Alan Brown, an acclaimed chef and AUT lecturer who has taught many of New Zealand's best chefs, has just released a new cookbook Recipes from the Kiwi Pizza Oven. Alongside his recipes, he's included some signature dishes from restaurants he loves – like this one from Leslie Hottiaux of Apéro Food & Wine.
Serves: 6–8
INGREDIENTS
1 whole cauliflower
2 tablespoons olive oil
sea salt and freshly ground white pepper
50 grams soft goat’s cheese
50 grams crème fraîche
50 grams almonds, toasted and roughly chopped
1 tablespoon fresh mint, finely sliced
This is one of the secrets that Leslie delights her guests with. Quite magnificent — and almost too good-looking to scoop into. Les, being French, has ‘the know’ on where to procure soft goat’s curd for the base. As domestic gods and goddesses, you, like me, may have to devise a deliciously cunning mix of soft goat’s cheese and crème fraîche.
METHOD
Wood oven: 280–330°C
Home oven: 220°C for about 15–20 minutes
Bring a large pot of salted water to the boil – it needs to be big enough to cover the whole cauliflower. Simmer the cauliflower for 10 minutes.
Drain off the water, drizzle the cauliflower with a little olive oil, and season.
Roast in a hot oven for 10–15 minutes, until a little coloured.
Mix together the crème fraîche and the goat’s cheese so that it is the consistency of lightly whipped cream. If it is too thick, thin it down with a little water.
Spread the goat’s cheese mixture on a serving platter. Place the cooked cauliflower on the goat’s cheese.
Finish with a drizzle of olive oil, the chopped almonds and mint.
Recipes from the Kiwi Pizza Oven
This is an edited extract from Recipes from the Kiwi Pizza Oven: Wood, Fire, Food and Friends by Alan Brown. Published by Bateman RRP $49.99, available nationwide.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.