EAT IN SEASON

Ingredients:

Method:

• 1 large local cauliflower
• 500ml sheep yoghurt
• Local rapeseed oil
• 1 bunch fresh coriander

For the Kimchi:

• 2 fresh chillies
• Sea salt
• 1 glove garlic
• 1 garlic glove size of ginger
• 6 scallions

1. 1 teaspoon sugar Cauliflower Kimchi – a great and simple way to use cauliflower leaves. Pick the small leaves and slice the large (removing the root) until all the same size. Sprinkle with sea salt and cover with water, leave to stand for 2 hours. Drain the leaves and wash well under running water, squeeze dry to remove any excess. Chop the chillies, garlic and ginger and mix together into a paste. Using gloves rub the paste over the leaves until all covered and place into a flip top jar. Press well down into the jar and seal. Leave at room temperature for 4 days, place in the fridge. It will keep here for a month
2. Making the labneh – using local sheep’s yoghurt strain through muslin over a container or bowl so that you can keep the whey. I usually leave for at least 4-5 hours so to get the right consistency. If you like it thicker then leave longer. When strained whisk in 3-4 teaspoons of rapeseed oil.
3. With the head of the cauliflower cut of the sides so that it is a square shape, and then cut the square into four “steaks”. Rub with rapeseed oil and season with sea salt and black pepper.
4. Gather the off cuts from the cauliflower head and place into a blender. Blend until it is a couscous like consistency.
5. Heat a chargrill or skillet until hot and place the cauliflower steaks onto it, cook for 3-4 minutes on each side or until cooked. Get a nice colour on it that will add to the flavour.
6. For the “Couscous” heat a pan and pour in enough whey (left over from the sheep yoghurt) to cover the bottom of the pan put in the couscous and season with sea salt, black pepper and cook until fluffy. When ready add chopped coriander.