Earlier this month we managed to find a date that worked for everyone and get together for a long overdue staff catch up. It's been a long time since we've all sat down together, and with lockdown, loads of new winter stock arriving and new staff members joining us, there was a lot to catch up on.
We met at co-founder Julia's beautiful home and discussed everything from our strategy moving forward to our funniest lockdown moments and Roxy Jacenko's Instagram account. Since we have a number of vegetarians on our team, Julia and Kim prepared a delicious vegan feast for us, and we enjoyed it so much we thought we'd share the recipes with you! We hope you'll enjoy them, and we hope you'll enjoy what we have coming up for you in store and online this year.
Nadia Lim's Roasted Spice Cauliflower with Garlic Yoghurt
A delicious side dish that makes use of this tasty in-season vegetable. Coconut yoghurt was used in place of greek yoghurt to make this vegan.
- olive oil , for cooking
- ground turmeric 1 teaspoon
- ground cumin 1½ teaspoons
- ground coriander 1 teaspoon
- ground cinnamon ½ teaspoon
- salt 1 teaspoon
- lemon zest of 1
- cauliflower 1 large whole head
- lemon juice of ½
Caramelised garlic yoghurt sauce
- garlic 1 large whole bulb (unpeeled)
- Greek yoghurt 1 cup
- sliced almonds ¼ cup lightly toasted, chopped
- pomegranate seeds ½ cup
- flat-leaf parsley or coriander ¼ cup, chopped
- Preheat oven to 220°C. Mix 2 Tbsp of oil, spices, salt and zest into a paste. Cut top off garlic bulb to expose the cloves. Drizzle with olive oil, season with salt and wrap loosely in tinfoil.
- Bring a full kettle of water to the boil. Trim stalk on cauliflower so it will stand upright with a flat base. Keep the leaves on if you can (as they go nice and crispy). Place cauliflower upright in a colander and pour boiling water all over to lightly blanch it.
- Pat cauliflower dry with paper towels. Use a large, sharp knife to cut cauliflower in half from the top down through the stalk. Place both halves in a roasting dish (cut-side up) and rub all over with spice paste. Drizzle generously with olive oil and squeeze over lemon juice. Place garlic bulb parcel in the roasting dish.
- Roast for about 50 minutes or until cauliflower is a deep, charred, golden colour. Turn over halfway through to give both sides a chance to brown.
- Carefully squeeze caramelised garlic out of the skins without burning yourself (using paper towels helps), into a bowl. Mash garlic, mix in yoghurt and season to taste with salt and pepper.
- To serve, spread a generous amount of garlic yoghurt over a serving plate and place cauliflower halves on top. Dollop over a little more garlic yoghurt and scatter with almonds, pomegranate seeds and coriander or parsley.
Annabel Langbein's Creamy Mixed Pulse Dahl
A rich, hearty dahl recipe that's both nourishing and satisfying, served with naan bread and rice.
- ¾ cup each split red lentils and split yellow peas
- 400g can red kidney beans, rinsed and drained, or 1½ cups cooked beans
- 3 Tbsp neutral oil
- 1 tsp cumin seeds
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp each ground coriander and turmeric
- ½ tsp cayenne pepper
- 400g can chopped tomatoes
- 1 tsp salt
- ¼ tsp fine white pepper
- ¼ cup chopped coriander leaves, to serve
- Combine lentils and split peas in a medium-large pot and cover with 4cm of water. Add the kidney beans. Bring to a boil and simmer over low heat, stirring occasionally, until the lentils and split peas are tender and the water has absorbed (about 30 minutes).
- While pulses are cooking, heat the oil over medium heat in a large frying pan. When shimmering add cumin seeds and cook just until they darken (30-60 seconds). Add the onion and garlic and cook, stirring frequently, until golden brown (15 minutes).
- Add the ground coriander, turmeric and cayenne and cook, stirring a few times, until fragrant (2 minutes). Add the tomatoes and simmer for 5 minutes.
- Add to the cooked pulses, stir to combine and simmer over low heat for another 5 minutes. Stir in salt and pepper. (The dhal can be made ahead and chilled for up to five days. Reheat gently, adding water as necessary if it is too thick.) Just before serving, stir in the coriander leaves.
A moist, delicious vegan cake that will have you reaching for a second slice! We sell these as well as The Caker's cookbook full of delicious sweet recipes.
x Team Crisp