Instead of our usual meat Sunday roast, today we had roasted cauliflower, It’s not the same, but it is delicious. We like our food a bit spicy so used dried chilli, but you don’t have to, it has plenty of flavour without.
The sweet potato and chorizo soup from Jamie’s ministry of food cook book is amazing. I haven’t had soup that nice before, I think you’ll agree. There is even plenty left over for lunches if I don’t eat it all in one go.
Toast with jam/peanut butter or Porridge
Sweet potato and chorizo soup
Roast cauliflower and peppers with couscous
Peanut butter custard and strawberry jam brownies
Spiced Roast Cauliflower with Couscous
Adapted from Delicious Magazine
1 cauliflower pulled apart
2 red pepper sliced
2 or 3 red onions sliced
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoons ground coriander
1 teaspoon chilli flakes
1 teaspoon fennel seeds
1 teaspoon turmeric
Ingredients for the cous cous
200g of couscous
4 or 5 baby tomato finely chopped
1 finely chopping red onion
Ingredients for the herby dressing (optional)
1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove crushed
Few stalks of parsley
Few stalks of mint
1/2 teaspoon of chilli flakes
Preheat the oven to 200°C or Gas Mark 6
Put the cauliflower, peppers and red onion on to a baking tray and toss in the oil. Mix all the spices together and sprinkle over them, then roast in the oven for about 25 minutes.
While the vegetables are cooking put the couscous in a medium size bowl and add boiling water to the amount on the packet instructions. Then leave with a plate on top to steam.
Meanwhile chop the salad ingredients finely to mix into the couscous before serving
To make the dressing mix all the ingredients together in a small bowl or jar and season to taste with salt and pepper.
When the vegetables are cooked, mix the couscous with the chopped salad and layer a serving dish with it, then add the roasted vegetables and spoon on the herby dressing if using.
Sweet Potato and Chorizo Soup
Recipe by Jamie Oliver
2 celery stalks
2 medium onions
2 cloves of garlic
2 large sweet potatoes
1/2 chorizo sausage
A small bunch of fresh parsley
1 heaped teaspoon curry powder
Salt and freshly ground pepper
1 fresh chilli
1 stock cube
Peel and roughly chop the onions, celery and carrots.
Peel and slice the garlic and chilli and chop the sweet potatoes.
Slice the chorizo and finely chop the parsley leaves and stalks.
In a large pan on a high heat and add 2 tablespoons of olive oil and add all your chopped and sliced ingredients with the curry powder and mix together.
Cook for around 10 minutes, until the carrots have softened and the onion is lightly golden.
Meanwhile boil the kettle and add a litre of hot water to a stock cube.
Add the hot stock and give the soup a good stir then bring to a boil.
Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.
Season with salt and pepper.
With a hand blender or liquidizer, pulse the soup until smooth.
Scatter a little chopped chilli and Parsley.