes or until cooked.
Mix currants and vinegar in a saucepan, bring to the boil, then drain.
In a small frypan over low heat, dry fry cumin, coriander and paprika until fragrant. Add garlic, chilli flakes and 120ml oil and cook until garlic is golden. Remove from heat and season.
Heat remaining oil in a large frypan and stir-fry prawns until almost cooked. Add spice mixture and cook until just heated through. Stir in currants and herbs and remove from heat.
Top cauliflower with prawns and serve warm or at room temperature with lime wedges.
Serves 6 and they will all ask for more.

To The Pacific

Ignore any tasteless 'easy on the fig' jokes the punters might crack, based on a recent review of the place in Time Out. The fig toastie is actually delicious.
This is a little diamond in Hackney which survived the week of the riots and is serving good coffee and more, with some cool calypso tunes. Went sans baby which was a good idea as it is not ultra spacious and also I wouldn't like to see the little one chewing their lovely postcards from all over the world.
Walking distance from home. So happy about this place!
Do not fret guys: I will keep M. away or strapped in his buggy.
The Pacific Social Club :
8 Clarence Road
Hackney
E5 8HB

Kounoupidi Kapama Oh What Is That

That is cauliflower cooked in tomato sauce with cinnamon and cheese on top. My grandmother used to cook that a lot and I hated the smell of cooked cauliflower back then. She used to top it up with feta cheese but I think parmesan works much better.
By the way, I love cauliflower now.
Ingredients
• 85ml olive oil
• 1 onion, sliced
• garlic cloves, crushed
• 8 tomatoes, seeded and chopped or just a can of peeled tomatoes if you are lazy like me
• large pinch of ground cinnamon
• 2 tsp dried oregano
• salt and freshly ground black pepper
• 1 large cauliflower, cut into florets
• 1 tbsp freshly squeezed lemon juice
• 75g parmesan, grated

Heat 2-3 tbsp olive oil in a heavy based frying pan and sauté the onion and garlic for 3-4 minutes, or until the onion has softened.
Add the chopped/tin tomatoes, cinnamon and oregano and season with salt and pepper. Stir and simmer, covered for 5 minutes.
Add the cauliflower to the tomato mixture, cover, and simmer for a further 10-15 mins or until the cauliflower is tender. There is an alternative way to cook this, just by steaming the cauliflower in advance for 10 minutes and add to the mix. I prefer this method to be honest.
Sprinkle over the lemon juice and grated parmesan. the cheese has melted. Capers will go well with this too. Serve warm with rice, quinoa or pasta.