Sour Turkey Meatball Soup

Sour Turkey Meatball Soup: Ciorba de Perisoare

Sour Turkey Meatball Soup

Welcome to this month’s Secret Recipe Club post.  This month I was lucky enough to be assigned to Culinary Adventures with Camilla.   As Camilla is group B’s lovely host I knew I would have lots of lovely recipes to choose from and I really wasn’t disappointed.  I love cooking from scratch, discovering new flavours and trying dishes from different cultures and so does Camilla. Her blog is filled with delicious and creative recipes and there really is something for everyone

I soon chose to make ciorba de perisoare which is a Romanian sour turkey meatball soup.   I had never made a sour soup before but as soon as I read it, it reminded me of the sour soups I had eaten in Poland years ago.   Now, this sour soup sounded completely different from the Polish soup I remembered but the idea of making a sour soup had got to me.   I really wanted to make a sour soup.  I knew it might not look pretty but I was confident it was going to taste great.

I was right.  A sour meatball soup was definitely something new for us to eat at home and I really enjoyed it.  I was frugal with the vinegar, adding only 2 tbsp rather than 4 but it was still enough to give that sour soup taste.   If I’d just been cooking for myself I would have been a little more generous with it.

I made this in January and it was a perfect meal to make when you want something tasty but that makes you feel healthy as well.   This soup is perfect for that.  It’s packed with vegetables and minced turkey is a very healthy meat too.   I used minced thigh rather than breast as thigh meat generally makes moister tastier meatballs or burgers.

I’d never put uncooked rice in a meatball before and I was a little worried that the grains would not cook through or that the meatballs would fall apart but i was worrying for nothing.   There were a few grains of rice in the soup but the meaballs held together perfectly.

So all that remains now is for me to investigate a few more sour soups.  And a of course  a few more of Camilla’s recipes.  I love the sound of the recently published Carrot Pate Canapes and the Za’atar Roasted Rock Cod is an ideal easy fish dish for days when you don’t want to spend too long preparing dinner.

Sour Turkey Meatball Soup

Sour Turkey Meatball Soup

Yield: Serves 4

Ingredients

    For the Meatballs
  • 400g minced turkey (I used thigh meat)
  • 1/2 small onions, diced
  • 3 tbsp basmati rice
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • Pinch of black pepper
  • For the Soup
  • 1 onion, diced
  • 2 sticks of celery, finely diced
  • 3 carrots, diced
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 ltr chicken or turkey stock
  • Large handful of kale
  • Handul of parsley, chopped
  • 2-4 tbsp vinegar (I used white wine vinegar)

Instructions

  1. Put all the ingredients for the meatballs in a bowl and mix together with your hands before forming into meatballs.
  2. Heat a little oil in a large pan. Cook the onion, celery and carrot gently until softened.
  3. Stir in the paprika and add the chicken stock.
  4. Bring to the boil, stir in the kale and then reduce to a simmer.
  5. Add the meatballs and continue to simmer for 40 minutes.
  6. Stir in most of the parsley and the vinegar to taste then serve topped with the remaining parsley.
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lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Lemon and Courgette Spaghetti

One thing I am aiming to do this year is eat more fruit and vegetables.  With that in mind I decided to get my Spiralizer out of the cupboard again.  I’ve had it for a couple of months and this lemon and courgette spaghetti was one of the first things I used the spiralizer for.  The spiralizer cuts the courgette into long thin ribbons which are perfect with spaghetti or in salads and stir fries.

I’ve seen some recipes which replace the spaghetti entirely with courgette but I know that wouldn’t fill me up.  I’d be looking for snacks in a couple of hours.  I still wanted to eat pasta, just a pasta dish filled with vegetables too.

This spaghetti fits the bill perfectly.   It was light and fresh from the courgette, herbs and lemon but the little creme fraiche I added gave it that comfort food factor too.   It was quick to prepare and cook and although I used my spiralizer for the courgettes,  you could still make it if you didn’t have one just by slicing the courgettes thinly.

Lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Yield: Serves 2

Ingredients

  • 150g spaghetti
  • 2 medium-sized courgette, thinly sliced or spiralized
  • 1 clove garlic, crushed
  • 2 tbsp creme fraiche
  • Juice of a lemon
  • Good grinding of black pepper
  • Pinch of salt
  • 2 tbsp chopped fresh parsley
  • A little grated parmesan

Instructions

  1. Cook the spaghetti
  2. When the spaghetti is almost ready add the courgette and continue to cook for another minute.
  3. Drain the pasta and courgette and return to the pan.
  4. Add the garlic, creme fraiche, half of the lemon juice, salt, black pepper and most of the parsley. Stir in. Taste and add the rest of the lemon juice if you think it needs it.
  5. Serve with a little parmesan cheese and the rest of the chopped parsley.
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lemon and courgette spaghetti

I am linking this to Spiralizer Saturday hosted by Caroline Makes, Tasty Tuesdays at Honest Mum, Cook Blog Share at Hijacked by Twins and Meat Free Mondays at Tinned Tomatoes.

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Sweet potato parsnip and potato soup 3

Leftover Roast Vegetable Soup

Sweet Potato, Parsnip and Potato Soup

At this time of year we eat a lot of roast dinners, with the biggest of course being Christmas dinner, and it’s a shame to see the leftovers go to waste. Roasted vegetables are at their best when they are freshly made but that’s no excuse not to use them up later.   In fact now that I’ve discovered how well leftover roasted potatoes blend up to make a creamy soup, I’ll now plan to have leftovers more often.   Just so I can make this leftover roast vegetable soup.   It may be traditional to eat leftover turkey after Christmas but why not make this soup too?

Often when cooking it can be tempting to add lots of ingredients, especially herbs and spices to make something taste great.   Of course there’s nothing wrong with that and it’s what I do all the time but with this soup, it really has been pared back to the basics of roasted root vegetables and stock.  Good stock.

essential turkey stockIf you want you can make your own stock and I do admire people who do but for everyday home cooking I prefer the ease of powdered stock as it means I can quickly mix up exactly the amount I need.  For this soup I wanted a Christmas flavour and used Essential Cuisine Turkey Stock and was really pleased with the depth of flavour it added: Rich and tasty but not salty.   As I’m cooking for a family it’s good to know that award-winning Essential Cuisine Stocks contain no e-numbers or added MSG as well as being gluten-free.

Finally I should mention the bacon.  I find root vegetables can be a little sweet in a soup if you don’t balance them out with something salty or bitter.   That’s why the bacon pieces on the top of the soup are so much more than just a garnish. The salty smokiness really adds to the flavour of the soup, even if you only use a little.   If you have leftover sausages wrapped in bacon from your Christmas dinner, they’d also make a great garnish.

Soups are the perfect meal for colder weather:  easy to make, comforting and healthy too.  I like to make enough to last for the next day too which means this is the perfect #CookOnceEatTwice meal for my own Cook Once Eat Twice blogging challenge.

Sweet Potato Parsnip and Potato Soup

Roast Vegetable Soup

Yield: Serves 2 - 4, depending on serving size

Serve with crusty bread as a main meal for 2 or as a starter for 4.

Ingredients

  • Leftover roasted vegetables (I had approximately 2 roasted parsnips, 2 roasted sweet potatoes and 3 roasted potatoes)
  • 500ml Essential Turkey Stock
  • 2 pieces of smoked bacon

Instructions

  1. Roughly chop the roasted vegetables.
  2. Put the vegetables and stock in a saucepan and bring to the boil. Simmer for 5 minutes.
  3. Fry the bacon until crisp. Drain on kitchen paper and chop up.
  4. Put the soup in a blender and blend until smooth or use a stick blender.
  5. Serve the soup topped with the bacon pieces.
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I am also linking to Tasty Tuesdays at Honest Mum, Recipe of the Week at A Mummy Too and Cook, Blog, Share, hosted this week by Sneaky Veg.

Cook Once Eat TwiceTasty TuesdaysCook Blog ShareRecipe of the week

vita coco coconut water

Vita Coco Banana Blueberry and Spinach Smoothie

vita coco banana blueberry and spinach smoothie

With the Christmas season beginning and temptation everywhere in the form of delicious sweet treats, tasty snacks and fatty comfort food, sometimes it’s good to have a few quick healthy tricks up your sleeve for those days when eating healthily is otherwise just not going to happen.

As I was sent some samples of Vita Coco natural coconut water, which is 99% pure coconut water plus just 1% fruit sugar and a little vitamin C I felt a quick healthy smoothie would be the perfect antidote to all the overindulgence of the Christmas party season and so I created this healthy Vita Coco banana blueberry and spinach smoothie.

I’d never made a green smoothie before but I keep reading about them and so decided to go just a little bit green with a handful of spinach but as I also added blueberries, the finished smoothie was a rather dark purple with a just a slight greenish tinge.   No one would know they were drinking their greens with this!   Perfect for encouraging fussy kids!  Or partners!

I have to admit that at the moment I am a bit lazy with making sure I eat my 5 a day.   Sometimes after making sure the children are eating well, tidying up after them and entertaining them, the last thing I get around to doing is picking up a piece of fruit to eat myself.

It may take slightly more work to make a smoothie but I made sure that all the ingredients for this one can be thrown together in less than a minute.  Bananas are so quick to peel, the spinach was already washed and the blueberries were straight from the freezer so it really was something I could make more quickly than peeling a kiwi fruit!

vita coco banana spinach and blueberry smoothie

 

Vita Coco Banana Blueberry and Spinach Smoothie

Yield: Serves 1

Ingredients

  • 1 carton of Vita Coco (330ml)
  • 1 banana
  • Handful of frozen berries (I used blueberries)
  • Handful of spinach

Instructions

  1. Put all the ingredients in a blender or use a stick blender. Blend until smooth.
  2. Serve immediately
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Merchant Gourment Indian Flavoured grains in a stuffed pepper

Review: Merchant Gourmet Flavoured Grains

 

merchant gourment indian grainsmerchant gourmet thai grains

I don’t like to take short cuts.   If I don’t know how to make something myself, it’s just a challenge to be mastered.

No, I’m sorry, that’s not the truth.   You see, I do like to make things from scratch and I get a lot of enjoyment from it.   Unfortunately, when there are three meals a day to fit in and a whole host of other things do, mainly involving children, it’s just not possible.

Recently I was asked if I’d like to try Merchant Gourmet‘s Indian and Thai Ready to Eat Flavoured Grains.   As I love Indian and Thai flavours, I was happy to try them out.   The grains come in individual pouches containing one serving each.  You can eat the grains cold or heat them for a short time in the microwave.   They can be served just as they are as a side dish or can be used as an ingredient in another dish.

Chicken Broccoli and Aubergine Salad with Thai grains

I chose to eat the Thai grains, which are a mixture of wheatberries and black rice flavoured with coconut milk, ginger and kaffir lime strands, as part of a salad.   I served them on top of some roasted aubergine with broccoli and leftover chicken.   I just squeezed a little fresh lime over it to bring it all together.   Except for the grains, the ingredients were all leftovers  and it took less than 5 minutes to plate it up for a quick and easy lunch.

The Indian grains are a mixture of basmati rice, pearl barley and chickpeas, flavoured with chilli, ginger and cumin.   I stuffed the grains inside a roasted yellow pepper and served it with a big dollop of houmous on the side.   Delicious and also very easy.

So, how would you have eaten these grains?

Merchant Gourment Indian Flavoured grains in a stuffed pepper

Chinese chicken curry

Chinese Chicken Curry

Chinese chicken curry

I love curries.   I really could happily eat curry a few times a week and probably not get tired of it. This time I decided to make a Chinese Chicken Curry which is slightly different from the Indian or Thai curries I usually make but equally delicious.

What I love about homemade curries is that they are so healthy as well as tasty.  I used green beans and peppers in this one but you could use any vegetables you wanted.  Cauliflower or broccoli would be lovely and so would all the seasonal squash that are around right now.

I used cornflour to coat the chicken in before stir frying it.   It’s a great way of making sure the chicken stays really moist and tender and also thickens the sauce as it reduces too.

If, like me, you struggle to find time to cook every night then one of the best things is that it reheats really well so it can easily last for 2 meals, which is why I am linking it up to my monthly #CookOnceEatTwice challenge.

I was a little bit lazy and served the Chinese chicken curry alongside some Limited Edition Tilda Firecracker Hot and Spicy Rice.  The rice really is hot and spicy and if you like chilli and smoked paprika, which I felt were the dominant flavours, then it’s a good choice for a lazy day.

Chinese chicken curry

Chinese Chicken Curry

Yield: Serves 4

Ingredients

  • 4 chicken breasts, sliced into strips
  • 2 tbsp cornflour
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 piece of ginger, finely diced
  • 1-2 chilli peppers, sliced, depending on how hot you would like it to be
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1.5 tsp Chinese five spice powder
  • 1 carrot, cut into strips
  • 2 handfuls green beans
  • 2 tsp sugar
  • 600 ml chicken stock
  • Rice (to serve) I used Tilda Firecracker Hot and Spicy Rice

Instructions

  1. Coat the chicken in the cornflour
  2. Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until it is sealed on all sides. Take it out of the pan and set aside.
  3. Add a litle more oil and gently fry the onions, garlic, ginger and chilli pepper for about 5 minutes. Then stir in the spices.
  4. Cook for about a minute then add the vegetables, sugar and stock. Return the chicken to the pan too. Give it a stir every so often. Simmer for about 20 minutes until the sauce has reduced and thickened.
  5. Serve with rice.
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I am linking this to Cook Once Eat Twice and Tasty Tuesdays at Honest Mum.  It is also my Recipe of the Week at A Mummy Too.  I am also linking to Cook Blog Share, hosted by Hijacked by Twins.

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Disclosure: I was sent a free sample of Tilda Firecracker rice but the views are my own.

huevos rotos

Huevos Rotos

Huevos Rotos

I just need to look at this picture of chorizo, potatoes and eggs and it makes me hungry again.   This was the first time I’d made huevos rotos, a Spanish dish that literally means, ‘broken eggs’.   It’s a simple concoction of fried chorizo, onions, peppers, potatoes and of course eggs.  What it lacks in looks it certainly makes up for in flavour!

I was recently sent some Three Little Pigs Rare Breed Chorizo and this seemed the perfect dish to try it in.   I wanted to use it in a recipe where the chorizo could shine, something where the chorizo could flavour the whole dish, which is exactly what it does in this huevos rotos recipe.

Three Little Pigs Rare Breed Chorizo  is produced on a family-run farm in East Yorkshire from free-range pigs.  The pork is finely minced and mixed with herbs and spices including La Vera Smoked Pimenton.  I especially liked the taste of the fennel coming through and it was no surprise to me that is is used by local Michelin starred chef, James Mackenzie.  I felt rather spoilt as it’s definitely way better than the supermarket chorizo I often use.

I adapted the huevos rotos recipe slightly from the one in Morito by Sam & Sam Clark.  The chorizo is fried first and the rest of the dish is cooked in the same pan with all the delicious smokey pimenton infused oil that has run out of the chorizo.   It is definitely that oil which flavours everything that makes this dish so morish.

Chorizo is certainly my favourite cured meat and luckily I still have half of that delicious chorizo left to make something else with.   So shall it be potato rosti with chorizo and pepper ragout, tagliatelle with chorizo, garlic and sundried tomatoes or even baked cod with a chorizo crust?  Or maybe, as suggested on the packet,  I’ll just enjoy it plain with some bread and a glass of red wine.

Huevos rotos

Huevos Rotos

Yield: Serves 2

Ingredients

  • 100g chorizo
  • 1 onion, chopped
  • 1 green pepper, diced
  • 1 clove garlic, crushed
  • 2 medium-sized potatoes, diced
  • 3 eggs
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Peel the skin off the chorizo and chop it into slices about 1/2 cm thick.
  2. Heat a little oil in a large frying pan. Fry the chorizo slices on each side then remove from the pan.
  3. Add the onion, pepper and garlic and fry for about 5 minutes until softened.
  4. Add the potatoes and cook for about 20-25 minutes on a low heat until they are cooked through. Keep stirring every so often.
  5. Break the eggs into the pan. Let them set a little then stir so the egg scrambles.
  6. Serve with a little fresh parsley sprinkled on top.
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I am linking this to Simply Eggcellent at Belleau Kitchen and Tasty Tuesdays at Honest Mum.

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Disclosure: I was sent some complimentary chorizo but the opinions here are my own.

Peanut mango and coconut granola

Peanut, Mango and Coconut Granola

Peanut mango and coconut granola

I love breakfast.   I am definitely a breakfast person.   I can’t even remember the last time I didn’t eat breakfast, if indeed it has ever happened.   So the funny thing is I don’t really ever blog about breakfast.   You see, although I love breakfast, I’m happy to just eat a bowl of muesli or a couple of pieces of toast with cream cheese.   I love toast with cream cheese!

Anyway, the challenge for this month’s Recipe Redux was to go nutty as National Nut day in the US falls on 22 October.  As I munched my way through my fruity nutty muesli one breakfast time in early October, I decided that maybe the time had come to finally have a change, however small, and to have a go at making my own granola.    And that is how my muesli breakfasts have turned into tropical peanut mango and coconut granola breakfasts instead.

Although if I’d thought about it, I’d have known it all along, I’ve now properly realised that granola is just so easy to make.   Mix up a few dry ingredients and then add a little oil and something sweet such as honey, maple syrup or agave nectar.  Put it in the oven and the smell as it bakes is amazing!

I’m one of these people who has lots of open packets of nuts and dried fruit in the cupboard. This time I thought about the flavours I wanted but I wouldn’t be surprised if next time I just go for a big clearout and use everything that needs to be used up.   That will be one tasty granola I’m sure, although it will be unlikely to be blogged about.   A special one.   One for my family!

For now, though I can’t recommend highly enough that you have a go at granola making.   I have been enjoying this peanut, mango and coconut granola mixed into natural Greek yoghurt but you could add a little to any breakfast cereal.   There won’t be quite so much cream cheese on toast around here from now on!

Peanut mango and coconut granola

Peanut Mango and Coconut Granola

Ingredients

  • 300g rolled oats
  • 200g peanuts
  • 50g dessicated coconut
  • 120g honey
  • 40g coconut oil
  • Pinch of salt

Instructions

  1. Line 2 baking trays with non-stick baking paper.
  2. Mix together the oats, peanuts and dessicated coconut in a large bowl
  3. Heat the honey and coconut oil in the microwave until the oil has melted. Add the salt and then pour over the dry ingredients. Mix in well.
  4. Divide the mixture between the two baking trays and spread it out.
  5. Bake in the oven at 150C for 30 minutes. Stir after 15 minutes.
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Chicken New Yorker

Chicken New Yorker

Chicken New Yorker

Sometimes the best recipes are those that you haven’t planned to make in advance and just come about because of the random selection of ingredients and leftovers you can find in the fridge.   That is exactly how I came to make this delicious chicken New Yorker and also thanks to a little inspiration from my lovely husband who suggested I make it.

I was thinking of making something with chicken and bacon as I had an open pack of bacon that needed to be used up as well as some chicken breasts.   Now there are many ways to use bacon and it can add so much flavour to a simple chicken dish.

I could have made a saucy chicken and bacon casserole but luckily at the last minute we remembered the jug of bbq sauce in the fridge.   I’d made bbq pork in the slow cooker the day before and I always end up with too much sauce.    Usually it sits in the fridge for a day or two before being thrown away.   Not this time.   Probably not next time now either.

The recipe for Chicken New Yorker is very easy to make.  Just 4 ingredients and of course you can use a bottle of sauce, although if you want to try the bbq pork the day before I’m sure you won’t be disappointed either!

Basically the recipe is just a matter of assembling, putting the chicken in and out of the oven with an extra ingredient each time.   You can’t get easier than that.   And that makes it a great dish to make on nights when you really don’t want to spend too long preparing dinner, as do these easy midweek meals.

I served the Chicken New Yorker with some chips and a little salad.

Chicken New Yorker

Yield: Serves 2

Chicken New Yorker

A tasty midweek chicken dish that's perfect for using up leftover bbq sauce.

Ingredients

  • 2 chicken breasts
  • 2 tbsp bbq sauce. See my recipe here
  • 4 rashers streaky smoked bacon
  • Cheese, grated (I used cheddar)

Instructions

  1. Grease an ovenproof dish and heat the oven to 200C
  2. Put the chicken breasts in the dish and brush with the bbq sauce
  3. Bake in the oven for 15 minutes
  4. Take the chicken out and cover with the bacon.
  5. Return to the oven for another 15 minutes.
  6. Sprinkle the cheese over the top of the bacon.
  7. Return to the oven for just 5 minutes.
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I am linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays

Roast cauliflower and butternut squash salad with bacon and candied pecans

Roast Cauliflower and Butternut Squash Salad with Bacon and Spiced Caramelised Pecans

Roast cauliflower and butternut squash salad with bacon and candied pecans

Summer may have come to an end but that is no need for salad eating to come to an end too.   Especially not when autumn salads can be as tasty as this warm roasted cauliflower and butternut squash salad with streaky bacon and caramelised pecans served with a sweet but sharp honey and balsamic dressing.  Trust me, this is not a boring salad.  This is a salad that once made, you’ll be craving again and again.

I’ve created this salad specially for Printworks Kitchen as my entry into their Warm Winter Salad competition.   Printworks Kitchen, owned by Supercity Aparthotels is a family-run cafe in Clerkenwell, London with a delicious-looking menu serving high-quality, seasonal and locally sourced produce wherever possible.

As I picked the butternut squash and cauliflower myself at my local pick-your-own farm, it would be hard to get more local than that.  Unfortunately I can’t say the same about the pecans.

As I was thinking up ideas for this salad I couldn’t help but think about Halloween and pumpkin pie.   Yes, I know I haven’t gone with pumpkin in the end but you could certainly substitute it for the squash if you wanted.   I liked the idea of a savoury salad using some of the warming spices of a pumpkin pie but with a bit of a chilli kick as well.

Roasting the butternut squash and cauliflower with the spices gives the vegetables a lovely flavour.  I have to say I am not a fan of cauliflower but cooked in this way I could eat a whole plateful just of it.

I added a few spiced candied nuts because a little sweetness contrasts well with the saltiness of the bacon and although they may look like they are simply a garnish, this salad would not be the same without them.

And finally the dressing.  The honey and balsamic vinegar dressing is a perfect match for this salad and is so quick to mix together too.

Roast cauliflower and butternut squash salad with bacon and candied pecans

Roast cauliflower and butternut squash salad with bacon and caramelised pecans

Serving Size: Serves 4

Roast cauliflower and butternut squash salad with bacon and caramelised pecans

Ingredients

    For the Spice Blend
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/3 tsp ground nutmeg
  • 1 tsp cayenne pepper
  • For the Candied Pecans
  • 1 tbsp honey
  • 1.5 tbsp soft brown sugar
  • 1 tsp spice blend
  • 50g pecans
  • For the Salad
  • 1 butternut squash, cut into wedges
  • 1 cauliflower, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp spice blend
  • Pinch of salt
  • 8 slices streaky bacon
  • For the dressing
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat the oven to 180C.
  2. Mix together all the spices for the spice blend.
  3. Mix together the honey, brown sugar and spice mix for the candied pecans. It will be quite thick and sticky.
  4. Put the pecans on a baking tray lined with non-stick baking paper. Put spoonfuls of the honey, sugar and spice mix on top of the pecans.
  5. Bake in the oven for 5 minutes. The mixture will now have melted and you can stir the pecans around in it so they are all coated in it. Return them to the oven for another 5 minutes.
  6. Take the pecans out and put them on another piece of non-stick baking paper to cool. Make sure they are not touching each other. This prevents them from being over-coated in the caramel.
  7. Put the cauliflower and butternut squash in a large bowl and pour over the olive oil, spice blend and a little salt. Stir the vegetables well with your hands so they are coated all over in the oil and spices.
  8. Roast the vegetables in the oven at 180C for about 30 minutes until they are cooked through and lightly browned.
  9. At the same time fry the bacon until well cooked and crispy but not overdone.
  10. Mix together all the ingredients for the dressing.
  11. Arrange the cauliflower and butternut squash on a plate with the bacon. Put a few candied nuts around the sides and drizzle on a little of the honey and balsamic dressing.
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