Cauliflower, caramelised onion and gruyere gratin

1.5kg cauliflower, trimmed and cut into florets
1/2 cup caramelised onions
1.5 cups pouring cream
1.5 cups grated gruyere
salt and pepper
2 tbsp extra virgin olive oil
12 sage leaves
finely grated parmesan to serve

Preheat oven to 180 C. Line 2x30cm round baking dishes with non-stick baking paper. Cut the cauliflower florets into 1cm thick slices and arrange in the dishes, placing teaspoons of caramlised onion between the overlapping slices. Drizzle with cream and top with the gruyere, salt and pepper. Bake for 30 mins or until the cauliflower is just tender and the cheese is golden.  While the gratin is baking, heat the oil in a small frying pan over medium heat. Cook the sage leaves, in batches, for 30 sec or until crisp. Top the gratin with sage leaves and parmesan to serve. Serves 8-10.

Vegetable carpaccio with salsa verde and almonds

Jill Dupleix

all details

• < 30 mins 
• Medium 
• Italian 
• Serves 4

Fresh, crisp and light, this is the perfect pretty summer starter or light lunch.

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Vegetable carpaccio with salsa verde and almonds.Photo: Marina Oliphant

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Ingredients

• 1 cup flat parsley leaves
• 1 cup basil or coriander leaves
• 1 garlic clove, crushed
• 1 tbsp tiny salted capers, rinsed
• 1 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• Sea salt and pepper
• 2 small, green zucchini
• 2 small, yellow zucchini
• 4 crisp, fresh pink-skinned radish
• 2 tbsp almonds, toasted
• 2 tbsp freshly grated parmesan
• 1 tbsp pink peppercorns

Method

To make the salsa verde, whiz the herbs, garlic, capers and vinegar in a food processor until fine. With the motor running, gradually add three tablespoons of the olive oil. Taste for salt and pepper. Lighten with a dash of water or dry white wine.

Finely slice the green and yellow zucchini and the radish. Toss with the almonds in the remaining two tablespoons of extra virgin olive oil, sea salt and pepper and arrange in loose piles on four plates. Scatter with half the grated parmesan.

Spoon the salsa verde on top and finish with remaining grated parmesan and black pepper. Scatter with pink peppercorns and serve.

Vegetable Korma

Ingredients:

• 100 gm Green peas • 50 gm Beans • 1 Small cauliflower • 1 Potato • 1 Big carrot • 1/2 tsp Aniseed • 1 Big onion • Garlic as required, slit into long pieces • Fresh coconut milk as required • 2 Green chillies, slit into long pieces • 1 Inch ginger, slit into long pieces • 1/2 tsp Chilly powder • 1-1/2 tsp Coriander powder • 1/2 tsp Turmeric powder • A pinch garam masala • Salt as required • Coriander leaves for garnishing • 1 tbsp Oil

How to make Vegetable Korma:

• Wash and cut the vegetables. • Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. • Steam the cauliflower separately for about 5 minutes. • Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it. • When it is done, combine onions with it and sauté until golden brown. • Combine all the powders with it and sauté for a while. • Add a little salt and all the cooked vegetables to it. • Pour coconut milk and when the bubbles start coming, remove it from the heat. • Sprinkle garam masala powder. • Garnish Veg Korma with coriander leaves and serve.

Vegetable biryani

2 tbsp vegetable oil
4 whole cloves
4 caradmom pods, bruised
1 brown oinon, thinly sliced
3 garlic cloves, finely chopped
3 cm piece fresh ginger, peeled, grated
1 green chilli, seeded, finely chopped
2 tsp ground coriander
2 carrots, thinly sliced
150g green beans, trimmed cut into thirds
1/2 cauliflower, cut into florets
2 cups basmati rice
4 cups vege stock
165ml can coconut milk

1. Preheat oven to 180C. Heat oil in an ovenproof casserole dish over a medium heat. Add cloves and cardamom pods and cook for 1 minute or until popping and aromatic. Add onion and cook for 3 mins or until soft. Add garlic, ginger and chilli and cook for 1 minute. Stir in corriander. Remove from heat.
2. Comine vegies in a large bowl. Add 1/3 of rice to casserold dish and spread evenly. Add half the vegetables, then top with half the remaining rice. Add remaning vegetables, then top with remaining rice.
3. Combine stock and coconut milk in a jug and gently pour over biryani ingredients. Return dish to heat and bring slowly to boil, without stirring. Cover with a tight fitting lid and cook in the oven for 20 mins or until rice and vegetables are tender and liquid has evaporated.